There’s nothing quite like a perfectly roasted tenderloin—the smell alone fills the kitchen with cozy warmth and the taste? Absolutely heavenly. This Easy Beef Tenderloin Roast Recipe is straightforward enough for weeknight luxury but impressive enough to serve to guests without breaking a sweat.

On a large white oval plate, there are two main parts: a whole roasted meat section on the right, which is dark brown and slightly crusted with herbs and spices, and several slices of the same meat arranged in a semi-circle below it, showing a pink center and browned edges with visible seasoning. On the left side of the plate is a bunch of bright green broccolini with a slightly shiny texture. Fresh green rosemary sprigs lie next to the meat, adding detail. The plate sits on a white marbled surface, and in the background, there is a small dish of ground black pepper and some fresh herbs. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Beef Tenderloin Roast Recipe
Top Tip
How to Serve Easy Beef Tenderloin Roast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Beef Tenderloin Roast Recipe

Why You'll Love This Recipe

Honestly, this Easy Beef Tenderloin Roast Recipe quickly became a staple in my kitchen. It hits that sweet spot between rich flavor and straightforward prep, so you don’t have to fuss over a million steps or secret ingredients to impress.

Simplicity Meets Elegance: You only need a handful of fresh, quality ingredients to make this roast stand out.
Hands-Off Cooking: Once it’s in the oven, your biggest job is deciding what sides to serve alongside.
Perfectly Tender and Juicy: The low-and-slow cooking method locks in moisture and flavor, resulting in melt-in-your-mouth beef.
Versatile for Any Occasion: Whether it’s a cozy dinner with family or a celebratory feast, it always shines on the table.

A white oval plate holds about fifteen slices of medium-rare roast beef, arranged in slightly overlapping rows that form a rough oval shape. The beef is pink in the center with a lightly browned crust around the edges, speckled with small herbs and seasoning. Sprigs of fresh rosemary are tucked between some slices, adding a touch of green. The plate sits on a white marbled surface. To the right of the plate, a carving fork and knife with wooden handles lay on a soft pink cloth. Part of a white bowl filled with roasted baby potatoes is visible in the top left corner of the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a vital role—from bringing out the natural flavor of the tenderloin to creating an aromatic crust that makes slicing into it so satisfying. When you shop, look for fresh herbs and the best quality beef you can find; it makes a big difference.

Flat lay of a large raw beef tenderloin roast, fresh green rosemary sprigs finely chopped, bright green thyme leaves finely chopped, six unpeeled garlic cloves, a few loose grains of kosher salt, small white ceramic bowl holding golden olive oil, small white ceramic bowl with ground black pepper, small white ceramic bowl with pale beige onion powder, three whole uncracked brown eggs (for natural color contrast), all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef Tenderloin: Choose a whole center-cut tenderloin, trimmed and tied, for the best uniform cook and prime texture.
Kosher Salt: This is key for seasoning evenly without overwhelming the delicate beef flavor.
Olive Oil: Helps the herbs and spices adhere and adds richness without overpowering.
Garlic: Mashed fresh garlic infuses the meat with aromatic depth.
Fresh Rosemary & Thyme: These herbs are classic roast companions adding herbal brightness and earthiness.
Onion Powder: A subtle savoriness boost to round out the flavor profile.
Black Pepper: Freshly ground for a gentle kick that highlights the beef’s richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Easy Beef Tenderloin Roast Recipe is how easy it is to tweak. Whether you want to dial it down for simpler seasoning or add a twist with your favorite herbs, the base recipe really welcomes personalization.

Herb Variations: I’ve swapped rosemary and thyme for sage and oregano for a slightly different aroma—both are delicious and worth trying.
Spice It Up: Adding a pinch of crushed red pepper flakes to the marinade gives it a slight kick that’s great for those who enjoy a bit of heat.
Mustard Crust: Spreading a thin layer of Dijon mustard before the herb rub creates a tangy crust that pairs perfectly with the beef.

Step-by-Step: How I Make Easy Beef Tenderloin Roast Recipe

Step 1: Prep Your Oven and Beef

Start by preheating your oven to a gentle 275°F. This low temperature is crucial; it cooks the tenderloin evenly and prevents overcooking the edges. Lay a piece of tin foil on a baking sheet, then place your tied beef tenderloin on top. Give it a good rub with half the kosher salt—you want the beef to absorb that savory kick right from the start.

Step 2: Whip Up the Flavorful Marinade

In a small bowl, whisk together olive oil, mashed garlic, chopped rosemary and thyme, onion powder, black pepper, and the remaining kosher salt. I always taste it here—sometimes tweaking the herb quantities or adding a pinch more pepper. Once you’re happy, massage this marinade all over the tenderloin, making sure it’s completely coated.

Step 3: Cook Low and Slow

If you're using a meat thermometer (highly recommended!), insert it now so you can keep an eye on the internal temp without opening the oven too often. Roast the beef until it hits your desired doneness—130°F for rare (about 50 minutes) or 135-140°F for the perfectly tender medium-rare (around 1 hour 10 minutes). When in doubt, lean towards medium-rare; the tenderloin truly shines there.

Step 4: Let It Rest Before Slicing

Patience here pays off. Let your roast rest, loosely tented with foil, for at least 10 minutes. This step redistributes juices so every slice is juicy and tender, not dry or stringy. Then slice and serve—trust me, everyone will be asking for seconds!

Top Tip

After years of roasting tenderloins, a few tips have become my go-to tricks that make this recipe fail-proof and effortless every time.

Use a Digital Meat Thermometer: This is a game changer. It takes the guesswork out and keeps your beef moist and perfect.
Don’t Skip the Resting Period: I learned this the hard way after slicing too soon—juices run everywhere! Ten minutes makes a huge difference.
Rely on Fresh Herbs: Dried herbs just don’t give the same brightness and aroma for this roast.
Even Thickness: Tying the tenderloin ensures even cooking throughout, no chewy ends.

How to Serve Easy Beef Tenderloin Roast Recipe

Garnishes

I usually sprinkle fresh chopped rosemary right on top just before slicing—it adds a pop of color and fragrance that guests always notice. Sometimes a drizzle of balsamic glaze elevates the flavors even more, especially during cooler months.

Side Dishes

For sides, creamy garlic mashed potatoes are my go-to—they soak up the beef’s juices so beautifully. Roasted Brussels sprouts or a crisp arugula salad with lemon vinaigrette keep things fresh and balanced. On special occasions, I add a rich mushroom sauce alongside for a decadent touch.

Creative Ways to Present

For holiday dinners, I slice the roast and fan it out on a wooden board with fresh herbs scattered around, paired with artisan bread. It’s rustic but elegant—guests love the interactive element of assembling their own plates. I’ve also wrapped slices in prosciutto for a fancy appetizer twist once!

Make Ahead and Storage

Storing Leftovers

I usually slice leftover tenderloin and store it in an airtight container, separated by parchment paper to prevent sticking. It keeps nicely in the fridge for up to 3 days—perfect for sandwiches or adding to salads.

Freezing

Although fresh is best, I’ve frozen cooked tenderloin wrapped tightly in foil then stored in freezer bags. It stays tasty for 2-3 months. Thaw overnight in the fridge before reheating gently to keep it juicy.

Reheating

To keep leftovers moist, I reheat slices in a skillet over low heat with a splash of beef broth or water, covered with a lid. Microwaving works in a pinch but risks drying out the meat, so this method always yields the best texture.

Frequently Asked Questions:

Can I prepare the beef tenderloin ahead of time?

Absolutely! You can season and marinate the beef tenderloin a few hours in advance and keep it covered in the fridge. Just be sure to bring it back to room temperature before roasting for even cooking.

What’s the best way to check doneness without a meat thermometer?

If you don’t have a thermometer, use the cooking time guideline based on the thickness of your tenderloin: Rare is about 10-12 minutes per inch, medium-rare 12-14 minutes per inch, and medium-well 14-16 minutes per inch. Remember to let it rest before slicing!

Can I use dried herbs instead of fresh?

While dried herbs are fine in a pinch, fresh rosemary and thyme really bring out the best flavors in this roast—they give it vibrancy and an aromatic finish that dried just can’t match.

Will this recipe work for smaller or larger tenderloins?

Yes! Just adjust your cooking time according to the thickness and weight—using a meat thermometer makes this easy, so you can pull your roast at the perfect temperature regardless of size.

Final Thoughts

This Easy Beef Tenderloin Roast Recipe is one I keep coming back to because it delivers every time—beautifully tender beef, scented with herbs, and simple enough to make when you want to feel like a pro without the stress. I can’t wait for you to try it, and trust me, it’s the kind of dish you’ll want to make over and over.