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Roasted Beef Tenderloin (VIDEO)

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.

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 Sliced into medallions on a cutting board

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We included Amazon affiliate links for tools used in this recipe. 

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

This beef tenderloin is fork tender and every bite has fantastic flavor from the garlic herb crust. Adding horseradish to the rub adds another subtle layer of memorable flavor (don’t skip it!).

Ingredients for beef tenderloin recipe with filet of beef, garlic, butter, horseradish sauce, thyme and rosemary

How to Trim Beef Tenderloin:

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

Serve Beef Tenderloin With:

How to serve roasted beef tenderloin with horseradish sauce

Watch Natasha Make Roasted Beef Tenderloin:

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

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

Roasted Beef Tenderloin

5 from 15 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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. 

Author: Natasha of Natashaskitchen.com
Skill Level: Easy
Cost to Make: $45-$55
Keyword: beef tenderloin, filet of beef
Calories: 452 kcal
Servings: 6 people

Ingredients

  • 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

  1. Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.

  2. 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.
  3. 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 (140-145˚F). 

  4. 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.

Recipe Notes

Beef Tenderloin Temperature Chart:

  • 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 Facts
Roasted Beef Tenderloin
Amount Per Serving
Calories 452 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 15g94%
Cholesterol 116mg39%
Sodium 666mg29%
Potassium 465mg13%
Carbohydrates 1g0%
Protein 27g54%
Vitamin A 145IU3%
Vitamin C 1.9mg2%
Calcium 15mg2%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Years ago, my husband and I stopped going out for Valentines Day after a bad restaurant experience (the busiest and worst day to go out to eat in my experience), and we’ve enjoyed our date-nights-in ever since! Are you going out or cooking in for Valentines Day? I’d love to know what you’re cooking up!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Ana
    August 21, 2019

    Does it have to be tenderloin cut? Reply

    • Natasha
      August 21, 2019

      Hi Ana, for this particular recipe, yes. Most any other cut would require modifications in the cooking method/time. Reply

  • August 14, 2019

    Hi,Natasha! Can it be roasted in the oven bag with veggies? Reply

    • Natashas Kitchen
      August 14, 2019

      Hi Yelena, I don’t see why not. Depending on the vegetable used they may need to be added a little later in the bake process. Reply

  • Suzy
    August 4, 2019

    I tried your recipe and it was delicious. The horseradish sauce was excellent. The only negative was my oven smoking. Fortunately my guests were in the garden and while the meat rested I was able to clear the air. Reply

    • Natashas Kitchen
      August 4, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Beth L Bilous
    July 19, 2019

    Im doing a 4+ tenderloin roast. Do I still cook for the recommended time? Its just longer hence the weight, not thicker. Please say. Reply

    • Natasha
      July 19, 2019

      Hi Beth, it sounds like you have a full length 4 lb beef tenderloin which will have a thicker and thinner end. I would double the recipe. Also, Tuck the thinner end under and tie it with string to keep the thickness of the tenderloin as even as possible or you will have one end overcooked. I definitely recommend using a meat thermometer since all tenderloins will have varying degrees of thickness and a meat thermometer is really the best way to test for doneness. I would still suggest roasting per the instructions in the recipe above for well-done meat but double-check with a thermometer. Reply

  • Kierra
    June 29, 2019

    Hi! I’m in love with your recipes!! I really want to make this for my family…. But they hate horseradish…. On the rub would you suggest I just use more butter in place of the horseradish?

    Thanks so much! Reply

    • Natasha
      June 29, 2019

      Hi Kierra, the horseradish is very very faint here (not overpowering at all), but yes you absolutely can omit it and use a tad more butter instead. It will still be delicious. Reply

  • Ron Zwiefka
    June 29, 2019

    I recently had friends over for dinner made the tenderloin. I substituted an Elk and Moose loin and it was terrific… I also put it on a very hot charcoal grill to sear than indirect, about 275 to 300 degrees, cooked to medium rare with a small piece of applewood for just a touch of smoke. My friends absolutely loved the horseradish sauce. I served it with a side of homemade potato and cheese Perogi and wax beans, it was delicious. I thought the Moose would be dry but both were moist and tender. You got 7 peolpe complimenting you on the recipe. God Bless and I look forward to many more years of your fantastic recipes. Reply

    • Natasha
      June 29, 2019

      Thank you for that fantastic review and for sharing that it works with different types of loins. I’m so happy you all loved the recipe and the horseradish sauce also! That’s wonderful. Reply

  • Ronnie
    May 28, 2019

    OMG ! made this today, it was out of this world and the horseradish Sause was the perfect pairing
    thank so much for yet another great recipe Natasha 🙂 Reply

    • Natashas Kitchen
      May 29, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Phyl Ferrentino
    May 15, 2019

    this looks delicious & easy – I will make it soon! My husband will love it.

    I noticed you used a very shallow pan to roast it

    What type of pan is it please ?

    Ty
    Phyl Reply

  • Freckles
    April 5, 2019

    My roast is almost 4 pounds How long would I c ok for med to well done? Reply

    • Natasha
      April 6, 2019

      Hi, it sounds like you have a full length beef tenderloin which will have a thicker end and thinner end. Be sure to tuck the thinner end under and tie it with string to keep the thickness of the tenderloin as even as possible or you will have one end overcooked. I would highly recommend using a meat thermometer since all tenderloins will have varying degrees of thickness and a meat thermometer is really the best way to test for doneness. I would still suggest roasting per the instructions in the recipe above for well done meat but double check with a thermometer. Reply

      • Pamela
        May 3, 2019

        I love this dish my second Time making it. But it always smokes up my home. Any tip on that no to happen? Reply

        • Natasha
          May 3, 2019

          Hi Pamela, The higher heat could be causing the smoking. I do get a little bit of smoke, so I turn on my fan above the range before I pull it from the oven. It may help to reduce the heat to 450˚F and bake slightly longer (testing with a thermometer to ensure doneness). Reply

  • Inna
    March 4, 2019

    Hi Natasha,
    If I were to make this for a company and use like 2 or 3 tenderloins.. do I bake them in like a baking dish or do 1 piece at a time?
    Thanks! Reply

    • Natasha
      March 5, 2019

      Hi Inna, if you have a baking dish where you can space them out without crowding, that would work to bake them all at once. I would double check them with a good instant read thermometer though since not all tenderloins are the same thickness – they might be done at different times. Reply

  • Victoria
    March 1, 2019

    Hi – I just made this and it was delicious! The meat is very tender. Thank you for all you wonderful recipes! Oh and the horseradish sauce is perfect! Reply

    • Natashas Kitchen
      March 1, 2019

      I’m so happy you are enjoying that, Victoria! Thank you for that awesome review! Reply

  • Nadia
    February 16, 2019

    HI, looks so good! Thank you for sharing. Can I use some other cuts instead of tenderloin? Reply

    • Natasha
      February 16, 2019

      Hi Nadia, I think you could adapt this to a different cut of beef but you would have to alter the bake time based on how thick or large the piece of meat is – I probably would not recommend this with a very large roast though without changing the cooking method altogether. Reply

  • Victoria
    February 14, 2019

    Just tried to make it tonight and it was delicious! Reply

    • Natashas Kitchen
      February 14, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Susan
    February 14, 2019

    Do you put the rub on before you tie the string around it Reply

    • Natasha
      February 14, 2019

      Hi Susan, the tenderloin should be trimmed and tied before adding the rub or it becomes really difficult to try and tie a string over the layer of butter without getting very messy 🙂 Reply

      • Susan
        February 14, 2019

        👍❤️ This turned out perfect for my Valentines Day dinner. Reply

        • Natashas Kitchen
          February 14, 2019

          I’m so happy to hear that! Thank you for sharing your great review, Susan! Reply

  • James
    February 11, 2019

    Wonderful recipe. I will make this very soon. Is your horseradish recipe on your website? It’s not the same that you used to spread around the tenderloin is it? Reply

  • Sandi
    February 9, 2019

    Natasha, I don’t like horseradish…is there anything that I could substitute it with in this recipe? Reply

    • Natasha
      February 10, 2019

      Hi Sandi, you can omit the horseradish in the spread and it will still turn out great as a garlic and herb crusted beef tenderloin 🙂 The horseradish is nice and very subtle (don’t worry!), but you can leave it out with great results. Reply

      • Sandi
        February 10, 2019

        Thanks so much for your prompt reply! I might make this for Valentine’s Day dinner for my hubby. Maybe half with horseradish and the other half without? I’ll let you know how it turns out and give you a 5-star rating, I’m sure!!! By the way, I just love your recipes and videos. I’ve used numerous!! You are my fav…down to earth, funny, and your recipes are delicious and instructions are easy to follow! 🤗☺ Reply

  • Taylor
    February 9, 2019

    So tender and flavorful! YUM! Reply

    • Natashas Kitchen
      February 9, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • krissy
    February 8, 2019

    Ive never made a beef tenderloin before! But was recently asked to bring one to a gathering. I found this recipe and i appreciate the step by step directions. Im sure it will be delicious! Reply

    • Natashas Kitchen
      February 8, 2019

      This is perfect for a gathering! Thank you for that wonderful review, Krissy! Reply

  • Steph
    February 8, 2019

    This tenderloin turned out so juicy and delicious! Thanks for showing how to tie it! Reply

    • Natasha
      February 8, 2019

      I’m so glad to hear that you enjoyed the tenderloin recipe!! Thanks for sharing your great review 🙂 Reply

  • Courtney
    February 8, 2019

    So rich and full of flavor, and great instructions. Reply

    • Natasha
      February 8, 2019

      Hi Courtney! Thank you so much! Isn’t it awesome how much flavor is imparted without any marinating? I’m so glad you enjoyed the beef tenderloin 🙂 Reply

  • Julie Blanner
    February 8, 2019

    These are great tips for Beef Tenderloin! Thanks for sharing! Reply

    • Natasha
      February 8, 2019

      You’re so welcome! I’m glad that was useful to you! It was all the things I wanted to know when I cooked my very first tenderloin 🙂 Reply

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