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This Roast Beef Tenderloin starts low and slow in the oven and ends with a flourish on the stove. Itโs a great recipe to pull out for holidays, parties, and Sunday Supper.
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Everyone needs a tried-and-true, trusty-old-reliable Roast Beef Tenderloin recipe in their back pocket.
If youโve never cooked a center-cut beef tenderloin, this is a simple, straightforward recipe to practice with and learn. And if youโre a seasoned old pro, this is a tasty version you can try out next time youโre in the mood for roast beef.
Table of Contents
Roast Beef Tenderloin Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Beef tenderloin:ย Center-cut beef tenderloin, also known as Chรขteaubriand, has a thick layer of fat that needs to be removed before roasting.
How to Cook Beef Tenderloin Roast
- In a small bowl, add butter, shallot, parsley, garlic, and salt and pepper to taste (I like ยผ teaspoon salt and ยผ teaspoon pepper). Chill until itโs time to sear the beef.
- Using 12-inch lengths of kitchen twine, tie the roast crosswise at 1 1/2-inch intervals. Sprinkle tied roast with salt, cover loosely with plastic wrap, and let stand at room temperature for 1 hour.
- Adjust an oven rack to the middle position and preheat oven to 300 degrees. Set a wire rack over a rimmed baking sheet (line the baking sheet with foil for easier cleanup). Pat roast dry with paper towels, then sprinkle evenly with pepper and rub with butter. Transfer roast to prepared rack.
- Roast until beef registers 125 degrees (for medium-rare), 40 to 55 minutes or 135 degrees (for medium), 1 hour to 1 hour and 10 minutes. Flip the roast halfway through cooking.
- In a large skillet over medium-high heat, heat vegetable oil until just smoking. Add roast to skillet and sear until well-browned on all sides, about 2 to 4 minutes per side.
- Transfer roast to a carving board and spread 2 tablespoons shallot butter evenly over the top. Let roast rest for 15 minutes.
- Remove twine and cut roast crosswise into 1/2-inch thick slices. Serve, passing remaining shallot butter separately.
Recipe tips and variations
- Yield: This Roast Beef Tenderloin recipe makes 4 to 6 servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The shallot-parsley butter can be made up to 3 days in advance.
- Paleo and Whole30 Compliant: Substitute clarified butter for the regular butter. Use avocado oil or olive oil instead of the vegetable oil.
- Roast beef doneness temperatures: The โfinal rested temperatureโ is the temperature after the roast is out of the oven and has rested for 15 to 20 minutes. Remove the roast from the oven when the internal temperature is 5 to 10 degrees below the final temperature to allow for carryover cooking (the temperature of the roast will continue to rise while it rests). The exact temperatures depend on the size and thickness of your roast.
| Desired doneness | Remove from oven | Final rested temperature |
| Rare (cool red center) | 115ยบ F | 120ยบ F to 125ยบ F / 52ยบ C |
| Medium rare (warm red center) | 125ยบ F | 130ยบ F to 135ยบ F / 57ยบ C |
| Medium (warm pink center) | 135ยบ F | 140 to 145ยบ F / 63ยบ C |
| Medium well (slight pink center) | 140ยบ F | 150ยบ F / 66ยบ C |
| Well done (little or no pink) | 150ยบ F | 160ยบ F / 71ยบ C |
Roast Tenderloin Beef FAQs
How do you trim the fat from a beef tenderloin?
Slide tip of knife just under connective tissue, keeping the knife tip close to surface of the meat to minimize meat loss. Use your other hand to pull connective tissue tight against the blade, then slide the knife angled away from the meat.
How do you tie a roast beef tenderloin?
Use kitchen twine to loop around one side of the tenderloin and tie a snug knot. Loop the string around your left hand and pull that loop over your tenderloin. Repeat the loops, spacing 1 1/2-inches apart and tightening each one snugly. Tie off the end with a knot.
More Sunday Suppers
Chicken and Turkey Recipes
How to Make Rotisserie Chicken
Pork, Ham, and Lamb Recipes
Baked Ham with Crumb Topping
Pork, Ham, and Lamb Recipes
Bacon Wrapped Pork Tenderloin
Beef Recipes
Classic Pot Roast
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Roast Beef Tenderloin Recipe
This Roast Beef Tenderloin starts low and slow in the oven and ends with a flourish on the stove. It's a great recipe to pull out for holidays, parties, and Sunday Supper.
Ingredientsย
For the shallot butter:
For the beef:
- 1 (2-pound) center-cut beef tenderloin roast trimmed (see note 1)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 tablespoon vegetable oil or avocado oil
Instructionsย
To make the shallot butter:
- In a small bowl, add butter, shallot, parsley, garlic, and salt and pepper to taste (I like ยผ teaspoon salt and ยผ teaspoon pepper). Chill until it's time to sear the beef.
To make the beef:
- Using 12-inch lengths of kitchen twine, tie the roast crosswise at 1 1/2-inch intervals. Sprinkle tied roast with salt, cover loosely with plastic wrap, and let stand at room temperature for 1 hour.
- Adjust an oven rack to the middle position and preheat oven to 300 degrees. Set a wire rack over a rimmed baking sheet (line the baking sheet with foil for easier cleanup).
- Pat roast dry with paper towels, then sprinkle evenly with pepper and rub with butter. Transfer roast to prepared rack.
- Roast until beef registers 125 degrees (for medium-rare), 40 to 55 minutes or 135 degrees (for medium), 1 hour to 1 hour and 10 minutes. Flip the roast halfway through cooking.
- In a large skillet over medium-high heat, heat vegetable oil until just smoking. Add roast to skillet and sear until well-browned on all sides, about 2 to 4 minutes per side.
- Transfer roast to a carving board and spread 2 tablespoons shallot butter evenly over the top. Let roast rest for 15 minutes.
- Remove twine and cut roast crosswise into 1/2-inch thick slices. Serve, passing remaining shallot butter separately.
Notes
- Beef tenderloin: Center-cut beef tenderloin, also known as Chรขteaubriand, has a thick layer of fat that needs to be removed before roasting.
- To trim the fat: Slide tip of knife just under connective tissue, keeping the knife tip close to surface of the meat to minimize meat loss. Use your other hand to pull connective tissue tight against the blade, then slide the knife angled away from the meat.
- To tie the roast: Use kitchen twine to loop around one side of the tenderloin and tie a snug knot. Loop the string around your left hand and pull that loop over your tenderloin. Repeat the loops, spacing 1 1/2-inches apart and tightening each one snugly. Tie off the end with a knot.
Nutrition
Serving: 1servingCalories: 505kcalCarbohydrates: 1gProtein: 28gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 126mgSodium: 917mgPotassium: 483mgFiber: 1gSugar: 1gVitamin A: 291IUVitamin C: 1mgCalcium: 18mgIron: 4mg
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