This roasted beef tenderloin recipe is the best! It’s served with a butter and wine sauce and perfect for a crowd at Christmas time or a special occasion. Read this recipe to learn tips on how to cook a whole beef tenderloin in the oven and how to serve it as an appetizer or a sandwich with leftovers.
Today I’m sharing one of my favorite recipes ever! This is a close family friend’s recipe that I grew up eating for years and years. Every Christmas or special event she would make this recipe and we would drool over it!
For my wedding shower, she had this recipe, along with a few other faves, printed on an index card and laminated. I keep it in my kitchen all the time so we can make this recipe whenever we’re ready! I tweaked it while I was testing it just a bit to make a soy free version, but it tastes exactly the same.
Beef tenderloin is the most delicious cut of beef! It’s why it’s perfect for special occasions. And the holidays are the time of year when you should totally make it for your friends and family. They will be so impressed with this yummy recipe!
Is beef tenderloin expensive?
Because beef tenderloin is the most tender and delicious (in my opinion!) cut of beef, it can also come with a price tag. But that price tag is 100% worth it. Especially for the holidays. Typically beef tenderloin runs anywhere between $17 and $22 per pound. But one pound of beef tenderloin includes 4 servings.
My favorite places to get beef tenderloin are from Costco or your local butcher. Make sure you get one that’s already trimmed, or make sure you trim it yourself before roasting it!
What is beef tenderloin?
So you may be wondering, what exactly beef tenderloin is and why it is so delicious. It’s one of the most tender cuts of beef! It’s a long, narrow muscle inside the beef loin. It doesn’t get much exercise, which is why it’s so tender.
What is the difference between beef tenderloin and filet mignon?
Beef tenderloin is the name of the large cut of beef before it’s sliced into steak. Once it’s cut into individual steaks it’s then known as filet mignon. Beef tenderloin and filet mignon are essentially the same cut of beef, but the tenderloin is the name it’s referred to prior to cutting. It’s why it’s so perfect for a crowd!
When you have such a delicious and tender cut of meat, you want to make sure you prepare it in a way that does this cut of beef justice! I personally think this beef tenderloin is delicious on it’s own, but the sauce and way this tenderloin is roasted will blow you away with flavor.
What is the best way to cook beef tenderloin?
The best way to cook beef tenderloin is to roast it in the oven. This way it cooks evenly and it browns around the outside for extra flavor. It’s also easy to add your favorite sauce this way.
High heat roasting will develop a flavorful crust on the outside of the beef, but pay close attention to the internal temperature so you don’t overcook it! It can happen within minutes. The recommended level of doneness for beef tenderloin is medium rare, or an internal temperature of 135°F.
How do you cook whole beef tenderloin in the oven?
Preheat your oven to 400°F and place the whole beef tenderloin in a shallow baking dish. I used a shallow cast iron skillet. Add some butter to the top of the tenderloin and place it in the center rack and roast for 20 minutes, do not open the oven at all.
In the meantime, make your sauce. Once the 20 minutes is up, baste the tenderloin every 5 minutes with the sauce for another 20 minutes. The total roast time is 40 minutes. This could vary depending on your oven.
When roasting larger cuts, an ovenproof meat thermometer that stays in the roast while cooking is preferable to an instant-read thermometer. This helps you avoid opening the oven unnecessarily and poking multiple holes in the roast and losing those delicious juices.
How long do you cook beef tenderloin?
Remove the beef tenderloin from the oven when it reaches an internal temperature of 125°F. This usually takes about 40 minutes at 400°F. Once the roast is removed from the oven, transfer it to a carving tray or cutting board, then cover it loosely with aluminum foil (this is called tenting) and let it rest 15-20 minutes. The temperature will rise about 10° more while it rests, resulting in a perfectly medium rare roast at 135°F.
What to pair with beef tenderloin:
For dips, of course a creamy horseradish sauce is a must! This horseradish sauce is perfect for dipping and it’s also great for leftover sandwiches if you have any extra beef tenderloin left.
For wine, you can’t go wrong pairing beef with Cabernet Sauvignon. One of the best American wine and food marriages is grilled steak and a big, oak-aged Cabernet Sauvignon. The cracked pepper and herbs act as a bridge and marry the wine and beef flavors together. I’ve got a mulled wine recipe made with Cabernet Sauvignon coming this weekend!
As far as sides, here are a few of my favorites that go well with beef tenderloin:
- Crispy brussel sprouts
- Sauteed mushrooms and onions
- Sweet potato with grass fed butter and cinnamon
What to do with leftover beef tenderloin:
If you have leftover beef tenderloin, it’s great on sandwiches! Grab your favorite bread (I like a gluten free bread!) and serve it as a sandwich with extra horseradish sauce. You can also cut the beef tenderloin and serve it on a crostini as an appetizer.
This post is sponsored by Ohio Beef Council. All thoughts and opinions are my own. I’m so grateful for brands like them who believe in what I share so I can keep sharing recipes I love with you!
I can’t wait for you to try this beef tenderloin recipe for your friends and family! I know it will wow everyone!
If you make it, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!
Roasted Beef Tenderloin Deluxe
- 1 (about 2 lbs) whole beef tenderloin
- 4 tablespoons grass fed butter divided
- 1/4 cup chopped scallions
- 2 tablespoons soy sauce (or coconut aminos for soy free)
- 1 teaspoon dijon mustard
- 1/4 teaspoon fresh cracked pepper
- 3/4 cup dry sherry
Horseradish cream sauce:
- 1/2 cup real mayonnaise
- 1/2 cup sour cream
- 1 tablespoon prepared horseradish
- 1 tabelspoon lemon juice
- Preheat oven to 400°F. Tie the beef tenderloin with butcher's twine and place the whole beef tenderloin in a low baking dish or cast iron skillet. Spread 2 tablespoons of butter on top. Place in preheated oven and roast for 20 minutes. Do not open oven.
- Meanwhile, in a small saucepan, cook the scallions in the remaining 2 tablespoons of butter. Add the soy sauce (or coconut aminos), dijon mustard and pepper and stir to combine. Add the sherry and heat until just boiling for 3-5 minutes.
- After roasting for 20 minutes, open the oven and baste the beef tenderloin with the prepared sauce. Baste every 5 minutes for 20 more minutes, for a total cook time of 40 minutes.
- Check internal temperature of the beef tenderloin before 40 minutes and remove from the oven when it reaches an internal temperature of 125°F. Transfer to a cutting board and create a tent with foil over top and let it rest for 15-20 minutes. The beef tenderloin temperature should rise to about 135°.
- While it's resting, make the horseradish cream sauce. Whisk all the ingredients together until well combined. Refrigerate until ready to serve.
- Cut into slices and serve with horseradish cream sauce.