The perfect whole beef tenderloin roast for the holiday season. Slathered in delicious garlic and herb butter and slow roasted to perfection, this is a show stopping main dish that's perfect for Christmas day or special occasions.
There's nothing more decadent than a perfectly cooked, melt in your mouth beef tenderloin for a special holiday meal. Cooking a large expensive cut of meat can feel like a lot of pressure, but trust me, it's pretty easy and I can guarantee that this is the only beef tenderloin recipe that you will ever need. My foolproof method for slow roasting a whole tenderloin will give you perfectly cooked results every single time.
For some other beef options for a special occasion, be sure to check out my Braised Short Ribs and this Garlic Herb Eye of Round Roast.
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What is beef tenderloin
The tenderloin comes from the back half of the cow, close to the spine. This area doesn't get a lot of activity, making it the most tender cut of beef. It's lean, with minimal connective tissue, making it perfect for high temperature cooking methods like pan searing, roasting and grilling. Beef tenderloin has a fine texture and subtle, delicious flavor. It's very impressive served as a whole roast, but you can also slice it into steaks, otherwise known as filet mignon.
How much beef tenderloin per person
When planning your dinner party, estimate a half pound (8 ounces) of raw beef per person. A typical beef tenderloin weighs about 4-6 pounds when trimmed and tied, although you can often find them between 3-10 pounds.
Ingredient notes
All you need is a few simple ingredients to make a super impressive meal for your holiday dinner table.
- Whole beef tenderloin - trimmed and tied.
- Butter - this is a holiday recipe, we're not skimping on the butter!
- Fresh garlic - adds so much flavor. I would not substitute garlic powder.
- Fresh herbs - I highly recommend a combination of fresh rosemary and thyme.
- Salt and black pepper
Step by step instructions
Don't forget! About an hour before you are ready to cook, take your roast out of the refrigerator and let it come to room temperature. This is an important first step that you definitely do not want to skip. A room temperature roast minimizes the temperature difference between the outside and the center, helping to ensure that it cooks evenly. A cold roast may overcook on the outside and undercook on the inside. Room temperature roasts cook more evenly and tend to juicier and more flavorful.
Step 1: Preheat the oven to 300 degrees f. Pat the roast dry with paper towels. Season the roast all over with salt and pepper. Cut it in half and use butcher's twine to tie the roast every 1.5-2 inches. If the roast has thin ends, tuck them under and secure with the kitchen twine. You want the tenderloin to be a uniform size from end to end so it cooks evenly.
Step 2: Heat a large cast iron pan or oven safe heavy skillet on the stove over high heat until very hot. Add oil and use heavy duty tongs to carefully lay the roast in the hot pan. Make sure you do this away from you to avoid any oil splatter. Sear the roast for 3-4 minutes until a nice brown crust forms. Using tongs, carefully turn the tenderloin over and sear for another 2-3 minutes on each side. Remove the roast from the pan and place on a plate to cool slightly for 5-10 minutes.
Step 3: In a medium bowl, combine softened butter, minced garlic and chopped rosemary and thyme.
Step 4: Slather the roast all over the top with the garlic herb butter.
Step 5: Return the buttered tenderloin to the pan and roast at 300 degrees f for 45-60 minutes or until the internal temperature reaches 125 degrees f for medium rare.
Step 6: Transfer the roast to a carving board, tent with aluminum foil and let it rest for at least ten minutes before carving into thick slices to serve.
Recipe Tips
- Beef tenderloin can be purchased trimmed or untrimmed. Save yourself some stress and buy it trimmed. The butcher at the grocery store can likely trim and tie the roast for you.
- Use an instant-read thermometer or better yet, a probe. I have a wireless probe, and it truly makes life so much easier and definitely worth the investment. Once you have it, you’ll never have to worry about overcooking an expensive piece of meat again.
- Let the meat rest. This is a critical step that too many people ignore. Allowing the roast to rest after cooking allows the juices to redistribute, ensuring that you have a tender, juicy beef tenderloin. Slice it right away and the juices will run out and it may be dry. Trust me, it's worth the wait!
What to serve with beef tenderloin
This luxurious cut of meat is definitely the star of the show at your dinner party. Here are some great ideas for side dishes that will bring the whole meal together.
- A creamy horseradish sauce is the perfect accompaniment to beef tenderloin.
- Green beans, brussels sprouts or this simple sauteed baby broccoli
- Roasted smashed potatoes, creamy mashed potatoes or these delicious mashed sweet potatoes
- My friend Cynthia's fluffy dinner rolls are a MUST!
What to do with leftover beef tenderloin
Leftover tenderloin is great on its own or you can make a great steak sandwich. To reheat, gently warm in a skillet or in a low oven wrapped in foil.
- Grab a dinner and add some mustard or horseradish sauce, arugula and cold beef tenderloin slices.
- Saute some onions and gently warm the beef, add cheese and stuff it in a bun.
- Warm a few slices and serve it for breakfast with some eggs.
- Cut into small cubes and top nachos or fold it into a quesadilla.
Garlic and Herb Roast Beef Tenderloin
Ingredients
- 4 pounds beef tenderloin trimmed and tied
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil see notes
- ½ cup softened salted butter
- 6 cloves fresh garlic minced
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
Instructions
- Take the beef tenderloin out of the fridge and let it come to room temperature for about an hour before you are ready to cook.
- Preheat the oven to 300 degrees f.
- For the roast to fit in a large skillet, slice it in half. Season the roast on all sides with salt and pepper. Tie the roast with butchers twine every 1.5-2 inches to create a uniform shape.
- Heat a large cast iron or heavy, oven safe skillet on high heat on the stove.
- Add oil to the pan and using heavy duty tongs, carefully place the roast in the pan, lowering it away from you. Sear for 3-4 minutes until a nice brown crust forms. Carefully turn the roast over and sear for another 2-3 minutes on the other side.
- Remove the roast from the pan and set on a plate to cool slightly while you make the garlic herb butter. In a small bowl, combine softened butter, minced garlic, chopped thyme and rosemary leaves. Slather the roast all over the top with the garlic butter mixture.
- Return the slathered tenderloin to the same pan and roast in the oven at 300 degrees f for 45-60 minutes or until the internal temperature reads 125 degrees f for medium rare.
- Transfer roast to a carving board, remove butchers twine, tent with aluminum foil and let the beef rest for at least 10 minutes before carving into ½ inch thick slices to serve.
Jacqueline S.
I cannot recommend this recipe enough. I made this for NYE dinner, and it was the most tender, perfectly cooked and flavorful tenderloin I’ve ever tasted! You will impress your guests when you make this. I followed the recipe exactly; 45 mins cook time brought mine to perfect temp. Bringing the tenderloin to room temperature before cooking and then letting it rest after cooking are key steps.