Beef Tenderloin Roast

Yumna Jawad

Updated Nov 17, 2025

5 from 1 vote

This slow-roasted beef tenderloin gets seared on the stove, coated in herb butter, and roasted to perfection with a rich pan gravy.

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Prep Time 20 minutes
Servings 12 servings
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I’ll show you how to cook beef tenderloin in the oven!

The key to a perfect beef tenderloin roast is seasoning it first and letting it rest for a couple of hours before cooking, so the meat absorbs the salt! Before the beef tenderloin goes in the oven, I give it a good sear on the stovetop (browning = flavor!) and then top it with the herb butter, roasting it until the beef is medium rare. Once the tenderloin is cooked, don’t toss what’s left over in the skillet! You’ll use the pan drippings to make an easy, flavorful beef gravy.

Happy Cooking!
– Yumna

Roasted Beef Tenderloin Ingredients

Ingredients for recipe: butter, fresh herbs, salt and pepper, garlic, oil, and a whole beef tenderloin roast.
  • Whole beef tenderloin roast: This cut of beef is expensive, but worth the splurge for the holidays. You can also use ribeye roast or sirloin butt roast.
  • Unsalted butter: I recommend unsalted butter to control how much salt is in the recipe. Read my tips on how to soften butter.
  • Avocado oil: Or any other high-smoke-point oil will work.
  • Garlic: Here’s a quick tutorial on how to mince garlic.
  • Herbs and seasonings: Fresh thyme, fresh rosemary, salt, and pepper. Tarragon, dill, parsley, or oregano also work. If you use dried herbs, halve the amount.

How to Make Roasted Beef Tenderloin

Two pieces of beef tenderloin wrapped in twin on a wire rack and seasoned.
Step 1: Pat the trimmed and twine-wrapped beef tenderloin dry with paper towels. Cut into two even pieces and season with kosher salt and pepper.
Twine wrapped and seasoned beef tenderloin pieces in an oiled cast iron skillet.
Step 2: Heat the oil in a large cast-iron skillet. Once the oil shimmers and the pan is very hot, add the beef tenderloin.

After searing beef in skillet.
Step 3: Sear each side. You want to create a golden brown crust.
Herb butter slathered on seared meat.
Step 4: Slather the beef with the herb butter.
After roasting recipe.
Step 5: Transfer the skillet to the oven. Roast until medium rare.
Tenderloin roast after roasting and resting on a cutting board with twine removed.
Step 6: Let the beef rest while you prepare the gravy.

How to Make Beef Gravy from Drippings

After cooking until veggies are browned.
Step 1: Transfer the beef drippings to a heat-safe bowl and return some of the fat back to the pan, reserving the remaining drippings. Heat the same skillet and add the shallot, carrot, and celery. Cook until the vegetables start to brown. Remove and discard the vegetables with a slotted spoon.
Cooked veggies removed and flour added to make a roux.
Step 2: Add the flour to the drippings and whisk to form a thick paste. Cook, stirring constantly with a wooden spoon, until the roux turns golden brown.
Beef broth and seasonings being poured into roux.
Step 3: Whisk in the beef stock, reserved beef drippings, soy sauce, and Worcestershire sauce. Bring to a boil.
Gravy after thickening.
Step 4: Reduce the heat to a simmer. Add the thyme and cook until the gravy thickens slightly. Discard the thyme and serve warm.
Beef tenderloin roast recipe.

Beef Tenderloin Roast Recipe

Author: Yumna Jawad
5 from 1 vote
This slow-roasted beef tenderloin gets seared on the stove, coated in herb butter, and roasted to medium-rare with a rich beef pan gravy.
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Prep Time20 minutes
Cook Time35 minutes
Resting time2 hours 15 minutes
Total Time3 hours 10 minutes
Servings12 servings
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Ingredients
 
 

Beef Tenderloin

Garlic Herb Butter

  • 5 tablespoons butter softened
  • 5 garlic cloves minced
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary

Beef Gravy

  • 4 tablespoons beef drippings plus more for flavor
  • 1 shallot diced
  • 1 carrot roughly chopped
  • 1 celery stalk roughly chopped
  • ¼ cup all-purpose flour
  • 2 ½ cups beef stock
  • 1 tablespoon reduced sodium soy sauce
  • 1/2 teaspoon Worcestershire sauce
  • 2 thyme sprigs
  • Salt and pepper as needed, to taste

Instructions

For the roasted beef tenderloin

  • Remove the trimmed and twine-wrapped beef tenderloin from the fridge. Pat dry with paper towels, cut into two even pieces, and season with kosher salt and pepper. Place on a wire rack on top of a sheet pan to bring it to room temperature before cooking (about 2 hours, depending on thickness).
  • Combine the butter, garlic, thyme, and rosemary in a small bowl. Set aside.
  • When ready to cook, preheat the oven to 425°F.
  • Heat the oil in a large cast-iron skillet or oven-safe pan over medium-high heat. Once shimmering and the pan is very hot, add the beef tenderloin and sear each side for 3–4 minutes, about 12 minutes total, to create a golden brown crust.
  • Slather the butter herb mixture over the top of the beef tenderloin, then transfer the entire pan to the preheated oven. Roast for about 20 minutes for medium rare, or until an instant-read thermometer reads between 125-130°F. The meat temperature will continue to rise as it rests.
  • Remove the beef tenderloin from the oven and transfer it to a cutting board. Let it rest for 15 minutes. While the tenderloin rests, prepare the gravy. Remove the twine and slice into 1-inch thick pieces.

For the beef gravy

  • Transfer the beef drippings to a heat-safe bowl and return about 4 tablespoons of the fat that rises to the top back to the pan, reserving the remaining drippings. Heat the same skillet over medium heat. Add the shallot, carrot, and celery and cook for 10 minutes, or until the vegetables start to brown. Remove and discard the vegetables with a slotted spoon, taking care to reserve as much of the butter in the pan as possible.
  • Add the flour to the butter and whisk until it forms a thick paste. Cook, stirring constantly with a wooden spoon for 1–2 minutes, or until the roux turns golden brown.
  • Whisk in the beef stock, reserved beef drippings, soy sauce, and Worcestershire sauce. Increase the heat to medium-high and bring to a boil. Reduce the heat to a simmer, add the thyme, and cook for 10 minutes, or until it thickens slightly. Taste the gravy and season with salt and pepper as needed. Discard the thyme and serve warm.

Equipment

Notes

  • My Top Tip: Season the beef with salt and pepper 24 hours before cooking. It dries out the surface for a better crust and makes the roasted beef tenderloin so much more flavorful. Place it on a wire rack on top of a sheet pan in the fridge, uncovered, for up to 24 hours.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325ºF until just warmed through.
  • Freezing: Store leftovers in an airtight container in the freezer for up to 3 months. The roast freezes best when it’s whole, because slices dry out more quickly. If you plan on freezing some of it, I recommend slicing only as needed. Thaw in the fridge overnight and reheat in a pan on the stove. If it’s dry, add a splash of beef broth.
The nutrition label includes the pan gravy.

Nutrition

Serving: 6oz, Calories: 439kcal, Carbohydrates: 4g, Protein: 48g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 162mg, Sodium: 901mg, Potassium: 139mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 1139IU, Vitamin C: 26mg, Calcium: 16mg, Iron: 6mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Season the beef with salt and pepper 24 hours before cooking. It dries out the surface for a better crust and makes the roasted beef tenderloin so much more flavorful. Place it on a wire rack on top of a sheet pan in the fridge, uncovered, for up to 24 hours.
  2. Use floss if you don’t have twine. Just make sure it’s unflavored so your tenderloin doesn’t taste minty!
  3. Check the temperature with an instant-read thermometer. No need to guess how long to cook your beef tenderloin roast in the oven. Just insert the thermometer into the thickest part of the meat. For medium rare, beef should register at 135ºF.
  4. Don’t skip resting. There’s a lot of resting throughout the recipe, but it’s worth it for good flavor. Especially don’t skip resting before cutting. This lets the juices redistribute for a flavorful, tender roast.
Beef tenderloin roast in a cast iron skillet with extra fresh herbs.

Serving Ideas

FAQs

What can I serve with the beef instead of gravy?

If you don’t want to make the gravy, the beef tenderloin roast also tastes great with horseradish sauce, au jus, or a balsamic glaze.

How do I know if my skillet is oven-safe?

Skillets made with cast-iron, aluminum, or stainless steel are oven-safe as long as the handles don’t have plastic, glass, or other non-metal materials on them. Check your cookware manual to be sure.

Spooning gravy over sliced beef tenderloin.

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Comments

  1. Petra M. Horn-Marsh says:

    So tender and delicious – it was a HIT as a Christmas centerpiece!

    Reply
    1. Yumna J. says:

      Aww, that makes me so happy!! So glad it was a hit at Christmas! Thank you, Petra!!

      Reply