If you have ever wanted to impress your friends or family with an elegant yet deceptively simple roast, this Beef Tenderloin in the Oven Recipe is exactly what you need. The rich, buttery texture of the tenderloin combined with the aromatic blend of garlic and fresh herbs delivers a perfect centerpiece that feels luxurious without requiring hours in the kitchen. Whether it’s a special occasion or a cozy dinner at home, this recipe brings out the best in the beef, roasting it to juicy, tender perfection that will have everyone asking for seconds.
Ingredients You’ll Need
To make this standout Beef Tenderloin in the Oven Recipe, you just need a few essential ingredients that work together to elevate the flavor and texture of the meat. Each item contributes its own character to the dish, creating a harmonious balance of savory goodness.
- Beef tenderloin (about 2.5 to 3 lbs): This cut is prized for its tenderness and mild flavor, making it the star of the show.
- Olive oil (2 tablespoons): Helps to lock in moisture and enhances browning for a beautiful crust.
- Garlic cloves (3, minced): Provides a pungent, savory depth that infuses the meat during roasting.
- Fresh rosemary (1 tablespoon, chopped) or dried (1 teaspoon): Adds a fragrant, earthy aroma that pairs perfectly with beef.
- Fresh thyme (1 tablespoon, chopped) or dried (1 teaspoon): Brings subtle warmth and complexity to the seasoning.
- Kosher salt (1 teaspoon): Essential for seasoning and enhancing the natural flavors of the meat.
- Black pepper (1/2 teaspoon): Adds a gentle heat and piquancy.
- Unsalted butter (2 tablespoons, optional): Used for basting toward the end of cooking to deepen richness and flavor.
How to Make Beef Tenderloin in the Oven Recipe
Step 1: Preheat and Prepare the Tenderloin
Start by preheating your oven to 425°F (220°C) to ensure it’s blazing hot when you place your meat inside. If your tenderloin isn’t already trimmed, take a moment to remove any excess fat or the silver skin, as this will help the seasoning penetrate more evenly and avoid chewy bits.
Step 2: Make the Herb and Garlic Paste
Combine olive oil, minced garlic, chopped rosemary, thyme, kosher salt, and black pepper in a small bowl. This fragrant paste is your secret weapon, coating the beef with layers of flavor that elevate every bite. Rub it thoroughly over every inch of your tenderloin so nothing is left bland.
Step 3: Roast the Tenderloin
Place the seasoned beef tenderloin on a wire rack set over a baking sheet or use a roasting pan. This arrangement lets the heat circulate evenly around the meat. Roast in your preheated oven for 25 to 30 minutes, which typically results in a lovely medium-rare doneness. For best accuracy, use a meat thermometer—aim for 135°F (57°C) in the thickest part.
Step 4: Optional Basting
About 10 minutes before the end of roasting, melt the unsalted butter and baste it over the beef to impart extra moisture and an irresistible sheen. This final touch makes the crust even more appetizing and adds a subtle buttery richness.
Step 5: Rest and Slice
Once out of the oven, let your tenderloin rest for 10 to 15 minutes. This step is crucial because it allows the juices to redistribute throughout the meat, ensuring every slice is juicy and tender. Then, cut into 1-inch medallions and get ready to serve up a masterpiece!
How to Serve Beef Tenderloin in the Oven Recipe
Garnishes
A sprinkle of fresh herbs like parsley or a few sprigs of rosemary can add vibrant color and a fresh aroma when serving your beef tenderloin. A light drizzle of high-quality olive oil or a sprinkle of flaky sea salt on top can also elevate each bite.
Side Dishes
This Beef Tenderloin in the Oven Recipe pairs beautifully with classic sides such as creamy mashed potatoes, roasted seasonal vegetables, or a silky red wine reduction sauce. These accompaniments complement the beef without overwhelming its delicate flavor.
Creative Ways to Present
For an elegant touch, arrange the medallions in a fan shape on a warmed platter, garnished with edible flowers or microgreens. Alternatively, serve slices atop a bed of garlic sautéed spinach or wild mushroom risotto for a visually stunning and delicious meal.
Make Ahead and Storage
Storing Leftovers
After enjoying your roast, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to slice the beef first, which helps it cool quickly and absorb any flavors you want to add later.
Freezing
If you want to enjoy this Beef Tenderloin in the Oven Recipe at a later time, freeze the sliced meat in a freezer-safe container or vacuum-sealed bag. It will keep well for up to 2 months. When freezing, place parchment paper between slices to prevent them from sticking together.
Reheating
To reheat without drying out the beef, gently warm slices in a low-temperature oven (around 250°F/120°C) wrapped in foil, or briefly in a covered skillet over low heat. Avoid high heat methods that can toughen the tenderloin.
FAQs
Can I use dried herbs instead of fresh for this recipe?
Yes, you can substitute dried rosemary and thyme, but use about one-third the amount of fresh herbs called for since dried herbs are more concentrated. They still deliver great flavor and make preparation easier.
Is it necessary to rest the meat after roasting?
Absolutely! Resting is vital because it allows the meat’s juices to redistribute, making each slice moist and tender rather than dry and tough. Skipping this step would change the texture significantly.
Can I cook the beef tenderloin to a different level of doneness?
Of course. Adjust the roasting time according to your preference, but using a meat thermometer is the best way to ensure perfect results. For medium doneness, aim for about 140°F (60°C); for medium-well, around 150°F (65°C).
Is searing the tenderloin before roasting necessary?
Searing is an optional step that adds a beautiful crust and extra flavor, but this Beef Tenderloin in the Oven Recipe works wonderfully even without it. If you have the time, a quick sear over high heat before roasting can enhance the dish.
What’s the best way to slice the beef tenderloin?
Let the meat rest first, then slice into evenly thick medallions—about 1 inch thick is ideal. Cutting against the grain helps keep each bite tender and easy to chew.
Final Thoughts
Now that you’ve got this easy-to-follow Beef Tenderloin in the Oven Recipe, it’s time to bring a bit of gourmet magic into your own kitchen. With its stunning simplicity and outstanding flavor, this dish is sure to become a much-loved classic in your cooking repertoire. Trust me, once you try it, you’ll wonder why you didn’t make it sooner!
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Beef Tenderloin in the Oven Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This oven-roasted beef tenderloin recipe delivers a tender, juicy main course perfect for special occasions or an elegant weeknight dinner. Coated with a fragrant herb and garlic paste, the beef is roasted to medium-rare perfection and optionally basted with butter for extra richness. Serve sliced medallions alongside your favorite sides for a classic American meal that’s both flavorful and impressive.
Ingredients
Beef Tenderloin
- 1 whole beef tenderloin (about 2.5 to 3 lbs)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter (optional, for basting)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to preheat, ensuring it’s hot enough for roasting the tenderloin evenly.
- Prepare Tenderloin: Trim any excess fat or silver skin off the tenderloin if necessary to ensure even cooking and a clean appearance.
- Make Herb Paste: In a small bowl, mix together olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper until it forms a paste.
- Apply Seasoning: Rub the herb and garlic paste thoroughly over the entire surface of the beef tenderloin to coat it evenly.
- Arrange for Roasting: Place the tenderloin on a wire rack positioned over a baking sheet or transfer to a roasting pan, allowing hot air circulation around the meat.
- Roast: Roast the beef in the preheated oven for 25–30 minutes for medium-rare doneness, or until a meat thermometer inserted into the thickest part registers 135°F (57°C).
- Baste (Optional): During the last 10 minutes of roasting, baste the tenderloin with melted unsalted butter to add moisture and flavor.
- Rest the Meat: Remove from the oven and let the beef rest for 10–15 minutes; this helps the juices redistribute for optimal tenderness.
- Slice and Serve: Cut the tenderloin into 1-inch thick medallions and serve immediately with your choice of side dishes.
Notes
- Use a meat thermometer for best accuracy and to avoid overcooking.
- For an extra layer of flavor, sear the tenderloin in a hot skillet for a few minutes before roasting.
- This beef pairs beautifully with roasted vegetables, mashed potatoes, or a red wine reduction sauce.
