Perfect Beef Tenderloin Roast Recipe
Published December 8, 2021. This post may contain affiliate links. Please read my disclosure policy.
Impress your guests and family with this foolproof perfectly cooked garlic and herb beef tenderloin roast recipe. This meal is comforting, delicious, and excellent for holiday cooking.
Similar to my steak Diane and beef birria, the flavors in this dish are uncompromising.
A beef tenderloin roast comes from the back section of the cow and is on either side of the backbone. On the other side of that bone is the sirloin, which is how you get a T-Bone or Porterhouse steak, with a sirloin on 1 side and the tenderloin cut on the other side.
It’s extremely tender with very little marbling, which means it won’t have quite as much flavor as a sirloin or ribeye steak, but nonetheless, it’s still delicious. If you have any family members who aren’t big fans of animal fat in any way, then this cut of meat is for you.
Beef Tenderloin Roast Recipe Video
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Is It the Same as Filet Mignon?
The cut of beef that beef tenderloin comes from is known as the filet mignon. I suppose you could call it a filet mignon roast, but the more technical term is a beef tenderloin. So yes, it is the same as the filet mignon except the beef tenderloin is the whole cut of meat while individual portions are known as filet mignon.
How Much Does It Cost?
Since this cut is on the smaller side in both volume and weight-wise in comparison to other cuts of beef, like the sirloin or ribeye, it can run on the more expensive side. You will usually pay between $25 and $35 a pound for a prime grade of it.
For 2 2-pound beef tenderloin roasts like the ones I used in this recipe, you can expect to pay a little over $100, which will feed 8 people. Since there is not a lot of fat on it, the higher the grade the more marbling of fat will be on it, so in this case, buy the more premium grade.
How Many Minutes Per Pound Do You Cook It?
There are different ways of cooking a beef tenderloin and I find by searing it up in a pan first in oil and higher temperatures to create a brown outer crust and then cooking it at lower temperatures in the oven renders the perfectly cooked finished product. Here are some basic rules of thumb when it comes to cooking it by the pound after searing.
- Cook at 275° at 10-12 minutes per pound for rare to medium-rare (120°-125° internal temperature)
- 275° at 15-17 minutes for a medium-rare to medium (135° internal temperature)
- Cook at275° at 18-22 minutes for a medium-well to well done (150° internal temperature)
Best Way to Cook Beef Tenderloin
There are several great ways to cook a beef tenderloin and here are my favorites.
- Pan-Seared – After trussing and seasoning it you will simply roast it in a small amount of oil until it’s browned on all sides and the desired internal temperature is achieved.
- Grilled – Season it and make sure it is coated in oil and cook directly on the grill. I would recommend grilling it at first on the hotter side of the grill and then moving it to a cooler side of the grill and cooking it until the desired internal temperature is achieved.
- Oven Roasted – This is the easiest most foolproof way to do it. Truss it, rub it with olive oil, salt and pepper, and anything else you want and cook directly in the oven using the per pound temperatures above.
- Sous Vide – If you haven’t cooked with sous vide, you’ve been missing out. Sous vide has the power to take a lower grade cut of beef and turn it into a $100 steak. It’s a process of infusing flavors into the steak while cooking it in a bag submerged in water at low temperatures. You can then sear it in some oil in a pan before slicing and serving.
How to Make a Beef Tenderloin Roast
- When it comes to starting this recipe you want to truss the meat using butcher’s twine, see the above video for how to truss. This helps to seal in the juices while it is roasting making it extremely tender and flavorful.
- Once it’s trussed you want to rub it down with olive oil, salt and pepper, and easy garlic and herb sauce/marinade. The herb and oil mixture honestly reminds me of a bit of chimichurri but with different herbs like thyme and rosemary, be sure to reserve a few tablespoons to the side.
- Sear the roast on all sides in a large sauté pan over high heat with olive oil until it is golden brown. You don’t want to cook it too long because it does need to spend a little time in the oven getting to temperature, plus you don’t want to burn it so be careful and watch it closely.
- Yes, you read the recipe right it cooks in the oven at 275° for 20 to 25 minutes for a beautiful medium-rare internal temperature. If you get a good sear on it then that is all the oven temperature you need.
- Rest the cooked tenderloin for a few minutes before adding the reserved herb and oil mixture, and then slicing it and serving it.
Make-Ahead and Storage
Make-Ahead: This beef tenderloin is meant to be served as soon as it is done resting. If you choose to make it ahead of time, the internal temperature may increase past your desire.
How to Reheat: While I never recommend reheating a hunk of beef, I do realize you may not be able to eat it all. Slice the beef tenderloin into desired portions and add it a large sauté or roasting pan or with about 1 cup of beef stock, covered in foil and cooked in the oven at 400° for 10 to 12 minutes.
Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.
Storing and Freezing: Store this in a plastic container or covered in plastic and refrigerate for up to 4 days. It can also be frozen for up to 45 days covered in plastic. See note above for reheating.
chef notes + tips
- This is best prepared and served at a rare to medium-rare internal temperature to preserve as much flavor as possible.
- If you are unsure of the internal temperature, be safe and use a thermometer.
- You should try serving this with a side of sauteed mushrooms.
- If there is any of the herb and garlic sauce is leftover, it freezes well covered for up to 3 months.
More Awesome Beef Recipes
Video
Perfect Beef Tenderloin Roast Recipe
Ingredients
For the Herb and Garlic Sauce:
- 2 tablespoons finely minced fresh thyme
- 2 tablespoons finely minced fresh rosemary
- ¼ cup finely minced fresh Italian flat leaf parsley
- ½ peeled small diced shallot
- 1 finely minced garlic clove
- ½ cup olive oil
- salt and pepper to taste
For the Steak:
- 2 2- pound center-cut beef tenderloins
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- salt and pepper to taste
- Sautéed Mushrooms
Instructions
- Herb and Garlic Sauce: Add all the ingredients together in a medium-size bowl until combined. Set it aside.
- Beef: Coat the beef tenderloin on all sides with about a ¼ cup of the herb and garlic sauce. Also, season the beef on all sides with salt and pepper.
- Next, add the 3 tablespoons of olive oil to a large sauté pan or rondeau pot over high heat until it begins to lightly smoke.
- Place in the beef tenderloins, immediately turn the heat down to medium-high, add in the butter and cook for 2 to 2 ½ minutes on each side until very well browned.
- Transfer the pan or pot to the oven and roast at 275° for 20 to 25 minutes or until it has reached a 120° to 125 internal temperature.
- Remove the beef from the pan and let rest for 3 to 4 minutes.
- Add on additional herb and garlic sauce, slice and serve. See notes about leftover sauce.
Chef Billy, do you have a Sous Vide recipe for this? Thank you in advance.
nope
P.S. I did reheat the leftovers the next day but only slightly. I trimmed and cut the cold roast into 3/4″ cubes. Then I heated the sauce until it was sizzling and tossed the cubes in the sauce for just about half a minute. The meat warmed slightly (from having been in the refrigerator) but was still medium-rare. OMG, yes, it was a treat even the second day@
Excellent!
Love the video – and see an option for cooking sous vide. Does this recipe work for sous vide, and if so, what are the tweaks?
It could work. However, without testing it myself, I can’t be 100% sure. If you do try it, let me know how it goes.
Thank you yummy ChefBilly 😀😋
Why roast at 275 and not a higher temp like 425?
I’ve heard mixed theories just curious
Slowly cook the inside so that it’s more tender. It’s already seared so no reason for some crazy hot oven.
This was UNBELIEVABLE! The flavor was amazing. Even a VERY picky teenager said it was fire. Thank you for àlways providing a recipe that makes me look good. Soooooooo goooooood!!!!
We made this beef tenderloin for Christmas dinner. Perfect! The herb and garlic sauce was so delicious I could just about eat it with a spoon! We actually did dip a little French bread in some of it and Yummers! I didn’t have a shallot so I subbed finely minced red onion and it worked out fine. We fed 6 adults and 5 kids with $119 of beef with enough leftover for a couple of us to have lunch today. We used the method where the meat was seared before slow roasting. We live on Maui where groceries are expensive and eating out is insane so we were pleased to enjoy restaurant quality beef cooked to perfection in our own kitchen.
Hands down, the best way to make the perfect roast EVERY time! So easy! I had to cook 4 of these for Christmas Dinner to accommodate a very large gathering. They all came out perfect! The video was such a help, too. Thank you….you helped make Christmas dinner perfect!
I am so happy I was able to pull this off my first try. The instructions; videos and tips were so helpful. The tenderloin came out just like it was supposed to. Our family enjoyed it so much. You’re a great chef and easy to follow. Love learning how to do better
Made this for Thanksgiving. It was wonderful!!! Thank you chef!!!
Thank you Chef Billy so tasty as always delicious 😋 👋😋
Great recipe!! Made for Thanksgiving dinner. Thanks Chef!!
Never fails, but all of Chef Parisi recipes… never fail. He always impresses!
many thanks!
Absolutely delicious but every recipe I make following your recipes are OH So Good!
Chef Billy Parisi I’d love to take credit when I make your meals but I have to give all the credit to you. Ty
Sensational! We couldn’t believe how delicious this turned out. Our entire family loved it.
many thanks!
I have made this a couple of times now. It’s wonderful. And my recent guests agreed!
excellent!
For dinner guests I usually buy Prime, but all I could get on short notice was choice. I did not use the SousV for other reasons, but it didn’t matter this garlic sauce took this beef over the top. BILLY, you’re so good at writing the recipes, it’s easy to follow along. Dinner guests were thoroughly impressed and wanted your name and web site. As always you’ve gained more fans.
many thanks!
Doubled this recipe for a massive group and it had rave reviews!! Thank you for a successful party!!
Perfect!
I’ve made this numerous times and LOVE IT!!
so good!!
Superb recipe-easy to follow and sensational results! My guests at a dinner party were very impressed.
thank you so kindly!!
I tried Billy Parisi’s Beef Tenderloin & it was the most amazing beef I have ever cooked. This recipe definitely deserves 5 stars.
I tried Billy Parisi’s Beef Tenserand it was the most amazing beef I have ever cooked. This recipe definitely deserves 5 stars.
I’ve been making Beef Tenderloin as a part of our Christmas Eve dinner for years. I made this the other evening and your Mushrooms and my family could not say enough wonderful things about this meal!! SO much better than my old recipe!!! I made mashed potatoes and roasted broccoli. Even my grandkids LOVED this! Thank you chef!!
Thinking of making this for New Years Eve. Question does the herb mixture fall off or burn when you sear?
As long as your pan temperature is right, no
Made the beef tenderloin on the grill and also the carmelized mushrooms for Christmas dinner. Both were a big hit. Thankyou!
Hi, is there any downside to searing the beef several hours ahead and then refrigeration it. THEN roast? I hate stinking up the house with searing when guests here?
Yes, but it will need more time in the oven obviously because the temperature will drop significantly.
Billy… HUGE fan of your site! Love your delivery and thoroughness of your messages. I am planning on using this beef tenderloin recipe for the Holidays. I would like to know your take on something I read… To make into sliders, it is best to cook to desired doneness, wrap and refrigerate overnight or at least 8 hours. When its cold its easier to cut thin. I LOVE this idea that it can be done ahead of time so I can enjoy time w guests and not running all over. My concern is : what is the best way to warm up WITHOUT ruining it? Beef stock and on low/warm setting in a crock pot? I am a CHI-TOWN guy too! Appreciate a response and keep up the great work!! …. Jeff
I’m not sure I would go this route with such an expensive piece of meat, to be honest. I would roast, slice, and add to a slider on the spot, but that’s just me my friend. I’d hate for you to try this and then the meat is way over cooked.
My daughter is hosting Christmas at her house. Can I sear the tenderloin an hour before at my house and bring it to her home to cook in the oven?
That could work, may just need some more time in the oven since it will essentially be cooling down during that 1 hour downtime.
I recently came across one of your recipes and promptly subscribed. I look forward to trying many of them. Thank you and Merry Christmas!
Chef,
I am making 8 total lbs (4) 2lb cuts of meat. Will this alter my cooking time?
This is my second time making the recipe and I can’t wait to make it again!
it may a little bit, just focus on internal temperature.
Recipe says oven temperature of 275, but in article cooking times listed show minutes per pound at 425. I have a 4 pound roast. What oven temperature should I use for medium well? For how long? I’m thinking 1hour?
my recipe is for medium-rare. for mid well take it to 150° internally.
Chef,
I am making two, 2 1/2 pound fillets. Half of my family likes their meat down to at least medium. How much longer do I need to leave their fillet in the oven at 275?
Great question, I would start at 10 minutes and make sure it reads around 135° before pulling it out of the oven to let it rest.
I’m actually anti-Turkey for Thanksgiving and always have another meat option. This is lovely and perfect for a party. The wild mushrooms are a lovely touch!
That beef looks so good, I wish I could reach through the screen and grab that plate! I have only had it out twice at events as it’s just not something I can afford to make at home.
Wow. The roast is good…but those mushrooms? That’s what sealed the deal for me! Love me some good, roasted, sauteed, or fried mushrooms! And these were GOOD!
well this is just amazing! So many great flavors
This will be on my grill soon!! I’m drooling!
My husband is going to love this for his birthday dinner!! Thanks for all the details and recipe
I plan on making this for work team event in a few weeks. Can you sear it ahead of time and then refrigerate until time to roast in the oven? (I want to do as much prep work as possible before people arrive) Thanks!
Possibly but you will risk over cooking it. Just be careful because you will need longer time in the oven since it will be cold when you put it in.
What kind of pan is that in your video? I’m looking for a reasonably priced set of new pans. Do you have any recommendations?
Huge fan of Debuyer Pans, those are the ones used in the video!
This recipe looks so amazing, making this for Christmas. Can we talk about those roasted garlic bulbs though? Yum! Do you just stick them in the oven with the tenderloin?
No, I did cook those separate. They were really for the pictures but here’s how to do them! Cut the end off of the bulb by about 1/4 of an inch. Not the stem side, the other bulb side. Next drizzle about 2-3 tablespoons of olive oil down on a piece of foil and place the bulbs cut side down onto the olive oil. Wrap the foil up super tight so that the garlic is enclosed and roast at 375 for 25-30 minutes or until the garlic is soft, lightly browned and caramelized. Hope this helps?
Looks great, does it grill well?
You could absolutely grill it as well. Just remember to pop it in the oven after dark grill marks are formed!
Going to make this for Christmas eve. Wish me luck. We have 16 people. I’m guessing I’ll make 4 2lb tenderloins. It’s an appetizer party. Good baguette. Winner!
Best of luck! Yes 275° for 25 minutes will give you a beautiful medium rare. Remember to rest if for 4-5 minutes before slicing into it!
What else can I use if can’t find crème fraiche? I also can’t find butchers twine. I’m striking out everywhere I go. Any substitutes for these 2 items?
Sour Cream! Don’t worry about the butchers twine, however if you definitely want it then just ask the guy who cuts the meat at the grocery store for 2 yards.
Is 275 the correct temperature to cook the tenderloin?
yes!!