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

Scale

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

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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.