Super flavorful and tender, this easy to make Beef Tenderloin Roast recipe is simply the best. Just a few ingredients are all you need to create this culinary centerpiece. Served with a Creamy Horseradish Sauce…you may never go out to dinner again!

Beef Tenderloin sliced on a pewter platter with a bowl of horseradish sauce.


Beef Tenderloin

We have a family tradition that’s a little new for me on Christmas day. Growing up we used to travel to all the places and eat all the food all day long. It was a day filled with family we didn’t see all the time, mountains of gifts and SO MUCH FOOD. The holiday turkey with all the sides, a staple spiral ham and tables filled with so many desserts.

Now we lay low on Christmas day. I host brunch for my immediate family with a kind of “drop in when you can attitude” and then we just laze around all day until dinner.

Because it’s a lazy day, I like to keep Christmas dinner fairly simple so I always make a Beef Tenderloin Roast because this recipe is as easy as it gets when it comes to special occasion recipes. Aside from my favorite Standing Prime Rib Roast…..this Beef Tenderloin recipe is so incredibly simple to make. You’ll even have time to sit and sip champagne mimosas with your guests at your own dinner party.

What I really LOVE about this Roast Beef Tenderloin recipe is it’s great served hot as a sit down dinner with all your sides like Funeral Potatoes, Potatoes au Gratin and Blender Hollandaise.

OR you can serve it at room temperature, sliced thin with brioche buns for your guests to make their own Beef Tenderloin sandwiches. Slather on that horseradish sauce or even put out a bowl of this roasted garlic aioli and you have a DIY sandwich bar that will make jaws drop every single time.

Ingredients

  • Beef Tenderloin – One whole beef tenderloin roast will feed a crowd easily. You can buy them already trimmed of excess fat but they don’t take much effort to trim yourself. It’s an expensive cut of meat so trimming yourself is a good way to save some money.
  • Olive Oil – A thin coating of olive oil keeps the meat tender while providing enough fat to create a good sear when cooking. You can use melted butter as a substitute.
  • Seasoning – I keep it simple with a coating of kosher salt and black pepper.

For the full ingredient list and instructions, see the recipe card below.

sliced beef tenderloin with sprinkled chopped chives on top

What Is Beef Tenderloin

Beef Tenderloin is the name of the large cut of beef before it’s cut into beef tenderloin steaks called Filet Mignon. The tenderloin is the most tender cut of beef which makes it the most desirable and most expensive.

The average cattle provides only a small amount of filet mignon steaks and because the muscle is not weight-bearing, it contains less connective tissue, which makes it extremely tender.

How To Cook Beef Tenderloin

Cooking Beef Tenderloin is one of the easiest, yet impressive, dinners you can make. I love that Beef Tenderloin Roast is rather forgiving in the way a single steak may not be. If you overcook it just a bit, it’s still going to be perfect, tender and juicy.

I cook beef tenderloin in the oven after a quick sear on the stovetop right in the roasting pan to create a nice crust. My recipe is very similar to Ina Garten’s Beef Tenderloin roast in that I keep everything very simple….from the ingredients to the cooking method, everything is super easy to do.

The most importing thing is to bring the beef tenderloin to room temperature before you begin the cooking process.

  1. Preheat the oven to a searing 500˚ F oven. (The high temperature creates a crust which seals in the juices.)
  2. Pat the beef tenderloin roast dry with paper towels and place on a baking sheet.
  3. Coat the roast liberally with olive oil. Season with more salt and pepper than you ever think you would need.
  4. Heat a roasting pan over medium-high heat and place the beef tenderloin in the roasting pan.
  5. Sear the beef on all sides until a golden crust has formed. I do this in stages, so allow the beef to cook on one side for about 4-5 minutes before flipping to the other side. Repeat until the whole tenderloin roast is golden and crusty.
  6. Transfer the roast to the oven and cook for 20 minutes or until the internal temperature of the roast reached 130-135˚F for medium rare when a meat thermometer or instant read thermometer is inserted into the center of the roast.
  7. Remove from the oven and tent with aluminum foil. Allow the tenderloin to rest for 15 minutes to give the juices a chance to redistribute through the meat.
  8. Slice and serve!

Because Beef Tenderloin roasts one of the most expensive cuts of beef, I, most often, purchase a Costco Beef Tenderloin and trim the roast myself. It takes a bit of time but is definitely worth it to do it yourself when you want to keep the costs down on entertaining.

platter with sliced beef tenderloin and a bowl of horseradish sauce.

How To Trim Beef Tenderloin Roast

An untrimmed beef tenderloin will have a shiny “Silver Skin” that will need to be trimmed off with a sharp knife. It’s really easy to do and if you skip this step, beef tenderloin will not allow the flavoring to penetrate the meat.

  • First, slide the tip of your knife right under the connective tissue at the very end of the roast.
  • Keep the blade of the knife close to the top of the roast to ensure you don’t cut off too much of the meat.
  • Using your opposite hand, hold the edge of the silver skin up and pull as you cut it away with the knife.
  • Continue cutting away the silver skin (trying to keep it in one piece) until you reach the opposite end of the roast.
  • Cut away any fat and discard. (Beef Tenderloin is notoriously lean so there will not be much fat to trim.

You can trim beef tenderloin roast a few days in advance and store in the refrigerator, covered, until ready to roast. Be sure to allow your roast to come to room temperature before you begin cooking it.

three slices of beef tenderloin on a platter sprinkled with chopped chives

How To Tie Beef Tenderloin

To ensure even cooking, you’ll need to tie your beef tenderloin roast if it hasn’t been done for you at the butcher or grocery store. A large roast will have a narrower end that will need to be folded under and tied with kitchen twine.

  • Using kitchen twine or butcher’s twine, loop the twine around the folded end of the tenderloin and tie a tight knot.
  • Loop the kitchen twine around your opposite hand and pull the loop over the tenderloin arranging it a couple inches below the first loop.
  • Repeat the loops leaving about 2 inches between each loop until you reach the end of the roast.
  • Tie off the end of the twine when the whole roast has been tied.

Another thing I love about this perfect Beef Tenderloin recipe is the leftovers, if there are any. You can totally set aside a few slices for these beef tenderloin sandwiches the next day. 

If you want to see what else we’re cooking up for the holiday season follow us over on Instagram!

How to Store Leftovers

Transfer any leftover beef tenderloin to an airtight container and refrigerate for up to 3 days.

You can serve cold beef tenderloin on sandwiched and salads. Reheat beef tenderloin in a skillet cut into steaks or in the oven.

Bacon wrapped filet mignon with thyme sprigs on top and green beans on the plate.

Best Sides For Beef Tenderloin

More Easy Beef Recipes

three slices of beef tenderloin on a platter sprinkled with chopped chives

Get the Recipe: Best Roast Beef Tenderloin Recipe

Yield: 10
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Fast, easy and flavorful…this Roast Beef Tenderloin with Creamy Horseradish Sauce is great for entertaining without breaking a sweat!
5 from 8 votes
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Ingredients

  • 3 lbs whole filet of beef, trimmed and tied
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoon coarsely ground pepper
  • 1 cup sour cream
  • 1/4 cup prepared horseradish
  • 1 1/2 tablespoons dijon mustard
  • 1 teaspoon champagne vinegar
  • 1 teaspoon worcestershire sauce
  • 1/2 tablespoon fresh chopped chives
  •  salt and pepper to taste

Equipment

  • 1 roasting pan

Instructions 

  • Preheat oven to 500 degrees.
  • Place the beef tenderloin on a baking sheet and pat dry with paper towels. Spread the olive oil over the entire surface of the tenderloin and sprinkle evenly with salt and pepper.
  • Heat a roasting pan over high heat and add the tenderloin to the pan. Sear the beef on all sides until a golden brown crust has formed, approximately 10 minutes.
  • Transfer the roasting pan to the oven and roast the beef for 20 minutes. (for medium-rare)
  • Remove the beef from the oven and cover with foil. Allow to rest for 15 minutes.
  • While the beef is resting, make the sauce by whisking together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
  • Serve the beef tenderloin with the sauce.

Video

YouTube video

Notes

Beef tenderloin can be served warm or at room temperature. Best if served the same day. The sauce can be made up to 2 days in advance and stored in the refrigerator in an airtight container.
Calories: 375kcal, Carbohydrates: 1g, Protein: 25g, Fat: 30g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 13g, Cholesterol: 95mg, Sodium: 1462mg, Potassium: 426mg, Fiber: 0.2g, Sugar: 0.01g, Vitamin A: 11IU, Vitamin C: 0.1mg, Calcium: 15mg, Iron: 3mg
Author: Kellie
Course: Beef, Main Course
Cuisine: American