Roasted Beef Tenderloin is a showstopper! This tried and true method is easy (no marinating required), and produces melt-in-your-mouth tender and flavorful beef. Pair it with creamy horseradish sauce for an unforgettable dinner.

Roasted Beef Tenderloin Sliced into medallions on a cutting board

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This is a special occasion recipe, perfect for a date night in or Valentines Day. It is on the same level as our popular Filet Mignon in Cream Sauce, succulent Broiled Lobster Tails or the ever impressive Prime Rib.

Roasted Beef Tenderloin Video

Classic Beef Tenderloin Recipe

A filet of beef is a pricey, but don’t let that intimidate you. We’re sharing everything from how to trim, tie and how to cook beef tenderloin. Watch the video and you will realize how easy it is to achieve restaurant quality results.

Up close slices of roasted beef tenderloin

Ingredients for Roasted Beef Tenderloin

This beef tenderloin is fork tender and every bite has fantastic flavor from the garlic herb crust.

  • Beef Tenderloin – we used a 2 lb beef tenderloin. You can use a larger one but definitely trim and tie the thin end as described below for even roasting and use an oven-safe thermometer to acheive a perfect doneness.
  • Prepared Horseradish – Adding horseradish to the rub adds another subtle layer of memorable flavor (don’t skip it!). It’s the same ingredient for making our famous Horseradish Sauce.
  • Garlic – use fresh cloves for the best flavor
  • Herbs – we used fresh herbs, but you can substitute dried herbs if needed. As a rule of thumb, use 1 part dried herbs for every 3 parts fresh.
  • Butter – adds flavor and acts as a base to spread on the garlic and herbs.
  • Salt & Pepper – simple seasonings are all you need.
Ingredients for beef tenderloin recipe with filet of beef, garlic, butter, horseradish sauce, thyme and rosemary

How to Trim Beef Tenderloin Roast

If you see shiny “silver skin” on your beef tenderloin, you will want to trim that away as it is fibrous and chewy connective tissue that won’t allow flavor to penetrate your tenderloin.

  • Slide tip of knife just under connective tissue
  • Keep knife tip close to surface of the meat to minimize meat loss
  • Use your other hand to pull connective tissue tight against the blade
  • Slide the knife angled away from the meat until it exits

*Also trim away excess fat from tenderloin – unlike most steaks, fat is unnecessary on beef tenderloin.

Step by step tutorial for how to trim beef tenderloin with a knife

How to Tie a Beef Tenderloin

Tying a tenderloin is important for even cooking. It makes the thickness more uniform and if you have a thin end on one side, you can tuck it under the tenderloin and tie to secure it in place, otherwise one end will be raw and the other over-cooked. A butcher can do this for you. Watch the video recipe for a full demonstration.

  • Use a kitchen string to loop around one of the tenderloin and tie a snug knot
  • Loop the string around your left hand and pull that loop over your tenderloin
  • Repeat the loops, spacing 1-inch apart and tightening each one snugly
  • Tie off the end with a knot after 5-6 loops
How to tie beef tenderloin with kitchen string tutorial

When is my Beef Tenderloin Done?

Since the roast will continue to rise in temperature as it rests, Remove the roast from the oven 5 to 10 degrees before it reaches its final doneness temperature. For example, I remove it from the oven at 130˚F for medium doneness and it reaches a final doneness temperature of 138-140˚F.

See the temperature doneness chart in the recipe card notes below to determine the perfect temperature to remove your roast.

Serve Beef Tenderloin With

Roasted beef tenderloin is such a versatile roast – you can pair it with just about any side dish.

How to serve roasted beef tenderloin with horseradish sauce

Make this and you will be known for your beef tenderloin!

Beef tenderloin sliced from a whole filet of beef on cutting board

Depending on the size of your roast, you can serve this for a crowd, or it’s also perfect for a date-night-in (Think Valentine’s Day!). Enjoy this my friends. I hope it becomes your go-to method for making a perfect Roasted Beef Tenderloin.

Roasted Beef Tenderloin

4.98 from 112 votes
Author: Natasha of Natashaskitchen.com
A garlic and herb crusted beef tenderloin with an easy, tried and true roasting method. No marinating required and for melt-in-your-mouth tender and flavorful beef. 
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients 

Servings: 6 people
  • 2 lb beef tenderloin , trimmed and tied
  • 2 Tbsp unsalted butter, room temperature
  • 1 Tbsp prepared Horseradish, strained
  • 2 garlic cloves
  • 1 Tbsp fresh rosemary leaves
  • 1/2 Tbsp fresh thyme leaves
  • 1 1/2 tsp salt
  • 1 tsp black pepper

Instructions

  • Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
  • Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
  • Pat tenderloin dry with paper towel and spread the garlic herb rub evenly all over the tenderloin and transfer to a roasting pan or oven safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (*Remove it at 130-135˚F for a final resting temperature of 138-140˚F). 
  • Remove from oven and transfer to cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.

Notes

Beef Tenderloin Temperature Chart:

*The chart below has final resting temperature ranges. It’s important to note that the temperature of the roast will continue to rise 5-10 degrees as it rests so remove it from the oven a little before it reaches its final resting temperature. 
  • 22-23 min for rare (120-125˚F),
  • 24-26 min medium-rare (130-135˚F)
  • 28-30 min for medium doneness (138-140˚F) – what we aim for.
  • 30-32 min for medium-well doneness (140-145˚F) – USDA recommends 145˚F.
  • 33-35 min for well done (150˚F) – don’t do this to your meat
*Timings can vary depending on your oven and the thickness of your tenderloin, so always check for desired doneness using an oven-safe meat thermometer.

Nutrition Per Serving

452kcal Calories1g Carbs27g Protein36g Fat15g Saturated Fat116mg Cholesterol666mg Sodium465mg Potassium145IU Vitamin A1.9mg Vitamin C15mg Calcium3.7mg Iron
Nutrition Facts
Roasted Beef Tenderloin
Amount per Serving
Calories
452
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
15
g
94
%
Cholesterol
 
116
mg
39
%
Sodium
 
666
mg
29
%
Potassium
 
465
mg
13
%
Carbohydrates
 
1
g
0
%
Protein
 
27
g
54
%
Vitamin A
 
145
IU
3
%
Vitamin C
 
1.9
mg
2
%
Calcium
 
15
mg
2
%
Iron
 
3.7
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: American
Keyword: beef tenderloin, filet of beef
Skill Level: Easy
Cost to Make: $$$$
Calories: 452
Natasha's Kitchen Cookbook
4.98 from 112 votes (64 ratings without comment)

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Recipe Rating




Comments

  • Sharon Thaden
    January 4, 2025

    I made this tenderloin for Christmas and it was divine! Surprisingly easy and practically impossible to go wrong.
    Tonight I’m using the smaller end of the tenderloin to make the Stroganoff with wide noodles. I can’t wait!

    Reply

    • Natashas Kitchen
      January 4, 2025

      I hope you love the stroganoff just as much! I’m so glad you enjoyed it the tenderloin!

      Reply

  • Debra
    December 30, 2024

    I made a 6 lb tenderloin, so I doubled the herb mixture. I was afraid it would be overpowering, and take away from the meat flavor, but it wasn’t. I did have two problems though. I thought it would start a fire, literally. I opened the oven once and there was a huge plume of smoke. Not going to lie, it was scary. I know it was from the butter herb mixture, but have no idea how to fix that. My husband likes his medium rare, so to be on the safe side I did 130 with my attached oven probe in the thickest end. It rested covered for 10 minutes. The tenderloin tasted fine, but it was way overcooked. It was slightly pink on the probe end, and cooked through on the rest of it. If I try this again I’ll cook til 120, but still not sure what to do about the smoke. It was that bad.

    Reply

    • Natasha
      December 30, 2024

      Hi Debra, make sure you are roasting in the center of your oven and not too close to the burners and make sure your oven is very clean. Also, if you are using a convection oven, you would want to turn the heat down by 25˚F. Also, it’s important to note that when making a roast, especially one that is larger in size, it will continue to rise in temperature about 5-10 degrees as it rests out of the oven, so removing it at 120 is a good idea. I added those notes to clarify in the recipe card.

      Reply

  • Toni
    December 18, 2024

    I am making beef tenderloin two pieces cut and tied likely 5-6lbs total how long to cook after searing and at what temp for the two pieces

    Reply

    • NatashasKitchen.com
      December 18, 2024

      Hi Toni! You can keep the same bake time and temperature. Just make sure to leave enough room between them for even cooking and check with a food thermometer for doneness at the instructed time. It shouldn’t take longer if they both weigh the same.

      Reply

  • Lisa
    December 15, 2024

    Hi Natasha. I am going to cook a 3 pound tenderloin for Christmas. How long should I cook it for?

    Reply

    • Natasha's Kitchen
      December 15, 2024

      For a 3-pound tenderloin, you can roast the beef for about 45-50 minutes for medium-rare (internal temperature of 125-130°F).But please take note that cooking times will vary depending on your oven. I recommend using a meat thermometer to check for doneness.

      Reply

  • Patty
    September 2, 2024

    Oh, and….for a 4.6 lb roast would you plan on double the amount of time? I’m nervous about cooking this for 8 guests. Heehee. Thank you.

    Reply

    • NatashasKitchen.com
      September 3, 2024

      Hi Patty! I would check for doneness at the time indicated in the recipe and then check every 5 mins after that until it reaches the desired temperature.

      Reply

  • Patty
    September 2, 2024

    Hi there! Can I use a normal roasting pan 4-5 inch’s tall or should I buy a shallow roasting pan?

    Reply

    • NatashasKitchen.com
      September 3, 2024

      Hi Patty! That would be fine.

      Reply

  • Anne
    February 7, 2024

    This came out absolutely mouth watering! Amazing recipe. Thank you! Next time I might just add 1 tsp of salt, as I felt it a bit salty. But great flavor. It’s a keeper for sure!

    Reply

  • Margie
    January 2, 2024

    Hello! I used your cooking instructions on our tenderloin for New Years eve. I was nervous due to the cost of the meat. I followed your directions to the letter and it came out perfect. Thank you so very much!! Happy New Year!!!

    Reply

    • Natashas Kitchen
      January 2, 2024

      I’m so glad it worked out Margie! That sounds like a very special dinner! Happy New Year!

      Reply

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