Beef Tenderloin Roast
304 Comments
Updated Dec 19, 2024
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This beef tenderloin roast is a stunning main to take center stage on your Christmas dinner table. It’s elegant, incredibly tender to the point where it feels indulgent, and worth every single penny. I’ll guide you every step of the way with this no-fail recipe for perfect results during the holiday season.
Beef Tenderloin Roast Is The Star Of Christmas Dinner
Holiday dinners revolve around lavish, splurgy mains, which is what makes them feel so special. And that, my friends, is what this beef tenderloin roast is all about. It’s ridiculously tender with a perfect medium-rare pink, coated in a garlic herb crust that adds a ton of flavor, and served with a creamy horseradish sauce that makes each bite so satisfying.
But, you might be thinking – this is one pricey cut of meat and I’m a little intimidated! Fear not because this is an easy, totally foolproof, beef tenderloin recipe. It’s very similar to everyone’s favorite prime rib recipe, but it cooks in about half the time. Plus, it’s really easy to carve into beautiful slices for serving, similar to pork tenderloin. Who doesn’t love that?
Once you make this recipe don’t be surprised if your family assigns you to beef tenderloin duty every holiday from here on out. It’s truly a Christmas dinner sensation!
Beef Tenderloin Ingredients
There’s a reason why this is an expensive cut of meat. It’s the most tender cut of beef available and where filet mignon comes from. Filet mignon is actually just the middle portion of the tenderloin sliced up. That’s why beef tenderloin is such a coveted main during the holidays!
With most succulent pieces of meat like this, all you need is a simple garlic herb butter to bring it to life. Here’s what you’ll need.
- Beef Tenderloin: You need a 4 to 4 ½-pound whole beef tenderloin for this recipe. You could also buy two 2-pound center-cut tenderloins (also known as a chateaubriand cut).
- Salt & Pepper: A generous amount of kosher salt and freshly ground black pepper are always welcome to give the meat tons of flavor.
- Avocado Oil: This is my go-to oil choice when searing meat at a high temperature in a pan. But you can use olive oil as well.
- Butter: It’s best to stick with unsalted butter as it’ll already be salted from the searing process. Just make sure to let the butter come to room temperature before mixing in the garlic and herbs. This will make it easier to blend and slather onto the meat.
- Garlic: It’s all about fresh garlic in this recipe. Not only is fresh minced garlic more pungent in flavor, but it will help add texture to the outside of the tenderloin.
- Fresh Herbs: Rosemary and thyme always makes for a sensational herb combo for meat dishes. Just make sure to use fresh sprigs, and not dried herbs.
Tenderloin Shopping Tip: Tenderloins can be purchased untrimmed or trimmed. To save yourself time and energy, ask your butcher to trim and tie the roast. And yes, tying with the twine is necessary to ensure even cooking since it’s naturally an oblong shape!
Find the printable recipe with measurements below.
Equipment You’ll Need
Before we dive into the cooking process, let’s make sure you’re well equipped. You’ll need three items – an oven-safe pan, kitchen twine, and a meat thermometer.
- Cast-Iron Pan: Grab your favorite oven-safe skillet as you’ll sear the tenderloin on the stovetop first, then finish it in the oven. I love to use this cast-iron pan for this recipe!
- Kitchen Twine: Tying the tenderloin with butcher’s twine ensures that it cooks evenly, as a whole tenderloin is thinner on one end (see how you fix that below).
- Thermometer: This is a crucial item to make sure your beef tenderloin is cooked perfectly (and to your liking!). You’ve got a few options here as well. You can use a probe thermometer that’s meant to be left in the meat as it cooks, an instant read thermometer, or a basic meat thermometer.
How To Cook Beef Tenderloin Perfectly
Now that you’re fully equipped – let’s get cooking. This beef tenderloin is truly a cinch to make. But first, let the beef tenderloin come to room temperature prior to cooking (about 1 to 2 hours). Then preheat the oven to 425°F (220°C).
Make the herbed butter mixture. Stir together the softened butter, herbs, and minced garlic in a bowl and set aside.
Trim and cut the tenderloin. When you buy a whole beef tenderloin from the butcher it usually comes in this very long, oblong shape. Make sure the silverskin is trimmed off (you or your butcher can do this), tuck the thin end under (so that it’s more uniform in thickness), and then cut it in half (so it’ll fit in the pan).
Tie it up for even cooking. This part is really important. You must tie up your beef tenderloin for even cooking. Watch the video below to see how I tie up the tenderloin with kitchen twine (it’s really easy!). But you can also ask the butcher to do this.
Season the tenderloin. Use paper towels to pat out any excess moisture from the tenderloin. Then season both sides with salt and pepper.
Sear the tenderloin. Heat the oil in your cast iron pan until it’s shimmering. Then add the beef tenderloin and brown for a few minutes on each side (about 10 minutes total), creating that deliciously looking golden crust.
It’s roasting time! Slather the herbed butter mixture over the top side of the beef tenderloin, then transfer the entire pan to the oven. Roast for 15 to 20 minutes, or until your preferred level of doneness (which you can reference in the chart below).
Let it rest before slicing! Transfer the tenderloin to a cutting board and let it rest for 10 to 15 minutes. This will help the juices slowly redistribute throughout the meat making it extra tender and juicy! Then remove the twine and slice into 1-inch thick pieces.
How Long To Cook Beef Tenderloin In Oven
Since we’re searing the beef tenderloin first and letting it sit at the end for residual cooking, the roasting time is fairly short. I’m cooking a 4-pound tenderloin, which only needs 15 to 20 minutes for a perfect medium-rare. If you want a medium doneness, just cook it a couple of minutes more. But don’t guess on time (especially as all ovens cook differently). Use a thermometer for the perfect doneness!
Ideal Beef Tenderloin Temperatures
It’s easy to overlook the “resting” process and slice directly into the meat. But keep in mind that there will be residual heat, where the beef tenderloin will continue cooking as it sits at room temperature. And since this is a more delicate cut of beef, medium-rare to medium are your ideal choices for the best texture. I like my pieces a rosy, medium-rare, but you can reference the chart below for your finished preference.
- Rare – remove at 110°F. Rested temp will be 115 to 118°F. Majority of the center is bright red with a very thin layer of pink on the outer edge.
- Medium Rare – remove at 120°F. Rested temp will be 125 to 128°F. Center is red and becomes pinkish towards the outer edges.
- Medium – remove at 130°F. Rested temp will be 135 to 138°F. Center is a warm pink and the outer portion is brown.
Serve It Up With The Tastiest Horseradish Sauce
Guess what? I never liked horseradish sauce… until I made it myself at home. Now I’m obsessed with it! If you really want to wow your guests, serve up the beef tenderloin with this homemade horseradish sauce. It’s divine!
Ways To Store Leftovers
Leftovers of this beautiful cut of meat are more than welcome. Because honestly, it tastes just as good the following days! And to make it easier, I’d slice them into pieces while it’s still juicy and fresh. It’ll make reheating a lot easier.
- In the fridge: Store leftover sliced in an airtight container in the fridge for 4 to 5 days.
- In the freezer: If you’re wanting to save a few slices past a week, freeze them! Make sure to let the sliced meat cool, then place it in freezer safe bags, and squeeze all the air out. It’ll last for up to three months in the freezer.
- To reheat: If the meat is frozen, thaw in the fridge the day before. Then pop it in the microwave for a minute or two, until it’s warmed through.
More Holiday Mains To Serve
A holiday dinner table always puts meaty mains on display! From the perfect roasted turkey to juicy pork chops – here’s a few mouthwatering recipes to wow the crowd. But don’t worry, they’re super easy to make just like this beef tenderloin!
- Easy Thanksgiving Turkey or Roast Turkey Breast
- Braised Short Ribs
- Apple Cider Sage Pork Chops
- Slow Cooker Pot Roast
- Honey Baked Ham
- Filet Mignon or Ribeye Steak
If you make this beef tenderloin recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Beef Tenderloin Roast
Description
Video
Equipment
- Probe Thermometer An essential for perfectly cooked meat!
Ingredients
Beef Tenderloin Roast
- 1 center-cut beef tenderloin roast (4 to 4 ½ pounds), trimmed and tied
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
Garlic Herb Butter
- 6 tablespoons softened butter
- 6 garlic cloves, minced
- 1 teaspoon finely chopped fresh rosemary leaves
- 1 teaspoon finely chopped fresh thyme leaves
Instructions
- Remove the beef tenderloin from the fridge and let it come to room temperature prior to cooking, about 1 to 2 hours.
- In a small bowl, mix together the butter, garlic, rosemary, and thyme. Set aside.
- 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).
- Use paper towels to pat any excess moisture from the beef tenderloin, then season both sides with salt and pepper.
- 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.
- 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).
- 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.
Lisa’s Tips
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted December 2021, but updated to include new information for your benefit!
This is SO GOOD!! We had it for Christmas with your broccoli risotto and a salad, and it was delicious!! We will be repeating this often.
What a delicious Christmas spread! Glad you enjoyed this beef tenderloin and broccoli risotto, Wendy.
Delicious
Fabulous beef tenderloin! Although an expensive cut of meat, when you price it out compared to buying individual well cut steaks, it actually prices out quite evenly. The tenderloin was delicious! We’ll definitely be making again! 🤗
Hi Danica – yes, exactly! Per serving it’s actually not too pricey. I’m glad you enjoyed it!
I am about to attempt this recipe in a few days and just wondering if you think it’s worth it to brine the tenderloin first?
I don’t think that’s necessary for this recipe. Hope you enjoy it!
I used a prime cu tenderloin. It turned out amazing.
Hi Deb – That’s great to hear this recipe worked out perfectly!
This recipe never fails. My guests were raving about the meal and your instructions took the stress out of preparing this impressive meal.
Hi Murielle – Happy to hear everyone raved about this beef tenderloin roast!
Made this exactly as recipe described and it was perfect! Very simple and elegant. This one is in my favourites list!
Yay, happy to hear it’s a favorite, Leah! Enjoy!
Perfection! Soooo yummy!
So happy you enjoyed it!
I made this for Christmas Dinner; it was perfect! The meat had great flavor and everyone loved it! I love the idea of cutting it in half- and this worked perfectly because the pieces were slightly different I size and I could take the smaller piece out and let it rest while the larger center piece continued to cook a few more minutes. This ensured that the entire tenderloin was cooked perfectly! We will make it again, definitely!
Hi Debbie – Wonderful! I’m glad this beef tenderloin turned out perfectly for Christmas dinner.
This beef tenderloin roast and horseradish sauce recipe impressed my friend and her family who goes to Michelin star restaurant on a regular basis! I followed the recipe exactly as written with two exception. I replaced the chives in the horseradish sauce with parsley because I didn’t have it available and I cooked the roast to a medium well and it tasted and looked like a very gourmet dinner. I will definitely be making these two recipes on our next special occasion! Thank you Lisa for sharing this recipe and all the other wonderful tasting recipes to help me impress my friends and family, and upgrade my cooking skills!
Hi Hyejin – Thrilled to hear your beef tenderloin roast was a success!
This Beef Tenderloin recipe was delicious with the horseradish sauce. It was so tender and flavorful. I made with garlic mashed potatoes, and asparagus for Christmas Eve. First time using your site, and I will be back.
Hi Debbie – Happy to hear your beef tenderloin turned out perfectly for Christmas Eve dinner!
We made this with venison tenderloin. Wow was it good!
Hi Christina – Happy to hear this recipe turned out perfectly!
I made this for Christmas dinner and it was outstanding! Thank you Lisa for all of your good tips.
You’re more than welcome, Dianne! I’m glad you found them helpful.
Made the beef tenderloin for my family for Christmas. WOW! it was delicious especially with your horseradish sauce. Everyone loved it! Served with garlic roasted potatoes and salad. What an easy and perfect meal:)
Happy to hear everyone loved this beef tenderloin, Julie! And sounds like a great combo with the garlic roasted potatoes and salad. And of course the horseradish sauce, which is pretty much a necessity, haha. Enjoy!
I’ve been receiving emails from Downshitology daily for quite a while and never made any recipes. On Christmas Day this year, i decided to cook a beef tenderloins for my guests. This recipe makes the most tender and tasty Beef Tenderloin!! It was absolutely perfect. I also followed the Downshiftology recipe for Bernaise Sause. It was so quick and easy and simply delicious. Thank you Lisa Bryan and Downshitology!!
You’re more than welcome, Carla! And well done on your first Downshiftology recipe. You definitely picked a winner. ;) Enjoy!
I thought my chefy son was going to make this as I had never. I was a bit intimidated. I purchased a 6 pound tenderloin for 3 men and 3 women because I wanted leftovers. I followed your exact instructions except I didn’t use cast iron pan due to the iron, then transfered into 13×9 pan. Using the meat thermometer cooked to 140 degrees which took about an hour in my pan. Due to the different thicknesses of the portions it came out perfectly for every taste. More done for my mother and rarer for everyone else. Pink center toward red, but not too red looking. Horseradish sauce was delicious as well. EVERYONE raved about it. We went to an escape room and when we came back the 3 men stood in the kitchen snacking on ONLY the tenderloin. I was left with 3 slices. It turned out it was easy to make. Great job making it easy with the step by step instructions.
Hi Darlene – Amazing! I’m so glad your beef tenderloin turned out successfully and was a hit.
I made this for Christmas for the second year in a row and it was excellent. My roast was a little over 5 pounds so it took just a little longer, but the smart meat thermometer we used was key because I never had to question when it would be done. I used a smoked salt/pepper blend in place of regular salt/pepper. Everyone loved it. Thank you!
Wonderful! Thanks for coming back to make it again this year, Tracey. And happy to hear it was a winner!
This is a fantastic recipe! I made it for Christmas Eve (as well as the horseradiish sauce) and it meat came out perfect. Made this along with maple glazed carrots, smashed yukon potatoes, and a spring lettuce salad of black raspberries, goat cheese, candied walnuts drizzled with a homemade balsamic dressing. The combination of flavors was wonderful. This beef tenderloin recipe is hard to beat and will be my new standard. Thank you!
Hi Deb – That sounds like a delicious Christmas dinner spread, yum! And I’m honored that my beef tenderloin recipes was the selected main course. Enjoy!
Is it necessary to tie the tenderloin? Mine never comes tied, only trimmed and I don’t have any string for it.
Hi Katie – the twine is often needed as the tenderloin can often be folded back on itself, or have cuts in it. But if your tenderloin stays together perfectly fine without the twine, then yes, you can cook it without it. Let us know how it turns out!
Made this for a group of friends that came over for game night and it was a hit!
Awesome! So happy to hear it was a hit, Lauren!
My husband cooked this for Christmas Eve dinner. He followed the instructions, which are easy. It was cooked to perfection. The meat was so tender and delicious. We will be making this again!
I’m so glad this recipe turned out perfectly for you and your family, Felicia! Merry Christmas!
I’ve made serveral of Lisa’s recipes and love them all. This tenderloin one is a favorite – easy to follow the recipe, excellent flavor and I always get compliments on it!!!
I’m happy to hear this beef tenderloin is a favorite (it’s a favorite of mine as well). :)
Made this for Christmas dinner. It was a major hit. I have never made beef tenderloin before. It was easy to follow and absolutely delicious. I will be making this one again.
Hi Susan – Congrats on your first beef tenderloin! Glad it turned out great.
This recipe was amazing. I had never seared a tenderloin and is it really added to the flavor. I did roast to 120 for thicker piece and 110 for thinner and both were delicious with the herbed butter. Another keeper!
Hi Barbara – yes, the searing adds so much delicious flavor, doesn’t it? It’s definitely my favorite method, and I’m glad you enjoyed it as well!
I have Lisa’s cookbook and they are my favorite recipes by far!
I am not a steak lover but my husband is.
This recipe is one that changed my thinking on liking steak. Loved it!
Used it while doing the carnivore diet for a month.
This recipe is a keeper of mine now.
Hi Laurie – I’m so glad this tenderloin roast changed your mind!
Lisa, I have made this beef tenderloin recipe for Christmas the last 2 years and it is absolute perfection. This year we paired it with your roasted Brussels sprouts, and honey roasted carrots, for the most delicious holiday meal. All of your recipes are winners every time. Thanks for sharing your culinary gift with us and helping make our Christmas dinner special!
Aw, thanks so much for your kind words, Laura! I’m thrilled that you love my recipes enough to serve them up for your family and friends, especially during the holidays. :)
What a great holiday dinner! It was easy to prepare and turned out perfectly! I also made the horseradish sauce which is another winner!
So happy you loved the beef tenderloin with the horseradish sauce, Adrienne. It’s a great pairing!
Made your tenderloin recipe this Christmas…it was easy and soooo delish! I did time for medium which turned out beautiful as the thicker part of the roast was medium rare. So everyone was happy. 4 1/2 lb served 10 and I had 2 pieces leftover which my husband & I enjoyed yesterday!
I’m happy to hear this recipe was a winner and everyone loved it!
This recipe seems intimidating but with such detailed instructions, video and photos it is a good candidate for my New Year’s dinner list.
Hi Tere – I’m confident you’ll make a fabulous beef tenderloin if you’ve watched my video. Let us know how it turns out!
Made this tenderloin last year for Christmas and it was wonderful! The garlic and herbs are perfect (my husband and I love garlic). If you make this you’ve got to make the horseradish sauce – it’s flavorful but doesn’t have a ton of heat that some horseradish sauces have. Makes great leftovers for sandwiches and tacos also!
Hi Tammy – I’m glad you enjoyed the beef tenderloin with the horseradish sauce. And I agree, I think it’s a must to serve the sauce alongside it as well. Enjoy! :)
No I have never made beef tenderloin for Christmas, but your recipe looks delicious! We will have to try it sometime.
You should definitely give it a try!
Roasted at 425 F and followed directions exactly. Slathered butter herb mix on top of 4.5 tenderloin. Roasted at 425 F and within a few minutes entire oven filled with heavy SMOKE!!!
MY Christmas dinner was ruined. $100 down the drain and embarrassed so much to my 6 dinner guests.
Hi Beth – Oh no, I’m sorry to hear that your oven filled with smoke. I’ve made this recipe numerous times (and actually made it again this year for Christmas), and it turned out perfectly. And given the hundreds of positive reviews I know this recipe is a winner. But it sounds like you may have gotten some grease or something else spilled within your oven. Hope your next try turns out better!
I made the beef tenderloin recipe from Lisa and it turned out awesome. I also made the roasted potatoes. Both were delicious and a big hit Christmas Day. Thank you Lisa for making such delicious and easy recipes to make. I have also made many recipes that Lisa recommends. Never disappointed.
Robert Warden
Thanks so much for trusting my recipes, Robert! I’m so happy to hear you’re enjoying them – and especially this beef tenderloin with the roasted potatoes. :)
OMG !!!
It was the best Christmas dinner I cooked!
My whole family LOVED it, and there as no leftover (We ate it all) We especially liked the house radish source. It goes with not only beef, but potatoes and vegetables.
Thank you Lisa for sharing your wonderful recipe❣️
You’re more than welcome, Hiroko! I’m happy to hear that your whole family loved this recipe. :)
I made this the other night it was delicious, I do love everything I have ever made from your website you are always my go to for recipes.
Aw, thanks so much, Jamie! I’m so thrilled to hear you’re enjoying all my recipes. :)
was really good will make again
I’m glad you enjoyed it, Robert!
So delicious and simple! The leftovers are equally as good.
Yes, the leftovers are the best! If you’re fortunate enough to have any, haha. ;) I’m glad you enjoyed the recipe, Shauna!
Sorry, forgot to leave a 5 star rating with my previous comment.
Aw, thanks so much!
I’ve made your tenderloin recipe for the past 3 Christmases and my family raves about it every year! Looks intimidating but your video makes it easier. Your Horseradish sauce and glazed carrots are a must with this dinner, too!!
That’s a great meal combo, Diana. So happy you love it all!
Was delicious! Made well even with my clingy 6 month old! (She loves the broth from it too) Definitely husband approved!
Followed the recipe and it turned out perfect!
Yay, love to hear that. Thanks, Kayla!
Beautiful meal! I would highly recommend this recipe!! Simple and delicious. Definitely a meat thermometer made it fail safe too!
Yes, an instant read thermometer is so key to the best tenderloin and making sure it’s cooked properly. So happy you loved this recipe, Janet!
I made this today for Christmas dinner for my family. First time ever making a tenderloin and this recipe was incredibly easy and tasty. Also did do the horseradish sauce as well. Thank you for a great recipe
Wonderful! So glad you enjoyed it with the horseradish sauce. Merry Christmas!
Wonderfully melt in your mouth
Definitely a keeper, impressive
Thanks so much, Carole! I’m glad you enjoyed it.
Great recipe. I never roasted a tenderloin basted in butter before. It turned out fantastic. Everyone raved about how flavorful this was, and of course, it was melt-in-your-mouth tender. Thank you.
Hi Ric – I’m so happy you and your guests loved this beef tenderloin. Enjoy!
Made this for my husband’s birthday celebration – not only was it quite an easy meal to prepare amid the distractions of little grandchildren wanting attention but it got rave reviews from the adults, with one requesting “could we have this every time we come for dinner?” My daughter offered to slice the meat, gasping “its so tender, like carving through butter”. Added your horseradish sauce (not commonly eaten here in Australia), which was surprisingly popular.
Hi Barbara – So happy you all enjoyed it! It really is super tender to slice through… just like butter. And it’s delicious when paired with my horseradish sauce. Hope you all had a wonderful birthday celebration!
Delicious! House was a little smoky after searing meat, but turned out perfect. I also made the horseradish sauce, and that too is a new favorite for me!!
A perfect pairing! Enjoy!
Hi Nicole – Happy to hear both this beef tenderloin and the horseradish sauce worked out perfectly!
This was amazing and so easy to follow the step by step instructions. I had a dinner party and served this as the main dish and everyone loved it! I will definitely make again.
So thrilled to hear it was a success!
Talk about feeling like a 5 star chef! Lol. Amazing! Definitely get your butcher to trim, tie, and cut the meat. I get intimidated by stuff like that so it definitely makes the process easier. Takes the hardest part out of the equation.
I’m making your honey ham for Christmas Day this is going to be my New Years meal.
Delicious and easier than it looks to make.
You are definitely a 5-star chef, Brandy, if you serve up this beef tenderloin, because everyone always loves it! And great point about having your butcher trim and tie for you. If there’s an easy way to save time in the kitchen, especially during the holidays, I’m all for it! Hope you enjoy my honey baked ham recipe, and very Merry Christmas to you!
We used this recipe last night for a family Christmas gathering and it was perfection! I served it with a horseradish sauce, roasted brussels, and carrots. Huge hit!
That sounds like the perfect dinner combination! Beef tenderloin always impresses. Thanks Donna, and very Merry Christmas to you!
All of her recipes are excellent, and this one is no exception.
Thanks so much, Mary Ellen!
This is always winner in my house. Comes out perfect every time. Love it.
Yay, happy you love it, Louise!
Made this for Thanksgiving. My family devoured, husband said the best tenderloin I have made yet. The herb garlic flavor compliments the beef perfectly. DO NOT skip the horseradish sauce, it is fabulous!
Wonderful, I always love to hear when people love this recipe. Thanks so much, Wendy! And I agree, the horseradish sauce is a necessity. Enjoy!