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A whole roasted beef tenderloin resting on a cutting board, showcasing a perfect dark-brown seared crust before being sliced.

Beef Tenderloin Recipe (The Ultimate Foolproof Guide)

This foolproof Beef Tenderloin Recipe delivers a perfectly cooked, incredibly tender, and juicy roast every time. With a simple sear-and-roast method, this recipe is perfect for special occasions and holiday dinners, guaranteeing a show-stopping result.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 pounds whole beef tenderloin trimmed and tied
  • 2 tablespoons kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil

Equipment

  • 1 Large oven-safe skillet or roasting pan
  • 1 Meat thermometer
  • 1 Butcher's twine

Instructions
 

  1. Remove the tenderloin from the refrigerator 1-2 hours before cooking to let it come to room temperature. Pat the surface completely dry with paper towels.
  2. In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder. Rub the seasoning mixture evenly over the entire surface of the beef tenderloin.
  3. Preheat your oven to 425°F (220°C). Heat the olive oil in a large, oven-safe skillet over high heat until it shimmers.
  4. Carefully place the tenderloin in the hot skillet and sear for 2-3 minutes per side, until a deep-brown crust forms. Ensure all sides, including the ends, are seared.
  5. Transfer the skillet to the preheated oven. Roast for 25-35 minutes for medium-rare, or until a meat thermometer inserted into the thickest part registers 125-130°F.
  6. Remove the tenderloin from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 15-20 minutes before slicing against the grain.

Notes

Letting the meat rest is crucial for juicy results; do not skip this step.
For best results, use a reliable instant-read meat thermometer to check for doneness.
Ask your butcher to trim and tie the roast for you to save on prep time.
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