Name: Beef Tenderloin Roast Recipe: Juicy, Elegant
Prep time: 15 min
Cook time: 35 min
Total time: 110 min
Ingredients: 4 –5 lb center-cut beef tenderloin (trimmed & tied); 2 tbsp olive oil; 2 tbsp kosher salt; 1 tbsp black pepper; 6 cloves garlic (minced); 2 tbsp chopped rosemary; 2 tbsp chopped thyme

Introduction

Table of Contents

Beef Tenderloin Roast is the ultimate special-occasion centerpiece: buttery-tender, melt-in-your-mouth beef with a beautifully seared crust and rosy pink center that looks (and tastes) like pure luxury. Simple seasoning, high-heat sear, and gentle oven finish make it surprisingly foolproof. Presented on a white ceramic platter with pan juices spooned over and garnished with fresh rosemary, this Beef Tenderloin Roast offers stunning medium-rare slices and the kind of dinner that earns standing ovations without breaking a sweat.

Ingredients

For the Beef Tenderloin Roast (serves 8–10 / 4–5 lb roast): • 4–5 lb center-cut beef tenderloin (trimmed and tied)
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp freshly cracked black pepper
• 6 cloves garlic, minced or grated
• 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
• 2 tbsp fresh thyme leaves (or 2 tsp dried)
• Optional: 1 tbsp Dijon mustard for extra flavor

For Serving: • Pan juices or red wine reduction
• Horseradish cream, compound butter, or chimichurri

Step-by-Step Process

Prep the roast
Pat the tenderloin completely dry. Fold the thin “tail” end under and tie with kitchen twine every 2 inches for an even shape (or ask a butcher to do it).
Season
Mix salt, pepper, garlic, rosemary, and thyme (and Dijon if using). Rub all over the roast. Let sit at room temp 1–2 hours (or refrigerate overnight, bring to room temp before cooking).
Preheat
Preheat oven to 425°F. Place the rack in the roasting pan.
Sear
Heat oil in a large skillet over high heat until smoking. Sear roast 3–4 minutes per side until deep brown all over.
Roast
Transfer to the rack in the pan. Roast for 25–35 minutes, until the internal temperature reaches 125°F for medium-rare (carryover to 130–135°F while resting).
Rest
Tent loosely with foil. Rest 15–20 minutes—juices redistribute.
Slice & serve
Remove twine. Slice ½-inch thick. Spoon pan juices over.

Tips for Perfect Beef Tenderloin Roast

• Tie for even cooking—prevents the thin end from overcooking
• Room temp before roasting—even doneness
• Thermometer is non-negotiable—125°F pull = perfect medium-rare
• High-heat sear first—best crust
• Rest 20 minutes—juices stay in the meat
• Save pan drippings for incredible gravy

Variations and Customization

• Garlic Herb Crust: add more garlic + parsley
• Bacon-Wrapped: wrap in bacon before searing
• Peppercorn: roll in cracked peppercorns
• Horseradish: rub with horseradish mustard
• Stuffed: butterfly and fill with mushrooms/spinach
• Mini Filets: cut into steaks instead

Storage and Serving Tips

• Keeps 4 days in fridge—perfect cold in sandwiches
• Reheat gently 250°F 15–20 minutes—don’t overcook
• Freezes beautifully up to 3 months (slice first for easy meals)
• Quick refresh: sear slices 1 minute per side
• Serve with Yorkshire pudding, roasted vegetables, or horseradish cream
• Perfect for holidays or date night

Nutritional Information

Based on 10 servings:
• Calories: 420 kcal
• Protein: 48g
• Total Fat: 26g (Saturated 10g)

FAQ

1. Whole or center-cut tenderloin?
Center-cut (Châteaubriand) is most uniform, best for roasting.

2. My roast overcooked—what happened?
Thermometer or oven variance. Next time, pull at 120°F for rare.

3. Can I cook from frozen?
Not recommended—thaw fully for even cooking.

4. No twine—what can I do?
Tuck tail under—works okay.

5. Best side dishes?
Yorkshire pudding, roasted potatoes, green beans almondine.

Conclusion

This Beef Tenderloin Roast is pure dinner luxury—buttery, tender, and so impressive it feels like you cheated with a fancy restaurant. One perfect slice and suddenly holiday dinner feels effortless, date night feels special, and everyone’s asking, “How did you make it this juicy?” Make it once, and it becomes your signature “I’ve got the main course” move that earns oohs, aahs, and the quiet satisfaction of knowing you nailed the most elegant roast without breaking a sweat.