If you’ve ever dreamed of creating a restaurant-quality dinner at home, this Beef Tenderloin in the Oven Recipe is your golden ticket. Tender, juicy, and bursting with fresh herb flavors, this dish elevates simple ingredients into an unforgettable centerpiece. Whether you’re preparing a special occasion meal or simply craving a melt-in-your-mouth roast, this recipe has all the charm and technique you need to impress your guests while keeping the process straightforward and enjoyable.
Ingredients You’ll Need
With just a handful of essential ingredients, you’ll unlock incredible flavor and perfect texture for your roast. Each component plays a vital role, from seasoning to searing, so don’t skip on any of these!
- Beef Tenderloin (2.5 to 3 pounds center-cut, trimmed): The star of the show, prized for its tenderness and subtle flavor.
- Olive Oil (2 tablespoons): Helps the herb rub stick to the meat and promotes caramelization during searing.
- Kosher Salt (1 tablespoon): Enhances natural beef flavors and assists in forming a savory crust.
- Black Pepper (1 teaspoon): Adds the perfect touch of mild heat and depth.
- Fresh Rosemary (1 tablespoon, chopped): Infuses the roast with its fragrant, piney aroma.
- Fresh Thyme (1 tablespoon, chopped): Brings a subtle earthiness that complements the rosemary beautifully.
- Garlic (3 cloves, minced): Adds bold savoriness that permeates every bite.
- Unsalted Butter (2 tablespoons): Used for searing, it imparts a rich, silky finish and helps brown the meat evenly.
How to Make Beef Tenderloin in the Oven Recipe
Step 1: Bring the Tenderloin to Room Temperature
Before you start roasting, patience pays off—let your beef tenderloin rest on the counter for 30 to 45 minutes. This simple step ensures even cooking and makes your final roast tenderer and juicier.
Step 2: Prepare the Herb and Garlic Rub
Pat the meat dry with paper towels to get rid of excess moisture. Then, combine olive oil, kosher salt, black pepper, chopped rosemary, thyme, and minced garlic in a small bowl. Rubbing this mixture generously all over your beef not only seasons the meat but also infuses it with those fresh herb and garlic flavors that make the dish unforgettable.
Step 3: Sear the Tenderloin
Heat an oven-safe skillet (cast iron works wonders here) over medium-high heat and melt your butter. Once shimmering, add the tenderloin and sear on every side for 2 to 3 minutes until it’s beautifully browned. This caramelization locks in juices and adds depth to the flavor profile.
Step 4: Roast in the Oven
Transfer the skillet straight to your preheated 425°F oven. Roast the beef tenderloin for 20 to 25 minutes, checking with a meat thermometer for your desired doneness: 125°F for medium-rare or 135°F for medium. This gentle roasting completes the cooking process while keeping the meat tender and moist.
Step 5: Rest and Slice
Once out of the oven, loosely tent the tenderloin with foil and let it rest for 10 to 15 minutes. Resting is an essential step—it lets the juices redistribute, making every bite incredibly juicy. When ready, slice into thick medallions and get ready to savor the fruits of your labor.
How to Serve Beef Tenderloin in the Oven Recipe
Garnishes
Simple garnishes like fresh thyme sprigs or a light drizzle of garlic herb butter can elevate the presentation and flavor without overpowering the natural taste of your tenderloin. A dollop of horseradish cream lends a delightful zing that cuts through the richness beautifully.
Side Dishes
The silky texture of the beef pairs wonderfully with classic sides like roasted garlic mashed potatoes, sautéed green beans with almonds, or a crisp mixed green salad. Consider adding a red wine reduction sauce for a lush, sophisticated touch that brings it all together.
Creative Ways to Present
For a stunning centerpiece, arrange the sliced medallions in a circle atop a serving platter and scatter fresh herbs on top. Or, plate individual servings with a smear of herb-infused sauce and a colorful heap of seasonal veggies. Presentation is part of the fun and will wow your guests visually and palatably.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover beef tenderloin tightly in foil or plastic wrap and store it in the refrigerator. It will stay fresh for up to 3 days, perfect for sandwiches or adding to salads the next day.
Freezing
If you want to freeze leftovers, slice the beef into medallions and place them in an airtight container or freezer bag. Properly stored, the beef will keep well for 2 to 3 months without losing its wonderful flavors.
Reheating
To gently reheat without drying, warm slices in a covered skillet over low heat or wrap them in foil and bake in a 300°F oven until warmed through. Avoid microwaving if you want to preserve the tenderness and juiciness you worked so hard to achieve.
FAQs
Can I use a different cut of beef for this recipe?
While beef tenderloin is ideal for its tender texture and mild flavor, you could experiment with filet mignon or sirloin, though cooking times and results will differ significantly.
How do I know when the beef tenderloin is perfectly cooked?
A reliable meat thermometer is your best friend. For medium-rare, aim for 125°F internal temperature; for medium, shoot for 135°F. The rest period will bring the temperature up slightly, ensuring perfect doneness.
Is it necessary to let the meat rest after cooking?
Absolutely! Resting allows juices to redistribute throughout the meat, preventing them from spilling out when sliced and ensuring every bite is juicy and flavorful.
Can I prepare the herb rub in advance?
Yes, you can mix the olive oil, herbs, garlic, salt, and pepper in advance and store it in the refrigerator for up to a day. Just make sure to bring it to room temperature before applying to the beef.
What should I do if I don’t have fresh herbs?
Dried rosemary and thyme can be substituted in a pinch, but use about one-third of the amount called for since they are more concentrated and can easily overwhelm the meat.
Final Thoughts
This Beef Tenderloin in the Oven Recipe is a true crowd-pleaser that brings elegance and simplicity together on your dining table. With fresh herbs, gentle roasting, and a sear that locks in juices, it’s as rewarding to make as it is to eat. So, gather your ingredients, turn on the oven, and get ready to indulge in one of the most special meals you can prepare at home.
Print
Beef Tenderloin in the Oven Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus 10-15 minutes resting)
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This classic Beef Tenderloin roasted in the oven is a perfect centerpiece for any special occasion or holiday meal. Featuring a beautifully seared exterior and a tender, juicy interior, this recipe uses fresh herbs and garlic to infuse bold flavors. The simple yet elegant preparation and roasting method ensures a perfectly cooked tenderloin, ideal for serving in thick medallions.
Ingredients
Beef Tenderloin
- 1 (2.5 to 3-pound) center-cut beef tenderloin (trimmed)
Seasoning and Herb Rub
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 3 cloves garlic (minced)
For Searing
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven and prepare the meat: Preheat your oven to 425°F (220°C). Let the beef tenderloin come to room temperature by sitting out for 30 to 45 minutes. This step ensures even cooking throughout the roast.
- Season the tenderloin: Pat the beef dry thoroughly with paper towels. In a small bowl, combine olive oil, kosher salt, black pepper, chopped rosemary, chopped thyme, and minced garlic. Rub this aromatic mixture evenly all over the surface of the tenderloin for maximum flavor penetration.
- Sear the beef: Heat a large oven-safe skillet—cast iron is ideal—over medium-high heat. Add the unsalted butter and allow it to melt and foam slightly. Place the seasoned tenderloin in the skillet and sear all sides, about 2 to 3 minutes per side until a brown crust forms. This step locks in the juices and adds depth of flavor.
- Roast in the oven: Transfer the skillet directly to the preheated oven. Roast the beef for 20 to 25 minutes, depending on your desired doneness. Use a meat thermometer — 125°F (52°C) for medium-rare, 135°F (57°C) for medium. This ensures the tenderloin is cooked to perfection internally.
- Rest and serve: Remove the skillet from the oven and loosely tent the tenderloin with aluminum foil. Let it rest for 10 to 15 minutes; resting allows the juices to redistribute for a moist and tender bite. Slice into thick medallions and serve.
Notes
- For an even cook and a neat presentation, tie the tenderloin with butcher’s twine before seasoning.
- Enhance your dish with sauces such as horseradish cream, a red wine reduction, or garlic herb butter for added flavor complexity.
- Allowing the meat to rest is crucial — don’t skip this step to maintain juiciness.
