Beef Tenderloin in the Oven is a perfectly roasted, tender, and flavorful dish that’s ideal for special occasions. Coated in a savory garlic herb crust, it delivers a beautifully seared exterior and a juicy, melt-in-your-mouth center. This elegant yet simple recipe ensures restaurant-quality results with minimal effort. Serve it with your favorite sides for an unforgettable meal.
Why I Love This Recipe
I love this recipe because it delivers restaurant-quality beef tenderloin with minimal effort. The garlic herb crust infuses the meat with incredible flavor, while the searing and roasting method ensures a beautifully browned crust with a tender, juicy center. It’s perfect for celebrations, holidays, or when I just want to treat myself to an elegant meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (3-4 lb) beef tenderloin, trimmed
1 tablespoon fresh rosemary, chopped
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
1 tablespoon Dijon mustard
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons unsalted butter
1 teaspoon smoked paprika (optional)
Directions
I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
I pat the beef tenderloin dry with paper towels and tie it with kitchen twine at 1-inch intervals to ensure even cooking.
In a small bowl, I mix the olive oil, garlic, rosemary, thyme, Dijon mustard, salt, black pepper, and smoked paprika.
I rub the seasoning mixture evenly over the beef tenderloin, making sure it’s well-coated.
In a large skillet over medium-high heat, I melt the butter and sear the beef on all sides for about 2 minutes per side until browned.
I transfer the seared beef to the prepared baking sheet and roast it in the oven for 25-30 minutes, or until a meat thermometer reads 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Once done, I remove it from the oven, tent it with foil, and let it rest for 10-15 minutes before slicing.
I slice and serve it with my favorite sides.
Servings and Timing
Servings: 6
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: 450 kcal per serving
Variations
Peppercorn Crusted – I press crushed black peppercorns onto the tenderloin before searing for a bold, peppery bite.
Garlic Butter Finish – Instead of Dijon mustard, I brush the tenderloin with a mix of melted butter and garlic for extra richness.
Spicy Kick – I add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for some heat.
Herb Swap – If I don’t have rosemary or thyme, I use oregano or parsley for a different herbal touch.
Storage/Reheating
Refrigeration: I store leftover beef tenderloin in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, I wrap slices tightly in plastic wrap and freeze them for up to 3 months.
Reheating: I warm leftovers in a 250°F (120°C) oven for 10-15 minutes or until heated through. For a quick option, I use a skillet over low heat with a little butter to prevent drying out.
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