Roast Beef Tenderloin
Juicy, tender, and full of flavor—this roast beef tenderloin is a perfect centerpiece for special occasions or a classic Sunday dinner.
Ingredients
1 whole beef tenderloin (about 4–5 lbs), trimmed and tied
3 tbsp olive oil
4 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
1 tbsp coarse kosher salt
2 tsp freshly ground black pepper
2 tbsp unsalted butter
Instructions
Prep the Beef:
Pat the tenderloin dry with paper towels. Rub it all over with olive oil, garlic, rosemary, thyme, salt, and black pepper. Let it rest at room temperature for 30 minutes before roasting.
Preheat Oven:
Preheat oven to 475°F (245°C). Place a roasting pan with a rack inside.
Sear the Tenderloin:
Heat a large skillet over medium-high heat. Add butter and sear the beef on all sides until browned (about 3–4 minutes per side). Transfer to the roasting pan.
Roast:
Roast in the oven for 20–25 minutes, or until the internal temperature reaches 125°F (medium-rare) or 135°F (medium).
Rest and Slice:
Remove from oven, tent with foil, and let rest for 15 minutes before slicing.
Tip: Serve with creamy horseradish sauce, red wine jus, or garlic mashed potatoes for a complete meal.
Yield: 8–10 servings
Total Time: ~1 hour (includes resting)