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Roasted Beef Tenderloin

A garlic and herb crusted beef tenderloin with an easy, tried and true roasting method. No marinating required and for melt-in-your-mouth tender and flavorful beef. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 people
Calories: 452 kcal
Course: Main Course , Dinner
Cuisine: American

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

    Cup of Yum
  1. Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
  2. 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.
  3. 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 (*Remove it at 130-135˚F for a final resting temperature of 138-140˚F). 
  4. 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

  • *The chart below has final resting temperature ranges. It's important to note that the temperature of the roast will continue to rise 5-10 degrees as it rests so remove it from the oven a little before it reaches its final resting temperature. 
  • *Timings can vary depending on your oven and the thickness of your tenderloin, so always check for desired doneness using an oven-safe meat thermometer.
  • 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 Information

Calories 452kcal (23%) Carbs 1g Protein 27g (54%) Fat 36g (55%) Saturated Fat 15g (75%) Cholesterol 116mg (39%) Sodium 666mg (28%) Potassium 465mg (13%) Vitamin A 145IU (3%) Vitamin C 1.9mg (2%) Calcium 15mg (2%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 452

% Daily Value*

Calories 452kcal 23%
Carbs 1g
Protein 27g 54%
Fat 36g 55%
Saturated Fat 15g 75%
Cholesterol 116mg 39%
Sodium 666mg 28%
Potassium 465mg 10%
Vitamin A 145IU 3%
Vitamin C 1.9mg 2%
Calcium 15mg 2%
Iron 3.7mg 21%

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