Name: Beef Tenderloin in the Oven Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 (2.5 to 3-pound) beef tenderloin roast (trimmed and tied); 2 tablespoons olive oil; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon dried rosemary or thyme (optional); 2 tablespoons unsalted butter; 2 cloves garlic (smashed); Fresh rosemary or thyme sprigs (optional)

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There’s something utterly magical about pulling a perfectly roasted Beef Tenderloin in the Oven from your kitchen, that juicy, rosy center ringing out like a victory bell! This centerpiece dish brings guests together and makes an ordinary night feel extraordinary. You get restaurant-quality tenderness and bold, savory flavor—without leaving your home. Whether you’re serving it for a holiday, a celebratory feast, or even a “just-because” treat, this recipe turns simple ingredients into a memorable, deeply satisfying meal. Let’s unlock the secrets to beef tenderloin so good, you’ll keep coming back to this method again and again.

Beef Tenderloin in the Oven Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Beef Tenderloin in the Oven is that the ingredient list is refreshingly straightforward. Every component plays an important role—building flavor, ensuring tenderness, or elevating the finished look. Here’s what you’ll need, with tips for making each one count:

Beef tenderloin roast (2.5 to 3 pounds): The star of the show! Make sure it’s well-trimmed and tied for even cooking and an elegant presentation.
Olive oil (2 tablespoons): Rubbing the tenderloin with oil helps the seasonings stick and encourages a beautiful golden crust.
Kosher salt (2 teaspoons): Essential for pulling out the natural beefy flavor and creating that crave-worthy bark.
Black pepper (1 teaspoon): Provides a gentle, balanced heat that complements the richness of the meat.
Garlic powder (1 teaspoon): Adds savory depth with zero fuss—perfect for that subtle aromatic note.
Dried rosemary or thyme (1 teaspoon, optional): A hint of herbs elevates the flavor and gives a nod to classic steakhouse style.
Unsalted butter (2 tablespoons): Basting with butter amplifies juiciness and creates a glossy, mouthwatering finish.
Garlic cloves, smashed (2): Infuses the butter with a roasted, mellow garlic essence as the roast cooks.
Fresh rosemary or thyme sprigs (optional): Toss some into the pan for an herbal aroma and a pretty garnish at the table.

How to Make Beef Tenderloin in the Oven

Step 1: Let the Tenderloin Come to Room Temperature

Pull your beef tenderloin from the fridge and set it on the counter for 30 to 45 minutes. Letting it warm up a bit helps it roast more evenly in the oven, avoiding a cold, undercooked center and ensuring succulent slices from end to end.

Step 2: Pat Dry and Season Generously

Pat the beef dry with paper towels so the surface sears, not steams. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and any dried herbs. Rub the tenderloin all over with olive oil, then shower it generously with your seasoning mix, pressing it gently into the meat for a flavorful crust.

Step 3: Sear the Tenderloin

Heat a large oven-safe skillet (like cast iron) over medium-high heat. When it’s nice and hot, add the beef and sear it for 2 to 3 minutes on each side until every surface is deeply browned. Browning adds tremendous flavor and that irresistible outer texture.

Step 4: Baste with Butter and Aromatics

Once you’ve browned all sides, drop the unsalted butter, smashed garlic cloves, and fresh herb sprigs into the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the melted butter over the roast. This step infuses every inch of the beef with garlicky-herb goodness.

Step 5: Roast to Perfection

Transfer your skillet to a preheated 425°F (220°C) oven. Roast for 20 to 25 minutes for classic medium-rare (or longer if you prefer different doneness), checking with a meat thermometer until the internal temp reaches 130-135°F. This ensures your Beef Tenderloin in the Oven comes out perfect every single time.

Step 6: Rest, Slice, and Serve

Remove the skillet and tent the beef loosely with foil. Let it rest for 10 to 15 minutes—this allows the juices to redistribute, making every slice tender and juicy. Slice thickly or thinly, arrange on a platter, and get ready for applause at the table!

How to Serve Beef Tenderloin in the Oven

Garnishes

Top your sliced beef tenderloin with extra sprigs of rosemary or thyme for a striking, aromatic finish. A sprinkle of flaky sea salt right before serving adds a touch of crunch and really wakes up the flavors on the plate.

Side Dishes

This elegant roast pairs brilliantly with a mound of buttery mashed potatoes, tender green beans, or a punchy horseradish cream. Think vibrant, seasonal veggies and plenty of sauce to soak up every last bit of savory goodness.

Creative Ways to Present

Try slicing the Beef Tenderloin in the Oven at the table for a dramatic, restaurant-worthy flourish. Arrange slices on a warm platter over a bed of arugula or roasted root vegetables and drizzle with those pan juices. For mini party bites, cut the beef into thick medallions and serve with toothpicks and a trio of sauces.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap slices tightly in foil or store in an airtight container. Refrigerate promptly and enjoy within 3 to 4 days for the best texture and flavor—it makes for amazing sandwiches!

Freezing

The tenderloin can be frozen after cooking. Let it cool completely first, then wrap in heavy-duty foil and place in a freezer-safe bag or container. It’s best eaten within two months for maximum tenderness and taste when you reheat it.

Reheating

To keep your Beef Tenderloin in the Oven juicy, reheat gently in a 300°F oven wrapped in foil, adding a splash of beef broth if desired. Or for quick bites, microwave in short bursts under a loose cover to prevent drying out.

FAQs

Can I make Beef Tenderloin in the Oven ahead of time?

Absolutely! You can sear the roast and season it a few hours ahead, then refrigerate. Bring it back to room temperature before roasting for best results. You can also roast it completely and serve at room temp for parties—just slice right before serving!

How do I ensure my beef tenderloin stays juicy?

The secret is twofold: do not overcook the roast, and always let it rest after cooking. Resting allows the juices to redistribute, keeping every bite succulent. Using a meat thermometer is your best friend here.

Can I use fresh herbs instead of dried?

Yes, fresh herbs like rosemary or thyme add wonderful aroma! Just double the amount compared to dried for the same strength, and add a few sprigs to the pan while basting for maximum flavor.

What sauces go well with Beef Tenderloin in the Oven?

Classic choices include creamy horseradish sauce, peppercorn sauce, béarnaise, or even a quick pan jus made from the drippings. Each brings out a different side of the tenderloin’s flavor.

Is it necessary to tie the roast?

Tying the roast helps it cook evenly and keeps its elegant shape. If your butcher hasn’t already tied it, you can do it at home with kitchen twine in a few simple loops around the roast—don’t skip this step if you want even slices!

Final Thoughts

If you’re searching for a show-stopping main course that’s simpler to make than it looks, now’s the time to embrace Beef Tenderloin in the Oven. It’s a tried-and-true recipe that will make you the hero of any gathering—no steakhouse bill required. Give it a try, enjoy the process, and savor every slice with friends and family!

Beef Tenderloin in the Oven Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Beef Tenderloin in the Oven recipe is a delicious and impressive dish perfect for a special occasion or holiday meal. Tender beef tenderloin is seasoned with a blend of herbs and spices, then seared to perfection and roasted in the oven for a juicy and flavorful result.

Ingredients

Scale

Beef Tenderloin:

1 (2.5 to 3-pound) beef tenderloin roast (trimmed and tied)

Seasoning:

2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried rosemary or thyme (optional)

Additional:

2 tablespoons unsalted butter
2 cloves garlic (smashed)
Fresh rosemary or thyme sprigs (optional)

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Instructions

Prepare the Beef: Preheat oven to 425°F (220°C). Let the beef tenderloin sit at room temperature for 30–45 minutes before cooking. Pat dry with paper towels.
Season the Beef: In a small bowl, mix salt, pepper, garlic powder, and herbs if using. Rub tenderloin evenly with olive oil and season generously with the spice mixture.
Sear the Beef: Heat a large oven-safe skillet over medium-high heat. Sear the tenderloin for 2–3 minutes per side until browned on all sides. Add butter, smashed garlic, and herb sprigs to the pan. Spoon melted butter over the beef as it sears.
Roast the Beef: Transfer skillet to the preheated oven and roast for 20–25 minutes for medium-rare (internal temp 130–135°F), or adjust time based on desired doneness. Use a meat thermometer for accuracy.
Rest and Serve: Remove from oven and loosely tent with foil. Rest for 10–15 minutes before slicing and serving.