For enhanced flavor, consider adding a sprig of rosemary or thyme to the skillet while searing the beef. Adjust roasting time based on your desired level of doneness. Use a reliable meat thermometer for accuracy. Serve with a rich red wine reduction sauce or a creamy horseradish sauce for an unforgettable culinary experience.
Easy Roasted Beef Tenderloin
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 40 mins
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SERVING8 People
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VIEWS13
A succulent beef tenderloin, expertly roasted to a rosy, melt-in-your-mouth perfection. Simpler to prepare than a traditional prime rib, this impressive centerpiece promises to elevate any special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate0 g
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Cholesterol145 mg
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Fiber0 g
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Protein41 g
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Saturated Fat17 g
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Sodium569 mg
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Sugar0 g
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Fat45 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
30 mins
Prepare the Tenderloin: Cut butcher's twine into 5 or 6 (8-inch) pieces. Wrap each piece firmly around the tenderloin, spaced about 1 1/2 inches apart, and secure with a knot. Trim off any excess twine. Cut a longer piece of twine and wrap it horizontally around the beef; run the ends of the twine under the center pieces and tie a firm knot in the center. Trim off any excess. Refrigerate tenderloin for 30 minutes uncovered. (30 minutes)
02
Step
5 mins
Preheat and Prepare: Preheat the oven to 325 degrees F (165 degrees C). Set a wire rack inside a rimmed baking sheet.
03
Step
10 mins
Sear the Exterior: Season tenderloin evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in skillet and cook, undisturbed, until deeply browned, about 4 to 5 minutes. Flip and repeat on all sides until evenly browned. Transfer tenderloin to the prepared wire rack. (10 minutes)
04
Step
45 mins
Roast to Perfection: Bake in the preheated oven until an instant-read thermometer inserted near the center reaches 125 degrees F (52 degrees C) for medium-rare, approximately 35 to 40 minutes, or cook to your desired degree of doneness. (35-40 minutes)
05
StepRest and Serve: Transfer to a cutting board to rest for 10 to 15 minutes before slicing. This allows the juices to redistribute, ensuring a more tender and flavorful result. (15 minutes)
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RECIPE REVIEWS
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Janiya Hoppe
Jun 23, 2025This is a much simpler way to cook beef tenderloin than I've done before, and the results were amazing!
Myah Stehrroberts
Jun 22, 2025I added a garlic herb butter during the last 10 minutes of cooking for extra richness.
Deron Collins
Jun 20, 2025The searing step really makes a difference in the overall flavor.
Terrell Schneider
Jun 16, 2025This recipe was so easy to follow! My tenderloin turned out perfectly medium-rare.
Cortez Schamberger
Jun 3, 2025My family raved about this! It's definitely going into my holiday rotation.
Ethyl Pacocha
Jun 1, 2025I accidentally overcooked mine slightly, but it was still delicious. Next time, I'll start checking the temperature a bit earlier.
Lera Vonrueden
Jun 1, 2025I used avocado oil instead of olive oil. It worked great!
Alfred Bode
May 23, 2025Could you provide a recommended internal temperature for medium?