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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 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 to remember.
This roast is just so good. This dish comes out so moist and flavorful, 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.
What’s in This Beef Tenderloin Recipe?
- Beef Tenderloin: You’ll want to get a center-cut tenderloin (also known as chateaubriand).
- Kosher Salt: Helps to dry the outer surface, leading to more browning.
- Black Peppercorns: Add a bit of spice.
- Unsalted Butter: Browning the butter adds nuttiness and richness.
- Fresh Thyme: Adds a rich herbal flavor.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Shallot: Adds a touch of sweetness.
- Sauce: My mom’s brandy peppercorn sauce or my favorite mustard cream sauce are perfect pairings for this tenderloin.
Tips for Success
- Prep early! The beef needs to be seasoned and refrigerated for at least 8 hours, but I recommend going up to 24-48 hours.
- 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.
- This Beef Tenderloin is roasted at a low temperature and, using the reverse-sear technique, then finished under the broiler. Slow cooking the beef first allows for even cooking from the edge to center of the beef. Broiling and basting the tenderloin, at the end of cooking, will add color and flavor.
- I do not recommend cooking beef tenderloin beyond 140°F, as it can turn dry and tough.
- Grab my Meat Temperature Chart so you always know what temperature to cook your meats!
- I’ll sometimes change up the spices and sauces for this tenderloin to give it a different flavor. I find that rosemary, sage, parsley, cilantro, or chives are all great choices. A balsamic glaze, apple cider sauce, aji verde, or chimichurri sauce would also change up the flavor.
How to Store and Reheat
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
This tenderloin roast is a really great option for Christmas, Thanksgiving dinner, or Easter dinner. Serve it with plenty of veggies and side dishes to complete the meal.
I think it goes great with Honey Glazed Carrots, Roasted Melting Potatoes, Broccoli and Cauliflower Gratin, and Savory Mashed Sweet Potatoes.
5-Star Review
“Such a great recipe for all my holiday entertaining needs. I found all your tips so helpful as well. Thanks for sharing.” – Ayesgul
Best Beef Tenderloin Recipe
Equipment
- Baking Sheet
- Cast Iron Skillet
Ingredients
- 3 pounds 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)
Instructions
*READ THROUGH ALL INSTRUCTIONS AND NOTES BEFORE STARTING*
One to Two Days Ahead…
- 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 pounds 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
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
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Beef Tenderloin Step by Step
One to Two Days Ahead: Line a rimmed baking sheet with foil and set a wire rack inside or over the baking sheet. Tie a 3-pound beef tenderloin with butcher’s twine at 1-inch intervals. Generously season all sides with kosher salt and ¼ cup of black peppercorns (or pepper). 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.
Bring the Beef to Room Temp: 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.
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°. Remove the beef from 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. Heat a cast iron skillet over medium heat and add ½ cup of salted butter. Melt the butter, while gently swirling the pan, until the foaming subsides and the butter turns a light brown and has a nutty fragrance (be careful not to burn the butter).
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.
Broil the Meat: 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 the meat is browned on all sides, baste each time the meat is turned.
Serve the Tenderloin: Transfer the tenderloin to a cutting board. Let it rest for 5-10 minutes and slice into ½–inch slices. To serve, sprinkle with coarse sea salt and chives (if desired) and serve with the sauce of your choice.
I didn’t see a reverse sear. Only saw the broiler method. Is it both or just the broiler?
This method reverse sears it in the oven using the broiler– starting with cooking it through, then broiling it. Sorry for the confusion!
You sear in pan and broiler?
No searing, just broiled!
Currently making this, it’s only been an hour that’s been in the oven and the temperature it’s already reading 120F. I’m I doing something wrong? The oven is at 225F.
Some ovens cook differently!
Hi! To clarify, how long do I cook this? The directions say 2-3 hours, but your reply to a comment below said 20 minutes per pound, which would only be an hour. Also, I assume I can use a roaster with a rack, correct?
Sometimes it can take longer for other ovens, go until you reach the desired temp!
I think it’s obvious nobody is getting together for Christmas legally this year, and trying to buy anything for recipes this year at all is impossible. Love your recipes though, at least I can feast from my eyes. Have a wonderful Christmas, everyone, even if it’s from an unheated can of soup or veggies.
Thank you for stopping by, Catherine. Merry Christmas to you and your family as well!
Is the nutritional info correct? 92g of carbs per serving? 8g of protein?…I think those 2 were mixed up. Please clarify. Thanks!
I’ll look into that!!
What is th cooking time for a 5 1/2 lb roast
Usually you should do about 20 mins per pound!
The meat came out very tender and tasty. Beautiful color !!
Made the peppercorn sauce, but it was very runny. How would i fix that ?
Add just a little flour to thicken up!
The meat came out very tender and tasty. Beautiful color !!
The peppercorn sauce had a nice, smooth taste but i could not get it to thicken at all, so it was runny.
Add some flour to thicken it!
Why would you let it rest twice?