If you have ever dreamed of preparing a restaurant-worthy roast in the comfort of your own kitchen, this Beef Tenderloin in the Oven Recipe is your golden ticket. Juicy, tender, and infused with fresh herbs and garlic, this dish is a showstopper that elevates any meal. The magic lies in its simplicity—careful seasoning, a perfect sear, and gentle roasting combine to create a beef tenderloin that is bursting with flavor and melts in your mouth. Whether it’s a holiday celebration or an unforgettable dinner party, mastering this recipe will make you the star of the kitchen.
Ingredients You’ll Need
To create this delightful beef tenderloin, you will rely on a handful of simple yet important ingredients. Each one adds a unique element—herbs for aromatic freshness, garlic for depth, and high-quality beef for that tender texture.
- Beef tenderloin (2.5 to 3 pounds, center-cut, trimmed): The star of the dish that guarantees a tender, buttery bite.
- Olive oil (2 tablespoons): Helps the seasoning stick and promotes a beautiful, golden sear.
- Kosher salt (1 tablespoon): Enhances the beef’s natural flavors perfectly without overpowering.
- Black pepper (1 teaspoon): Adds a touch of heat and complexity.
- Fresh rosemary (1 tablespoon, chopped): Brings fragrant, piney notes that pair brilliantly with beef.
- Fresh thyme (1 tablespoon, chopped): Offers subtle earthiness to deepen the flavor profile.
- Garlic (3 cloves, minced): Delivers a savory kick that’s essential in rich meat dishes.
- Unsalted butter (2 tablespoons): Used for searing, it adds luscious richness and a tender crust.
How to Make Beef Tenderloin in the Oven Recipe
Step 1: Bring the Tenderloin to Room Temperature
Start by letting your beef tenderloin relax on the counter for about 30 to 45 minutes before cooking. This vital step ensures even cooking throughout the roast, preventing a cold center and allowing those beautiful herb flavors to really work their magic on the meat.
Step 2: Season the Meat
Pat the tenderloin dry with paper towels for a better sear. Then, mix olive oil, kosher salt, black pepper, chopped rosemary, thyme, and minced garlic in a small bowl. Rub this fragrant blend all over the beef, making sure every nook and cranny is coated to build layers of savory goodness.
Step 3: Sear the Tenderloin
Heat a large oven-safe skillet—cast iron is ideal—over medium-high heat. Add unsalted butter and let it melt until foamy. Place the tenderloin into the pan and sear it on all sides, about 2 to 3 minutes per side, developing a crust that locks in juices and flavor. This browning also makes your roast look downright irresistible.
Step 4: Roast in the Oven
Transfer the skillet with your seared tenderloin to the preheated 425°F (220°C) oven. Roast for 20 to 25 minutes, or until a meat thermometer reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium doneness. This step ensures your beef stays tender and juicy while developing a perfect rosy center.
Step 5: Rest Before Slicing
Remove the skillet from the oven and tent the tenderloin loosely with foil. Let it rest for 10 to 15 minutes—this is a must! Resting redistributes the juices so that each slice is succulent and tender when served. Then slice into thick medallions and prepare for compliments.
How to Serve Beef Tenderloin in the Oven Recipe
Garnishes
A sprinkle of fresh herbs like rosemary or thyme can brighten the plate visually and add a fresh burst of flavor. For an extra touch, a dollop of horseradish cream or a drizzle of garlic herb butter sauce can enhance the tenderloin’s richness perfectly.
Side Dishes
Roasted vegetables, creamy mashed potatoes, or a vibrant green salad make fantastic companions. The beef’s deep, savory notes pair beautifully with buttery root vegetables or crisp asparagus, creating a balanced and satisfying meal.
Creative Ways to Present
For a festive feast, arrange the medallions on a wooden board surrounded by rosemary sprigs and roasted garlic cloves. You can also create elegant individual plates by stacking slices atop a bed of sautéed greens with a drizzle of pan sauce or wine reduction for that upscale restaurant feel.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers after the feast (though unlikely), wrap them tightly in plastic wrap or place them in an airtight container. Store in the refrigerator and enjoy within three days for best flavor and texture.
Freezing
You can freeze cooked beef tenderloin, but it’s best to do so promptly. Wrap the slices individually in plastic wrap then foil. Freeze for up to two months to maintain optimal taste. Thaw overnight in the refrigerator before reheating for a delicious second round.
Reheating
The secret to reheating beef tenderloin without drying it out is gentle heat. Use a low oven around 250°F (120°C) or warm slices covered in foil, perhaps with a splash of beef broth or water, to keep the tenderness intact while warming through.
FAQs
Can I use a different cut of beef for this recipe?
While beef tenderloin is prized for its tenderness and mild flavor, you could try this cooking method with other cuts like filet mignon or sirloin, but cooking times and texture will vary.
What if I want my beef more well done?
You can roast the tenderloin longer to reach 145°F (63°C) for medium-well. Just be aware this will reduce juiciness, so resting the meat well after cooking becomes even more important.
Should I tie the tenderloin before cooking?
Tying the beef with butcher’s twine helps it maintain an even shape for uniform cooking. It is especially recommended if your tenderloin isn’t perfectly cylindrical.
Is it necessary to let the meat rest before slicing?
Absolutely! Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful instead of dry or tough.
Can I prepare the seasoning mixture ahead of time?
Yes! You can mix the herbs, garlic, salt, and pepper in advance and keep the blend refrigerated to save time on cooking day. Just apply it to the tenderloin right before searing.
Final Thoughts
Nothing beats the satisfaction of carving into a perfectly cooked roast, and this Beef Tenderloin in the Oven Recipe offers a foolproof approach to making that happen right in your own kitchen. From simple ingredients to a few easy steps, you’re set to enjoy a tender, flavorful centerpiece that impresses every time. I wholeheartedly encourage you to give this recipe a try—it might just become your new go-to for special occasions and cozy dinners alike!
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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 oven-roasted beef tenderloin recipe delivers a perfectly seared, juicy, and tender main course. Flavored with fresh rosemary, thyme, and garlic, the beef is pan-seared to develop a rich crust and then roasted to medium-rare or medium perfection. Ideal for special occasions or holiday dinners, it offers an elegant dish with a simple preparation.
Ingredients
Beef Tenderloin
- 1 (2.5 to 3-pound) center-cut beef tenderloin (trimmed)
- 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 and Prepare: Preheat your oven to 425°F (220°C). Remove the beef tenderloin from the refrigerator and let it come to room temperature for 30 to 45 minutes. This ensures even cooking.
- Season the Beef: Pat the tenderloin dry with paper towels to remove excess moisture. In a small bowl, combine olive oil, kosher salt, black pepper, chopped rosemary, thyme, and minced garlic. Rub this mixture evenly all over the beef tenderloin to infuse it with flavor.
- Sear the Tenderloin: Heat a large oven-safe skillet, ideally cast iron, over medium-high heat. Add the unsalted butter and allow it to melt and foam. Place the beef tenderloin in the skillet and sear it on all sides, approximately 2 to 3 minutes per side, until a deep golden-brown crust forms.
- Roast in Oven: Transfer the skillet with the seared tenderloin directly to the preheated oven. Roast for 20 to 25 minutes. Use a meat thermometer to check the temperature at the thickest part of the tenderloin: 125°F (52°C) for medium-rare or 135°F (57°C) for medium doneness.
- Rest and Serve: Remove the skillet from the oven and tent the tenderloin loosely with aluminum foil. Let it rest for 10 to 15 minutes; this allows the juices to redistribute and gives a tender, juicy result. Slice into thick medallions and serve immediately.
Notes
- For even more uniform cooking, tie the tenderloin with butcher’s twine before seasoning.
- This dish pairs wonderfully with horseradish cream, a red wine reduction, or garlic herb butter sauces.
- Letting the meat rest is crucial to keep it juicy and tender.
- Use a reliable meat thermometer for perfect doneness—overcooking will dry the tenderloin.
