Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (2024)

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Katerina

4.95 from 40 votes

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Enjoy this delicious Roasted Beef Tenderloin recipe, easy to make with a delectable garlic and herb crust. It’s so tasty and juicy that it practically melts in your mouth!

Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (2)

Looking to make a lasting impression at your next fancy dinner gathering? Roast Beef Tenderloin is the timeless choice for a special centerpiece dish. With this easy and flawless recipe, you’ll have everything you need for the Holiday Season or any other special occasion. My tried-and-true method guarantees a gorgeously caramelized exterior and a tender, succulent center. The blend of rosemary and garlic enhances this beef tenderloin, creating a phenomenal main dish that will be the star of all your dinner parties!

    What is Beef Tenderloin

    Beef Tenderloin is the most tender cut of beef. It’s cut from the loin of a cow, and when cut into steaks, it is what we know as “filet mignon”.There is not a lot of fat in the tenderloin, making it a lean meat cut. When cooked properly, tenderloin will literally melt in your mouth!

    Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (3)

    Tips For Preparing Roast Beef Tenderloin

    • Bring the beef to room temperature: Before roasting, I highly advise taking the tenderloin out of the fridge at least one hour and up to two hours before cooking. Letting the meat come to room temperature will produce juicier and evenly cooked meat.
    • Dry and trim: Pat your tenderloin dry with a paper towel. Then remove the “silverskin” that runs down the length of the tenderloin by running a sharp knife underneath it and gently pulling it off. You can also trim any excess fat on the meat.
    • Oil and season: Grab some olive oil and rub it all around the meat. Generously season with salt and fresh ground pepper.In a small bowl, mash together the minced garlic with a couple of tablespoons of freshly chopped rosemary leaves. Rub the tenderloin with the prepared garlic mixture.
    • Tie with twine: This is an important step – don’t skip it!Place the tenderloin over pieces of precut kitchen twine spaced one-inch apart and tie them closed. You can also ask the butcher to tie it for you (trim it, too!) when buying the tenderloin.
    Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (4)

    Ingredients You’ll Need

    • 4-poundtrimmedcenter-cut beef tenderloin
    • ½tablespoonolive oil
    • 2 teaspoonssalt
    • 1½teaspoonsfresh ground black pepper
    • 6clovesgarlic,minced
    • 1 to 2tablespoonsfresh rosemary leaves,chopped
    • 1 tablespoon vegetable oil

    How To Make A Roasted Beef Tenderloin

    The total cooking time for beef tenderloin is about 40 minutes. Searing the tenderloin takes about 4 to 5 minutes per side, and roasting the tenderloin takes about 25 minutes. You’ll also let the beef rest for 10 to 15 minutes before slicing.

    1. Heat the oil: Heat a tablespoon of vegetable oil in a cast iron skillet.
    2. Sear: Add the tenderloin to the hot oil and sear on all sides until browned.
    3. Roast: Transfer the skillet to a preheated oven and continue to cook for 25 minutes at 450˚F or until the internal temperature of the roast reaches 125˚F to 130˚F. Do not overcook because that will result in chewy and dry beef. It’s important to use a meat thermometer to check for doneness.
    4. Allow to rest: Remove from oven, tent a piece of foil over the tenderloin and let rest for 10 to 15 minutes before cutting.

    Temperature Doneness Guide For Cooked Beef

    • RARE: 120˚F TO 125˚F
    • MEDIUM RARE: 130˚F TO 135˚F
    • MEDIUM TO MEDIUM-WELL: 140˚F TO 145˚F
    • WELL: 150˚F+
    Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (5)

    Serving Suggestions

    Beef tenderloin pairs beautifully with various sides, and a classic choice is always these Freezer Mashed Potatoes or my Creamy Mashed Cauliflower, as well as these Crock Pot Mashed Potatoes. For a lighter option, consider Roasted Green Beans and a side of Easy Oven Roasted Vegetables. And don’t forget this elegant Chocolate Mousse Cake or a simple Peach Cobbler.

    Storing Leftovers

    • To store, allow the roast beef tenderloin to cool to room temperature, then wrap it tightly in plastic or aluminum foil. Place the beef in an airtight container or sealable plastic bag and keep it refrigerated for up to 4 days or frozen for up to 2 months.
    • To reheat, preheat your oven to 300˚F. Wrap the beef tenderloin portions in foil to keep them moist. Place in the oven and heat it for about 10 minutes, or until heated through.
    Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (6)

    More Beef Tenderloin Recipes

    • Beef Tenderloin With Mushroom Gravy
    • Billionaire Beef Wellington
    • Filet Mignon
    • Sirloin Tip Roast

    Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (7)

    Roasted Beef Tenderloin Recipe

    Katerina | Diethood

    Easy to prepare Beef Tenderloin with the most delicious garlic and herb crust. With this recipe, you will make juicy roasted beef tenderloin that melts in your mouth.

    4.95 from 40 votes

    Rate this Recipe!

    Servings : 10 servings

    Print Recipe Pin Recipe Save

    Prep Time 1 hour hr

    Cook Time 40 minutes mins

    Resting Time 15 minutes mins

    Total Time 2 hours hrs

    Ingredients

    • 4 pound trimmed center-cut beef tenderloin
    • ½ tablespoon olive oil
    • 2 teaspoons salt
    • teaspoons fresh ground black pepper
    • 6 cloves garlic, minced
    • 1 to 2 tablespoons fresh rosemary leaves, chopped
    • Kitchen Twine
    • 1 tablespoon vegetable oil

    Instructions

    • Let tenderloin sit at room temperature for 1 hour before cooking. When ready, preheat the oven to 450˚F.

    • Pat dry the tenderloin with paper towels. Rub the beef tenderloin with olive oil and generously season with salt and fresh ground black pepper.

    • In a small bowl mix together minced garlic and chopped rosemary; rub this mixture all around the tenderloin.

    • Place tenderloin over pieces of precut kitchen twine spaced one-inch apart and tie them closed. You can also ask the butcher to tie the tenderloin for you.

    • Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat. When oil is hot, add the beef tenderloin and sear for about 3 to 4 minutes per side, or until browned all around.

    • Transfer the skillet to the oven and continue to cook for 25 to 30 minutes, or until internal temperature reaches 130˚F. Cooking time can vary depending on your oven and the thickness of your tenderloin; always check for desired doneness using a meat thermometer.

    • Remove skillet from oven and transfer the meat to a cutting board. Tent a piece of foil over the tenderloin and let rest for 10 to 15 minutes before cutting.

    • Cut into ½-inch slices and serve.

    Notes

    • Beef: Choose a high-quality beef tenderloin for the best results. Look for well-marbled meat and ensure it is trimmed properly for even cooking.
    • Bring to Room Temperature: Allow the beef tenderloin to come to room temperature before cooking. This ensures more even cooking throughout the meat.
    • Seasoning: Season the beef generously with salt and pepper, or use your preferred seasoning blend. You can also add herbs like rosemary or thyme for extra flavor.
    • Preheat the Oven: Make sure your oven is preheated to the desired temperature before putting the beef in. This ensures a consistent cooking environment.
    • Use a Meat Thermometer: Invest in a reliable meat thermometer to accurately gauge the internal temperature of the beef. This helps you achieve the desired level of doneness (e.g., rare, medium-rare, medium).
    • Resting Time: Allow the roast beef tenderloin to rest for about 10-15 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a juicier and more tender final product.
    • Slicing: When ready to serve, slice the roast beef against the grain into thin, even slices. This ensures maximum tenderness.
    • Customizing: Feel free to experiment with additional flavors and ingredients. You can add a crust, such as a herb or a breadcrumb crust, or baste the beef with a flavorful sauce during cooking.
    • Store beef tenderloin in an airtight container and keep it in the fridge for 3 to 4 days.

    Nutrition

    Serving: 5 ounces | Calories: 507 kcal | Carbohydrates: 1 g | Protein: 33 g | Fat: 40 g | Saturated Fat: 16 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 17 g | Cholesterol: 127 mg | Sodium: 554 mg | Potassium: 564 mg | Fiber: 0.1 g | Sugar: 0.02 g | Vitamin A: 8 IU | Vitamin C: 1 mg | Calcium: 18 mg | Iron: 4 mg

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

    Course: Dinner

    Cuisine: American, French

    Keyword: beef tenderloin, christmas dinner, filet mignon, holiday dinner recipe, how to roast beef tenderloin

    Did you make this recipe?Leave a Rating!

    Categories:

    • Beef Recipes
    • Christmas
    • Dinner Recipes
    • Holidays
    • One Pot Meals
    • Recipes
    • Valentine’s Day
    Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (2024)

    FAQs

    What cooking method is best for beef tenderloin? ›

    The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.

    Is it better to roast a beef tenderloin at a high or low temperature? ›

    Low-Temperature Roasting

    Low-heat roasting— 225°F to 300°F, or 200°F to 275°F in a convection oven—will produce a roast with rosy interior that's evenly cooked all the way through, but you won't get much in the way of a well-seared crust.

    What's the difference between beef tenderloin and beef tenderloin roast? ›

    Tenderloins have a narrow end and a thick end. To ensure consistency, roasts & steaks are typically cut from the thick end. Roasts can be made from the thin end by cutting the smallest portion off and trussing it to a thicker portion using butcher's twine. The thin end can also be sliced for beef medallions.

    How long should a tenderloin be cooked? ›

    Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven. Transfer your roast to a carving board and tent loosely with aluminum foil.

    Should beef tenderloin be cooked covered or uncovered? ›

    Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

    Should you sear tenderloin before cooking? ›

    Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.

    How long should a beef tenderloin sit at room temp before cooking? ›

    Generously season roast with kosher salt. Keep uncovered in refrigerator for at least 6 hours, or up to overnight. About 1 to 1½ hours before planning to cook, remove roast from oven and allow to come to room temperature. Preheat oven to 425 degrees F.

    Should you salt beef tenderloin before cooking? ›

    Overnight salting – A recommended step for the absolute best results: Sprinkle beef with salt the night before and leave overnight in the fridge, uncovered. This will season the meat all the way through into the middle.

    Why is my beef tenderloin tough? ›

    Be careful not to overcook your tenderloin, as that will result in meat that is dry, tough and unappetizing.

    What is another name for beef tenderloin roast? ›

    Filet Mignon is also referred to as “Tenderloin filet,” “Tenderloin steak,” “tournedos (Tenderloin tips),” or simply “filet.”

    Does beef tenderloin taste like filet mignon? ›

    With that said, filet mignon and some tenderloin meat will taste similar. A trimmed tenderloin features only the tenderloin portion, which has a similar flavor to filet mignon. However, an untrimmed tenderloin will include parts of the short loin, too, which tends to have a richer flavor than the tenderloin.

    Why is beef tenderloin more expensive than filet mignon? ›

    Beef tenderloin is where you'll find filet mignon. But because filet mignon is just a portion of the full tenderloin, it's more expensive per pound than the beef tenderloin itself. However, that doesn't make the beef tenderloin a cheap piece of meat.

    How do you tell if a beef tenderloin is done without a thermometer? ›

    Now touch your thumb to your middle finger: The meat is medium rare if it feels like that. Next, connect your ring finger and your thumb: If the meat feels like the fleshy part of your palm now, it's medium. Finally, join your pinky and thumb: The meat is well done if it feels like that.

    What to serve with beef tenderloin? ›

    5 Mouth-Watering Sides to Serve with Beef Tenderloin
    • Broccoli Gratin. ...
    • Green Bean and Mushroom Casserole. ...
    • Roasted Butternut Squash with Herb Oil and Goat's Cheese. ...
    • Roasted Capsicum and Cherry Tomatoes with Ricotta. ...
    • Slow-Cooked Garlic Greens.
    Jul 6, 2021

    How many pounds of beef tenderloin per person? ›

    It's actually fairly easy to figure out how much you need to buy: Simply purchase 8 ounces (1/2 pound) of meat per person. So if you're feeding 6 people, you'll need three pounds of meat. For a larger crowd, say 12 people, you'll need closer to 6 pounds of meat.

    Which of the following cooking methods is best for tenderloin? ›

    The best cooking methods for these cuts are dry heat methods such as grilling, broiling, or pan-searing. These methods help to enhance the natural flavor and tenderness of the tenderloin. When cooking these cuts, it's important to avoid overcooking as it can result in dry and tough meat.

    Is beef tenderloin better medium or medium rare? ›

    Beef tenderloin roast is best served rare or medium-rare with an internal temperature at between 125°F and 135°F, respectively. Use a meat thermometer to determine if the roast is done, and remember that the temperature of the meat will rise under the broiler and as it rests before serving.

    Should I bake or broil a tenderloin? ›

    A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven.

    How do you cook a tender meat item such as beef tenderloin? ›

    Sprinkle the beef generously with salt (about 2 teaspoons) and press in an even coating of pepper (about 1 teaspoon). Roast until browned and a meat thermometer inserted in the center registers 120 to 125 degrees for medium-rare, 25 to 30 minutes. (Start checking at 20 minutes to make sure you don't overcook the meat.)

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