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A whole beef tenderloin roast, seasoned and seared to a golden-brown, ready for the oven. This shows the preparation step for the oven roasted beef tenderloin.

Roasted Beef Tenderloin: The Ultimate Guide for a Perfect Holiday Roast

This Roasted Beef Tenderloin recipe is your foolproof guide to a show-stopping main course. Achieve a perfect medium-rare with a flavorful crust, ideal for holidays and special occasions. Simple, elegant, and unbelievably tender every time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs center-cut beef tenderloin Trimmed and tied
  • 2 tbsp olive oil Divided
  • 2 tsp kosher salt
  • 1.5 tsp freshly cracked black pepper
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Equipment

  • 1 Oven-safe skillet (cast iron recommended)
  • 1 Instant-read meat thermometer
  • 1 Cutting Board

Method
 

  1. Remove the tenderloin from the refrigerator 1-2 hours before cooking. Pat the entire surface dry with paper towels.
  2. Preheat your oven to 425°F (220°C). Rub the roast all over with 1 tbsp of olive oil. Combine the kosher salt and black pepper, then season the beef on all sides, pressing it into the meat.
  3. Heat a large, oven-safe skillet over high heat. Add the remaining 1 tbsp of olive oil. Carefully place the tenderloin in the hot skillet and sear for 2-3 minutes per side, until a deep golden-brown crust forms. Sear the ends as well.
  4. Arrange the thyme and rosemary sprigs around the beef in the skillet. Transfer the skillet to the preheated oven. Roast for 20-30 minutes, or until an instant-read thermometer inserted into the thickest part reads 125-130°F for medium-rare.
  5. Remove the tenderloin from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15-20 minutes. The temperature will rise to a perfect medium-rare (135°F).
  6. Slice the rested tenderloin against the grain into 1-inch thick medallions and serve immediately.

Notes

Do Not Skip Resting: Resting the meat is critical. It allows the juices to redistribute, ensuring your roast is succulent and not dry.
Use a Thermometer: This is a pricey cut of meat. Using an instant-read thermometer is the only way to guarantee it's cooked exactly to your liking.