Roast Beef Tenderloin

This juicy Roast Beef Tenderloin is slathered in garlic butter and packed with flavor. Add a simple red wine sauce, and you've got a truly unforgettable main dish. It's tender, rich, and good for any special dinner.

Of all the beef ternderloin recipes, this one's our go-to. Great for Christmas, New Year's, or a cozy weekend roast. If you're looking for another show-stopping way to use this cut, try our Beef Wellington with Truffle and Red Wine Sauce! If you're wondering how to cook roast beef tenderloin, this recipe makes it easy.

What Makes This Beef Tenderloin Work

Garlic butter adds rich flavor and helps create a golden, caramelized crust. Roasting at high heat keeps the beef tenderloin tender and juicy. A simple red wine sauce ties everything together for a restaurant-quality finish.

This method takes the guesswork out of how to cook roast beef tenderloin. It's easy, reliable, and good for any special occasion.

What Goes Into This Beef Tenderloin

This beef tenderloin recipe keeps things simple yet indulgent, combining high-quality beef with bold, classic flavors. The garlic butter adds richness, while the red wine sauce brings depth and elegance to every bite. Here are a few ingredients that make it shine:

• Beef Tenderloin: A 5-6 pound trimmed cut is the star of this recipe, tender, lean, and good for roasting.
• Garlic: French, minced cloves infuse the butter with bold, aromatic flavor.
• Red Wine: Dry varieties like Merlot or Pinot Noir create a rich, velvety base for the sauce.
• Beef Stock: Adds body and deep savory flavor to balance the acidity of the wine.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements

On the stove

1. Prepare the Tenderloin: Slice the beef tenderloin in half crosswise to create two smaller roasts. If untied, fold the ends under and tie with kitchen twine every inch to ensure even thickness. Chill uncovered in the fridge for 12 hours if time allows.

1. Bring to Room Temperature: Remove the roasts from the fridge and let them sit at room temperature for 1-2 hours before cooking. This helps them roast evenly.

1. Preheat and Season: Preheat your oven to 430°F (220°C) with the rack in the center. Season both roasts generously with salt and pepper on all sides. Heat oil in large oven-safe skillet over medium-high heat until hot

1. Sear the Meat: Sear each roasts on all four sides, about 3 minutes per side, for a total of 12 minutes. Turn with tongs until they are evenly browned all over.

1. Make Garlic Butter: While the roasts are searing, mix together butter, garlic, and Dijon mustard (if using). Set aside half the mixture for the red wine sauce. Slather the rest over the roasts, about 2 tablespoons each.

1. Roast the Tenderloin: Transfer the skillet to the oven (or move the roasts to a greased roasting pan). Roast until an instant-read thermometer hits 120–125°F for medium rare, about 20–25 minutes. Remove from oven and let rest for 15 minutes.

1. Make The Red Wine Sauce: Skim off any pat from the pan juices. In the same pan, heat oil and sauté the onion until softened and golden, scrapping up any browned bits. Add herbs and pepper, stir for a minute, then pour in the wine and reduce by half.

1. Finish the Sauce and Serve: Add beef stock and simmer until reduced by half again. Stir in reserved garlic butter and any resting juices. For a smooth finish, strain the sauce before serving with the carved beef ternderloin.

This juicy beef tenderloin pairs beautifully with rich sides and vibrant vegetables. Creamy mashed potatoes, roasted garlic green beans, or a classic Caesar salad balance the flavors without overshadowing the meat. A buttery dinner roll or crusty bread is good for soaking up that red wine sauce.

For a holiday spread or elegant dinner, serve your roast beef tenderloin with Spinach Ricotta Manicotti Cheesy Potatoesor Honey Roasted Carrots With Garlic Butter. These sides elevate the experience and turn this beef tenderloin recipe into a memorable feast

Recipe FAQ's

Use a meat thermometer to check doneness. For medium rare, the internal temperature should read 120–125°F before resting. It will rise a few degrees as it rests.

Yes! You can trim, tie, and season the roast up to a day in advance. Keep it uncovered in the fridge, then bring it to room temperature before roasting.

Reheat gently in a 250°F oven until just warmed through. Avoid high heat, which can dry out the meat. Slice it first for faster, more even reheating.

What you need

• 5-6 pounds beef tenderloin trimmed
• 3 teaspoons coarse salt
• 1 1/2 teaspoons cracked pepper black
• 2 tablespoons canola or vegetable oil
• 1/2 cup unsalted butter divided
• 4 cloves garlic large and minced
• 1/2 teaspoon Dijon mustard optional
• 2 tablespoons vegetable or canola oil
• 1 onion or brown shallots, finely chopped
• 1 1/2 cups dry red wine Merlot or Pinot Noir
• 2 cups beef stock or broth
• 1 sprig fresh thyme or rosemary
• 1 pinch ground black pepper
• 1/4 teaspoon salt

Method

1. Slice tenderloin in half crosswise to create 2 smaller roasts. If roast is untied, fold ends up against the centre/thicker part of each roast and tie with kitchen twine spaced about 1-inch apart. Make sure each halve is even in thickness.
2. Chill in the refrigerator, uncovered, for 12 hours (if time allows).
3. Let beef stand at room temperature for 1-2 hours before roasting.
4. Arrange oven rack to the middle of your oven and preheat to 430°F (220°C).
5. Season each beef tenderloin roast all over with salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until hot.
6. Sear roasts on all four sides for about 3 minutes each side (about 12 minutes total), turning with tongs until well browned.
7. Combine butter, garlic and Dijon (if using) together in a small bowl while roasts are searing. Set one half of the butter mixture aside to use later for the sauce.
8. Slather remaining garlic butter over each roast (about 2 tablespoons each).
9. Transfer skillet into the hot oven. (Alternatively: Transfer roast to a lightly greased roasting pan or baking dish.)
10. Roast until an instant-read thermometer inserted into the thickest part registers 120-125°F for medium rare (about 20-25 minutes). *Or cook to your liking:
11. Transfer the roast to a carving board and let rest for 15 minutes. Keep the juices in the pan to make the sauce (see below).
12. Carve the beef tenderloin into 1/2-inch-thick slices and serve the beef tenderloin with the optional red wine sauce.
13. Skim fat off the remaining juices in the pan (if any).
14. Heat oil in the same pan with remaining pan juices over medium-high heat. Sauté onion for about 3 minutes until lightly browned and softened, scraping up any browned bits left from the beef.
15. Add thyme/rosemary and season with pepper. Continue cooking for a further minute or so while stirring often.
16. Pour in red wine and cook until reduced by half.
17. Add in beef stock and bring to a boil. Reduce heat and simmer until reduced by half. Remove the sprig of thyme or rosemary.
18. Season with salt to taste and whisk in reserved garlic butter. Pour in any juices left over from the resting steaks just before serving.