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.
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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.
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!).
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.
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
Serve Beef Tenderloin With:
- Whipped Mashed Potatoes – rave reviews, always!
- Homemade Creamy Horseradish Sauce – restaurant quality
- Roasted Asparagus with parmesan and lemon
- Caesar Salad with homemade croutons and dressing
Watch Natasha Make Roasted Beef Tenderloin:
Make this and you will be known for your beef tenderloin!
Roasted Beef Tenderloin
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
- 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 (140-145˚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:
- 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
Nutrition Per Serving
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!
Hi Natasha, we’re hoping to make this for a crowd on NYE. Could we use dry instead of fresh herbs? If so, could you please provide suggested measurements? Thanks in advance.
Hi Amira! A general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe.
Can you use dry herbs? I couldn’t get to store to get fresh. Do you use less of the dry herbs since they are stronger?
Hi Stacy! Sure. A general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe.
My Beef Tenderloin is 4-5 LBS. Do you still cook it at 500* or cook it at a lower temperature until its 140* ?
Hi Stacy, you would cook it at the same temperature but you will likely need to adjust your cook time. I hope this helps.
Hello! Do you need to have a rack on the bottom of the roasting pan? Or can you use a roasting pan without it?
Hi Becca, it worked great without a rack for us! We found that it kept it really juicy, but if you try it with a rack I would like to know how you like that.
Natasha, I have made your beef tenderloin many times and comes out perfect every time! You’re the best,you make it so simple on all your recipes. I go to you everyday for so many recipes. Thank you so much🥰and wishing you a happy mothers day 💕
Thank you so much, I appreciate it!
Hi Natasha,
I am making the beef tenderloin tonight, will keep you posted.
Hi Lisa! Yes, I’d love to hear how it turns out. 🙂
I made this for Christmas dinner. Followed the recipe, but adjusted for a 6 lb tenderloin. I omitted the horseradish because of an allergy, but it was still delicious and will be my new go-to recipe for beef tenderloin. FYI – I cooked it at 500 degrees for about 38 minutes. Thank you!
That’s so great! It sounds like you have a new favorite, Lori!
Natasha thank you for this recipe and making my Christmas Eve dinner spectacular. Your recipes are always so flavorful and simply delicious
Dana
Aww, thank you, Dana! I’m so glad you loved it.
Love your recipes. How long would you roast beef tenderloin per pound at 500 degrees? I’m doing a 6 pound roast.
Hi Elaine, I would highly recommend following the temperature chart and using an in-oven thermometer. The timing should be similar to my roast here, but some roasts can be thicker and not all ovens work the same way.
Giving a 5 star but not having in until Christmas – that’s how much I trust you Natasha! I have many many of your recipes and you never disappoint. Can’t wait til Christmas! Thank you and Merry Christmas to you and your family!
This is the perfect dish for Christmas! I hope it’s a hit, Kathleen! Merry Christmas!
Made this for dinner tonight for my husband (our anniversary) dinner. Family loved it. Was so tender and delicious. Thank you so much for sharing this wonderful recipe.
You’re so very welcome, Alexandria! I’m glad your family loved it!
Hi Natasha
Do you have to use a roasting pan or will a cookie sheet be okay?
Thanks!
Hi Jordan It definitely will help with cleanup if you use a foil-lined baking sheet, and also, we found having a rim helps catch any juices, so I worry a regular baking sheet may be a little messier, so make sure it has a rim. If you experiment, let me know how you liked the recipe.
This recipe for beef tenderloin is one I tell everyone how amazing and easy this was…. family couldn’t stop raving about it either!!!! I tied it, put your delicious rub on it and placed it in my cast iron pan…..25 minutes ….to die for! never had a tender, so tasty tenderloin….with your amazing horseradish sauce with every bite….I cant say enuf!!!!! I want all your recipes….making your beef and broccoli stir fry as I’m sending this. Thank you!
What a wonderful review! Thank you for sharing your experience making this recipe. I’m glad it was a huge hit!
Hi Natasha, thanks for the amazing recipes. I have tried the roasted Tinderlion following your recipe. I cooked the beef in 500F in cast iron pan, in a Weber gas grill. Untill the meat temp 130F ( medium cook). The meat was tender but a bit burn from the buttom where it touches the pan. Also the garlic was burned. Any suggestions please?. I have photos after cooking if you wanna see it.
Hi Amr, it is likely due to the strong heat coming from the bottom of the grill. You may need to reduce the temperature or move it to a spot where it is a little more indirect heat.
My trick for this in my Weber is
To place two fire bricks on the grill, then place your cast iron
Roasting pan on the bricks.
I found that this gives enough space to make your roast turn out just right. (Medium-rare)
Works every time for me, also, I roast in the Weber about 450 on indirect heating…
Good luck
That’s a great idea. Thanks Steve!
Really!!!!!
How about some recipes that we don’t have to mortgage the house to make.
I live in Canada and beef tenderloin is about $24 /ib.
Buy it at Loblaws or ValuMart when it’s on sale in a vacuum sealed package. It’s a whole tenderloin so costs about $60-80 depending on the weight but, in that state, it’s less than 1/2 price (under $10/lb).
There are many, many recipes on this website. Do a search for cuts of meat that you are comfortable cooking with. No need to leave a snarky comment. Natasha has everything from vegetarian to ground beef to beef tenderloin. Take your pick – in these days it is so much better to be kind.
There is no reason to be rude!! This cut of meat is typically for a special occasion. Example Christmas. Natasha even mentioned that she made it for a Valentines dinner.
did i miss the recipe for the sauce on top when it is finished? This looks so easy and delicious
Hi Micki, yes, we have it listed in the recipe as Homemade Creamy Horseradish Sauce, but you can also find it HERE.
Natasha, I’m always confused about the final temperatures. I know that the temperature rises during the “resting” time. So do you take the meat out of the oven at 140 degrees for medium or do you take it out of the oven prior to 140 and allow the temp to rise during that 10 minute rest to 140 degrees? If you take it out before the 140, what would you suggest the temp should be when you remove from the oven? Thanks!!
Hi Karen, I take it out 5 to 10 degrees before it reaches the final desired doneness temperature and let it rest and reach the final temp of 140 ()or whatever you prefer) while it’s resting on the counter.
Hi Natasha,
I like your wooden cutting board. What are the dimensions and where can I purchase a similar item?
Thanks
Carolina
Hi Carolina, you can see the kitchen tools that I use here on my Amazon affiliate shop.
Made this & it was simple & so delicious!! Will definitely be making this one again!
I made this for Christmas following your instructions to the T. It tasted amazing, however, my oven smoked horribly and the kitchen became so filled with smoke, the alarms went off! I’m afraid to try it again and am not sure how to keep that from happening. Any suggestions?
Hi Susan, 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).