My family and I recently had the pleasure of trying Katerina’s Roasted Beef Tenderloin recipe from Diethood, and let me tell you, it was an absolute triumph. From the tantalizing aroma that filled the kitchen to the exquisitely tender and flavorful beef that graced our plates, this dish was a home run. Even my pickiest eater, usually wary of “fancy” dinners, declared it “the best beef ever!” The garlic and herb crust created a beautiful savory blanket around the perfectly cooked tenderloin, resulting in a truly restaurant-quality meal right in my own kitchen. If you’re looking for a recipe to impress guests or simply elevate your weeknight dinner, look no further. This Roasted Beef Tenderloin is easy to prepare, incredibly delicious, and guaranteed to become a new family favorite.

Ingredients

To create this culinary masterpiece, you’ll need the following fresh and flavorful ingredients. The quality of your ingredients truly shines in a simple recipe like this, so opt for the best you can find, especially when it comes to the beef tenderloin itself.

▢ 4 pound trimmed center-cut beef tenderloin: This is the star of the show! Center-cut tenderloin is prized for its tenderness and uniform shape, making it ideal for roasting. Look for a piece that is evenly thick to ensure consistent cooking. “Trimmed” is important – this means excess fat and silverskin have been removed, saving you prep time. If you can only find untrimmed, you’ll need to do a bit of trimming yourself, which we’ll touch upon later. The 4-pound size is perfect for serving a crowd, as indicated by the recipe’s 10 servings.
▢ ½ tablespoon olive oil: Olive oil serves two key purposes here. First, it acts as a binder, helping the salt, pepper, garlic, and rosemary adhere to the surface of the beef. Second, it adds a touch of healthy fat and subtle flavor, contributing to the overall richness of the dish. Extra virgin olive oil is a good choice for its flavor, but regular olive oil will also work perfectly well.
▢ 2 teaspoons salt: Salt is crucial for seasoning the beef and enhancing its natural flavors. Don’t be shy with the salt! It not only flavors the surface but also penetrates the meat, resulting in a more flavorful tenderloin throughout. Kosher salt or sea salt are excellent choices for their coarser texture, which helps distribute the seasoning more evenly.
▢ 1 ½ teaspoons fresh ground black pepper: Freshly ground black pepper offers a bolder, more aromatic flavor compared to pre-ground pepper. The pepper complements the salt and garlic beautifully, adding a touch of spice and complexity to the crust. Adjust the amount to your preference, but 1 ½ teaspoons provides a balanced peppery note.
▢ 6 cloves garlic, minced: Garlic is a flavor powerhouse and a classic pairing with beef. Minced garlic infuses the tenderloin with its pungent and savory aroma, creating a delicious crust when roasted. Fresh garlic is essential for the best flavor; avoid using pre-minced garlic in jars, as it lacks the same intensity. Six cloves provide a robust garlic flavor, but you can adjust this to your liking – some garlic lovers might even add a clove or two more!
▢ 1 to 2 tablespoons fresh rosemary leaves, chopped: Rosemary is the herb that truly elevates this dish, lending its piney, fragrant, and slightly woodsy notes. Fresh rosemary is preferred for its vibrant aroma and flavor. Chopping the rosemary releases its essential oils, maximizing its impact. Start with 1 tablespoon and add more if you desire a stronger rosemary flavor. Dried rosemary can be used in a pinch, but use about half the amount and be aware that the flavor won’t be as fresh and bright.
▢ Kitchen Twine: Kitchen twine, also known as butcher’s twine, is essential for tying the beef tenderloin. Tying the tenderloin into a uniform shape ensures even cooking and a more aesthetically pleasing presentation. It also helps to keep the tenderloin compact and juicy. If you don’t have kitchen twine, you can ask your butcher to tie it for you, a helpful tip included in the original recipe!
▢ 1 tablespoon vegetable oil: Vegetable oil is used for searing the beef tenderloin in a skillet before roasting. Its high smoke point makes it ideal for searing at high heat, creating a beautiful brown crust without burning. Other high-smoke-point oils like canola oil or grapeseed oil can also be used. Olive oil is not recommended for searing due to its lower smoke point.

Step-by-Step Instructions for Perfect Roasted Beef Tenderloin

Follow these detailed instructions to create a Roasted Beef Tenderloin that is perfectly cooked, juicy, and bursting with flavor. Each step is designed to ensure success, even for novice cooks.

Bring Tenderloin to Room Temperature (1 Hour): This crucial first step is often overlooked, but it significantly impacts the tenderness and even cooking of the beef. Allowing the tenderloin to sit at room temperature for 1 hour before cooking helps to relax the muscle fibers and ensures that the meat cooks more evenly from edge to center. A cold tenderloin will take longer to cook in the center, potentially leading to overcooked edges. Simply remove the tenderloin from the refrigerator and let it sit, uncovered, on your countertop for a full hour. Set a timer to remind yourself!
Preheat Oven to 450°F (232°C): Preheat your oven to a high temperature of 450°F (232°C). This high heat is essential for searing the outside of the tenderloin in the oven after the initial skillet sear, creating a flavorful crust and locking in the juices. Make sure your oven is fully preheated before proceeding to the next step. Using an oven thermometer is always a good idea to ensure your oven is accurately calibrated.
Pat Tenderloin Dry and Season: Once the tenderloin has rested at room temperature, pat it thoroughly dry with paper towels. Removing excess moisture is crucial for achieving a good sear. Moisture on the surface of the meat will steam rather than sear in the hot skillet. After patting it dry, rub the tenderloin with ½ tablespoon of olive oil. This helps the salt, pepper, garlic, and rosemary adhere to the surface. Generously season the entire tenderloin with 2 teaspoons of salt and 1 ½ teaspoons of fresh ground black pepper. Don’t be afraid to be liberal with the seasoning – this is a large piece of meat, and it needs ample flavor.
Prepare Garlic Rosemary Crust: In a small bowl, combine the 6 cloves of minced garlic and 1 to 2 tablespoons of chopped fresh rosemary leaves. Mix them together well. Then, rub this fragrant mixture all over the surface of the olive oil-coated and seasoned tenderloin. Make sure to distribute the garlic and rosemary evenly, pressing it gently into the meat to ensure it sticks. The aroma at this stage is already incredibly enticing!
Tie Tenderloin with Kitchen Twine: This step is important for creating a uniformly shaped tenderloin that cooks evenly. Place the tenderloin on a cutting board and position pieces of precut kitchen twine underneath it, spaced about one inch apart. Bring the twine up and around the tenderloin and tie it tightly. The goal is to create a compact, cylindrical shape. Tying also helps to prevent the thinner tail end of the tenderloin from overcooking. If you’re unsure how to tie it, watch a quick online tutorial or, as the recipe suggests, ask your butcher to tie it for you when you purchase the tenderloin – butchers are usually happy to provide this service.
Sear Tenderloin in Cast Iron Skillet: Heat 1 tablespoon of vegetable oil in a 12-inch cast iron skillet over medium-high heat. Cast iron skillets are ideal for searing because they retain heat exceptionally well and distribute it evenly. Make sure the skillet is thoroughly heated before adding the tenderloin. You’ll know the oil is hot enough when it shimmers or a drop of water flicked into the pan sizzles immediately. Carefully place the tied beef tenderloin in the hot skillet. Sear for about 3 to 4 minutes per side, or until browned on all sides. Use tongs to turn the tenderloin and sear each side evenly, including the ends. The searing process creates a beautiful brown crust and adds depth of flavor through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs at high temperatures.
Roast in Oven (25-30 Minutes): Transfer the cast iron skillet directly to the preheated 450°F (232°C) oven. No need to remove the tenderloin from the skillet. Continue to cook for 25 to 30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Cooking time will vary depending on your oven and the thickness of the tenderloin. Always use a meat thermometer to check for desired doneness. Insert the thermometer into the thickest part of the tenderloin, avoiding the twine. For medium doneness, aim for 135°F (57°C), and for medium-well, aim for 140°F (60°C). Remember that the internal temperature will continue to rise slightly as the meat rests.
Rest Tenderloin (10-15 Minutes): Once the tenderloin reaches your desired internal temperature, remove the skillet from the oven and carefully transfer the meat to a cutting board. Tent a piece of aluminum foil loosely over the tenderloin. Let it rest for 10 to 15 minutes before cutting. Resting is absolutely essential for juicy and tender beef. During resting, the muscle fibers relax, and the juices redistribute throughout the meat. If you cut into the tenderloin immediately after cooking, the juices will run out, resulting in drier meat. Don’t skip this step!
Slice and Serve: After resting, remove the twine from the tenderloin. Using a sharp carving knife, cut the tenderloin into ½-inch thick slices. Slicing against the grain will further enhance tenderness. Arrange the slices on a serving platter and serve immediately. Garnish with fresh rosemary sprigs if desired for an elegant touch.

Nutrition Facts

This recipe is estimated to yield 10 servings. Please note that nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Servings: 10
Calories per serving: Approximately 350-450 calories (depending on portion size and trimming of the tenderloin). Beef tenderloin is a lean cut of meat, and the addition of olive oil and vegetable oil contributes to the calorie count. The garlic and rosemary add minimal calories.

For a more precise nutritional breakdown, you can use online nutritional calculators, inputting the specific brands and quantities of ingredients you use. Keep in mind that serving sizes can also significantly impact the calorie count.

Preparation Time Breakdown

Understanding the breakdown of preparation time helps with meal planning and ensures a smooth cooking process.

Prep Time: 1 hour (This primarily refers to the time needed for the tenderloin to sit at room temperature). Active prep time, including mincing garlic, chopping rosemary, and tying the tenderloin, is approximately 15-20 minutes.
Cook Time: 40 minutes (This includes the searing time in the skillet and the roasting time in the oven). Searing takes about 12-16 minutes total (3-4 minutes per side x 4 sides), and oven roasting takes 25-30 minutes.
Resting Time: 15 minutes (Crucial for juicy and tender results).
Total Time: 2 hours (This encompasses all stages from taking the tenderloin out of the refrigerator to resting it before serving).

Plan accordingly, especially if you are preparing this dish for a special occasion. The room temperature resting time is the longest component, so factor that into your schedule.

How to Serve Roasted Beef Tenderloin

Roasted Beef Tenderloin is a versatile dish that pairs beautifully with a variety of sides. Here are some delicious serving suggestions to create a complete and memorable meal:

Classic Sides:
- Roasted Vegetables: Roasted asparagus, broccoli, Brussels sprouts, carrots, or potatoes are excellent choices. Roast them alongside the beef tenderloin (adjusting cooking times as needed) or separately. The caramelized flavors of roasted vegetables complement the richness of the beef.
- Mashed Potatoes or Creamy Polenta: A creamy and comforting side like mashed potatoes or polenta provides a wonderful textural contrast to the tender beef. Consider adding garlic or herbs to your mashed potatoes or polenta for extra flavor.
- Green Salad: A fresh and vibrant green salad with a light vinaigrette provides a refreshing counterpoint to the richness of the beef. Include seasonal greens, tomatoes, cucumbers, and a simple homemade dressing.
Elegant Sides for Special Occasions:
- Scalloped Potatoes: Creamy and decadent scalloped potatoes are a luxurious side dish that elevates the meal.
- Risotto: A flavorful risotto, such as mushroom risotto or asparagus risotto, is a sophisticated and impressive accompaniment.
- Asparagus with Hollandaise Sauce: Steamed or grilled asparagus drizzled with classic hollandaise sauce adds a touch of elegance.
Sauces to Enhance the Flavor:
- Red Wine Reduction Sauce: A classic red wine reduction sauce is a perfect pairing for beef tenderloin, adding depth and complexity of flavor.
- Mushroom Sauce: A creamy mushroom sauce or a wild mushroom ragout complements the earthy notes of the beef and rosemary.
- Horseradish Cream Sauce: For those who enjoy a bit of zing, a horseradish cream sauce provides a refreshing and palate-cleansing contrast.
- Chimichurri Sauce: A vibrant and herbaceous chimichurri sauce adds a South American flair and a burst of fresh flavors.
Bread and Wine:
- Crusty Bread: Serve with warm, crusty bread for soaking up any delicious pan juices or sauces.
- Red Wine: A medium-bodied to full-bodied red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir, pairs wonderfully with roasted beef tenderloin.

Additional Tips for Roasting the Perfect Beef Tenderloin

Mastering roasted beef tenderloin is easier than you might think with these helpful tips:

Don’t Overcook It! Use a Meat Thermometer: The most common mistake when cooking beef tenderloin is overcooking it. Tenderloin is best served medium-rare to medium. Invest in a reliable meat thermometer and use it! Check the temperature frequently during the last 10-15 minutes of cooking to avoid overcooking. Remember that carryover cooking will raise the temperature a few degrees after you remove it from the oven.
Trim the Silverskin (If Necessary): If your tenderloin is not pre-trimmed, you may need to remove the silverskin, a tough, silvery membrane that runs along the side of the tenderloin. Use a sharp knife to carefully slide it under the silverskin and trim it away. Silverskin doesn’t tenderize during cooking and can make the beef chewy.
Sear for Flavor and Texture: Searing the tenderloin in a hot skillet before roasting is crucial for developing a flavorful crust and adding textural contrast. Don’t skip this step! Make sure the skillet is hot and the oil is shimmering before adding the beef. Sear each side until nicely browned.
Rest is Best! Let it Rest Properly: Resist the temptation to cut into the tenderloin immediately after it comes out of the oven. Resting allows the juices to redistribute, resulting in a much juicier and more tender final product. Tent it loosely with foil and let it rest for at least 10 minutes, ideally 15 minutes.
Customize Your Crust: While the garlic and rosemary crust is delicious, feel free to experiment with other flavor combinations. Try adding thyme, oregano, or other herbs. You can also incorporate spices like paprika, cumin, or chili powder for a different flavor profile. Consider adding Dijon mustard to the olive oil base for a tangy kick.

Frequently Asked Questions (FAQ) About Roasted Beef Tenderloin

Here are answers to some common questions you might have about making roasted beef tenderloin:

Q1: Can I use dried rosemary instead of fresh?

A: Yes, you can use dried rosemary if fresh is not available. However, fresh rosemary offers a brighter and more vibrant flavor. If using dried rosemary, use about half the amount called for in the recipe (approximately ½ to 1 tablespoon) as dried herbs are more concentrated.

Q2: What if I don’t have kitchen twine?

A: Kitchen twine is recommended for tying the tenderloin, but if you don’t have any, you can try using cotton string (ensure it’s unflavored and safe for cooking). Alternatively, you can ask your butcher to tie it for you when you purchase the tenderloin. If you absolutely cannot tie it, the tenderloin will still cook, but it may not be as uniformly shaped and might cook slightly unevenly.

Q3: Can I roast the tenderloin without searing it first?

A: While you can roast the tenderloin directly in the oven without searing, searing adds a significant amount of flavor and textural complexity to the dish. Searing creates a beautiful brown crust and enhances the overall taste of the beef. It is highly recommended to sear the tenderloin for the best results.

Q4: How do I know when the beef tenderloin is cooked to the right temperature without a meat thermometer?

A: While a meat thermometer is the most accurate way to determine doneness, if you don’t have one, you can use the “finger test” for steak doneness as a rough guide. However, this method is less precise for a larger roast like tenderloin. For medium-rare, the tenderloin should feel slightly firm but still have some give when you press it with your finger. It’s always best to invest in a meat thermometer for accurate and safe cooking, especially for expensive cuts of meat like tenderloin.

Q5: Can I prepare the beef tenderloin ahead of time?

A: You can prep the tenderloin ahead of time by trimming it, tying it, and applying the olive oil, salt, pepper, garlic, and rosemary crust. Store it covered in the refrigerator for up to 24 hours. Let it come to room temperature for 1 hour before searing and roasting as instructed in the recipe. Cooking the tenderloin completely ahead of time and reheating is not recommended, as it can dry out the meat. It’s best to cook it fresh for optimal tenderness and juiciness.

This Roasted Beef Tenderloin recipe is truly a gem – easy enough for a weeknight yet elegant enough for a special occasion. With its melt-in-your-mouth tenderness and flavorful garlic herb crust, it’s sure to impress everyone at your table. Give it a try and experience the deliciousness for yourself!