Easy Beef Tenderloin
If you are intimidated by cooking a whole beef tenderloin, worry no more! This Easy Beef Tenderloin is seriously so easy, cooked completely in the oven with no searing required. It’s the perfect dish to make for any special occasion.
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Beef tenderloin is the ultimate centerpiece for special occasions, especially during the holidays. While it’s undoubtedly a splurge—it is essentially a few pounds of luxurious filet mignon—it’s a dish that delivers unmatched flavor and tenderness, making it worth every penny.
In our home, beef tenderloin is a Christmas dinner tradition, and the fact that we save it for just once or twice a year only adds to its allure. It transforms the meal into something truly memorable, a celebration of both the season and the joy of sharing an exceptional meal with loved ones.
What is beef tenderloin?
Beef tenderloin is a long, cylindrical cut of beef taken from the loin section of the cow. It’s one of the most prized cuts because of its incredible tenderness—hence the name “tenderloin.” This muscle doesn’t get much exercise, which is why the meat is so tender.
The tenderloin is the same cut used to make filet mignon steaks, but when left whole, it’s often roasted for special occasions. It has a mild flavor compared to other cuts, making it perfect for seasoning with marinades, rubs, or sauces. Because of its high quality and luxurious texture, beef tenderloin is considered a premium cut and is often reserved for holidays or celebrations.
Prep the beef
You’ll want to trim the beef of any silver skin first. Because one side of the tenderloin is much thinner than the rest, you’ll want to tie the thinner side it into the beef with kitchen twine to make the tenderloin uniform, so it cooks evenly.
To make it easy on yourself, you can just ask the butcher to trim the meat and tie it for you when your purchase your tenderloin. If you are tying the beef at home, here’s a good how to video.
What you’ll need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- A rimmed sheet pan or baking dish
- A wire rack to sit inside the sheet pan
- Oven-safe meat thermometer. I highly recommend investing in an oven safe meat thermometer. This really is the best way to ensure your beef is cooked perfectly every time. I have the Cosori Meat Thermometer that syncs to your phone so you can monitor the internal temperature of your beef in real time and set it to alert you when the meat is ready to come out of the oven and rest.
- Beef tenderloin– 3-4 pounds
- For the compound butter– unsalted butter, black pepper, fresh rosemary (dried works, too), kosher salt, garlic cloves
How much tenderloin do I need?
When planning how much beef tenderloin to serve per person, here’s a helpful guideline:
- With no other substantial main dishes, plan for 6-8 ounces of cooked beef tenderloin per person.
- If serving alongside other hearty mains, plan for 4-6 ounces per person.
- Keep in mind that beef tenderloin shrinks slightly during cooking (about 10-15% weight loss). To account for shrinkage, buy about ½ pound (8 ounces) of raw beef tenderloin per person for generous portions, or slightly less if you’re serving multiple mains or hearty sides.
Example
- 8 people: Purchase 4 pounds of raw beef tenderloin.
- 10 people: Purchase 5 pounds of raw beef tenderloin.
This ensures everyone gets a satisfying portion, with some leftovers to enjoy later!
How to make it
Trim the silver skin from the tenderloin and tie it so the tenderloin is an even thickness the length of the tenderloin. (I ask the butcher to trim and tie it for me.)
Let the beef come to room temperature for 30 minutes- 1 hour.
Preheat oven to 450°F.
In a bowl combine the softened butter and seasonings and mash together.
Line a baking sheet with foil, place a wire rack on top and the tenderloin on top of the rack.
Spread compound butter evenly over the beef tenderloin sides and top.
Add the ovenproof digital meat thermometer to the middle of the loin, if using.
Cook for 15 minutes.
Lower the oven temperature to 325°F and continue cooking until the beef reaches your desired doneness; medium rare (135ºF) or medium (145ºF) about 25-35 minutes. This beef was cooked to medium rare, for reference. (See the internal temperature guide below).
Tent foil over the beef and let rest 15 minutes before slicing. The internal temperature will continue to rise about 5° while resting. Letting the meat rest allows the juices to redistribute through the meat.
Cut the beef tenderloin into slices and enjoy!
I’m drooling just writing this. I mean look that that masterpiece!
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Internal temperature guide
For a perfectly juicy and tender beef tenderloin, medium-rare is generally ideal!
- Rare: 120–125°F (49–52°C)
- Cool red center, very soft texture.
- Medium-Rare: 130–135°F (54–57°C)
- Warm red center, tender and juicy—most recommended doneness for tenderloin.
- Medium: 140–145°F (60–63°C)
- Warm pink center, slightly firmer texture.
- Medium-Well: 150–155°F (66–68°C)
- Slightly pink center, noticeably firmer.
- Well-Done: 160°F+ (71°C+)
- Fully cooked, no pink, firmer texture—tenderloin is least tender at this stage.
Homemade horseradish sauce
We love a side of horseradish sauce with beef tenderloin and it’s so easy to make.
In a small bowl mix together these ingredients:
- 1/2 cup sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon prepared horseradish (or to taste)
- pinch of salt
- 1 teaspoon Worcestershire sauce
Serve with the beef tenderloin. Refrigerate leftovers.
What to serve with Beef Tenderloin
- Roasted Balsamic Carrots
- Mashed Potatoes
- Extra Cheesy Mashed Potatoes
- Baked Potatoes
- Roasted Red Potatoes
- Roasted Fall Veggies
- Creamy Mac and Cheese
- Butternut Squash Mac and Cheese
- Bacon Brusselsprouts Au Gratin
- Crock Pot Brown Sugar Carrots
- Green Bean Casserole
Tips
- Start with Room-Temperature Meat– Let the beef tenderloin sit out for 30–60 minutes before cooking. This ensures it cooks evenly and doesn’t dry out.
- Use an Oven Proof Meat Thermometer to ensure the beef is cooked perfectly. If you don’t have an oven proof meat thermometer, take the meat out after cooking for 25 minutes at 325 degrees and check the temperature in the middles of the tenderloin. Continue cooking until the desire doneness is achieved. (see temperature guide above)
- *Remember you can always cook the meat longer, but you can’t un-cook it!
- Rest Before Slicing– Remove the tenderloin from the oven when it’s 5°F below your target temperature.
- Tent it loosely with foil and let it rest for 15–20 minutes. Resting allows the juices to redistribute and ensures a juicy, tender roast.
- Slice with Care-Use a sharp knife to cut the tenderloin into even slices, about ½ to 1 inch thick.
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Easy Oven Roasted Beef Tenderloin
Ingredients
- 3-4 pound beef tenderloin
- 4 tablespoons unsalted butter room temperature
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- 3 tablespoons fresh rosemary chopped (or 3 teaspoons dried)
- 5 garlic cloves minced
Instructions
- Trim the silver skin from the tenderloin and tie it so the tenderloin is an even thickness the length of the tenderloin. (I ask the butcher to trim and tie it for me.)
- Let the beef come to room temperature for 30 minutes- 1 hour.
- Preheat oven to 450°F.
- In a bowl combine the softened butter and seasonings and mash together.
- Line a baking sheet with foil, place a wire rack on the sheet pan and the tenderloin on top of the wire rack.
- Spread the compound butter evenly over the entire beef tenderloin top and sides.
- Add the ovenproof digital meat thermometer to the middle of the loin, if using.
- Cook for 15 minutes.
- Lower the oven temperature to 325°F and continue cooking until the beef reaches your desired doneness; medium rare (135ºF) or medium (145ºF) about 25-35 minutes. This beef was cooked to medium rare, for reference. (See the internal temperature guide below).
- Tent foil over the beef and let rest 15 minutes before slicing. The internal temperature will continue to rise about 5° while resting. Letting the meat rest helps the juices to redistribute. The foil will help to keep the beef warm.
- Slice into 1 1/2 inch slices with a sharp knife and serve immediately.
Notes
- Medium rare is the recommended doneness for beef tenderloin
- Rare: 120–125°F (49–52°C)
- Cool red center, very soft texture.
- Medium-Rare: 130–135°F (54–57°C)
- Warm red center, tender and juicy—most recommended doneness for tenderloin.
- Medium: 140–145°F (60–63°C)
- Warm pink center, slightly firmer texture.
- Medium-Well: 150–155°F (66–68°C)
- Slightly pink center, noticeably firmer.
- Well-Done: 160°F+ (71°C+)
- Fully cooked, no pink, firmer texture—tenderloin is least tender at this stage.
