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This is the Best Beef Tenderloin Recipe you will ever make! My recipe for garlic thyme beef roast is melt-in-your-mouth delicious but is also so easy to make. Everyone at the table will love this show-stopping holiday recipe. You’ll be asked for the recipe and guests will be taking home leftovers—if there are any!
Jump to:
- Best Whole Beef Tenderloin
- Roasted Beef Tenderloin Seasoning
- How to Trim Beef Tenderloin
- How to Tie Beef Tenderloin to Roast
- Best Way to Cook Beef Tenderloin
- How Long to Cook a Filet Mignon Roast
- Horseradish Sauce for Beef Tenderloin
- Filet Mignon Roast Recipe Tips
- Whole Beef Tenderloin FAQ
- How to Reheat Beef Tenderloin
- Best Beef Tenderloin Recipes
- Side Dishes for Beef Tenderloin
- Beef Tenderloin Leftover Recipes
- 📌 Pin it for later!
- 📋 Recipe
Best Whole Beef Tenderloin
Along with prime rib, beef tenderloin is one of my favorite roasts to make for the holidays. It’s so juicy and tender, with the most amazing buttery beef flavor. My family loves this dish, especially alongside a dish of garlic roasted potatoes and horseradish sauce!
I guarantee you’re going to love this roast beef tenderloin for the holidays. Trim it, tie it, and roast it to perfection with a simple seasoning that brings out the best flavor in the beef. It’s truly luscious!
Roasted Beef Tenderloin Seasoning
Simple seasoning is all you need for great beef like this recipe. Just salt, pepper, granulated garlic, and dried thyme highlight the natural flavors of the beef perfectly.
For my other tenderloin recipes, I’ve also tried a rosemary sea salt rub that is absolutely delicious. I recommend giving that a try, too!
How to Trim Beef Tenderloin
You will need to trim the silver skin. It’s a fibrous connective tissue that’s shiny and easy to spot.
Thankfully, getting rid of that skin, and the excess fat you’ll also want to trim away, is so easy!
- Lay your beef flat. Carefully cut just under the connective tissue with your knife. Keep the knife close to the meat, without removing too much of the meat itself. Make sure to always cut away from yourself.
- Using your free hand, pull the tissue tightly against the blade for a clean cut.
- Cut through the tissue, facing away from the meat, until you trim it off completely. Do the same for any excess fat, which will appear as large white sections on the meat.
How to Tie Beef Tenderloin to Roast
Tying your whole roast helps it cook evenly by evening out the thickness of the roast. Trim your roast first, then tie it.
Your butcher will tie the roast for you if requested, but if you forgot to ask or want to learn how to do it yourself, it’s easy to do!
- Using a kitchen string, loop one end of the beef and tie it into a tight knot.
- Loop the string around your hand, then pull the loop over the beef.
- Continue to make loops about 1 inch apart from one another. Make sure each is snug against the beef.
- Tie the end with a knot once you have an even amount of loops.
Best Way to Cook Beef Tenderloin
Here are our steps for cooking a beef tenderloin in the oven:
- 4 hours (or more) before you plan on cooking the roast, prepare your rub by mixing salt, pepper, dried thyme, and granulated garlic in a small bowl. Coat the beef with the spice mixture, then wrap it in plastic wrap. Refrigerate for at least 4 hours to allow the spices to pack into the meat.
- When ready to start cooking, preheat your oven to 450°F. While the oven is preheating, unwrap the roast and place it on a rack in a small roasting pan or a small baking sheet with sides. Drizzle olive oil over the roast.
- Place your roast in the oven. When 15 minutes is up, reduce the oven temperature to 325°F.
- Continue cooking to the degree of doneness you desire. I like mine medium-rare, so I roasted mine for 35 minutes until it reached the internal temperature of 125°F.
- Remove your roast from the oven and tent with foil. Allow it to sit for 10 to 15 minutes before carving.
How Long to Cook a Filet Mignon Roast
Follow these beef tenderloin cooking times to achieve your desired degree of doneness after the initial 15-minute sear.
- 3 lb. roast: 30 minutes
- 4 lb. roast: 40 minutes
- 5 lb. roast: 50 minutes
- 6 lb. roast: 1 hour
These cooking times will give you a medium-rare roast. For a more well-done temperature, roast for an additional 10 minutes or so.
For best results, always use a meat thermometer to check for the desired doneness. We love using this handy guide for the perfect We make it easy to follow with our easy-to-follow Beef Tenderloin Temperature Chart.
Horseradish Sauce for Beef Tenderloin
I love topping off my tenderloin with a homemade creamy horseradish sauce! It’s so easy to make and adds so much flavor to this dish!
Here is what you will need:
- 1 cup sour cream
- ¼ cup prepared horseradish
- 1½ tablespoons Dijon mustard
- 1 teaspoon White vinegar
- 1 teaspoon Worcestershire sauce
- ½ tablespoon fresh chopped chives plus extra for garnish
- salt and pepper to taste
Mix together in a medium-size bowl and refrigerate until ready to serve. You get the full instructions on making homemade horseradish sauce step by step from the link above.
Filet Mignon Roast Recipe Tips
- Trim your roast! Removing that silver skin and excess fat is an important step to cooking the most tender, flavorful slow roasted beef tenderloin ever.
- Tie your roast! Tenderloin has a skinny end that should be tucked underneath the roast. Tie the whole cut of beef so it cooks as evenly as possible and stays together as it roasts.
- Use a rack! Make sure you use a roasting rack and a shallow baking pan or roasting pan. Using a rack will help the hot oven air circulate around the roast for even roasting.
Whole Beef Tenderloin FAQ
It is the area cut from the loin and is lean, succulent, and elegant, with a mild flavor. You may also hear this cut referred to as Chateaubriand. I use a 4 lb. trimmed whole beef tenderloin roast to make this dish, as well as a blend of seasonings and olive oil. You won’t believe how melt-in-your-mouth tender this cut of beef is!
Filet mignon and tenderloin are from the same cut of beef; however, tenderloin is the whole cut, while filet mignon refers to steaks.
Yes, you can!
1. Tightly wrap in plastic wrap.
2. Add the plastic-wrapped beef to a zip-lock freezer-safe bag. Squeeze all of the air out and make sure it’s sealed tightly.
3. Place the bag in the back of the freezer so it reaches freezing temperature more quickly.
Enjoy your leftover holiday roast no more than 2 months after freezing and do not re-freeze after thawing. Make sure to label with the freezing date!
How to Reheat Beef Tenderloin
To reheat, use low heat so the roast does not cook any further and become well-done. If you freeze your leftover roast, you’ll have to thaw it first.
- Wrap in foil with cooking juices or sauce (like au jus) so it retains moisture.
- Carefully reheat in the oven at low heat (225˚F) until a meat thermometer inserted into the beef reads 150˚F.
Best Beef Tenderloin Recipes
Our other favorite way to prepare a tenderloin is by grilling or cooking it sous vide (in a water bath).
- Grilled Beef Tenderloin: Free up oven space by grilling, instead! Easy, so delicious, and ready in only 30 minutes.
- Sous Vide Beef Tenderloin: One of my favorite ways to prepare it! If you’re not familiar with sous vide, it refers to cooking food in a water bath to ensure the perfect degree of doneness every time.
Side Dishes for Beef Tenderloin
Our best side dishes for roast beef are also perfect!
Beef Tenderloin Leftover Recipes
- Make sandwiches with remoulade sauce
- Add slices of leftover tenderloin to a Vietnamese Beef Salad
- Beef Sandwich with Caramelized onions is just amazing
- Creamy Penne Pasta Though the recipe calls for prime rib, it works just as well with sliced tenderloin! Give it a try!
📌 Pin it for later!
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📋 Recipe
Easy Beef Tenderloin Recipe
Equipment
- Cutting board and knife
- Plastic wrap
- Roasting rack
- Small roasting pan or baking sheet with sides
- Kitchen string (if tying the roast yourself)
Ingredients
- 4 pound Whole Beef Tenderloin roast, trimmed
- 2 teaspoons Kosher salt
- 2 teaspoons fresh ground black pepper
- 1 teaspoon dried thyme leaves
- 1 teaspoon granulated garlic
- 1 Tablespoon olive oil
Instructions
- 4 hours (or more) before you plan on cooking the roast, prepare your rub by mixing salt, pepper, dried thyme, and granulated garlic in a small bowl.Coat the beef tenderloin with the spice mixture, then wrap it in plastic wrap. Refrigerate for at least 4 hours to allow the spices to pack into the meat.4 pound Whole Beef Tenderloin roast, trimmed, 2 teaspoons Kosher salt, 2 teaspoons fresh ground black pepper, 1 teaspoon dried thyme leaves, 1 teaspoon granulated garlic
- When ready to start cooking beef tenderloin, preheat your oven to 450°F. While the oven is preheating, unwrap the roast and place it on a rack in a small roasting pan or a small baking sheet with sides. Drizzle olive oil over the roast.1 Tablespoon olive oil
- Place your roast in the oven for 15 minutes at 450°F. Then reduce the oven temperature to 325°F.
- Continue cooking beef tenderloin to the degree of doneness you desire. I like mine medium-rare, so I roasted mine for 35 minutes until it reached the internal temperature of 125°F. Use a meat thermometer to check the doneness of your roast.Remove your roast from the oven when done, and tent with foil. Allow it to sit for 10 to 15 minutes before carving. Serve, and enjoy!
Notes
- Trim your roast: Check the post instructions for how to trim your roast. It’s a necessary, but thankfully super easy, step!
- Tie your roast: Beef tenderloin roasts have a skinny end that should be tucked underneath the roast. Tie your whole beef tenderloin to ensure it stays together as it roasts. This helps make sure it roasts evenly. Your butcher can help you with this step if you don’t feel comfortable doing it. See the post for tips on how to tie a roast.
- Use a rack: Make sure you use a rack and a shallow baking pan or roasting pan. Using a rack to roast tenderloin will help the warm air of the oven circulate around the roast for more even roasting.
Nutrition
Photo credit: Renee Pajestka
Let us know what you think or ask a question about the recipe!