Best Ever Beef Tenderloin is a classic dish that’s tender, juicy, and full of rich beefy flavor. The star is a beautifully cooked center-cut beef tenderloin that practically melts in your mouth. It’s simple yet elegant, with a nice crust on the outside and a soft, pink inside that makes every bite special.
I love making this recipe because it feels like a special occasion dinner, but it’s really straightforward to prepare. One of my favorite tips is to let the meat rest after cooking so the juices redistribute, and you get the best possible texture. Plus, seasoning it well with just salt, pepper, and maybe a little garlic or herbs lets the natural flavor shine through without any fuss.
When I serve beef tenderloin, I like to keep the sides simple—maybe some roasted veggies or a fresh salad. It’s a dish that brings people together, perfect for family dinners or celebrations. I always look forward to the quiet moment when everyone takes that first bite and you see smiles all around the table.
Key Ingredients & Substitutions
Beef Tenderloin: This is the star of the dish—choose a center-cut for even cooking and tender results. If you can’t find whole tenderloin, filet mignon steaks work as a substitute, but cook them individually.
Fresh Herbs (Rosemary & Thyme): These add a fragrant, earthy flavor. If fresh isn’t available, use about half the amount of dried herbs. I prefer fresh because it feels brighter.
Garlic: Fresh minced garlic gives a punchy aroma. Garlic powder can be used if needed, but fresh really lifts the flavors.
Butter & Olive Oil: Olive oil helps with searing, while butter adds richness and flavor during roasting. If you want a dairy-free option, skip the butter and baste with olive oil or a non-dairy spread.
Yellow Potatoes: These roast beautifully with rosemary and make a great side. You can swap for baby red potatoes or fingerlings if preferred.
How Do I Get a Perfect Crust Without Overcooking the Tenderloin?
Searing the tenderloin well is key to a flavorful crust. Here’s how I like to do it:
- Pat the meat dry—moisture stops browning.
- Heat your skillet until very hot before adding oil and the meat.
- Quickly sear on all sides—2 to 3 minutes per side. Don’t move it around; let it develop that brown crust.
- Use an oven-safe pan so you can go straight into roasting without transferring the meat, which keeps juices locked in.
After roasting, resting the meat for at least 15 minutes is crucial. This gives the juices time to settle inside, so when you slice, the meat stays juicy and tender instead of drying out on the plate.
Equipment You’ll Need
- Oven-safe skillet or roasting pan – perfect for searing the tenderloin and finishing it in the oven without moving it.
- Instant-read meat thermometer – helps you cook the beef perfectly to your desired doneness.
- Sharp chef’s knife – essential for slicing the tenderloin cleanly into even pieces.
- Cutting board – provides a stable surface for resting and slicing the meat.
- Mixing bowl – handy for tossing the potatoes with oil, herbs, and seasoning before roasting.
Flavor Variations & Add-Ins
- Swap fresh rosemary and thyme for sage and oregano for a slightly different herb flavor that pairs well with beef.
- Add a Dijon mustard rub before searing for a tangy layer of flavor that caramelizes nicely in the oven.
- Try coating the tenderloin with cracked black peppercorns for a peppery crust that adds some bite.
- Serve with garlic roasted mushrooms or caramelized onions on the side to add a rich, earthy touch.
Best Ever Beef Tenderloin
Ingredients You’ll Need:
For The Beef Tenderloin:
- 1 (3 to 4 pounds) whole center-cut beef tenderloin, trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons fresh rosemary, chopped (plus extra sprigs for garnish)
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons unsalted butter
For The Roasted Potatoes:
- Small yellow potatoes (about 1 pound)
- Olive oil
- Salt and pepper
- Chopped fresh rosemary
How Much Time Will You Need?
Plan for about 1 hour 15 minutes total. This includes about 15 minutes to prep the beef and potatoes, 20-25 minutes roasting time, and 15 minutes resting time for the beef to stay juicy and tender. The potatoes roast alongside or separately in about 25-30 minutes.
Step-by-Step Instructions:
1. Prepare The Tenderloin:
Take the beef tenderloin out of the fridge about 1 hour before cooking, so it comes to room temperature. This helps it cook evenly. Preheat your oven to 425°F (220°C). Pat the meat dry with paper towels and rub the entire surface with olive oil.
2. Season The Meat:
In a small bowl, mix together the minced garlic, kosher salt, black pepper, chopped rosemary, and thyme. Rub this seasoning mixture evenly all over the tenderloin, covering every side.
3. Sear The Tenderloin:
Heat a large oven-safe skillet or roasting pan over medium-high heat until hot. Place the tenderloin in the pan and sear it on all sides until you get a deep brown crust. This usually takes about 2 to 3 minutes per side. Then add the unsalted butter on top of the tenderloin.
4. Roast The Beef:
Put the skillet with the tenderloin into your preheated oven. Roast for 20-25 minutes for medium-rare. Use an instant-read thermometer to check doneness—it should read about 130°F (54°C) in the thickest part. Adjust roasting time if you prefer your beef more or less cooked.
5. Prepare And Roast The Potatoes:
While your tenderloin roasts, toss the small yellow potatoes with olive oil, salt, pepper, and chopped rosemary in a bowl. Place them in the oven to roast alongside the beef or on a separate tray. Roast the potatoes for about 25-30 minutes until golden and tender.
6. Rest And Serve:
When the tenderloin is done, take it out of the oven and put it on a cutting board. Cover loosely with foil and let it rest for 15 minutes so the juices can settle. Slice the beef into ½-inch thick pieces. Serve with the roasted potatoes and garnish with fresh rosemary sprigs. Pour any juices from the pan over the slices for extra flavor.
Enjoy your juicy, tender, and delicious Best Ever Beef Tenderloin!
Can I Use Frozen Beef Tenderloin for This Recipe?
Yes, but make sure to fully thaw it in the refrigerator for 24-48 hours before cooking. Pat it dry really well before seasoning to ensure a good sear and crust.
How Should I Store Leftover Beef Tenderloin?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or on the stovetop to keep the meat tender and juicy.
Can I Cook the Potatoes Separately?
Absolutely! You can roast the potatoes on a separate sheet pan if there isn’t enough room alongside the beef. Just make sure your oven is preheated to 425°F and roast until they’re golden and tender, about 25-30 minutes.
How Do I Know When the Tenderloin is Cooked Perfectly?
Use an instant-read thermometer inserted into the thickest part of the meat. For medium-rare, look for 130°F (54°C). Keep in mind the meat will continue to cook a bit while resting, so pull it from the oven just before it reaches your preferred temperature.
