Beef Tenderloin

By Becky Hardin

Updated Dec 18, 2025

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My favorite meal in the entire world is beef tenderloin. My mom cooks this for us every single Christmas, and I look forward to it all year long. Tenderloin is one of the best cuts of meat, so it needs to be cooked right. My mom’s method results in perfectly cooked tenderloin for an amazing main course dish, ideal for holidays or special occasions. This beef just melts in your mouth; it’s definitely one recipe you’ll remember.

Easy Beef Tenderloin Recipe

This roast is just so good. This dish comes out so moist and flavorful, I find it’s absolutely to die for! It’s my absolute favorite main course for a big feast. This recipe is a labor of love, but trust me, it’s well worth it. The most important thing my mom taught me about this recipe is to make sure you get it in the refrigerator a day or so ahead of time to get the process started. 

This beef tenderloin is roasted at a low temperature and is finished under the broiler. Slow cooking the beef first allows for even cooking from the edge to the center of the beef. Broiling and basting the tenderloin at the end of cooking will add color and flavor for the best tenderloin you’ll ever have—believe me!

Tips for Beginners

• Prep early. The beef needs to be seasoned and refrigerated for at least 8 hours, but I recommend 24-48 hours for the best flavor.
• Half a pound per person. No matter the size of your roast, you should plan on about ½-pound of beef per person. So, a 3-pound tenderloin will feed 6 people.
• Change up the spices and sauces. I’ll sometimes change up the spices and sauces to give it a different flavor. I find that rosemary, sage, parsley, cilantro, or chives are all great choices. A simple balsamic glaze, a sweet apple cider sauce, this creamy aji verde, or a spicy chimichurri sauce would also change up the flavor.
• Add nuttiness and more richness. You can brown the butter to add more nuttiness and richness to the tenderloin.
• Cooking time. I suggest you estimate about 20 minutes per pound of meat.

Recipe Card

Best Beef Tenderloin Recipe

4.63 from 80 votes

Prep: 30 minutes mins

Cook: 1 hour hr 30 minutes mins

Chill: 8 hours hrs

Total: 10 hours hrs

Servings: 6 people

Author: Becky Hardin

Print Rate Pin

Tenderloin is one of the best cuts of meat, so it deserves to be cooked right. Learn my Mom's method for how to cook the perfect tenderloin for an amazing main course dish to serve on the holidays or special occasions. This beef just melts in your mouth, it's one recipe to remember.

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Ingredients 

1x2x3x

• ▢ 3 lbs. beef tenderloin center-cut (also called chateaubriand)
• ▢ kosher salt
• ▢ ¼ cup black peppercorns crushed
• ▢ ½ cup unsalted butter (1 stick)
• ▢ 4 sprigs fresh thyme
• ▢ 2 cloves garlic peeled and chopped
• ▢ 1 shallot roughly chopped

For Serving (Optional)

• ▢ coarse sea salt such as fleur de sel or Maldon
• ▢ chopped fresh chives
• ▢ brandy peppercorn sauce (click for recipe)
• ▢ mustard cream sauce (click for recipe)

Video

Instructions 

*READ THROUGH ALL INSTRUCTIONS AND NOTES BEFORE STARTING*

One to Two Days In Advance:

• Line a rimmed baking sheet with foil and set a wire rack inside or over the baking sheet.
• Tie the tenderloin with butcher’s twine at 1-inch intervals.
  3 lbs. beef tenderloin
• Generously season all sides with salt and peppercorns (or pepper).
  kosher salt, ¼ cup black peppercorns
• Set the beef on the wire rack and transfer to the refrigerator (uncovered) to chill for at least 8 hours and up to 48 hours.

When Ready to Cook:

• Set the oven rack to the middle position and preheat oven to 225°F.
• Place the beef with the rack and baking sheet onto the kitchen counter 30 minutes before cooking.
• After 30 minutes, transfer the tenderloin/rack/baking sheet to the oven and cook 2-3 hours, or until a meat thermometer, placed in the center of the tenderloin, registers 120°-125°. Remove the beef from the oven for 10 minutes and cut off the twine.

To Finish Under the Broiler:

• Place the oven rack 6 inches from the broiler element and set the oven to broil.
• Heat a cast iron skillet over medium heat and add the butter. Melt the butter, while gently swirling the pan, until foaming subsides and butter turns a light brown and has a nutty fragrance (be careful not to burn the butter).
  ½ cup unsalted butter
• Reduce the heat to medium-low and add the thyme, garlic, and shallots. Cook 30-60 seconds after the crackling stops. Pour the seasoned butter through a mesh strainer over a medium bowl.
  4 sprigs fresh thyme, 2 cloves garlic, 1 shallot
• Pour the butter mixture evenly over the tenderloin and brush with a silicone brush or baste with a spoon until all surfaces are coated.
• Place the pan with the tenderloin under the broiler and broil, turning every 30 seconds, until meat is browned on all sides, baste each time the meat is turned.
• Transfer the tenderloin to a cutting board. Let is rest 5-10 minutes and slice into ½–inch slices.
• To serve, sprinkle with coarse sea salt and chives (if desired) and serve with Brandy Peppercorn Sauce, our personal favorite (see recipe) or Horseradish Sauce (see recipe).
  coarse sea salt, brandy peppercorn sauce, mustard cream sauce, chopped fresh chives

Equipment

• Baking Sheet
• Cast Iron Skillet

Becky’s Tips

• Temperature Guide
  • For rare tenderloin: 125-130°F
  • For medium-rare tenderloin: 130-140°F
  • For medium tenderloin: 140-150°F
  • For medium-well tenderloin: 150-160°F

Serving: 0.5lbCalories: 787kcalCarbohydrates: 8gProtein: 43gFat: 65gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 199mgSodium: 503mgPotassium: 847mgFiber: 3gSugar: 0.4gVitamin A: 559IUVitamin C: 2mgCalcium: 70mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

One to two days ahead: Line a rimmed baking sheet with foil and set a wire rack inside or over it. Tie a 3-pound beef tenderloin with butcher’s twine at 1-inch intervals and generously season all sides with kosher salt and ¼ cup of black peppercorns (or pepper). Set the tenderloin on the wire rack and transfer to the refrigerator, uncovered, to chill for at least 8 hours or up to 48 hours.

Bring the beef to room temperature: Set the oven rack to the middle position and preheat the oven to 225°F. Transfer the beef on the rack and baking sheet onto the kitchen counter for 30 minutes to come to room temperature.

Cook the beef: After 30 minutes, transfer the tenderloin/rack/baking sheet to the oven and cook for 2-3 hours, or until a meat thermometer, placed in the center of the tenderloin, registers 120°-125°. I do not recommend cooking beef tenderloin beyond 140°F, as it can turn dry and tough. Take the tenderloin out of the oven for 10 minutes and cut off the twine.

Melt the butter: Place the oven rack 6 inches from the broiler element and set the oven to broil. Over medium heat, heat a cast-iron skillet and add ½ cup of salted butter. Melt the butter, swirling the pan, until the foaming subsides and the butter turns a light brown and has a nutty fragrance. Be careful that the butter does not burn.

Sauté the aromatics: Reduce the heat to medium-low and add 4 sprigs of fresh thyme, 2 cloves of peeled and chopped garlic, and 1 roughly chopped shallot. Cook 30-60 seconds after the crackling stops. Pour the seasoned butter through a mesh strainer over a medium bowl to remove the seasoning.

Broil the meat: Pour the butter mixture over the tenderloin, and brush with a silicone brush or baste with a spoon until all surfaces are coated. Place the tenderloin under the broiler and broil, turning every 30 seconds, until the meat is browned on all sides, basting each time the meat is turned.

Serve the tenderloin: Transfer the tenderloin to a cutting board and let it rest for 5-10 minutes, and then slice it into ½–inch slices.

Serve: Sprinkle with coarse sea salt and chives (if desired) and serve with the sauce of your choice.

How to Store

Store leftover roast tenderloin in an airtight container in the refrigerator for up to 5 days. To reheat, I recommend wrapping the individual slices in aluminum foil and baking in a 350°F oven for 10-15 minutes, or until warmed through.

Freeze tenderloin slices tightly wrapped in 2 layers of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

I find this tenderloin roast is a really great option for Christmas, Thanksgiving, or Easter. I serve it with plenty of veggies and side dishes to complete the meal. I like a colorful plate, so this roasted honeynut squash or a batch of savory mashed sweet potatoes usually do the trick. Though I like to add au gratin potatoes and sautéed mushrooms, so there are lots of choices.

My favorite sauces to serve with this tenderloin are my mom’s magical brandy peppercorn sauce or mustard cream sauce as I find they complement the richness of the meat well.

More Tenderloin Recipes to Try

Crockpot Beef Tenderloin

Air Fryer Beef Tenderloin

Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin)

Beef Wellington