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If you are intimidated by cooking a whole beef tenderloin, worry no more! This Easy Beef Tenderloin is seriously so easy, cooked completely in the oven with no searing required. It's the perfect dish to make for any special occasion. Beef tenderloin is the ultimate centerpiece for special occasions, especially during the holidays. While it's undoubtedly a splurge—it is essentially a few pounds of luxurious filet mignon—it’s a dish that delivers unmatched flavor and tenderness, making it worth every penny.
Prep Time: 15 minutes
Cook Time: 45 minutes
Rest time: 15 minutes
Total Time: 1 hour 15 minutes

Easy Oven Roasted Beef Tenderloin

This Easy Beef Tenderloin is seriously so easy, cooked completely in the oven with no searing required. It's the perfect dish to make for any special occasion.
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Servings: 8 servings

Equipment

Ingredients

  • 3-4 pound beef tenderloin
  • 4 tablespoons unsalted butter room temperature
  • 1 teaspoon black pepper
  • 2 teaspoons kosher salt
  • 3 tablespoons fresh rosemary chopped (or 3 teaspoons dried)
  • 5 garlic cloves minced

Instructions

  • Trim the silver skin from the tenderloin and tie it so the tenderloin is an even thickness the length of the tenderloin. (I ask the butcher to trim and tie it for me.)
  • Let the beef come to room temperature for 30 minutes- 1 hour.
  • Preheat oven to 450°F.
  • In a bowl combine the softened butter and seasonings and mash together.
  • Line a baking sheet with foil, place a wire rack on the sheet pan and the tenderloin on top of the wire rack.
  • Spread the compound butter evenly over the entire beef tenderloin top and sides.
  • Add the ovenproof digital meat thermometer to the middle of the loin, if using.
  • Cook for 15 minutes.
  • Lower the oven temperature to 325°F and continue cooking until the beef reaches your desired doneness; medium rare (135ºF) or medium (145ºF) about 25-35 minutes. This beef was cooked to medium rare, for reference. (See the internal temperature guide below).
  • Tent foil over the beef and let rest 15 minutes before slicing. The internal temperature will continue to rise about 5° while resting. Letting the meat rest helps the juices to redistribute. The foil will help to keep the beef warm.
  • Slice into 1 1/2 inch slices with a sharp knife and serve immediately.

Video

Notes

  • Medium rare is the recommended doneness for beef tenderloin
  • Rare: 120–125°F (49–52°C)
    • Cool red center, very soft texture.
  • Medium-Rare: 130–135°F (54–57°C)
    • Warm red center, tender and juicy—most recommended doneness for tenderloin.
  • Medium: 140–145°F (60–63°C)
    • Warm pink center, slightly firmer texture.
  • Medium-Well: 150–155°F (66–68°C)
    • Slightly pink center, noticeably firmer.
  • Well-Done: 160°F+ (71°C+)
    • Fully cooked, no pink, firmer texture—tenderloin is least tender at this stage.

Nutrition

Calories: 55kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 583mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.1mg
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