Description

The Perfect Beef Tenderloin Roast is an elegant and tender main dish known for its buttery texture, rich beef flavor, and melt-in-your-mouth goodness. This recipe guides you through simple steps to achieve a show-stopping roast that’s juicy, flavorful, and ideal for special occasions or celebratory dinners.

Ingredients

Scale

Main Ingredients

1 whole beef tenderloin roast (3–4 pounds), trimmed
2–3 tablespoons olive oil
3–4 cloves fresh garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
Salt, to taste
Freshly ground black pepper, to taste

Optional Ingredients

1–2 tablespoons Dijon mustard (for mustard glaze)
1 tablespoon Worcestershire sauce
1/2 cup breadcrumbs mixed with grated Parmesan and herbs (for herb-crust variation)
Spices for spicy rub: smoked paprika, cayenne pepper, cumin (to taste)
Garlic butter (melted, for finishing)

Instructions

Preparing the Roast: Pat the beef tenderloin dry with paper towels to ensure a good sear. Trim any silver skin if necessary. Let the roast rest at room temperature for about 30 minutes to promote even cooking.
Seasoning: Lightly coat the tenderloin with olive oil. Generously season all sides with salt and freshly ground black pepper. Press minced garlic and chopped fresh rosemary and thyme into the surface to infuse extra flavor.
Searing the Meat: Heat a heavy, oven-safe skillet or roasting pan over medium-high heat. Sear the beef tenderloin on all sides for 2-3 minutes per side, until a deep brown crust forms. This process locks in the juices and enhances flavor.
Roasting: Preheat the oven to 425°F (220°C). Transfer the seared tenderloin to the oven. Roast until the internal temperature reaches your desired doneness: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Use a meat thermometer for precise results. Cooking usually takes 20-30 minutes depending on the size of the roast.
Resting the Roast: Remove the roast from the oven and tent loosely with foil. Allow it to rest for at least 15 minutes so the juices redistribute, resulting in a juicy, tender roast.

Notes

Let the beef rest at room temperature before cooking to avoid uneven cooking and cold spots.
Always use a meat thermometer to ensure perfect doneness without guesswork.
Do not skip searing; it builds essential flavor and texture through browning.
Allow the roast to rest after cooking; slicing too soon causes loss of juices and dryness.
Trim silver skin to improve tenderness and presentation.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 6 oz (cooked)
Calories: 350 kcal
Sugar: 0 g
Sodium: 220 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 36 g
Cholesterol: 110 mg

Keywords: Beef tenderloin, roast beef, elegant roast, holiday roast, special occasion beef, juicy beef roast, beef tenderloin recipe