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Beef Tenderloin Roast
5 from 432 votes

Beef Tenderloin Roast

This recipe presents a classic beef tenderloin roast seasoned simply with salt and pepper, seared for a golden crust, and finished in the oven after coating with a garlic herb butter. Fresh rosemary and thyme in the butter complement the rich beef flavor. The technique balances a crusty exterior with a tender, juicy inside.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8 servings
Calories: 732 kcal
Course: Dinner
Cuisine: American

Ingredients

Beef Tenderloin Roast
  • 1 beef tenderloin roast trimmed and tied, center-cut, 4 to 4 ½ pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 2 tablespoons avocado oil
Garlic Herb Butter
  • 6 tablespoons butter softened
  • 6 garlic minced, cloves
  • 1 teaspoon rosemary leaves finely chopped fresh
  • 1 teaspoon thyme leaves fresh, finely chopped

Instructions

    Cup of Yum
  1. Remove the beef tenderloin from the fridge and let it come to room temperature prior to cooking, about 1 to 2 hours.
  2. In a small bowl, mix together the butter, garlic, rosemary, and thyme. Set aside.
  3. Preheat the oven to 425°F (220°C). Slice the beef tenderloin in half, then trim and tie it up (if it hasn't already been done by the butcher).
  4. Use paper towels to pat any excess moisture from the beef tenderloin, then season both sides with salt and pepper.
  5. Heat the oil in a large cast-iron pan over medium-high heat. Once the oil is shimmering, add the beef tenderloin and brown for a few minutes on all sides, about 10 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 oven. If using a probe thermometer, insert the probe before placing the tenderloin in the oven. Roast the beef tenderloin for 15 to 20 minutes, depending on how you like your meat cooked (see temperature tips above).
  7. Remove the beef tenderloin from the oven and transfer to a cutting board. Let it rest for 10 to 15 minutes, to allow the juices to redistribute. Then remove the twine and slice into 1-inch thick pieces. If you'd like, serve with horseradish sauce.

Notes

  • Making a homemade horseradish sauce enhances the roast’s flavor when served.
  • Good side dishes include honey glazed carrots, mashed or garlic herb roasted potatoes, roasted broccoli, and Brussels sprouts.
  • Use a probe thermometer when roasting to monitor internal temperature for desired doneness.

Nutrition Information

Calories 732kcal (37%) Carbohydrates 1g (0%) Protein 41g (82%) Fat 62g (95%) Saturated Fat 26g (130%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 26g (130%) Trans Fat 1g (50%) Cholesterol 181mg (60%) Sodium 768mg (32%) Potassium 706mg (15%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 276IU (6%) Vitamin C 1mg (1%) Calcium 25mg (3%) Iron 5mg (28%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 732

% Daily Value*

Calories 732kcal 37%
Carbohydrates 1g 0%
Protein 41g 82%
Fat 62g 95%
Saturated Fat 26g 130%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 26g 130%
Trans Fat 1g 50%
Cholesterol 181mg 60%
Sodium 768mg 32%
Potassium 706mg 15%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 276IU 6%
Vitamin C 1mg 1%
Calcium 25mg 3%
Iron 5mg 28%

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