How to Cook Beef Tenderloin Roast in the Oven

overhead shot of sliced roast beef tenderloin

How to Cook Beef Tenderloin Roast in the Oven

Course: Main Course, Main Dish

Cuisine: American

Keyword: beef tenderloin recipe, how to make beef tenderloin, roast beef tenderloin

Prep Time: 30

Cook Time: 30

Resting Time: 15

Total Time: 1 15

Servings:

Calories: 728kcal

Author: Jessica Formicola

Make a garlic herb beef tenderloin roast that’s tender, juicy, and never overcooked. Includes oven time chart, doneness temps, and chef tips.

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Equipment

Ingredients

For the Beef

3 pound beef tenderloin , trimmed and tied
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
2 teaspoons canola oil , if needed
1 white onion
2 sprigs fresh thyme
2 sprigs fresh rosemary

For the Compound Butter

5 tablespoons unsalted butter , softened
3 cloves garlic , minced or grated
1 teaspoon Dijon mustard
1 teaspoon fresh rosemary , minced
1 teaspoon fresh thyme , minced

Instructions

Trim and tie the 3 pound beef tenderloin to attempt to make it as uniformly sized as possible. Rub the roast with1 1/2 teaspoons coarse kosher salt and 1/2 teaspoon ground black pepper. Set aside for 30 minutes.
Meanwhile, mash together the softened 5 tablespoons unsalted butter, pressed or minced 3 cloves garlic, 1 teaspoon Dijon mustard, chopped 1 teaspoon fresh rosemary and 1 teaspoon fresh thyme. Set aside at room temperature until needed.
Preheat the oven to 425°F. Heat a large (12-inch or larger) oven-safe cast iron or stainless steel skillet over medium-high heat. If using stainless steel, use 2 teaspoons canola oil to prevent sticking. This isn't necessary using seasoned cast iron.
Brown all sides of the roast, turning on each side for 1-2 minutes. Remove from the heat.
Surround the roast with sliced 1 white onion. Rubbed the fresh 2 sprigs fresh thyme and 2 sprigs fresh rosemary between your palms and add surround the roast.
Please into the oven and roast for 5 minutes. Then reduce the heat to 350°F. Top the roast with 2 tablespoons of compound butter. Roast for an additional 10 minutes, top with the remaining butter and roast for another 5 minutes. The exact time will depend on the desired degree of doneness and size of your roast. Test using a digital thermometer and remove 5°F before the desired temperature.
-Rare: 120–125°F
-Medium-rare: 125–130°F
-Medium: 135–140°F
-Medium-well: 145–150°F
Tent loosely with aluminum foil and rest for 15 minutes.
Slice into 1 inch thick slices. Serve with the roasted onion slices and discard aromatics.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

Storage: Roast beef is a great meal to make and store to eat later since you can put it in the refrigerator for a few days or freeze it. It can be a challenge to keep the same quality when you reheat, though, so repurposing it for sandwiches (especially an elevated cheesesteak) or snacks is easier than trying to recreate the original meal.

Sliced roast beef tenderloin can be stored for up to 3 days in the refrigerator in an airtight container. If you prefer to not slice the beef, you can wrap it in plastic wrap and store for the same amount of time.

Make-Ahead: You can apply salts and rubs to beef up to 24 hours before cooking. Just store it in the refrigerator and bring closer to room temperature before roasting.

Freezing: Store sliced roast beef in ziploc bags in individual portions in the freezer for up to 3 months.

Nutrition