Herb-crusted Beef Tenderloin Roast is a gorgeous presentation for your Thanksgiving meal this year. This cut of meat is generously coated in a fragrant blend of garlic, herbs, and spices, roasted to fork-tender perfection, and drizzled with a rich creamy bearnaise sauce. The flavors will explode in your mouth.
There are some occasions that just call for extravagance. Someone's birthday, Thanksgiving or Christmas get-togethers, Easter, a dinner party with friends, all of these are memorable moments that should be celebrated to the max. Therefore, I present to you this Herb Crusted Tenderloin Roast Recipe for just those times. A couple of other impressive holiday entrées are this Wild Rice Stuffed Cornish Hen Recipe and Roasted Boneless Leg of Lamb. I guarantee you would be proud to serve any of these main dishes on your special occasion.
What is Beef Tenderloin?
The beef tenderloin is an oblong muscle that runs along the rear portion of the spine of the cow. This muscle gets very little exercise, therefore, it's highly regarded as one of the most tender cuts of meat. And because it's the most tender, it's also one of the most expensive, which is why I reserve it mainly for special occasions.
How to Cook a Beef Tenderloin Roast.
#1 - Remove the tenderloin from the refrigerator and bring it to room temperature.
This will take about an hour to an hour and a half once removed from the fridge to come to room temperature. Why take the time? This process will help retain moisture while it's cooking and provides more consistent cooking throughout.
#2 - Remove the Silver Skin and trim away extra fat.
Silverskin is a thick layer of connective tissue on top of the tenderloin. Remove it carefully with a sharp knife as you pull it away from the muscle. Then trim any extra fat that may have been left on the meat. I always have my butcher remove both of these for me. Why not? They do it for free and it makes life easier.
#3 - Tie the Roast
To prevent the roast from spreading out while it cooks tie the tenderloin with basic kitchen twine. If you purchase a whole tenderloin as I did, you will notice the tenderloin has a thin and tapered end which is considered the tail. It's best to tuck that end under and tie it up so it has a similar thickness to the rest of the meat. This also helps to cook evenly throughout.
- Tie eight or nine small strings around the width of the roast with a basic knot, leaving about an inch between each string. (See photo above.) You can get fancier if you like, but this seems to works just fine. Check out this video from Test Kitchen.
#4 - Make the Garlic/Herb Rub and Smear on Tenderloin
The rub is a simple recipe that consists of minced garlic, fresh rosemary and thyme, olive oil, and salt and pepper. Smear it on all sides of the rub. It's a little messy but I guarantee it's well worth the trouble.
#5 - Sear on every side
Heat the skillet over medium-high heat and coat the bottom of the pan with avocado oil. The oil should be shimmering before you place the tenderloin in the pan. When the meat hits the hot oil, it will sizzle and possibly smoke a little bit. Cook for at least one minute (maybe two) without moving the meat around. Do the same on each side, not forgetting the ends.
#6 - Roast the Beef Tenderloin Roast in the Oven
Preheat the oven to 425°F. Because of the various sizes of tenderloins, it is much better to use a digital meat thermometer to get the exact temperature you are looking for. Below you will find a temperature chart that helps.
- Rare - 120-125 degrees F (bright red center, light pink outside)
- Medium Rare - 130-135 degrees F (pink center, gray outside)
- Medium - 140-145 degrees F (pink center, brown outside)
#7 - Let the Beef Tenderloin Rest
Tent the roast with foil and depending on how big the tenderloin is, you should let it rest anywhere from 10-20 minutes. During this time the residual heat will continue to cook the roast a few degrees beyond the current temperature. So if you want it rare, for instance, you should pull it out of the oven with the internal temperature anywhere from 115-120°F.
What to Serve the with Beef Tenderloin Roast
If you want to take this Beef Tenderloin Roast to an even higher culinary dimension, top it with a homemade Easy Bearnaise Sauce. It's Creamy. Rich. Buttery. And Delish!! Oh, and I forgot to mention, this Bearnaise Sauce is much easier than you would ever think.
Tips for Cooking the Beef Tenderloin
- Because there is minimal fat on a tenderloin, overcooking it will result in a dry, tough piece of meat. My preference is rare and my recommendation is either rare or medium-rare. I had a four-pound tenderloin and after searing it in the cast-iron skillet, I placed the same skillet in the oven and cooked it for 20 minutes. It had a perfect "rare" finish.
- Although the temptation will be there to immediately cut into the beautifully cooked tenderloin, don't give in to the enticement. The reasoning behind "resting" is to permit the juices to be reabsorbed into the meat leaving a juicy and flavorful finished roast.
How much tenderloin to serve per person?
I chose a smaller "whole" tenderloin weighing about four pounds which ends up feeding about eight to ten people depending on how hungry your guests are. You can count on about eight ounces of raw meat weight per person which allows for two ounces of shrinkage from the trimming and cooking. This will leave about six ounces of cooked meat per guest, which is a nice portion.
An alternative to oven cooking - grilling
You can basically follow the same procedure if you choose to throw it on the grill. Heat the grill to 450-500°F and sear your meat on all sides over direct heat. Switch the tenderloin to indirect heat and let it continue to cook as you would in the oven until you reach the desired internal temperature.
What sides to serve with Beef Tenderloin Roast?
- Roasted Green Beans with Sundried Tomatoes & Kalamata Olives.
- Pan-Roasted Brussel Sprouts with Medjool Dates and Blue Cheese.
- Sheet Pan Vegetables and Potatoes with Garlic and Herbs.
- Prosciutto Wrapped Asparagus Bundles.
- Roasted Garlic Mashed Potatoes.
If you're looking for a restaurant-worthy main dish that is served with elegance and distinction, this recipe elevates the classic beef tenderloin to new heights with its irresistible combination of flavors and textures. You'll impress your family and guests with a prestigious presentation all the while thinking you've been laboring in the kitchen all day. But in fact, this culinary masterpiece can be effortlessly crafted in just 35-40 minutes, leaving you ample time to savor the compliments of your guests. Does culinary artistry get any better than that?
I originally shared this recipe in 2020. It has received such accolades since then, that I really felt a need to bring it back around for an alternative to your Turkey this year.
Looking for more Elegant Main Dish Recipes?
Roasted Leg of Lamb with Tomatoes and Kalamata Olives
Baked Cordon Bleu with Creamy Mustard Sauce
Baked Glazed Ham with Brown Sugar and Grainy Mustard
Roasted Racks of Lamb with Apricot Mustard Sauce
Fruit Stuffed Pork Loin with Peach Glaze
Apricot Glazed Stuffed Cornish Hens
Please consider following me on Pinterest - Lingeralittle
PrintHerb-Crusted Beef Tenderloin Roast
Herb-Crusted Beef Tenderloin Roast is a gorgeous presentation for any special occasion or holiday meal. This cut of meat is smeared with a garlic herb rub, roasted to fork-tender perfection, and drizzled with a rich creamy bearnaise sauce.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 8-10 servings 1x
- Category: Beef
- Method: Oven Roasted
Ingredients
- 4 pound whole Beef Tenderloin Roast
- 3 tablespoons Minced Garlic
- 3 tablespoons Fresh Rosemary, chopped
- 3 tablespoons Fresh Thyme, chopped
- 3 teaspoons Kosher Salt
- 1 Β½ teaspoon Freshly Ground Black Pepper
- 3 tablespoons Olive Oil
- 2 tablespoons Avocado Oil
- Bearnaise Sauce (see recipe)
Instructions
- Remove the tenderloin from the refrigerator 1 to 1 Β½ hours early and bring it to room temperature.
- In the meantime, preheat the oven to 425°F.
- In a small bowl combine 3 tablespoons minced garlic, 3 tablespoons each chopped fresh rosemary and thyme, 3 tablespoons olive oil, 3 teaspoons kosher salt, and 1 Β½ teaspoon freshly ground black pepper.
- Smear the herb rub all over the beef tenderloin.
- Heat a heavy bottom oven-proof skillet (a cast iron works great) over medium-high heat. When hot, add 2 tablespoons of avocado oil and heat until shimmery.
- Place the tenderloin in the skillet and sear for 1-2 minutes on each side until nice and brown.
- Place the oven-proof skillet in the preheated oven and cook for 20-25 minutes or until an internal thermometer reads 115-120°F for a "rare" tenderloin. See other temperatures in the notes below.
- Remove from the skillet to a cutting board. Tent with foil and let rest for 10-20 minutes.
- Serve with Homemade Bearnaise Sauce (see recipe)
- ENJOY!
Notes
- The beef tenderloin is an oblong muscle and runs along the rear portion of the spine of the cow. This muscle gets very little exercise, therefore, it's highly regarded as one of the most tender cuts of meat.
- To prevent the roast from spreading out while it cooks tie the tenderloin with basic kitchen twine. Tuck the thin tapering end under. Tie eight or nine small strings around the width of the roast with a basic knot, leaving about an inch between each string. Check out this video from Test Kitchen.
- Searing is a fundamental step in creating a golden caramelized outer crust with an outcome of truly flavorful beef. A large cast-iron skillet works great for searing this tenderloin.
- Because there is minimal fat on a tenderloin, overcooking it will result in a dry, tough piece of meat. My preference is rare and my recommendation is either rare or medium-rare. Below you will find a temperature chart that helps.
- Rare - 120-125 degrees F (bright red center, light pink outside)
- Medium Rare - 130-135 degrees F (pink center, gray outside)
- Medium - 140-145 degrees F (pink center, brown outside)
- While the tenderloin is resting the residual heat will continue to cook the roast a few degrees beyond the current temperature. So if you want it rare, for instance, you should pull it out of the oven with the internal temperature anywhere from 115-120°F.
- You can count on about eight ounces of raw meat weight per person which allows for two ounces of shrinkage from the trimming and cooking. This will leave about six ounces of cooked meat per guest, which is a nice portion.
- You can basically follow the same procedure if grilling. Heat the grill to 450-500°F and sear your meat on all sides over direct heat. Switch the tenderloin to indirect heat and let it continue to cook as you would in the oven until you reach the desired internal temperature.
Nutrition
- Serving Size: 1/10 of Tenderloin without sauce
- Calories: 299
- Sugar: 0 g
- Sodium: 424 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 98 mg
Chef Mimi says
Yummmmm. I donβt eat a lot of beef or meat, but itβs hard for me to pass up beef tenderloin like this or as a Wellington. And definitely perfect for a special occasion. Beautiful.
Kristy Murray says
Thanks Mimi. I've never made Beef Wellington. That is gonna have to be my next culinary venture. Thanks for nudging me in that direction.
Carrie Tyler says
Kristy, this looks divine! The herbs on the crust of this tenderloin look so flavorful and beautiful. And I love a good sauce so that Bearnaise is my next stop! We are traditional turkey lovers for Thanksgiving, but this would be perfect for Christmas Dinner - or any Holiday dinner party!
Kristy Murray says
Thanks so much Carrie. The herbs really do infuse the beef and give it a divine flavor. I do agree that this is more of a Christmas table's main dish.
Beau says
Do I add the herbs before or after searing the tenderloin?
Kristy Murray says
Hi Beau. Yes, you do add the herbs before searing the tenderloin. Thanks for asking and pointing that out. I just added it to the recipe instructions for clarity.
Niki says
Oh my goodness, Kristy! My mouth is watering. This is my favorite cut of beef and you have cooked it to perfection! We will definitely be trying this recipe! Thanks so much for sharing.
Kristy Murray says
Awwww! You're so kind Niki! Can't wait to hear what you think. Thanks so much for stopping by and leaving a comment.
Eric says
What an amazing entrΓ©e for any special occasion. Looking forward to trying this for our Christmas dinner this year.
Amy says
Iβm planning on making this for Christmas this year and it looks fabulous. I understand that youβre searing it in your cast-iron skillet but youβre also cooking it in the cast iron skillet
in the oven?
Kristy Murray says
Hi Amy. Yes. I do pan sear it first and then place it in the oven. And all of this in the cast iron skillet. Merry Christmas to you and your family.
amy nolan says
Same to you and yours! Iβll report back after making and thanks for responding.
amy says
I made this for Christmas dinner and it was perfect. It was so easy that I kept thinking I had misread the instructions! I made a 4 pound tenderloin, we had 5 people and there was just enough leftovers for the next day. I made the easy bearnaise sauce which I also highly recommend from this site. I made Ina Garten's goat cheese mashed potato casserole to go alongside and some sautΓ©ed zucchini and yellow squash. Perfection. Thank you for a wonderful recipe and I'm going to go check out your other ones!
David @ Spiced says
Wow, this tenderloin looks absolutely perfect! You're right that Christmas is one of those times when a little extravagance is in order. We used to make tenderloin on the grill every Christmas, but we broke tradition last year. I absolutely want to try your recipe this year...and that Bearnaise sauce is droolworthy. π