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Beef Tenderloin Recipe - Simple, Juicy, and Perfect Every Time

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Beef tenderloin: 3 to 4 pounds, trimmed and tied (ask your butcher to do this, or tie it yourself every 1.5 inches with kitchen twine).
  • Kosher salt and freshly ground black pepper: Generous amounts for seasoning.
  • Olive oil or neutral high-heat oil: 2 to 3 tablespoons for searing.
  • Butter: 3 tablespoons, for basting.
  • Garlic: 4 to 6 cloves, lightly smashed.
  • Fresh herbs: A few sprigs of rosemary and thyme (or one of them if that’s what you have).
  • Optional flavor boosts: Dijon mustard, flaky sea salt, lemon zest, or a splash of red wine for deglazing.
  • Equipment: Large oven-safe skillet or roasting pan, instant-read thermometer, tongs, and kitchen twine if not pre-tied.

Method
 

  1. Bring to room temp: Take the tenderloin out of the fridge 45 to 60 minutes before cooking. Pat it dry very well with paper towels.
  2. Season boldly: Sprinkle all sides with kosher salt and black pepper. For best results, salt it at least 30 minutes before cooking to help it season through.
  3. Preheat the oven: Set to 425°F (220°C). Place a rack in the center.
  4. Heat your pan: Set a large oven-safe skillet over medium-high to high heat. Add the oil and heat until it shimmers.
  5. Sear the beef: Lay the tenderloin in the hot pan and sear 2 to 3 minutes per side until deeply browned all over. Don’t rush the browning—it builds flavor.
  6. Add aromatics: Reduce heat to medium. Add butter, smashed garlic, and herbs to the pan. Tilt the pan and spoon the foaming butter over the beef for about 1 to 2 minutes.
  7. Roast: Transfer the skillet to the oven. Roast until the internal temperature hits your target: about 120°F for rare, 125°F for medium-rare, 130–135°F for medium. This usually takes 15 to 25 minutes, depending on thickness and your oven.
  8. Check early: Start checking with an instant-read thermometer at the 12-minute mark. Insert it into the thickest part for an accurate reading.
  9. Rest: Move the tenderloin to a cutting board and tent loosely with foil. Rest for 15 to 20 minutes. The temperature will rise 5 to 10 degrees as it rests.
  10. Optional pan sauce: While resting, place the skillet back on medium heat. Deglaze with a splash of red wine or beef broth, scraping up brown bits. Simmer 2 to 3 minutes, then swirl in a tablespoon of butter. Season to taste.
  11. Slice and serve: Remove the twine. Slice into 1-inch medallions for classic portions. Finish with a sprinkle of flaky salt and serve with the pan sauce.