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5.0 from 3 votes

Beef Tenderloin Roast

Beef Tenderloin Roast is a stunning holiday centerpiece, seared on the stove, coated in herb butter, and roasted to perfection with a rich pan gravy.

Prep Time
20 mins
Cook Time
20 mins
Resting time
2 hrs 15 mins
Total Time
3 hrs 10 mins
Servings: 12 servings
Calories: 439 kcal
Course: Main Course
Cuisine: American

Ingredients

Beef Tenderloin
  • 2 tablespoons avocado oil
  • 1 (4-4 ½ pounds) whole beef tenderloin roast trimmed and tied
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
Garlic Herb Butter
  • 5 tablespoons butter softened
  • 5 garlic cloves minced
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
Beef Gravy
  • 4 tablespoons beef drippings plus more for flavor
  • 1 shallot diced
  • 1 carrot roughly chopped
  • 1 celery stalk roughly chopped
  • ¼ cup all-purpose flour
  • 2 ½ cups beef stock
  • 1 tablespoon reduced sodium soy sauce
  • 1/2 teaspoon Worcestershire sauce 
  • 2 thyme sprigs
  • salt and pepper as needed, to taste

Instructions

    Cup of Yum
  1. Remove the beef tenderloin prior to cooking and allow to come to room temperature, about 2 hours depending on thickness.
  2. Pat the trimmed and twine-wrapped beef tenderloin dry with paper towels. Cut into two even pieces and season with kosher salt and pepper. Place on a wire rack on top of a sheet pan at room temperature for 2 hours.
  3. Combine the butter, garlic, thyme and rosemary in a small bowl. Set aside.
  4. When ready to cook, preheat the oven to 425°F.
  5. Heat oil in a large cast iron skillet or oven safe pan over medium-high heat. Once the oil is shimmering and the pan is very hot, add the beef tenderloin and sear each side for 3-4 minutes, about 12 minutes total, to create a golden brown crust.
  6. Slather the butter herb mixture over the top side of the beef tenderloin, then transfer the entire pan to the preheated oven. Roast for about 20 minutes for medium rare or until an instant read thermometer reads between 125-130°F as the meat temperature will continue to rise as it rests.
  7. Remove the beef tenderloin from the oven and transfer to a cutting board. Let it rest for 15 minutes. While the tenderloin is resting, prepare the gravy. Remove the twine and slice into 1-inch thick pieces.
For the beef gravy
  1. Transfer the beef drippings to a heat safe bowl and return about 4 tablespoons of the fat that rises to the top back to the pan, reserving the remaining drippings. Heat the same skillet over medium heat. Add shallot, carrot and celery and cook for 10 minutes, or until the vegetables are beginning to brown. Remove and discard the vegetables with a slotted spoon, taking care to reserve as much of the butter in the pan as possible.
  2. Add flour to the butter and whisk until a thick paste forms. Cook, stirring constantly with a wooden spoon for 1- 2 minutes, or until the roux starts to turn golden brown.
  3. Whisk in the beef stock, reserved beef drippings, soy sauce, and Worcestershire sauce and increase heat to medium high to bring to a boil. Reduce heat to a simmer, add thyme, and cook for 10 minutes, or until it has thickened slightly. Taste the gravy and see if it needs additional salt and pepper. Discard thyme and serve warm.

Notes

  • The nutrition label includes the pan gravy.
  • To create more depth of flavor in the tenderloin, consider seasoning it the day before if you have time.
  • Season with kosher salt and pepper to allow to dry out the surface for a better crust. Place on a wire rack on top of a sheet pan in the fridge uncovered for up to 24 hours.
  • It works well for wrapping the tenderloin if you realize you don’t have twine last minute. Just make sure it’s unflavored so your tenderloin doesn’t taste minty!
  • Storage: You can keep any leftovers in an airtight container in the fridge for about 3 days. To reheat it, place the beef tenderloin in a low, 325°F oven until just warmed through. 
  • Season 24 hours before: To create more depth of flavor in the tenderloin, consider seasoning it the day before if you have time. Season with kosher salt and pepper to allow to dry out the surface for a better crust. Place on a wire rack on top of a sheet pan in the fridge uncovered for up to 24 hours.
  • Use floss if you don’t have twine: It works well for wrapping the tenderloin if you realize you don’t have twine last minute. Just make sure it’s unflavored so your tenderloin doesn’t taste minty!

Nutrition Information

Serving 6oz Calories 439kcal (22%) Carbohydrates 4g (1%) Protein 48g (96%) Fat 26g (40%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 162mg (54%) Sodium 901mg (38%) Potassium 139mg (4%) Fiber 0.4g (2%) Sugar 1g (2%) Vitamin A 1139IU (23%) Vitamin C 26mg (29%) Calcium 16mg (2%) Iron 6mg (33%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 439

% Daily Value*

Serving 6oz
Calories 439kcal 22%
Carbohydrates 4g 1%
Protein 48g 96%
Fat 26g 40%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 162mg 54%
Sodium 901mg 38%
Potassium 139mg 3%
Fiber 0.4g 2%
Sugar 1g 2%
Vitamin A 1139IU 23%
Vitamin C 26mg 29%
Calcium 16mg 2%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.