Roasted Beef Tenderloin
Oh hey there! Have you ever braved a roasted beef tenderloin for the holidays (or just because you found one on sale and thought, ‘why not?’)? I clearly remember the first Christmas I tried it—everyone hovering in the kitchen, my cousin sneaking pieces of dough as I tried to tie the roast, and that slightly frazzled feeling when the timer went off while I was still chasing the family dog out of the kitchen. But somehow, it turned out like magic. Mostly luck. Anyway, I find myself gravitating back to this dish whenever I want to impress without working up a sweat—though, real talk, it can get a little sweaty if your kitchen is as small as mine!
Why you might fall in love with this too
I make this when I want everyone (even picky eaters) to ask for seconds. My family basically loses their minds over the crispy bits at the edge—sometimes I think I could just serve a whole tray of those trimmings. (I once overcooked the ends to almost burnt, and surprisingly, people fought over them.) And, on the rare occasion of leftovers, the flavor deepens—actually, I think this tastes even better the next day slathered in horseradish cream.
What You’ll Need (With My Odd Substitutions)
- 1 whole beef tenderloin, about 1.5-2kg (anywhere from 3-4 pounds). I’ve used pre-trimmed or – if butchers are out – asked them to do the trimming; worst case, I just wing it at home. Some folks swear by local butcher cuts, but supermarket tenderloins work fine, honest.
- 2-3 tablespoons olive oil (sometimes I use avocado oil if I’m feeling fancy or health-conscious—let’s be real, I rarely am)
- 4 cloves garlic, minced (jarred garlic is okay if you’re in a rush)
- 1-2 teaspoons kosher salt (if you only have fine table salt, just use a bit less)
- 1 teaspoon fresh cracked black pepper (I’ve tossed in some green peppercorns before… not bad!)
- 1 handful fresh rosemary, chopped (I’ve substituted with thyme or even sage when the rosemary looked sad)
- 2 tablespoons Dijon mustard (but honestly, any mustard works—my neighbor swears by her grainy version)
- Butter, a couple of tablespoons (OPTIONAL, but it adds a nice finish. I sometimes forget it and nobody notices.)
Here’s how I get it on the table
- If it’s not already trimmed, snip the silver skin and random bits of fat off the tenderloin with a sharp knife—don’t stress if it isn’t perfect (really, the world won’t end).
- Tie the roast in 1.5-inch intervals with kitchen twine. This helps it cook evenly, but once I skipped this step and it cooked just fine—looked a bit wonky, though!
- Let the beef sit out for at least 30 minutes to take the chill off. Room temp helps, otherwise it’s like putting an ice cube in the oven. While you’re waiting, preheat the oven to 230°C/450°F.
- Rub the beef with olive oil all over (or whatever oil you like), then coat with garlic, salt, pepper, rosemary, and Dijon mustard. Just mash it all together and slather it on—don’t be shy.
- Heat a large oven-safe skillet (I use cast iron, but any heavy pan will work) over medium-high. Sear the tenderloin on all sides until it’s deeply browned—maybe 2-3 minutes per side. This is where I usually sneak a taste if any crust falls off (chef’s privilege, right?)
- Toss the skillet into your preheated oven. Roast for 20-25 minutes for rare, 25-30 for medium rare (that’s about 52–55°C/125–130°F in the thickest part). If you overcook it a little, hey, homemade gravy covers a multitude of sins.
- Once it’s ready, transfer it to a cutting board. Let it rest for at least 15 minutes, ideally 20 (yes, it matters, and yes, I have ignored this in the past only to watch all the juices run straight off the board… tragic).
- Slice thickly and serve. Here is when I usually have someone breathing down my neck, waiting with a fork in hand.
What I’ve Figured Out the Hard Way (Notes from My Kitchen)
- The oven thermometer never lies—my oven runs a bit hot, so I err on the side of less time.
- Actually, it works better if I salt it in advance–like, a whole hour if I’m on top of things.
- If the ends are thinner, tuck them under or tie them in, or else they cook way too fast (but, as mentioned, crunchy ends aren’t a total tragedy!)
Things I’ve Tried (Some Worked!)
- Added a coffee rub to the surface—sounds odd, surprisingly tasty with a bold red wine.
- Subbed rosemary for tarragon once. Hmmm, probably won’t do that again (kind of weirdly sweet?).
- Wrapped bacon around the whole thing once… made a huge mess, but tasted pretty great (was a pain to clean though).
Stuff to Use (But Don’t Fret If You Don’t Have It)
- Heavy skillet (my old cast iron pan is about as seasoned as my sense of humor, but a regular oven-safe pan works too—did it once in a cheap roasting pan and survived)
- Kitchen twine if you have it, or even clean string (shoelace? Actually, scratch that—not sure about that one)
- Instant-read thermometer (is it essential? Maybe not, but I’ve made this by just poking it with my finger and hoping for the best, which works, sometimes)
Keeping Leftovers Alive (If You’re Lucky)
Store slices in a tightly covered container in the fridge, maybe with a drizzle of pan juices or a pat of butter on top. Tastes fab cold on sandwiches the next day, though honestly, in my house it rarely lasts more than a day!
How I Like to Serve It
We have this with roasted potatoes (the kind you bash around in the pan!) and roasted carrots—or sometimes a simple salad if I’m really feeling lazy. My family tradition? Always, always with a horseradish cream sauce; recipe here. Or sometimes just with thick slices of crusty bread and good butter if I can’t be bothered to make sides. Oh, potatoes Anna if I’m feeling like showing off, but that’s rare.
Lessons That Came From My Dull Kitchen Knives (Pro Tips, Sorta)
- I once tried rushing the resting step—don’t do it. Juices everywhere. Beef turned kind of dry. Lesson learned.
- Cranking the oven any higher never saved time, just led to a burnt outside. So patience, please.
- On second thought, if you forget to tie it, make sure you check for thin, floppy ends and just pull them under before roasting.
Friendly FAQ—You Asked, I Answered
- Can I prep this a day ahead? Sure thing, just rub the seasoning on and wrap it tightly in cling film. Bring it out to room temp before cooking.
- How do you know it’s cooked right? Instant-read thermometer is your best mate, but you can also rely on the finger test (not super accurate, but in a pinch…)
- Anything I can serve with it that’s not potatoes? Oh, plenty—grilled asparagus, a herby farro salad, or just good old green beans with almonds. Check out this list for inspiration, it’s a goldmine!
- What wine goes best? I lean cabernet sauvignon or a Bordeaux, but honestly? Whatever you’ve got open is perfect. Don’t stress.
So, right before you serve, and everyone’s sniffing around the kitchen, I always seem to misplace the carving knife. One year, I used a bread knife (not recommending that—tore the beef up a bit), but, you know, no one complained. Turns out, if you serve dinner with a smile (and plenty of wine), most folks don’t mind a jagged slice or two!
If you want more beefy inspiration (and you’re a cooking nerd like I am), check out the deep-dive techniques at Serious Eats. But really, keep it simple and enjoy the process—wobbles, typos, and all.
Ingredients
- 1 whole beef tenderloin (about 2.5 lb), trimmed
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons unsalted butter
Instructions
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1Preheat the oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels.
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2Rub the tenderloin all over with olive oil, salt, and black pepper. Spread the minced garlic, rosemary, and thyme evenly over the surface.
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3Heat a large ovenproof skillet over medium-high heat. Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side.
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4Transfer the skillet to the preheated oven. Roast the tenderloin for 30-35 minutes, or until an internal thermometer reads 130°F (54°C) for medium-rare.
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5Remove from the oven, place butter on top of the tenderloin, and let it rest for 10-15 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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