This Beef Tenderloin Roast is smothered in the most delicious herb-butter for an impressive main dish that is super easy to prepare. Pair it with creamy mashed potatoes and simple sautéed green beans for a complete meal or add it to your Thanksgiving or Christmas spread as the star of the show.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Beef Tenderloin Recipe Ingredients
- Recipe Variations and Modifications
- How to Make a Beef Tenderloin Roast
- Beef Tenderloin Temperature
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Roast Recipes
- Beef Tenderloin Roast Recipe
- Recipe Contributors
This recipe is…
Beef tenderloin is the ideal cut of meat for a holiday or fancy family dinner. It isn’t fussy, but the results are out-of-this-world good! Most of the effort is in the prep – you’ll need to trim the beef tenderloin (or, pro-tip: ask your butcher to do it) and tie it – but even that is easy once you get the hang of it. If you’re intimidated by this cut of meat, stick around so that we can show you just how easy it is to pull off!
If you’re looking for some tasty serving ideas for your beef tenderloin, look no further than these easy, creamy mashed potatoes, rosemary hasselback potatoes, or no-stir mushroom risotto.
Why You’ll Love This Recipe
- It’s special – beef tenderloin is a SPECIAL cut of meat. It’s pricey, yes, but because of how decadent and delicious it is, you won’t have to splurge on expensive sides to make your dinner shine.
- It’s easy – I know that cooking something as fancy as a beef tenderloin can feel super intimidating, but rest assured that the process is SO EASY. You’ll just need to prep the beef tenderloin (your butcher can help with that), sear it, slather it with herb butter, and then bake it until it reaches temperature.
Beef Tenderloin Recipe Ingredients
The ingredient list for this recipe is super simple. You’ll need a beef tenderloin (of course), a few ingredients for the homemade herb butter, and a few more for the creamy horseradish sauce. Find ingredient notes (including substitutions and swaps) below.
- Beef tenderloin – you’ll want to grab a whole beef tenderloin for this recipe. If you can, ask the butcher to trim it for you – that’ll save you a step of prep!
- Grated horseradish – feel free to buy your horseradish already grated or grate your own!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it dairy-free – simply swap the sour cream for a dairy-free version (Forager, Gourmet Vegan, and Violife all make variations that can be found at your local grocery store).
How to Make a Beef Tenderloin Roast
For as impressive as this recipe is, it’s incredibly easy to make! Follow along below for the full how-to.
Step 1: Pull the beef tenderloin out of the fridge, and bring it to room temperature. If your butcher didn’t do it already, go ahead and use a sharp, thin knife to trim both the excess fat (one side of the beef tenderloin will have quite a bit of fat that can be cut off and then ground for hamburgers or chopped into stew meat) and the silver skin from the tenderloin. Then, fold the narrow ends of the tenderloin toward the middle and use butcher’s twine to tie the beef so that it’s more uniform in size.
Step 2: Preheat the oven to 425°F. Heat a skillet over high heat. Once hot, sear the beef tenderloin for 5-6 minutes, until a golden brown crust forms, then flip it and sear for another 5-6 minutes.
Step 3: While the tenderloin is searing, combine the softened butter, garlic, lemon zest, fresh rosemary, and fresh thyme in a bowl.
Step 4: Top the seared beef tenderloin with the homemade herb butter, then transfer the skillet to the oven for 20-25 minutes, until your desired internal temperature is reached (see temperature guidelines below).
Step 5: While the tenderloin is in the oven, add the sour cream, grated horseradish, salt, and pepper to a bowl and mix with a fork or whisk until combined.
Step 6: Let the beef roast rest for 10-15 minutes. Then, slice the beef tenderloin and serve it alongside the creamy horseradish sauce.
Beef Tenderloin Temperature
For the best texture, this cut of meat is usually enjoyed somewhere between rare and medium, but use the chart below to cook it to your preference.
- Rare (bright red center) – remove from the oven at 110-115°F; let rest until it reaches 120-125°F
- Medium-Rare (warm red center with layer of pink on outer edge) – remove from the oven at 120-125°F; let rest until it reaches 130-135°F
- Medium (pink center) – remove from the oven at 130-135°F; let rest until it reaches 140-145°F
- Medium-Well (slightly pink center) – remove from the oven at 140-145°F; let rest until it reaches 150-155°F
- Well-Done (little to no pink in the center) – remove from the oven at 150-155°F; let rest until it reaches 160+°F
If you don’t already have an in-oven meat thermometer, we highly suggest that you grab one before setting out on your beef tenderloin endeavor. It’ll make the process much, much easier and take any guesswork out of the timing.
How to Serve
Slice the beef tenderloin and serve it alongside the creamy horseradish sauce and a couple of simple sides. Creamy mashed potatoes or hasselback potatoes are great starchy side options, and satueed green beans or a simple arugula salad are great green veggie sides.
How to Store and Reheat
If you aren’t serving a crowd, you’re likely going to have leftovers (LUCKY you!) Store any leftover beef tenderloin slices either in an airtight container in the fridge for up to 4 days, or in a freezer-safe bag in the freezer for up to 3 months. To reheat it, simply pop a couple of slices in the microwave until it’s warmed through.
Frequently Asked Questions
Let your beef roast sit on the counter for 30-45 minutes, or until it reaches room temperature, before roasting.
YES! You’ll definitely want to sear the beef tenderloin over high heat before smearing it with herb butter and letting it roast in the oven. The golden brown crust that it gets from the initial sear is well worth the extra effort.
We strongly suggest cooking your beef tenderloin somewhere between 120°F and 145°F (rare to medium doneness). You’ll definitely want to grab an in-oven meat thermometer if you don’t have one already so that you know exactly when you need to pull the beef tenderloin out of the oven.
More Favorite Roast Recipes
If you tried this Beef Tenderloin Roast or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Beef Tenderloin Roast
Ingredients
- 1, 4-5 pound beef tenderloin roast *See Note 1
- 1 stick butter, softened
- 5 cloves garlic, finely minced or grated
- Zest of 1 lemon
- 2 tablespoons fresh rosemary leaves, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
For the Horseradish Sauce (optional)
- 1 cup sour cream
- ¼ cup grated horseradish root *See Note 2
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
Instructions
- Pull the beef tenderloin out of the fridge, and bring it to room temperature.
- If your butcher didn't do it already, go ahead and use a sharp, thin knife to trim both the excess fat (one side of the beef tenderloin will have quite a bit of fat that can be cut off and then ground for hamburgers or chopped into stew meat) and the silver skin from the tenderloin.
- Fold the narrow ends of the tenderloin toward the middle and use butcher's twine to tie the beef so that it's more uniform in size.
- Preheat the oven to 425°F. Heat a skillet over high heat. Once hot, sear the beef tenderloin for 5-6 minutes, until a golden brown crust forms, then flip it and sear for another 5-6 minutes.
- While the tenderloin is searing, combine the softened butter, garlic, lemon zest, fresh rosemary, and fresh thyme in a bowl.
- Top the seared beef tenderloin with the homemade herb butter, then transfer the skillet to the oven for 20-25 minutes, until your preferred internal temperature is reached. *See Note 3
- While the tenderloin is in the oven, add the sour cream, grated horseradish, salt, and pepper to a bowl and mix with a fork or whisk until combined.
- Let the beef roast rest for 10-15 minutes. Then, slice the beef tenderloin and serve it alongside the creamy horseradish sauce.
Recipe Notes
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
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