Herb Roasted Beef Tenderloin

Slices of tender filet mignon from this Herb Roasted Beef Tenderloin make the perfect centerpiece for the holiday season, Christmas dinner, or special occasions and dinner parties. This whole beef tenderloin is coated in butter and mustard and fresh herbs for extra flavor.

Prime rib is a popular holiday meat to serve, but if you want to take it up a notch and prefer a more of lean cut of meat, this beef tenderloin recipe can’t be beat. While it is a more expensive cut of meat than prime rib, it’s definitely worth it. This has been one of my most popular beef recipes since 2017 for a reason—it’s that good! 

Perfect Beef Tenderloin Size

Beef tenderloin is essentially a giant filet mignon that feeds a crowd. This 5-pound (2.2 kg) tenderloin will serve 13 people, with 6 ounces (170 grams) per serving. If you’re not feeding 13 people, enjoy the leftovers!

Beef tenderloin is basically a giant filet mignon that feeds a crowd. This 5 pound tenderloin will feed 13 people, at 6 ounces per serving. If you’re not feeding 13 people, enjoy the leftovers!

Preparing Beef Tenderloin for Roasting

Beef tenderloin often has a thin, tough layer called silver skin running along its surface. This connective tissue doesn’t break down during cooking, so removing it is essential for the most tender and flavorful results.

To remove the silver skin:

1. Place the beef on a clean cutting board.
2. Slide a sharp knife under the silver skin, starting at one end.
3. Angle the knife slightly upward to avoid cutting into the meat.
4. Hold the silver skin taut and carefully slice it away in long, smooth motions.

Letting beef come to room temperature before roasting is key to even cooking and better results. If you roast beef straight from the fridge, the outside can overcook while the inside remains underdone.

Here’s what to do:

• Remove the beef from the refrigerator about 1 hour before roasting (30 minutes for smaller cuts).
• Place it on the counter, loosely covered, to let it come to room temperature.

This simple step ensures your roast cooks evenly, stays juicy, and achieves that perfect, tender texture.

Herb Crust

I use a combination of fresh thyme, fresh sage and fresh rosemary. To help the herbs stick to the outside, I coat the whole tenderloin with a tasty herb butter mixture made of softened butter, Dijon mustard, salt, and black pepper. Simply mix the ingredients in a small bowl. If you prefer not to use butter, you can substitute olive oil.

Tie Tenderloin Before Roasting

When you buy your beef tenderloin, it may come untied. What do I mean? If you watch the video on this page, you’ll see that I tied the tenderloin with butcher’s twine to keep it shapely and tight, as it can be floppy and the thin ends can be tucked in. This ensures it roasts more evenly. If you’re not comfortable doing this yourself, ask your friendly butcher to do it for you.

Best Roasting Pan for Beef

The best roasting pan for beef should be durable, heat-efficient, and large enough to accommodate your roast. Here’s what to look for:

1. Material Matters

• Stainless Steel: A stainless steel roasting pan is sturdy, conducts heat evenly, and doesn’t react with acidic ingredients. It’s great for making pan sauces and gravy.
• Cast Iron: Enameled cast iron retains heat beautifully, ensuring even cooking and browning. It’s heavy but excellent for large cuts of beef.
• Hard-Anodized Aluminum: This option heats quickly and evenly while being lightweight and easy to handle.

2. Features to Consider

• Size: Choose a pan large enough for your beef tenderloin, prime rib, or roast, but not so large that juices spread too thin and burn.
• Handles: Sturdy, riveted handles make it easier to lift in and out of the oven.
• Rack Included: A roasting rack elevates the meat, allowing air to circulate for even cooking and browning while the juices collect below for gravy or basting.

Investing in a good roasting pan makes all the difference.

Beef Tenderloin Roasting Times and Temperatures

You get the best outcome roasting at high temperature in a well, preheated oven.

To cook this tenderloin to your desired temperature, you will need an instant-read thermometer. I love my digital thermometer because it does not get more accurate than that. Internal temperature should read130-135°F/55-58°C  for medium rare, 140-145 °F/60-63°C for medium,  150-155°F/65-68°C for medium well.

Allow Beef Rest After Roasting

Remove the meat from the roasting pan allowing beef to rest after roasting is essential for keeping it juicy and tender. Resting gives the juices time to redistribute throughout the meat, preventing them from spilling out when you slice it. 

Here’s what to do:

• After roasting, remove from the oven place beef on a cutting board and loosely tent it with aluminum foil.
• Let it rest for at least 15-20 minutes (or up to 30 minutes for larger cuts).

This simple step ensures your roast is moist, flavorful, and ready to carve to perfection! And while the meat rests, it’s a great time to prepare your sides.

Serving Herb Roast Beef Tenderloin

Creamy Horseradish Sauce is a classic accompaniment to beef because its sharp, tangy flavor complements the rich, savory taste of the meat. Green beans are always a good idea and a Cheesy Mashed Potato Casserole that is a must-try.

Beef Tenderloin Leftovers

Slices of leftover beef are perfect for repurposing into Mini Roast Beef and Yorkshire Pudding Bites. If you’ve already made the horseradish, all you need to do is prepare the mini Yorkshire puddings.

Then, there’s always the classic British dish called Bubble and Squeak. It’s literally made from the leftovers of a roast meal.