Beef Tenderloin Roast

Yumna Jawad

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Beef Tenderloin Roast is a stunning holiday centerpiece, seared on the stove, coated in herb butter, and roasted to perfection with a rich pan gravy.

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I love holiday cooking. The starters, sides, and desserts all come naturally to me. Sometimes, though, I struggle to come up with a main dish that’s truly showstopping. This Beef Tenderloin Roast is exactly that! The meat is so tender, delicious, and seasoned. The beef is coated in garlicky herb butter and served with a creamy, rich gravy for the ideal entree.

Beef tenderloin roast sliced into thick pieces and fanned out on a large oval platter.
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The key to a perfect beef tenderloin roast is seasoning it first and letting it rest for a couple of hours before cooking so the meat absorbs the salt! Before the beef tenderloin goes in the oven, I give it a good sear on the stovetop (browning = flavor!) before topping it with the herb butter and roasting it until the beef’s medium rare. Once the meat’s cooked, don’t toss what’s left over in the skillet! You’ll use the pan drippings to create an easy, flavorful gravy.

Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Gluten-free
Key Flavor: Beefy, garlicky, herby, buttery
Skill Level: Easy

Why This Is So Good

  • Minimal ingredients: Despite looking like a million bucks, this simple beef tenderloin recipe has just a handful of ingredients!
  • Can be made ahead: The beef can be seasoned up to 24 hours ahead of time! I find this super helpful for holiday prep.
  • Great for big gatherings: This beef tenderloin easily serves 12 people! It’s going to be my go-to recipe for many holidays to come.

Ingredients to Make Beef Tenderloin Roast

Ingredients for recipe: butter, fresh herbs, salt and pepper, garlic, oil, and a whole beef tenderloin roast.
  • Avocado oil: You’ll need a high-heat oil to sear the beef. Avocado oil is great, but you could also use vegetable oil.
  • Whole beef tenderloin roast: This cut of beef is expensive, but worth the splurge for the holidays. You can ask your butcher to trim and tie it for you if you like!
  • Butter: I like to use unsalted, softened butter to control the final amount of salt in the recipe! You can use vegan butter or even ghee (which is clarified butter that’s had its milk solids removed).
  • Garlic: Mince the garlic so it mixes into the butter easily.
  • Fresh thyme and rosemary: I love the bright flavor of fresh herbs! You can use half of the amount of dried herbs, though. Tarragon, dill, parsley, or oregano would work too!
  • Add a little spice. Mix in a little dried red pepper flakes or cayenne into the butter mixture.
  • Make it sweet-savory. Mix in a tablespoon or two of maple syrup or honey into the butter.

How to Make Beef Tenderloin Roast

I know there’s a lot of resting involved in this recipe, but it’s worth it. So, how to cook beef tenderloin in oven? With patience and a good amount of butter!

Two pieces of beef tenderloin wrapped in twin on a wire rack and seasoned.
Step 1: Pat the trimmed and twine-wrapped beef tenderloin dry with paper towels. Cut into two even pieces and season with kosher salt and pepper.
Twine wrapped and seasoned beef tenderloin pieces in an oiled cast iron skillet.
Step 2: Heat the oil in a large cast iron skillet. Once the oil is shimmering and the pan is very hot, add the beef tenderloin.

After searing beef in skillet.
Step 3: Sear each side to create a golden brown crust.
Herb butter slathered on seared meat.
Step 4: Slather the beef with the herb butter.
After roasting recipe.
Step 5: Transfer the skillet to the oven and roast until medium rare.
Tenderloin roast after roasting and resting on a cutting board with twine removed.
Step 6: Let rest while you prepare the gravy.

How to Make Beef Gravy from Drippings

You absolutely don’t have to serve the beef tenderloin roast with gravy, but I do recommend it! It’d be a shame for the pan drippings to go to waste.

After cooking until veggies are browned.
Step 1: Transfer the beef drippings to a heat-safe bowl and return some of the fat back to the pan, reserving the remaining drippings. Heat the same skillet and add the shallot, carrot, and celery. Cook until the vegetables are beginning to brown. Remove and discard the vegetables with a slotted spoon.
Cooked veggies removed and flour added to make a roux.
Step 2: Add the flour to the drippings and whisk until a thick paste forms. Cook, stirring constantly with a wooden spoon, until the roux starts to turn golden brown.
Beef broth and seasonings being poured into roux.
Step 3: Whisk in the beef stock, reserved beef drippings, soy sauce, and Worcestershire sauce and bring to a boil.
Gravy after thickening.
Step 4: Reduce heat to a simmer, add the thyme, and cook until it has thickened slightly. Discard thyme and serve warm.

Tips for Making the Best Garlic Rosemary Beef Tenderloin Roast

  1. Season 24 hours beforehand. To create more depth of flavor in the tenderloin, consider seasoning it the day before if you have time. Season with kosher salt and pepper to allow it to dry out the surface for a better crust. Place on a wire rack on top of a sheet pan in the fridge uncovered for up to 24 hours.
  2. Use floss if you don’t have twine. It works well for wrapping the tenderloin if you realize you don’t have twine last minute. Just make sure it’s unflavored so your tenderloin doesn’t taste minty!
  3. Let the beef come to room temperature first. This will ensure it cooks evenly!
  4. Use a thermometer. The best way to know if the beef is done is to use an instant-read thermometer! Make sure to insert it into the thicket part and once the thermometer hits temperature, the beef tenderloin roast is done!
Beef tenderloin roast in a cast iron skillet with extra fresh herbs.

What to Serve With Slow Roasted Beef Tenderloin

Frequently Asked Questions

How do I store and reheat beef tenderloin roast?

You can keep any leftovers in an airtight container in the fridge for about 3 days. To reheat it, place the beef tenderloin in a low, 325°F oven until just warmed through.

Can I use another cut of beef?

You can use ribeye roast or sirloin butt roast instead!

What can I serve with the beef instead of gravy?

If you don’t want to make the gravy, the beef tenderloin roast would also be delicious with horseradish sauce.

Spooning gravy over sliced beef tenderloin.

More Beef Entree Recipes:

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Beef tenderloin roast recipe.
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Beef Tenderloin Roast

Beef Tenderloin Roast is a stunning holiday centerpiece, seared on the stove, coated in herb butter, and roasted to perfection with a rich pan gravy.
No ratings yet
Author Yumna Jawad
Servings 12 servings
Course Entree, Main Course, Main Dish
Calories 439
Prep Time 20 minutes
Cook Time 35 minutes
Resting time 2 hours 15 minutes
Total Time 3 hours 10 minutes
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Ingredients
  

Beef Tenderloin

Garlic Herb Butter

  • 5 tablespoons butter softened
  • 5 garlic cloves minced
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary

Beef Gravy

  • 4 tablespoons beef drippings plus more for flavor
  • 1 shallot diced
  • 1 carrot roughly chopped
  • 1 celery stalk roughly chopped
  • ¼ cup all-purpose flour
  • 2 ½ cups beef stock
  • 1 tablespoon reduced sodium soy sauce
  • 1/2 teaspoon Worcestershire sauce
  • 2 thyme sprigs
  • Salt and pepper as needed, to taste

Instructions

  • Remove the beef tenderloin prior to cooking and allow to come to room temperature, about 2 hours depending on thickness.
  • Pat the trimmed and twine-wrapped beef tenderloin dry with paper towels. Cut into two even pieces and season with kosher salt and pepper. Place on a wire rack on top of a sheet pan at room temperature for 2 hours.
  • Combine the butter, garlic, thyme and rosemary in a small bowl. Set aside.
  • When ready to cook, preheat the oven to 425°F.
  • Heat oil in a large cast iron skillet or oven safe pan over medium-high heat. Once the oil is shimmering and the pan is very hot, add the beef tenderloin and sear each side for 3-4 minutes, about 12 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 preheated oven. Roast for about 20 minutes for medium rare or until an instant read thermometer reads between 125-130°F as the meat temperature will continue to rise as it rests.
  • Remove the beef tenderloin from the oven and transfer to a cutting board. Let it rest for 15 minutes. While the tenderloin is resting, prepare the gravy. Remove the twine and slice into 1-inch thick pieces.

For the beef gravy

  • Transfer the beef drippings to a heat safe bowl and return about 4 tablespoons of the fat that rises to the top back to the pan, reserving the remaining drippings. Heat the same skillet over medium heat. Add shallot, carrot and celery and cook for 10 minutes, or until the vegetables are beginning to brown. Remove and discard the vegetables with a slotted spoon, taking care to reserve as much of the butter in the pan as possible.
  • Add flour to the butter and whisk until a thick paste forms. Cook, stirring constantly with a wooden spoon for 1- 2 minutes, or until the roux starts to turn golden brown.
  • Whisk in the beef stock, reserved beef drippings, soy sauce, and Worcestershire sauce and increase heat to medium high to bring to a boil. Reduce heat to a simmer, add thyme, and cook for 10 minutes, or until it has thickened slightly. Taste the gravy and see if it needs additional salt and pepper. Discard thyme and serve warm.

Equipment

Notes

The nutrition label includes the pan gravy.
  • Storage: You can keep any leftovers in an airtight container in the fridge for about 3 days. To reheat it, place the beef tenderloin in a low, 325°F oven until just warmed through. 
  • Season 24 hours before: To create more depth of flavor in the tenderloin, consider seasoning it the day before if you have time. Season with kosher salt and pepper to allow to dry out the surface for a better crust. Place on a wire rack on top of a sheet pan in the fridge uncovered for up to 24 hours.
  • Use floss if you don’t have twine: It works well for wrapping the tenderloin if you realize you don’t have twine last minute. Just make sure it’s unflavored so your tenderloin doesn’t taste minty!

Nutrition

Serving: 6oz, Calories: 439kcal, Carbohydrates: 4g, Protein: 48g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 162mg, Sodium: 901mg, Potassium: 139mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 1139IU, Vitamin C: 26mg, Calcium: 16mg, Iron: 6mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Entree, Main Course, Main Dish

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