Beef Tenderloin


Beef Tenderloin is one of the best cuts of meat, so it deserves to be cooked right. This tenderloin roast is perfectly cooked and full of flavor. Learn how to cook the perfect tenderloin for an amazing main course dish to serve on the holidays or special occasions. This is the best tenderloin recipe, just wait and see!

beef tenderloin roast

What’s in this Beef Tenderloin Recipe?

This roast is just so good. This dish comes out so moist and flavorful, it’s absolutely to die for! The best main course for a big feast. It takes time to prepare, but it’s well worth it. Make sure you get it in the refrigerator a day or so ahead of time to get the process started. 

  • Beef Tenderloin: You’ll want to get a center-cut tenderloin (also known as chateaubriand).
  • Kosher Salt: Helps to dry the outer surface, leading to more browning.
  • Black Peppercorns: Add a bit of spice.
  • Unsalted Butter: Browning the butter adds nuttiness and richness.
  • Fresh Thyme: Adds a rich herbal flavor.
  • Garlic: Adds an earthy flavor and a pungent aroma.
  • Shallot: Adds a touch of sweetness.
  • Sauce: Brandy Peppercorn Sauce or Mustard Cream Sauce are perfect pairings for this tenderloin.

Pro Tip: Prep early! The beef needs to be seasoned and refrigerated for at least 8 hours, but I recommend going up to 24-48 hours.

Variations on a Beef Tenderloin Roast

You can change up the spices and sauces for this tenderloin to give it a different flavor. Rosemary, sage, parsley, cilantro, or chives are all great choices. A balsamic glaze, apple cider sauce, aji verde, or chimichurri sauce would also change up the flavor.

the best beef tenderloin recipe on a plate with brandy cream sauce and potatoes
Is beef tenderloin the same as filet mignon?

Yes and no. Filet mignon is part of the tenderloin, so all filet mignon is tenderloin, but not all tenderloin is filet mignon.

How many people does a 3-pound beef tenderloin feed?

No matter the size of your roast, you should plan on about ½-pound of beef per person. So, a 3-pound tenderloin will feed 6 people.

What seasoning do you put on beef tenderloin?

Before cooking, rub the tenderloin with salt and pepper, then refrigerate. This is just the initial seasoning, but most of the flavor is added during the basting and broiling phase. We’re using a seasoned butter marinade (with shallots, garlic, and thyme), and it adds so much flavor!

How should tenderloin be cooked?

There are so many different ways to cook beef tenderloin. This method opts for reverse searing it in the oven, which I think is arguably the best method!

What temperature do you cook beef tenderloin?

This tenderloin is cooked low and slow at 225°F, then broiled to develop a rich, dark crust.

Why is my beef tenderloin tough?

If your tenderloin is tough, it’s likely that you overcooked it. Tenderloin is best served rare or medium-rare, so I don’t recommend cooking it beyond an internal temperature of 140°F or you’ll risk it turning out tough and dry!

a plate of sliced beef tenderloin with potatoes

How to Store and Reheat

Store leftover roast tenderloin in an airtight container in the refrigerator for up to 5 days. To reheat, I recommend wrapping the individual slices in aluminum foil and baking in a 350°F oven for 10-15 minutes, or until warmed through.

How to Freeze

Freeze tenderloin slices tightly wrapped in 2 layers of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This tenderloin roast is a really great option for Christmas, Thanksgiving dinner, or Easter dinner. Serve it with plenty of veggies and side dishes to complete the meal. I think it goes great with Honey Glazed Carrots, Roasted Melting Potatoes, Broccoli and Cauliflower Gratin, and Savory Mashed Sweet Potatoes.

drizzling brand peppercorn sauce over beef tenderloin

Grab our Meat Temperature Chart so you always know what temperature to cook your meats!

sliced beef tenderloin and potatoes on a plate

Best Beef Tenderloin Recipe

Unlock the secrets to cooking beef tenderloin flawlessly!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chill 8 hours
Total Time 10 hours
Servings 6 people
Calories 787kcal
Author Becky Hardin


  • 3 pounds beef tenderloin center-cut (also called chateaubriand)
  • Kosher salt
  • ¼ cup black peppercorns crushed
  • ½ cup unsalted butter (1 stick)
  • 4 sprigs fresh thyme
  • 2 cloves garlic peeled and chopped
  • 1 shallot roughly chopped

For Serving (Optional)



    One to Two Days Ahead…

    • Line a rimmed baking sheet with foil and set a wire rack inside or over the baking sheet.
    • 3 pounds beef tenderloin
    • Generously season all sides with salt and peppercorns (or pepper).
      Kosher salt, ¼ cup black peppercorns
    • Set the beef on the wire rack and transfer to the refrigerator (uncovered) to chill for at least 8 hours and up to 48 hours.

    When Ready to Cook…

    • Set the oven rack to the middle position and preheat oven to 225°F.
    • Place the beef with the rack and baking sheet onto the kitchen counter 30 minutes before cooking.
    • After 30 minutes, transfer the tenderloin/rack/baking sheet to the oven and cook 2-3 hours, or until a meat thermometer, placed in the center of the tenderloin, registers 120°-125°. Remove the beef from the oven for 10 minutes and cut off the twine.

    To Finish Under the Broiler…

    • Place the oven rack 6 inches from the broiler element and set the oven to broil.
    • Heat a cast iron skillet over medium heat and add the butter. Melt the butter, while gently swirling the pan, until foaming subsides and butter turns a light brown and has a nutty fragrance (be careful not to burn the butter).
      ½ cup unsalted butter
    • Reduce the heat to medium-low and add the thyme, garlic and shallots. Cook 30-60 seconds after the crackling stops. Pour the seasoned butter through a mesh strainer over a medium bowl.
      4 sprigs fresh thyme, 2 cloves garlic, 1 shallot
    • Pour the butter mixture evenly over the tenderloin and brush with a silicone brush or baste with a spoon until all surfaces are coated.
    • Place the pan with the tenderloin under the broiler and broil, turning every 30 seconds, until meat is browned on all sides, baste each time the meat is turned.
    • Transfer the tenderloin to a cutting board. Let is rest 5-10 minutes and slice into ½–inch slices.
    • To serve, sprinkle with coarse sea salt and chives (if desired) and serve with Brandy Peppercorn Sauce, our personal favorite (see recipe) or Horseradish Sauce (see recipe).
      Coarse sea salt, Brandy Peppercorn Sauce, Mustard Cream Sauce, Chopped fresh chives



    Recipe adapted from: J. Kenji Lopez-Alt Serious Eats 
    • This Beef Tenderloin is roasted at a low temperature and, using the reverse-sear technique, then finished under the broiler. Slow cooking the beef first allows for even cooking from the edge to center of the beef. Broiling and basting the tenderloin, at the end of cooking, will add color and flavor.
    • I do not recommend cooking beef tenderloin beyond 140°F, as it can turn dry and tough.
    • Temperature Guide
      • For rare tenderloin: 125-130°F
      • For medium-rare tenderloin: 130-140°F
      • For medium tenderloin: 140-150°F
      • For medium-well tenderloin: 150-160°F
    • Nutritional information does not include optional ingredients.
    Storage: Store beef tenderloin in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.


    Serving: 0.5lb | Calories: 787kcal | Carbohydrates: 8g | Protein: 43g | Fat: 65g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 503mg | Potassium: 847mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 559IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 6mg

    More Beef Tenderloin Recipes We Love

    The post Beef Tenderloin appeared first on The Cookie Rookie®.

    Older Post Newer Post

    Leave a Comment

    Please note, comments must be approved before they are published