This Roast Beef Tenderloin starts low and deadening in the oven and ends with a flourish on the stove. Information technology's a groovy recipe to pull out for holidays, parties, and Sunday Supper.

A sliced roast beef tenderloin.

Everyone needs a tried-and-true, trusty-onetime-reliable Roast Beef Tenderloin recipe in their dorsum pocket.

If you've never cooked a middle-cutting beef tenderloin, this is a simple, straightforward recipe to practice with and acquire. And if you're a seasoned old pro, this is a tasty version you tin can endeavour out side by side time you lot're in the mood for roast beef.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Roast Beef Tenderloin Recipe

Recipe ingredients

Labeled ingredients for roast beef tenderloin.

At a Glance: Hither is a quick snapshot of what ingredients are in this recipe.
Please see the recipe menu below for specific quantities.

Ingredient notes

  • Beefiness tenderloin: Center-cut beef tenderloin, as well known as Châteaubriand, has a thick layer of fat that needs to be removed before roasting.

Step-by-stride instructions

  1. In a small bowl, add butter, shallot, parsley, garlic, and salt and pepper to taste (I similar ¼ teaspoon table salt and ¼ teaspoon pepper). Chill until it'southward time to sear the beefiness.
Parsley-shallot compound butter in a bowl.
  1. Using 12-inch lengths of kitchen twine, tie the roast crosswise at 1 1/two-inch intervals. Sprinkle tied roast with table salt, encompass loosely with plastic wrap, and let stand at room temperature for 1 hour.
A tied beef tenderloin on a rack.
  1. Arrange an oven rack to the middle position and preheat oven to 300 degrees. Set a wire rack over a rimmed baking canvas (line the baking sail with foil for easier cleanup). Pat roast dry with paper towels, then sprinkle evenly with pepper and rub with butter. Transfer roast to prepared rack.
A tied beef tenderloin on a rack rubbed with shallot parsley butter.
  1. Roast until beef registers 125 degrees (for medium-rare), 40 to 55 minutes or 135 degrees (for medium), i hr to ane hour and 10 minutes. Flip the roast halfway through cooking.
A roasted beef tenderloin on a rack.
  1. In a large skillet over medium-high estrus, heat vegetable oil until just smoking. Add roast to skillet and sear until well-browned on all sides, near two to 4 minutes per side.
Browning a beef tenderloin in a skillet.
  1. Transfer roast to a etching board and spread two tablespoons shallot butter evenly over the peak. Let roast residuum for xv minutes.
Rubbing shallot butter on a roasted beef tenderloin.
  1. Remove twine and cut roast crosswise into 1/2-inch thick slices. Serve, passing remaining shallot butter separately.
Rubbing shallot butter on a roasted beef tenderloin.

Recipe tips and variations

  • Yield: This Roast Beef Tenderloin recipe makes iv to half-dozen servings.
  • Storage: Store leftovers covered in the fridge for up to 4 days.
  • Make ahead: The shallot-parsley butter tin be made up to 3 days in accelerate.
Slices of roast beef tenderloin on a plate with broccoli and mashed potatoes.

Recipe FAQs

How practise you trim the fatty from a beef tenderloin?

Slide tip of knife but under connective tissue, keeping the knife tip close to surface of the meat to minimize meat loss. Employ your other hand to pull connective tissue tight against the bract, so slide the knife angled away from the meat.
Trimming fat off a beef tenderloin.

How do you tie a roast beef tenderloin?

Use kitchen twine to loop around one side of the tenderloin and necktie a snug knot. Loop the cord around your left mitt and pull that loop over your tenderloin. Repeat the loops, spacing i ane/2-inches apart and tightening each one snugly. Tie off the end with a knot.
Tying a beef tenderloin with twine.

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More than Sunday Suppers

Roast Beef Tenderloin

This Roast Beef Tenderloin starts depression and slow in the oven and ends with a flourish on the stove. It'south a smashing recipe to pull out for holidays, parties, and Sunday Supper.

Prep Time 15 mins

Cook Fourth dimension 2 hrs 30 mins

Total Time two hrs 45 mins

Servings six servings

Form Main Course

Cuisine American

Calories 505

For the shallot butter:

  • 4 tablespoons butter softened (½ stick)
  • two tablespoons minced shallot
  • 1 tablespoon minced fresh parsley
  • 1 clove garlic minced
  • Salt and freshly ground black pepper

For the beef:

  • one (two-pound) center-cut beef tenderloin roast trimmed (see note 1)
  • ii teaspoons kosher table salt
  • 1 teaspoon freshly ground black pepper
  • two tablespoons butter
  • 1 tablespoon vegetable oil

To brand the shallot butter:

  • In a small basin, add butter, shallot, parsley, garlic, and salt and pepper to taste (I like ¼ teaspoon table salt and ¼ teaspoon pepper). Chill until information technology'due south time to sear the beefiness.

To make the beefiness:

  • Using 12-inch lengths of kitchen twine, tie the roast crosswise at one 1/2-inch intervals. Sprinkle tied roast with salt, comprehend loosely with plastic wrap, and allow stand at room temperature for 1 hour.

  • Adjust an oven rack to the middle position and preheat oven to 300 degrees. Set a wire rack over a rimmed baking sheet (line the blistering sheet with foil for easier cleanup).

  • Pat roast dry with paper towels, then sprinkle evenly with pepper and rub with butter. Transfer roast to prepared rack.

  • Roast until beef registers 125 degrees (for medium-rare), forty to 55 minutes or 135 degrees (for medium), 1 hour to 1 60 minutes and 10 minutes. Flip the roast halfway through cooking.

  • In a large skillet over medium-high heat, rut vegetable oil until merely smoking. Add roast to skillet and sear until well-browned on all sides, about 2 to 4 minutes per side.

  • Transfer roast to a carving lath and spread ii tablespoons shallot butter evenly over the superlative. Allow roast residual for xv minutes.

  • Remove twine and cutting roast crosswise into one/2-inch thick slices. Serve, passing remaining shallot butter separately.

  1. Beef tenderloin: Centre-cutting beef tenderloin, also known equally Châteaubriand, has a thick layer of fatty that needs to exist removed before roasting.
  2. To trim the fat: Slide tip of knife merely under connective tissue, keeping the pocketknife tip close to surface of the meat to minimize meat loss. Utilise your other hand to pull connective tissue tight against the blade, and so slide the knife angled abroad from the meat.
  3. To tie the roast: Apply kitchen twine to loop around one side of the tenderloin and tie a snug knot. Loop the string around your left manus and pull that loop over your tenderloin. Repeat the loops, spacing 1 1/ii-inches apart and tightening each one snugly. Tie off the end with a knot.

Serving: 1 serving Calories: 505 kcal Carbohydrates: 1 thousand Protein: 28 g Fat: 43 grand Saturated Fat: 19 g Polyunsaturated Fat: 3 g Monounsaturated Fatty: xvi yard Trans Fat: 1 k Cholesterol: 126 mg Sodium: 917 mg Potassium: 483 mg Fiber: ane g Saccharide: 1 g Vitamin A: 291 IU Vitamin C: 1 mg Calcium: xviii mg Iron: four mg

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