Million Dollar Roast Beef Tenderloin
This roast looks and tastes like something from a fancy restaurant, but it’s genuinely approachable. A tender beef tenderloin gets a garlicky herb rub, a quick sear, and a short roast until pink and juicy inside. It’s perfect for holidays, date nights, or any time you want an impressive centerpiece without a lot of fuss.
Why you’ll love this dish
This recipe turns one of the most tender cuts of beef into a show-stopping main with minimal hands-on time. The Dijon and Worcestershire add depth, fresh rosemary and thyme brighten the meat, and searing locks in flavorful browning before the oven finishes it gently. It’s a great pick when you want something elegant that still feels homey.
“We served this for Christmas and everyone asked for seconds — the crust is savory and the interior is melt-in-your-mouth.” — a dinner guest
If you enjoy bold beef flavors in a simple format, you might also like this beef and broccoli stir-fry for a weeknight option.
The cooking process explained
Before you cook, the plan is simple: make a herb-garlic marinade, rub it all over the trimmed tenderloin, let it come to room temperature, sear on all sides in a hot oven-safe skillet, add beef broth, and finish in a 425°F oven until the desired internal temperature. Resting is essential — it lets juices redistribute so every slice is moist.
What you’ll need
- 2 to 3 pounds beef tenderloin, trimmed (center-cut is ideal)
- 2 tablespoons olive oil (or avocado oil)
- 2 teaspoons salt (kosher salt preferred)
- 1 teaspoon black pepper, freshly ground
- 4 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce (can omit for gluten-free)
- 1 cup beef broth (low-sodium if you prefer)
Substitutions and notes: use kosher salt for better seasoning control; swap olive oil for grapeseed if you want a higher smoke point. If you need a dairy element later, a compound butter with herbs makes a lovely finishing touch. For inspiration on hearty sides, try this cheesy ground beef potato casserole.
Step-by-step instructions
- Preheat the oven to 425°F.
- In a small bowl, whisk together olive oil, salt, pepper, minced garlic, chopped rosemary, chopped thyme, Dijon, and Worcestershire until smooth.
- Pat the tenderloin dry. Rub the marinade evenly over the entire roast. Let it sit at room temperature for 30 minutes so the flavors penetrate and the roast cooks evenly.
- Heat a large oven-safe skillet over medium-high heat until hot. Add a touch of oil. Sear the tenderloin on all sides until well-browned, about 3–4 minutes per side.
- Pour 1 cup of beef broth into the skillet around (not over) the roast to keep the pan juices from burning.
- Transfer the skillet to the preheated oven. Roast for 25–30 minutes, or until a meat thermometer reads 135°F for medium-rare. Remember, the roast will rise a few degrees while resting. For USDA guidance on whole cuts, allow a 3-minute rest if cooking to 145°F.
- Remove the skillet from the oven. Transfer the tenderloin to a cutting board and tent loosely with foil. Rest for 10–15 minutes.
- Slice the beef against the grain into 1/2-inch medallions. Spoon the pan juices over the slices and serve.
Best ways to enjoy it
Slice thick or thin depending on the occasion: thicker medallions for a formal plate, thinner slices for steak sandwiches or salads. Classic pairings include horseradish cream, red wine reduction, or a simple pan jus. For vegetable sides that echo the roast’s herb flavors, a warm roasted vegetable plate is ideal — try this roasted vegetable medley for color and comfort.
Wine pairings: a medium- to full-bodied red like Cabernet Sauvignon, Malbec, or a rich Pinot Noir will complement the beef.
How to store & freeze
Refrigerate leftovers within two hours of cooking. Store sliced or whole in an airtight container for 3–4 days. To reheat without drying, warm gently in a 250°F oven until just heated through, or slice and briefly pan-sear with a splash of broth. To freeze, wrap tightly in plastic and foil or use a vacuum sealer; frozen cooked tenderloin keeps well for 2–3 months. Thaw overnight in the refrigerator before reheating.
Helpful cooking tips
- Use an instant-read thermometer for accuracy. For medium-rare aim for 130–135°F before resting.
- Let the meat sit at room temperature for about 30 minutes; cold meat seizes and cooks unevenly.
- Don’t skip searing — the Maillard crust adds big flavor.
- Rest the roast: it prevents juice loss when slicing.
- If your tenderloin is uneven, fold or tie thin ends to promote even cooking.
- For a finishing flourish, top slices with a pat of herbed compound butter or drizzle with pan jus. For an alternative beef preparation with bold flavors, consider this take on Chinese beef and broccoli for a different weeknight approach.
Recipe variations
- Herb-crusted: press panko mixed with Parmesan and herbs onto the seared roast before roasting for a crunchy top.
- Peppercorn: crush black peppercorns and press onto the meat for a peppery crust.
- Bacon wrap: wrap the tenderloin with bacon slices and secure with twine for extra richness.
- Sous-vide: cook at 129°F for medium-rare, then sear quickly for a perfectly even interior.
- Lighter: swap Worcestershire for balsamic and reduce salt for a subtler profile.
Your questions answered
Q: How long should I marinate the tenderloin?
A: The rub in this recipe works well with 30 minutes at room temperature. If you want deeper flavor, refrigerate up to 4 hours and bring back to room temperature before cooking.
Q: What internal temperature is safe?
A: For safety, the USDA recommends cooking whole cuts of beef to 145°F with a 3-minute rest. Many prefer medium-rare at 135°F followed by a 10–15 minute rest to allow carryover cooking to finish.
Q: Can I roast a larger tenderloin the same way?
A: Yes. Increase roasting time and monitor with a thermometer. Add about 5–8 minutes per additional pound, but verify with temperature rather than time.
Q: Can I make this ahead?
A: You can roast the tenderloin earlier the same day, cool, slice, and rewarm gently. For best texture, serve within 24 hours of cooking.
Q: Is this freezer-friendly?
A: Cooked, tightly wrapped slices freeze well for up to 2–3 months. Thaw in the fridge and reheat gently to avoid drying.
Garlic Herb Roast Beef Tenderloin
Ingredients
Method
- Preheat the oven to 425°F.
- In a small bowl, whisk together olive oil, salt, pepper, minced garlic, chopped rosemary, chopped thyme, Dijon, and Worcestershire until smooth.
- Pat the tenderloin dry. Rub the marinade evenly over the entire roast. Let it sit at room temperature for 30 minutes.
- Heat a large oven-safe skillet over medium-high heat until hot. Add a touch of oil.
- Sear the tenderloin on all sides until well-browned, about 3–4 minutes per side.
- Pour 1 cup of beef broth into the skillet around (not over) the roast.
- Transfer the skillet to the preheated oven. Roast for 25–30 minutes, or until a meat thermometer reads 135°F for medium-rare.
- Remove the skillet from the oven and let the tenderloin rest for 10–15 minutes.
- Slice the beef against the grain into 1/2-inch medallions and serve with pan juices.
