Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (2024)

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Katerina

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Enjoy this delicious Roasted Beef Tenderloin recipe, easy to make with a delectable garlic and herb crust. It’s so tasty and juicy that it practically melts in your mouth!

Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (2)

Looking to make a lasting impression at your next fancy dinner gathering? Roast Beef Tenderloin is the timeless choice for a special centerpiece dish. With this easy and flawless recipe, you’ll have everything you need for the Holiday Season or any other special occasion. My tried-and-true method guarantees a gorgeously caramelized exterior and a tender, succulent center. The blend of rosemary and garlic enhances this beef tenderloin, creating a phenomenal main dish that will be the star of all your dinner parties!

    What is Beef Tenderloin

    Beef Tenderloin is the most tender cut of beef. It’s cut from the loin of a cow, and when cut into steaks, it is what we know as “filet mignon”.There is not a lot of fat in the tenderloin, making it a lean meat cut. When cooked properly, tenderloin will literally melt in your mouth!

    Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (3)

    Tips For Preparing Roast Beef Tenderloin

    • Bring the beef to room temperature: Before roasting, I highly advise taking the tenderloin out of the fridge at least one hour and up to two hours before cooking. Letting the meat come to room temperature will produce juicier and evenly cooked meat.
    • Dry and trim: Pat your tenderloin dry with a paper towel. Then remove the “silverskin” that runs down the length of the tenderloin by running a sharp knife underneath it and gently pulling it off. You can also trim any excess fat on the meat.
    • Oil and season: Grab some olive oil and rub it all around the meat. Generously season with salt and fresh ground pepper.In a small bowl, mash together the minced garlic with a couple of tablespoons of freshly chopped rosemary leaves. Rub the tenderloin with the prepared garlic mixture.
    • Tie with twine: This is an important step – don’t skip it!Place the tenderloin over pieces of precut kitchen twine spaced one-inch apart and tie them closed. You can also ask the butcher to tie it for you (trim it, too!) when buying the tenderloin.
    Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (4)

    Ingredients You’ll Need

    • 4-poundtrimmedcenter-cut beef tenderloin
    • ½tablespoonolive oil
    • 2 teaspoonssalt
    • 1½teaspoonsfresh ground black pepper
    • 6clovesgarlic,minced
    • 1 to 2tablespoonsfresh rosemary leaves,chopped
    • 1 tablespoon vegetable oil

    How To Make A Roasted Beef Tenderloin

    The total cooking time for beef tenderloin is about 40 minutes. Searing the tenderloin takes about 4 to 5 minutes per side, and roasting the tenderloin takes about 25 minutes. You’ll also let the beef rest for 10 to 15 minutes before slicing.

    1. Heat the oil: Heat a tablespoon of vegetable oil in a cast iron skillet.
    2. Sear: Add the tenderloin to the hot oil and sear on all sides until browned.
    3. Roast: Transfer the skillet to a preheated oven and continue to cook for 25 minutes at 450˚F or until the internal temperature of the roast reaches 125˚F to 130˚F. Do not overcook because that will result in chewy and dry beef. It’s important to use a meat thermometer to check for doneness.
    4. Allow to rest: Remove from oven, tent a piece of foil over the tenderloin and let rest for 10 to 15 minutes before cutting.

    Temperature Doneness Guide For Cooked Beef

    • RARE: 120˚F TO 125˚F
    • MEDIUM RARE: 130˚F TO 135˚F
    • MEDIUM TO MEDIUM-WELL: 140˚F TO 145˚F
    • WELL: 150˚F+
    Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (5)

    Serving Suggestions

    Beef tenderloin pairs beautifully with various sides, and a classic choice is always these Freezer Mashed Potatoes or my Creamy Mashed Cauliflower, as well as these Crock Pot Mashed Potatoes. For a lighter option, consider Roasted Green Beans and a side of Easy Oven Roasted Vegetables. And don’t forget this elegant Chocolate Mousse Cake or a simple Peach Cobbler.

    Storing Leftovers

    • To store, allow the roast beef tenderloin to cool to room temperature, then wrap it tightly in plastic or aluminum foil. Place the beef in an airtight container or sealable plastic bag and keep it refrigerated for up to 4 days or frozen for up to 2 months.
    • To reheat, preheat your oven to 300˚F. Wrap the beef tenderloin portions in foil to keep them moist. Place in the oven and heat it for about 10 minutes, or until heated through.
    Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (6)

    More Beef Tenderloin Recipes

    • Beef Tenderloin With Mushroom Gravy
    • Billionaire Beef Wellington
    • Filet Mignon
    • Sirloin Tip Roast

    Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (7)

    Roasted Beef Tenderloin Recipe

    Katerina | Diethood

    Easy to prepare Beef Tenderloin with the most delicious garlic and herb crust. With this recipe, you will make juicy roasted beef tenderloin that melts in your mouth.

    Rate this Recipe!

    Servings : 10 servings

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    Prep Time 1 hour hr

    Cook Time 40 minutes mins

    Resting Time 15 minutes mins

    Total Time 2 hours hrs

    Ingredients

    • 4 pound trimmed center-cut beef tenderloin
    • ½ tablespoon olive oil
    • 2 teaspoons salt
    • teaspoons fresh ground black pepper
    • 6 cloves garlic, minced
    • 1 to 2 tablespoons fresh rosemary leaves, chopped
    • Kitchen Twine
    • 1 tablespoon vegetable oil

    Instructions

    • Let tenderloin sit at room temperature for 1 hour before cooking. When ready, preheat the oven to 450˚F.

    • Pat dry the tenderloin with paper towels. Rub the beef tenderloin with olive oil and generously season with salt and fresh ground black pepper.

    • In a small bowl mix together minced garlic and chopped rosemary; rub this mixture all around the tenderloin.

    • Place tenderloin over pieces of precut kitchen twine spaced one-inch apart and tie them closed. You can also ask the butcher to tie the tenderloin for you.

    • Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat. When oil is hot, add the beef tenderloin and sear for about 3 to 4 minutes per side, or until browned all around.

    • Transfer the skillet to the oven and continue to cook for 25 to 30 minutes, or until internal temperature reaches 130˚F. Cooking time can vary depending on your oven and the thickness of your tenderloin; always check for desired doneness using a meat thermometer.

    • Remove skillet from oven and transfer the meat to a cutting board. Tent a piece of foil over the tenderloin and let rest for 10 to 15 minutes before cutting.

    • Cut into ½-inch slices and serve.

    Notes

    • Beef: Choose a high-quality beef tenderloin for the best results. Look for well-marbled meat and ensure it is trimmed properly for even cooking.
    • Bring to Room Temperature: Allow the beef tenderloin to come to room temperature before cooking. This ensures more even cooking throughout the meat.
    • Seasoning: Season the beef generously with salt and pepper, or use your preferred seasoning blend. You can also add herbs like rosemary or thyme for extra flavor.
    • Preheat the Oven: Make sure your oven is preheated to the desired temperature before putting the beef in. This ensures a consistent cooking environment.
    • Use a Meat Thermometer: Invest in a reliable meat thermometer to accurately gauge the internal temperature of the beef. This helps you achieve the desired level of doneness (e.g., rare, medium-rare, medium).
    • Resting Time: Allow the roast beef tenderloin to rest for about 10-15 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a juicier and more tender final product.
    • Slicing: When ready to serve, slice the roast beef against the grain into thin, even slices. This ensures maximum tenderness.
    • Customizing: Feel free to experiment with additional flavors and ingredients. You can add a crust, such as a herb or a breadcrumb crust, or baste the beef with a flavorful sauce during cooking.
    • Store beef tenderloin in an airtight container and keep it in the fridge for 3 to 4 days.

    Nutrition

    Serving: 5 ounces | Calories: 507 kcal | Carbohydrates: 1 g | Protein: 33 g | Fat: 40 g | Saturated Fat: 16 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 17 g | Cholesterol: 127 mg | Sodium: 554 mg | Potassium: 564 mg | Fiber: 0.1 g | Sugar: 0.02 g | Vitamin A: 8 IU | Vitamin C: 1 mg | Calcium: 18 mg | Iron: 4 mg

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

    Course: Dinner

    Cuisine: American, French

    Keyword: beef tenderloin, christmas dinner, filet mignon, holiday dinner recipe, how to roast beef tenderloin

    Did you make this recipe?Leave a Rating!

    Categories:

    • Beef Recipes
    • Christmas
    • Dinner Recipes
    • Holidays
    • One Pot Meals
    • Recipes
    • Valentine’s Day
    Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (2024)

    FAQs

    Which cooking method is best for beef tenderloin? ›

    The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.

    What's the difference between beef tenderloin and beef tenderloin roast? ›

    Tenderloins have a narrow end and a thick end. To ensure consistency, roasts & steaks are typically cut from the thick end. Roasts can be made from the thin end by cutting the smallest portion off and trussing it to a thicker portion using butcher's twine. The thin end can also be sliced for beef medallions.

    Should you sear beef tenderloin before roasting? ›

    Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.

    What temperature should a beef tenderloin be cooked at? ›

    Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven.

    Should beef tenderloin be cooked covered or uncovered? ›

    Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

    Should you salt beef tenderloin before cooking? ›

    A beef tenderloin is one of the more expensive cuts of beef, primarily because it's prized for its tenderness, and cooking a tenderloin with a salt crust simply ensures it remains delicious.

    Is tenderloin as good as filet mignon? ›

    A trimmed tenderloin features only the tenderloin portion, which has a similar flavor to filet mignon. However, an untrimmed tenderloin will include parts of the short loin, too, which tends to have a richer flavor than the tenderloin. There's no wrong choice when it comes to beef tenderloin vs. filet mignon.

    Why is beef tenderloin more expensive than filet mignon? ›

    Beef tenderloin is where you'll find filet mignon. But because filet mignon is just a portion of the full tenderloin, it's more expensive per pound than the beef tenderloin itself. However, that doesn't make the beef tenderloin a cheap piece of meat.

    Is beef tenderloin as tender as filet mignon? ›

    In France, Filet Mignon is cut from the fore end of the beef tenderloin, where it intersects with the short loin. The very narrow tip, called the tail, is trimmed away, so only about 1/4 of the tenderloin qualifies as filet mignon. It is the leanest and most tender portion of the tenderloin.

    What happens if you don't sear a roast before cooking? ›

    It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

    Do you need to trim beef tenderloin before cooking? ›

    Along the length of it, you'll also find a narrow strip of meat that is only loosely attached to the main bit. This is known as the "chain," and should be removed for roasting. Grab the end of it closest to the tapered side of the tenderloin, then pull it away from the rest of the meat.

    How long to bake tenderloin at 400 degrees? ›

    Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle.

    What factors should be considered when roasting a beef tenderloin in the oven? ›

    Roasting in a low 120°C/250°F oven is the key here which actually doesn't take that long (just 40 minutes). This yields exceptional results with evenly cooked beef from edge to edge (no thick overcooked band you get from higher temps) makes this recipe shockingly straightforward and virtually risk-free.

    How long do you cook a tenderloin at 350 degrees? ›

    Cooking Instructions: Tenderloin & Eye Rib Roast
    1. Preheat oven to 350°F.
    2. Lightly brush roast with olive oil and season with salt and pepper.
    3. Roast in a roasting pan approximately 15 minutes per pound for medium-rare (a 3.5 pound roast will take about 45 minutes to cook) or to desired internal temperature.

    Is it better to grill or roast a beef tenderloin? ›

    It's great to make on the grill because you can get a high temperature that sears the outside of the tenderloin to get it browned and full of flavor. Lots of smoke can develop while the beef is searing, so cooking it outside keeps your kitchen smoke-free.

    Should I bake or broil a tenderloin? ›

    A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven.

    Should I use convection roast for beef tenderloin? ›

    You can cook this cut on the grill or under a broiler for a juicy steak, but you could also use the convection oven. Cooking beef tenderloin in a convection oven is similar to cooking in a conventional oven, except that the tenderloin will cook faster because a convection oven's fan circulates the heat evenly.

    Should you sear a beef tenderloin? ›

    (Tip: You don't need to sear beef tenderloin before roasting.) Insert an oven-going meat thermometer in the thickest part of the roast. (If you don't have an oven-going meat thermometer, you can check the doneness with an instant-read thermometer near the end of cooking time.)

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