Let Me Tell You About This Epic Beef Tenderloin
So, if you’ve ever wanted to make something fancy but also not totally stress yourself out, this Ultimate Easy Beef Tenderloin is basically my secret weapon. Actually, the first time I tried this, I was so worried I’d mess it up that I hid in the kitchen pretending to check the oven (but mostly just nervously eating cheese). My brother popped in asking, “Why does it smell so good in here and yet you look terrified?” Years later, I can do this with one hand (maybe not literally, but you get me), glass of wine nearby, not losing my mind.
Also, fair warning: every time I make this, my dogs hover closer than usual; even The Pioneer Woman might get jealous. (Just kidding. Probably.)
Why You’ll Want This On Repeat (Trust Me)
I pull this out for birthdays, holidays, or — honest truth — those random weekends when I feel like showing off but actually just want leftovers for sandwiches later. My family goes nuts for it because it’s all bold, meaty flavor and not fussy. And look, I’ve tried the kind of tenderloin where you’re supposed to fuss with a billion ingredients and next-level techniques, but this is honestly loads easier.
Want to know a secret? The leftovers (if you have any) make the best steak sandwiches. Like, so good you might start hiding the last few slices form your own family. No shame.
What You’ll Need (No Judgement If You Improvise)
- 1 whole Beef tenderloin (about 4-5 pounds) — trim it yourself if you’re feeling brave, or just ask your butcher. Or, heck, I’ve grabbed the pre-trimmed package in a pinch.
- 2 big spoonfuls (around 2 tbsp) kosher salt — or regular table salt if that’s what you’ve got (my gran used sea salt, but… doesn’t matter much honestly)
- 1 tbsp freshly ground black pepper — pre-ground works, but fresh is a mini upgrade
- 2-3 tbsp olive oil — or any neutral oil (I’ve used canola when the fancy stuff ran out)
- 4 garlic cloves, minced (sometimes I just use the jar, don’t tell anyone)
- A sprig of fresh rosemary, chopped up (dried is fine if that’s all that’s in the cupboard)
- Optional: 2 tsp Dijon mustard, I slather it on sometimes. Other times, plain old yellow mustard. It’s fine, really.
Let’s Cook — But Don’t Stress About It
- Let it come to room temp: Pull your Beef tenderloin out of the fridge at least an hour before cooking. I know it seems like a long wait, but it really helps. (On the odd day I forget, it’s still tasty though.)
- Pat it dry: Dab that thing all over with paper towels. Drier = better crust.
- Season it generously: Rub all over with olive oil, then sprinkle the salt, pepper, and rosemary on like you mean it. Massage in the garlic — your hands will smell glorious (or just weird) for days.
- Optional mustard moment: Some days I swipe a thin layer of Dijon or even yellow mustard under the oil — adds a little zip. Not critical, just fun.
- Sear (if you can): Heat a big skillet or roasting pan on medium-high. Add a bit more oil, then brown the tenderloin on all sides. This is where I usually sneak a taste of the crust.
- Roast: Pop the Beef on a rack in a roasting pan (I sometimes use a rimmed baking sheet — it works fine). Throw it in a 450°F oven for about 25-30 minutes for medium-rare. Sometimes it goes quicker, sometimes slower — use a meat thermometer if you’ve got one (125°F inside and it’s perfect for me).
- Rest! Don’t skip this; I’ve learned the hard way. Let it chill out under foil for 15-20 minutes. The juices settle, and the flavor does this magic thing.
- Slice and serve: Use your sharpest knife or just the half-dull one you forgot to sharpen. It’ll cut, promise. Slice thick for drama, thin if you’re feeding the multitudes.
Actually Useful Notes (Trust Me, I’ve Been There)
- If you forget the rosemary one day, nobody will shout. It’s still beefy and good.
- The oven timing is always a bit off; sometimes I swear tenderloin has a mind of its own. Don’t panic — just poke it with a thermometer if you really care about doneness.
- Oh, and don’t trim every last speck of fat — a little left on gives you a juicier result. I learned that after over-trimming (so sad).
If You Wanna Mix Things Up (Or Not)
- Sometimes I swap out the rosemary for thyme or even Italian seasoning blend — honestly, whatever’s in the crisper drawer. Works a treat.
- I once tried a coffee rub…let’s just say it smelled good but tasted like it belonged in a cup instead of on beef. Maybe skip that one.
- Adding a crust of crushed peppercorns and a bit of brown sugar once gave it a steakhouse vibe — pretty alright!
You Don’t Need Fancy Gear (But It’s Nice)
Look, I’d love to tell you a roasting rack is essential, but sometimes I just crumple up some foil into logs and rest the beef on those. Works. A good instant-read thermometer is great (here’s one I like), though I used to just slice and peek at the color — not ideal, but edible.
How Does This Keep? (Fat Chance It Lasts…)
If you (miraculously) have leftovers, wrap them tight and stash in the fridge — they’ll keep 3-4 days. But, honestly, it’s usually gone by breakfast the next day in my house. Cold beef, bit of mustard, between two slices — that’s my idea of post-party happiness.
What Goes With It? Let Me Think…
We love serving this with garlicky mashed potatoes and roasted green beans, but sometimes I just hack up a baguette and go full sandwich mode. One Christmas, I put slices on a cheeseboard with fancy mustards and everyone thought I’d lost my mind (but it disappeared, so).
Lessons Learned (Or, My Tenderloin Fails)
- Once tried to speed up the resting step. Do NOT. It just turns into a juicy puddle. (Not the good kind.)
- Using super cold beef makes it cook unevenly. Bringing it to room temp — seriously, it’s worth the wait.
- Don’t oversalt. If you think it might be too much, actually, you’re probably right.
FAQ (People Really Ask Me This, I Swear)
-
Can I cook the tenderloin ahead of time?
Sure thing — slice it cold, but give it a smidge of time at room temp before serving. Or reheat very gently; just don’t blast it. Learned that one the hard way. It’s still tasty but kinda loses its zing if too hot. -
What if I don’t have a meat thermometer?
Well… you can eyeball it, though I’ve misjudged a few. Go by feel and color, or check this guide if you want to get all technical, but don’t sweat it. -
Does this freeze well?
Sort of! Wrap in foil and freezer bag; cranky old me thinks it loses some magic, but it works in a pinch. Handy for surprise guests, though. Just thaw overnight for best results. -
Why do you sometimes skip the searing?
Heh, pure laziness or if I really don’t want to wash another pan… but, truthfully, it’s better with the sear. -
What wine goes with this?
Honestly? Whatever’s open. But if you want to sound fancy, say cabernet or Malbec.
Alright, if you stuck with me through this ramble, I hope you try the Ultimate Easy Beef Tenderloin. If you figure out a way to make the leftovers last two days — drop me a line. I need your secrets.
Ingredients
- 1 whole beef tenderloin (about 3 pounds), trimmed
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter, room temperature
Instructions
-
1Preheat the oven to 425°F (220°C) and let the beef tenderloin sit at room temperature for 30 minutes.
-
2In a small bowl, mix together olive oil, salt, pepper, rosemary, thyme, garlic, and butter to form a paste.
-
3Pat the tenderloin dry with paper towels and rub the herb butter mixture evenly over the entire surface.
-
4Place the tenderloin on a roasting rack in a baking pan. Roast for 35-40 minutes or until a meat thermometer registers 130°F (54°C) for medium-rare.
-
5Transfer the tenderloin to a cutting board, tent with foil, and let it rest for 15 minutes before slicing and serving.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420cal
Protein:
40 gg
Fat:
28 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
