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This Roast Beef Tenderloin starts low and slow in the oven and ends with a flourish on the stove. It’s a great recipe to pull out for holidays, parties, and Sunday Supper.

A sliced roast beef tenderloin.

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

If you’ve never cooked a center-cut beef tenderloin, this is a simple, straightforward recipe to practice with and learn. And if you’re a seasoned old pro, this is a tasty version you can try out next time you’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: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

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

Step-by-step instructions

  1. In a small bowl, add butter, shallot, parsley, garlic, and salt and pepper to taste (I like ¼ teaspoon salt and ¼ teaspoon pepper). Chill until it’s time to sear the beef.
Parsley-shallot compound butter in a bowl.
  1. Using 12-inch lengths of kitchen twine, tie the roast crosswise at 1 1/2-inch intervals. Sprinkle tied roast with salt, cover loosely with plastic wrap, and let stand at room temperature for 1 hour.
A tied beef tenderloin on a rack.
  1. 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 baking 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.
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), 1 hour to 1 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 heat, heat vegetable oil until just smoking. Add roast to skillet and sear until well-browned on all sides, about 2 to 4 minutes per side.
Browning a beef tenderloin in a skillet.
  1. Transfer roast to a carving board and spread 2 tablespoons shallot butter evenly over the top. Let roast rest for 15 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 4 to 6 servings.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The shallot-parsley butter can be made up to 3 days in advance.
Slices of roast beef tenderloin on a plate with broccoli and mashed potatoes.

Recipe FAQs

How do you trim the fat from a beef tenderloin?

Slide tip of knife just under connective tissue, keeping the knife tip close to surface of the meat to minimize meat loss. Use your other hand to pull connective tissue tight against the blade, then 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 tie a snug knot. Loop the string around your left hand and pull that loop over your tenderloin. Repeat the loops, spacing 1 1/2-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 Sunday Suppers

A sliced roast beef tenderloin.

Roast Beef Tenderloin

This Roast Beef Tenderloin starts low and slow in the oven and ends with a flourish on the stove. It's a great recipe to pull out for holidays, parties, and Sunday Supper.
5 from 2 votes
Prep Time 15 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 45 mins
Servings 6 servings
Course Main Course
Cuisine American
Calories 505

Ingredients 

For the shallot butter:

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

For the beef:

  • 1 (2-pound) center-cut beef tenderloin roast trimmed (see note 1)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil

Instructions 

To make the shallot butter:

  • In a small bowl, add butter, shallot, parsley, garlic, and salt and pepper to taste (I like ¼ teaspoon salt and ¼ teaspoon pepper). Chill until it's time to sear the beef.

To make the beef:

  • Using 12-inch lengths of kitchen twine, tie the roast crosswise at 1 1/2-inch intervals. Sprinkle tied roast with salt, cover loosely with plastic wrap, and let 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 baking 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), 40 to 55 minutes or 135 degrees (for medium), 1 hour to 1 hour and 10 minutes. Flip the roast halfway through cooking.
  • In a large skillet over medium-high heat, heat vegetable oil until just 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 board and spread 2 tablespoons shallot butter evenly over the top. Let roast rest for 15 minutes.
  • Remove twine and cut roast crosswise into 1/2-inch thick slices. Serve, passing remaining shallot butter separately.

Notes

  1. Beef tenderloin: Center-cut beef tenderloin, also known as Châteaubriand, has a thick layer of fat that needs to be removed before roasting.
  2. To trim the fat: Slide tip of knife just under connective tissue, keeping the knife tip close to surface of the meat to minimize meat loss. Use your other hand to pull connective tissue tight against the blade, then slide the knife angled away from the meat.
  3. To tie the roast: Use kitchen twine to loop around one side of the tenderloin and tie a snug knot. Loop the string around your left hand and pull that loop over your tenderloin. Repeat the loops, spacing 1 1/2-inches apart and tightening each one snugly. Tie off the end with a knot.

Nutrition

Serving: 1servingCalories: 505kcalCarbohydrates: 1gProtein: 28gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 126mgSodium: 917mgPotassium: 483mgFiber: 1gSugar: 1gVitamin A: 291IUVitamin C: 1mgCalcium: 18mgIron: 4mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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