Perfect Basic Beef Tenderloin
Achieve steakhouse-quality results at home with this *Perfect Basic Beef Tenderloin* recipe, a foolproof method for a tender, flavorful centerpiece that’s ideal for holidays, dinner parties, or special occasions. Featuring a beautifully seared crust and an aromatic garlic herb butter finish, this 3-pound beef tenderloin is roasted to perfection in under an hour. Highlighting fresh rosemary, thyme, and garlic, the recipe brings out the natural richness of the premium cut, while simple steps like tying the roast and allowing it to rest ensure even cooking and juicy slices every time. Whether you’re serving it with creamy mashed potatoes or roasted vegetables, this easy yet impressive dish will leave your guests raving. Perfect for medium rare or customized to your preferred doneness, this is your ultimate guide to creating a show-stopping beef tenderloin at home!
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Recipe Information
Ingredients
- 3 lbs beef tenderloin
- 1.5 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
Instructions
Preheat your oven to 425°F (220°C).
Remove the beef tenderloin from the refrigerator at least 30 minutes before cooking to allow it to reach room temperature.
Pat the beef tenderloin dry using paper towels and tie it with butcher's twine at 1-inch intervals to ensure even cooking.
Generously season the tenderloin all over with kosher salt and freshly ground black pepper.
Heat a large, oven-safe skillet or cast iron pan over medium-high heat. Add the olive oil.
Once the oil is hot and shimmering, sear the beef tenderloin on all sides (about 2 minutes per side) until a golden crust forms. Do not skip this step as it locks in the flavor.
Transfer the skillet to the preheated oven and roast the beef tenderloin for 20-30 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare, 135°F (57°C) for medium, or to your desired doneness.
While the beef is roasting, melt the butter in a small saucepan over low heat. Stir in the minced garlic, chopped rosemary, and thyme.
Once the beef reaches your preferred doneness, remove it from the oven and brush it generously with the garlic herb butter.
Let the tenderloin rest, tented with aluminum foil, for 10-15 minutes before slicing to allow the juices to redistribute.
Slice the tenderloin into 1-inch thick medallions and serve immediately. Enjoy with your favorite side dishes!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 1.7 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
