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Learn how to cook the best Roast Beef Tenderloinย youโve ever had. As a classically-trained chef, I reach for this juicy roast when I want bold, beefy flavor on the table. Iโm also sharing my best tips for tying, roasting, reverse-searing, and adding flavor through salt and compound butter every step of the way.
Megganโs notes
Whether youโre cooking a steak or frying hamburgers, every cut of beef has a best-case scenario for preparation and cooking, and a large piece of beef tenderloin is no exception. As a classically-trained chef, Iโm knowledgeable in the different cuts of beef and how to best prepare them.
The secret to the best, juiciest roast beef tenderloin is to take every opportunity to infuse the roast with flavor through salting, compound butter, and a โreverse searโ technique at the end.
Start by tying the beef roast with kitchen twine. Tying a roast, just like trussing a chicken, ensures the best possible presentation, a uniform roasting temperature, and juicy slices.
To ensure maximum flavor from the inside out, rub the entire roast with salt and let it rest at room temperature one hour before roasting. The salt will penetrate while it rests and and the room-temperature roast will cook steadily and evenly, even at โlow and slow temperatures.โ Right before the beef goes in the oven, rub it with a flavorful compound butter.
Roast the beef tenderloin at just 300 degrees, and start checking for doneness at 1 hour. Once youโve roasted the meat to your liking, give it a final sear (I call it the โreverse searโ because itโs done at the end, rather than the beginning). This adds a flavorful brown crust and crispness. Let the seared roast rest another 15 minutes, slathered with compound butter, before slicing.
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.
- Butter: Roast the beef with regular salted butter rubbed all over. After roasting and searing the beef, rub a compound butter all over the outside for even more flavor.
- Shallot, garlic, parsley: Mix-ins for the compound butter, or substitute the aromatics, herbs, and spices of your choice.
- Beef tenderloin:ย 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 the 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.
- Vegetable oil: After cooking the roast, sear it on the stove top in your preferred high-temp oil. Avocado oil is another great choice.
- Salt and pepper
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: A 2-pound Roast Beef Tenderloin will yield about 3 to 4 cups of cooked beef, enough for 6 to 8 servings, 4 ounces meat per serving. Beef tenderloin is a lean piece of meat, so there is less shrinkage than other, fattier cuts of beef.
- 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
Roast at 300 degrees 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. Be sure to bring the roast to room temperature before cooking and to let it rest for at least 15 minutes after cooking.
No, you donโt have to sear it before you roast it. In fact, I prefer to sear the roast after cooking, a technique I call โreverse searing.โ You still want to lock in the flavor and juices, but do it at the end so salt and a flavorful compound butter have a chance to infuse the roast with flavor.
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.
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.
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Roast Beef Tenderloin Recipe
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 (see note 2). 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:ย 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 the 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.
- Yield: A 2-pound Roast Beef Tenderloin will yield about 3 to 4 cups of cooked beef, enough for 6 to 8 servings, 4 ounces meat per serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.