Beef Tenderloin Roast

The simple method of searing the beef tenderloin roast in a skillet, then finishing it in a hot oven, produces a tender, juicy, very flavorful roast.

Beef tenderloin roast is an expensive cut of beef, perfect for special occasions. Another great one is, of course, ribeye roast.

This simple method of searing the meat in a skillet, then finishing it in a hot oven, produces a tender, juicy, and very flavorful roast.

The ingredients you’ll need

You’ll only need a few simple ingredients to make this tasty main dish (exact measurements are included in the recipe card below):

1. A 2-pound beef tenderloin roast
2. Olive oil
3. Kosher salt and black pepper
4. Spices: garlic powder, dried rosemary, dried thyme

How to make beef tenderloin roast

It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. Start by bringing the beef to room temperature.
2. Pat it dry, then rub it with the oil and spices.
3. Brown on all sides in an ovenproof skillet.
4. Transfer to the oven and roast to medium-rare, about 30 minutes at 400°F.
5. Let rest before slicing.

Do use a meat thermometer

When cooking roasts, one of the best tools you can use is a meat thermometer that you can set up to alert you when the roast reaches your desired temperature.

You really don’t want to overcook a tenderloin roast, and you also don’t want the middle to remain completely raw. Ideally, you want the inside of the roast to be medium-rare, 130 degrees F.

Keep in mind, though, that the USDA instructs us to cook roasts to an internal temperature of 145 degrees F.

Why you should let the roast rest before slicing it

It’s also important to allow the roast to rest for at least 20 minutes before slicing it. The rest time allows the temperature to stabilize, and the juices to redistribute and settle.

Cut into the roast too early and you will lose a lot of those yummy juices, leaving you with dry meat. 🙁

What to serve with beef tenderloin roast?

I like to serve this roast with mashed cauliflower. The garlicky, cheesy cauli mash closely mimics the experience of eating mashed potatoes. But it’s a much healthier choice of course.

Another great side dish to go with this roast is roasted Brussels sprouts. You can cook both in the same oven, cooking the sprouts for slightly longer than the recipe calls for to compensate for the slightly lower oven temperature.

Other side dishes to consider:
Roasted leeks
Roasted fennel with parmesan
Creamy baked onions
Grilled portobello mushrooms

Is this a healthy recipe?

I believe it is. Not everyone agrees, but personally, I don’t believe that red meat is bad for us. I think it’s very nutritious.

The basic nutrition info for this recipe is posted below. In addition, according to Fitday.com, a 4 oz serving of roasted beef tenderloin, eaten with the fat, has 461 mg potassium.

It also contains 64% of your daily B12 requirements, 37% selenium, about 30% zinc, niacin and phosphorus, and about 20% niacin, iron and riboflavin.

So I would say that this dish is very nourishing. And the way I make it, with just olive oil and spices, you also don’t add any junk to it.

What about leftovers?

Leftovers keep well in the fridge, in an airtight container, for 3-4 days. One of my favorite lunches is slices of cold beef, served with grainy mustard, fresh-cut vegetables, and pickles. These pickled red onions are wonderful.

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4.97 from 33 votes

Beef Tenderloin Roast

The simple method of searing the beef tenderloin roast in a skillet, then finishing it in a hot oven, produces a tender, juicy, very flavorful roast.

Prep Time10 mins

Cook Time40 mins

Rest time20 mins

Total Time1 hr 10 mins

Course: Main Course

Cuisine: American

Keyword: beef, roast

Servings: 4 servings

Calories: 375

Author: Vered DeLeeuw

INGREDIENTS

• 2 lb. beef tenderloin roast
• 2 tablespoons olive oil
• 1 teaspoon kosher salt (not fine table salt)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried thyme

INSTRUCTIONS

• Remove the tenderloin from the fridge an hour before you plan to start cooking.
• Preheat oven to 400 degrees F.
• Pat the beef dry with paper towels. If one end is thinner than the other, tuck it underneath and tie with butcher’s twine to make sure the roast cooks evenly.
• Use clean hands to rub the beef with the oil, then sprinkle it with the seasonings, pressing to help them adhere.
• Heat a large, heavy bottomed, ovenproof skillet over medium-high heat, 3-4 minutes. Brown the beef on all sides, about 2 minutes on each side for a total of about 8 minutes.
• Turn the heat off. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part registers 130 degrees F (medium-rare), about 30 minutes.
• Transfer the tenderloin roast to a cutting board. Loosely cover with foil and allow to rest 20 minutes before slicing and serving.

NOTES

Nutrition info based on CalorieKing.com.

Consuming undercooked meat may increase your risk of foodborne illness. I always cook lamb and beef steaks, chops and roasts to medium-rare. But you should make your own informed decision.

NUTRITION INFO Nutrition info is approximate. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Beef Tenderloin Roast

Amount Per Serving (4 oz)

Calories 375 Calories from Fat 261

% Daily Value*

Fat 29g45%

Sodium 63mg3%

Carbohydrates 0.1g0%

Protein 27g54%

* Percent Daily Values are based on a 2000 calorie diet.

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