This showstopping roasted beef tenderloin is the kind of main dish that makes holidays, dinner parties, and special occasions feel truly unforgettable. Perfectly roasted in the oven, this tenderloin delivers a buttery texture, a savory crust, and slices that look straight out of a steakhouse.
If you want an impressive centerpiece that feels luxurious yet manageable, this recipe is the answer. With simple ingredients, clear timing, and a reliable roasting method, you can serve beef tenderloin that’s juicy, evenly cooked, and packed with flavor.
Why You’ll Love It
- Elegant but simple: Minimal prep with restaurant-worthy results.
- Incredibly tender: Beef tenderloin is naturally lean and fork-tender.
- Perfect for holidays: Ideal for Christmas, Easter, or celebratory dinners.
- Reliable oven method: No grill or smoker required.
Ingredients
- 1 whole beef tenderloin (4 to 5 lb), trimmed
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 1/2 tsp freshly ground black pepper
- 2 tsp garlic powder
- 2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 4 cloves garlic, minced
- 2 tbsp unsalted butter, softened
Instructions
Preheat your oven to 425°F. Line a rimmed baking sheet with foil and place a wire rack on top. This allows hot air to circulate evenly around the beef.
Pat the beef tenderloin completely dry with paper towels. Removing excess moisture helps the surface brown properly during roasting.
In a small bowl, mix olive oil, salt, black pepper, garlic powder, rosemary, thyme, minced garlic, and softened butter. Rub this mixture evenly over the entire tenderloin, pressing it into the surface.
Place the seasoned beef tenderloin on the prepared rack. Roast for 40 to 50 minutes, depending on thickness, until an instant-read thermometer reaches 125°F for medium-rare or 135°F for medium.
Remove from the oven and loosely tent with foil. Let the meat rest for 15 minutes before slicing. Resting allows the juices to redistribute, resulting in moist, flavorful slices.
Tips & Variations
- Use a thermometer: This is the most accurate way to avoid overcooking.
- Herb crust option: Add chopped parsley or crushed peppercorns for extra texture.
- Searing option: For a deeper crust, sear the tenderloin in a hot skillet for 2 minutes per side before roasting.
Substitutions
If fresh herbs aren’t available, dried rosemary and thyme can be used at half the amount. Olive oil may be swapped with avocado oil for a higher smoke point.
Serving Suggestions
Serve this roasted beef tenderloin with creamy mashed potatoes, roasted vegetables, or a crisp green salad. A simple pan sauce or horseradish cream pairs beautifully with the rich beef flavor.
For a complete holiday plate, pair it with creamiest mashed potatoes and garlic butter mushrooms .
Storage & Reheating
Store leftover beef tenderloin in an airtight container in the refrigerator for up to 3 days. Slice only what you plan to eat to keep the remaining meat juicy.
Reheat gently in a 275°F oven, wrapped in foil, until just warmed through. Avoid microwaving, as it can dry out the meat.
FAQs
What internal temperature is best?
Medium-rare at 125°F after roasting is ideal for tenderness and flavor. The temperature will rise slightly while resting.
Can I prepare it ahead of time?
Yes. You can season the beef up to 24 hours in advance and keep it covered in the refrigerator. Let it sit at room temperature for 30 minutes before roasting.
More to Try
- Oven Roasted Brisket
- Smoked Turkey Breast Secrets
- The Best Baked Mac and Cheese
- Thanksgiving Side Dishes
Conclusion
This showstopping roasted beef tenderloin delivers elegance, flavor, and confidence to any special meal. With a simple seasoning blend and precise roasting, you get tender slices that impress every time. Whether it’s a holiday feast or a milestone celebration, this recipe earns its place at the center of the table.
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Showstopping Roasted Beef Tenderloin
- Total Time: 1 hour 5 minutes
- Yield: 6 to 8 servings 1x
Description
This showstopping roasted beef tenderloin is the kind of main dish that makes holidays, dinner parties, and special occasions feel truly unforgettable. With a buttery texture, savory crust, and restaurant-quality slices, it’s the perfect centerpiece for any celebration.
Ingredients
- 1 whole beef tenderloin (4 to 5 lb), trimmed
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 1/2 tsp freshly ground black pepper
- 2 tsp garlic powder
- 2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 4 cloves garlic, minced
- 2 tbsp unsalted butter, softened
Instructions
- Preheat your oven to 425°F. Line a rimmed baking sheet with foil and place a wire rack on top.
- Pat the beef tenderloin completely dry with paper towels.
- In a small bowl, mix olive oil, salt, black pepper, garlic powder, rosemary, thyme, minced garlic, and softened butter.
- Rub the mixture evenly over the tenderloin, pressing it into the surface.
- Place the seasoned beef tenderloin on the prepared rack.
- Roast for 40 to 50 minutes, or until an instant-read thermometer reads 125°F for medium-rare or 135°F for medium.
- Remove from oven and loosely tent with foil. Let it rest for 15 minutes before slicing.
Notes
Use an instant-read thermometer for accuracy. For more texture, add chopped parsley or crushed peppercorns to the crust. You can also sear the beef in a skillet before roasting for a deeper crust.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Oven-Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 420
- Sugar: 0g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 130mg
Keywords: beef tenderloin, holiday roast, roasted beef, special occasion, oven roast