This beef tenderloin recipe is seared for a nice crust then transferred to a high temp oven to roast to melt-in-your-mouth perfection.
Why this recipe works
Using simple ingredients and easy-to-follow instructions you’ll have an impressively tender slab of beef tenderloin in only 30 minutes. Some dishes don’t need a ton of ingredients to shine, this roast being one of which.
A quick sear in a skillet will transform the crust of your tenderloin while allotting rest time at the end allows the beef to reabsorb all the juices leaving you with tender, succulent results and a gorgeous exterior crust. When cooked correctly the tenderloin is superior in tenderness, even in comparison to a smoked ribeye steak, which is hard to top!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Tying the tenderloin with butcher’s twine is simply to keep the roast from expanding too much, and to keep it uniform in size to ensure even cooking throughout. Make a mental note of where you tied the meat because once it is cooked you may not be able to see the string. For this recipe, choose a 2 1/4 pound beef tenderloin. For larger/smaller tenderloins, the cook time may be different in the oven so keep an eye on it with a meat thermometer.
How to Make Beef Tenderloin
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 425 F.
- You want the roast to be as uniform in size as possible. You may need to take the thinner end and fold it over and tie it with butcher’s or baker’s twine.
EXPERT TIP – Make a mental note of where you tied the meat because once it is cooked you may not be able to see the string. - Season the meat on all sides with garlic salt and black pepper.
- In an oven-proof skillet over medium-high heat, add olive oil and sear both sides of the meat until a nice crust forms.
- In a small bowl, combine melted butter, roasted garlic seasoning, and minced garlic. Brush half of the mixture on one side of the tenderloin. Turn beef over and brush with remaining mixture.
- Bake uncovered in preheated oven for 20 minutes. Remove from oven and transfer meat to a cutting board. Allow to rest on cutting board for 5 minutes before removing the twine and slicing.
EXPERT TIP – For the resting step, it’s best to use a cutting board with a well to catch any juices. If you don’t have a board with a well, place a large piece of foil on the cutting board, place tenderloin in the center of the foil, and wrap it loosely.
Frequently Asked Questions & Expert Tips
Store beef tenderloin in an air-tight container kept in the refrigerator for up to 3 days.
Beef tenderloin is best enjoyed medium-rare. The internal temperature should reach 120-125F on an instant read thermometer inserted into the thickest portion of the roast. Cooking the roast to 120-125F will yield medium-rare results. Do note that the temperature will rise as it rests, up to 10 degrees or so. For medium, cook to 130-135F.
Serving Suggestions
Serve with baby red potatoes, mashed potatoes, or au gratin potatoes. For other veggies you can try green beans, carrots, and Brussels sprouts which are delicious alongside beef. Beef tenderloin also pairs well with crusty bread or festive popovers and a dinner salad to keep it nice and simple.
More Beef Recipes
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Beef Tenderloin
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 ¼ pounds beef tenderloin
- 1 ½ Tablespoons garlic salt
- 2 teaspoons black pepper
- 4 Tablespoons butter melted
- 1 ½ Tablespoons roasted garlic seasoning or any seasoning of your choice, Montreal Steak seasoning works well
- 2 Tablespoons minced garlic
- 4 Tablespoons olive oil
Things You’ll Need
Before You Begin
- For the resting step, it’s best to use a cutting board with a well to catch any juices. If you don’t have a board with a well, place a large piece of foil on the cutting board, place tenderloin in the center of the foil, and wrap it loosely.
- Make a mental note of where you tied the meat because once it is cooked you may not be able to see the string.
- Beef tenderloin is best enjoyed medium-rare. The internal temperature should reach 120-125F on an instant read thermometer inserted into the thickest portion of the roast. Cooking the roast to 120-125F will yield medium-rare results. Do note that the temperature will rise as it rests, up to 10 degrees or so. For medium, cook to 130-135F.
- Store beef tenderloin in an air-tight container kept in the refrigerator for up to 3 days.
Instructions
- Preheat oven to 425 F.
- You want the roast to be as uniform in size as possible. You may need to take the thinner end and fold it over and tie it with butcher’s or baker’s twine.
- Season the meat on all sides with garlic salt and black pepper.
- In an oven-proof skillet over medium-high heat, add olive oil and sear both sides of the meat until a nice crust forms.
- In a small bowl, combine melted butter, roasted garlic seasoning, and minced garlic. Brush half of the mixture on one side of the tenderloin. Turn beef over and brush with remaining mixture.
- Bake uncovered in preheated oven for 20 minutes. Remove from oven and transfer meat to a cutting board.
- Allow to rest on cutting board for 5 minutes before removing the twine and slicing.
Nutrition
Chef Antoine Davis
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JoAnn says
Amanda, I’m having a party of 8 for Christmas. What size tendering do you suggest? Should I double all ingredients?
Amanda Formaro says
The recipe as is makes 9 slices that are about an inch thick. With side dishes, that should be enough for 8 people. However, if you want to have more, you can go with a 4 pound tenderloin. You will have to make 2 separate roasts by cutting the large tenderloin in half as the entire tenderloin will not fit into a skillet. You shouldn’t have to double the ingredients, but maybe increase them by half.