Easy Roasted Beef Tenderloin Recipe

This luxurious Easy Roasted Beef Tenderloin Recipe showcases a premium 3-pound filet tied with butcher’s twine and crusted simply with kosher salt and cracked black pepper. Pan-seared to a deep mahogany finish and roasted to a precise medium-rare, it offers a buttery, melt-in-your-mouth texture that rivals the finest steakhouse offerings. It is the ultimate foolproof centerpiece for a Christmas dinner or an upscale anniversary celebration for the whole family.

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Easy Roasted Beef Tenderloin Ingredients

The Premium Cut:

1 (3 pound) Beef Tenderloin: This is the most tender cut of beef available. Look for a roast that has been trimmed of excess fat and silverskin (or ask your butcher to “chine” it).

The Seasoning & Sear:

1 tablespoon Kosher Salt: Essential for drawing out moisture and creating a savory crust.
2 teaspoons Freshly Ground Black Pepper: Coarse grind is best for texture.
2 tablespoons Olive Oil: Has a high enough smoke point to sear the meat without burning.

The Tools:

Butcher’s Twine: Required to shape the meat into a uniform cylinder for even cooking.

How To Make Easy Roasted Beef Tenderloin

Truss the Meat: Cut the butcher’s twine into 5 or 6 shorter pieces (about 8 inches each). Wrap each piece firmly around the tenderloin at 1 1/2-inch intervals and tie a knot. Trim the excess string. Cut a longer piece of twine to wrap horizontally around the length of the beef, weaving it under the center knots to secure the shape.
Dry Brine: Place the tied tenderloin in the refrigerator, uncovered, for 30 minutes. Crucial Step: This dries out the surface moisture, ensuring a better sear, and allows the meat to firm up.
Prep the Oven: Preheat your oven to 325°F (165°C). Place a wire rack inside a rimmed baking sheet.
Season: Remove the beef from the fridge. Season it evenly and generously on all sides with the kosher salt and freshly ground black pepper. Press the spices into the meat.
The Hard Sear: Heat the olive oil in a large skillet (cast iron is ideal) over medium-high heat. Once the oil shimmers, place the meat in the skillet. Cook undisturbed for 4 to 5 minutes until a dark brown crust forms. Flip and repeat on all sides until the entire log is evenly browned.
Roast: Transfer the seared tenderloin to the wire rack on the prepared baking sheet. Bake in the preheated oven for 35 to 40 minutes.
Check Temperature: Use an instant-read thermometer inserted into the thickest part of the roast. For perfect medium-rare, pull the meat when it reaches 125°F (52°C).
Rest and Serve: Transfer the roast to a cutting board. Let it rest for 10 to 15 minutes. This allows the juices to redistribute throughout the meat. Snip the twine carefully with scissors and slice into thick medallions to serve.

Recipe Tips

Why Truss? Tenderloins naturally have a thick end (the butt) and a tapered thin end (the tail). Tying the meat creates a uniform cylinder, ensuring the skinny end doesn’t overcook while the thick end is still raw.
Carryover Cooking: The internal temperature will rise about 5-10 degrees while resting. If you pull it at 125°F, it will finish at a perfect 130-135°F (medium-rare). If you wait until 135°F to pull it out, it will be medium-well.
Silverskin Removal: Ensure all silverskin (the tough, white connective tissue) is removed before tying. It does not break down during cooking and will make the steak chewy.
Sauce Pairing: Since tenderloin is very lean, it pairs beautifully with rich sauces. A Béarnaise, red wine reduction, or horseradish cream is highly recommended.

What To Serve With Beef Tenderloin

Scalloped Potatoes: A creamy, cheesy potato dish complements the lean beef.
Roasted Asparagus: Simple green vegetables balance the rich meal.
Yorkshire Pudding: A classic accompaniment for roast beef.
Red Wine: A Pinot Noir or Merlot pairs elegantly with the tender meat.

How To Store Beef Tenderloin

Refrigerate: Wrap leftovers tightly in foil or store in an airtight container for up to 3 days.
Reheat: Gently warm slices in a skillet with a little butter or beef broth just until heated through. Do not microwave high, or the meat will turn grey and tough.
Freeze: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight.

Easy Roasted Beef Tenderloin Nutrition Facts

Calories: 582 kcal
Fat: 45g
Carbohydrates: 0g
Protein: 41g
Iron: 20% DV

Nutrition information is estimated per serving.

FAQs

Do I have to sear it first?

Yes. Searing creates the Maillard reaction (browning), which provides the complex savory flavor. Since the roasting time is short and the temp is moderate, the meat won’t brown sufficiently in the oven alone.

Can I use a rub?

Yes, adding dried herbs like rosemary, thyme, or garlic powder to the salt and pepper mix adds lovely aromatics, but simple salt and pepper allows the high-quality beef flavor to shine.

What if I don’t have a rack?

You can rest the beef on a bed of onions and carrots in the roasting pan. This acts as a natural rack and flavors the juices.