How to make the perfect beef tenderloin roast for a super tender, mouth-watering meal. Whether you’re enjoying a fancy evening in with your special someone or serving guests, this beef tenderloin recipe is sure to please!
And now, we have beef tenderloin roast to add to it!
We eat a lot of meat in my household, and I’ve found beef tenderloin roasts (and roasts in general) to be extra fun to both make and consume. The fact that roasts turn out mouth-wateringly flavorful and tender adds extra charm and creates excitement around dinner.
Plus, they aren’t any more difficult to make than any cut of meat as long as you have some background information!
Small steps, like seasoning the tenderloin with sea salt and allowing the meat to come to room temperature before you cook it are extra touches to make the meat tender and juicy.
This post covers everything you need to know about cooking beef tenderloin in the oven. All you need is a few basic ingredients and you’re all set for a meal your family or friends will talk about for ages!
Ingredients for Beef Tenderloin:
This is a basic, easy beef tenderloin recipe, requiring three basic ingredients: Beef tenderloin, sea salt, and Italian seasoning.
Nothing fancy, just a little something to season the meat. You can absolutely get creative with compound butter, slurries, marinades, sauces, etc., but for the purpose of introducing the lovely tenderloin to this site, I figured we’d start simple.
Tips for The BEST Beef Tenderloin:
Bring the meat to room temperature before you start cooking. This not only ensures the meat cooks evenly, it also helps achieve a perfect sear without having to burn the outside.
Use a meat thermometer for the most accurate results.
Keep it simple! Beef tenderloin is amazingly flavorful on its own and doesn’t require much more than salt and pepper for mouth-watering results. While you can absolutely get creative with sauces and seasonings, it’s not necessary.
How to Make Beef Tenderloin:
If your tenderloin contains excess fat and/or the silverskin, trim it off.
Cut your tenderloin into 2 or 3 pieces if it is long, so that the pieces can fit in your cast iron skillet for searing and roasting.
If you have cooking string or twine, wrap the roast in 1 to 2-inch segments. This ensures the roast doesn’t bow out during the roasting process and helps it to cook evenly. If you don’t have string on hand, the roast will still turn out great if you don’t wrap it.
Sprinkle all sides of the tenderloin with sea salt and Italian Seasoning and place in a casserole dish or large container. Refrigerate up to 12 hours, open to the air.
Two hours before you want to cook the tenderloin, place it on the counter to bring it to room temperature. If you don’t have time for this, don’t worry about it…the meat will still turn out great!
Add 3 to 4 tablespoons of avocado oil (or high temperature cooking oil of choice) to a large cast iron skillet and heat to medium-high. Allow the skillet to heat to a high temperature (about 375 to 390 degrees F, which you can check if you have a laser thermometer).
Preheat the oven to 425 degrees F.
Transfer the beef tenderloin to the hot skillet and sear for 3 to 4 minutes per side on all 4 sides, or until the whole tenderloin has a golden-brown crust on the outside. Note: depending on the size of your tenderloin and the size of your cast iron, you may need to do this in batches.
Place the skillet to the preheated oven and roast to desired doneness, using a thermometer to check the internal temperature – 115°F to 120°F for rare (about 10 to 15 minutes), 120°F to 125°F for medium-rare (about 12 to 18 minutes), and 130°F to 135°F for medium (about 18 to 25 minutes). Keep in mind, the temperature of the meat continues to raise once it’s out of the oven. It will increase by 5 to 10 degrees as it sits.
Remove the tenderloin from the oven and place it on a cutting board to rest for 15 minutes.
Cut the string off of the tenderloin, and slice into ½-inch slices.
Serve with your favorite side dishes, and enjoy!
How Long to Cook Beef Tenderloin:
The amount of time the tenderloin needs in the oven depends on three factors: the thickness of the tenderloin, the temperature of the meat when you begin cooking, and the amount of time you sear the meat.
Because there are so many variables, it is best to use a meat thermometer rather than sticking to specific bake times. Leaving a meat thermometer inside the tenderloin as it bakes is the best way of achieving your desired level of doneness without having to open the oven multiple times.
For rare, medium-rare, or medium, these are your finish temperatures:
Rare: 115°F to 120°F
Medium-rare: 120°F to 125°F
Medium: 130°F to 135°F
In my experience, if the meat is at room temperature before you sear it and you sear the meat for 12 minutes total on all sides, you’re looking at 10 to 15 minutes for rare, 12 to 18 minutes for medium-rare, and 18 to 25 minutes for medium.
Again, these times can vary greatly depending on a number of factors, so be sure to use a thermometer for your desired result.
How Much Beef Tenderloin Per Person:
Serving guests and want to know how big of a beef tenderloin roast to buy? When I serve guests, I always account for 1 pound of meat per person. This may sound like a lot of meat, but you may be surprised by how much one person can put away. I keep it safe by assuming other people may want to eat the same.
In general, I find most women won’t eat more than one third to one half pound of meat in a single sitting, but most men can easily power through one pound.
Use your best judgment based on who you’re serving as hunger levels vary widely between individuals. Truly, there is nothing wrong with leftovers (I chop up leftover tenderloin and make egg scrambles with veggies with it), so it’s best to overshoot.
Suggested Side Dishes:
- Creamy Cauliflower Casserole
- Greek Potato Salad
- Arugula Strawberry Salad with Pickled Onions and Strawberry Vinaigrette
- Lemon Garlic Rosemary Rice
- Roasted Garlic Mashed Cauliflower
- Garlic Roasted Potatoes
And that’s it! Your ticket to super flavorful beef and a lovely meal!
- Sprinkle all sides of the tenderloin with sea salt and place in a casserole dish or large tupperware container. Refrigerate up to 12 hours, uncovered.
- Two hours before you want to cook the tenderloin, place it on the counter to bring it to room temperature.
- Add 3 to 4 tablespoons of avocado oil (or high temperature cooking oil of choice) to a cast iron skillet and heat to medium-high. Allow the skillet to heat to a high temperature (about 375 to 390 degrees F, which you can check if you have a laser thermometer).
- Preheat the oven to 425 degrees Fahrenheit.
- Transfer the beef tenderloin to the hot skillet and sear for 3 to 4 minutes per side on all 4 sides, or until the whole tenderloin has a golden-brown crust on the outside.
- Place the skillet to the preheated oven and roast to desired doneness, using a thermometer to check the internal temperature - 115°F to 120°F for rare (about 10 to 15 minutes), 120°F to 125°F for medium-rare (about 12 to 18 minutes), and 130°F to 135°F for medium (about 18 to 25 minutes). Keep in mind, the temperature of the meat continues to raise once it’s out of the oven. It will increase by 5 to 10 degrees as it sits.
- Remove the tenderloin from the oven and place it on a cutting board to rest for 15 minutes.
- Cut the strings off of the roast and slice into 1/2-inch slices. Serve and enjoy!
Nutrition InformationYield 3 Serving Size 0.5 lb
Amount Per Serving Calories 293Total Fat 12gUnsaturated Fat 0gProtein 51g