This Beef Tenderloin Roast recipe makes the most flavorful and meltingly tender beef tenderloin with a rich and velvety wine sauce. I’ll show you how to cook beef tenderloin perfectly every time so you can enjoy this easy and impressive dinner meal during the holidays or on special occasions.
The Best Beef Tenderloin Roast Recipe
Beef tenderloin is the most tender cut of beef and one of the most expensive. Although cooking the perfect beef tenderloin roast can feel a bit intimidating, the good news is that this beautiful cut of meat is easier to prepare than you may think. Served with and outrageously delicious wine sauce, this beef tenderloin roast recipe is the type of show-stopper, impressive meal to serve on special occasions like Christmas dinner, new year’s or Valentine’s day.
Why You’ll Love this Roasted Tenderloin?
- Tender Meat: Beef tenderloin, like filet mignon is melt-in-your-mouth tender.
- Easy: Simple ingredients, easy prep, foolproof cooking method. Tenderloin is actually one of the easiest cuts of meat to cook. A meat thermometer makes things even easier.
- Flavorful: This simple recipe delivers the most perfect, buttery tender and juicy beef tenderloin. The silky and rich wine sauce made with pan drippings has a robust flavor that makes this dish even more delicious.
What is Beef Tenderloin?
Beef tenderloin is a long piece of meat within the loin of the cow. The tenderloin has a buttery, melt in your mouth and mild beef flavor. This lean cut is by far the most tender part of the beef. When cooked as one piece, is known as filet of beef or beef tenderloin roast. Three different types of steak come from the tenderloin, they are filet mignon, chateaubriand and tournedos.
A tenderloin roast or beef filet is a pricey cut of beef, however cooking beef tenderloin is easier than cooking other steaks. I will share with you how to buy, prep and cook the best beef tenderloin.
How to Shop for Beef Tenderloin?
A whole beef tenderloin is sold “peeled” or “unpeeled”. A peeled or trimmed whole tenderloin means that the meat has been trimmed of excess fat and silver skin, and the side muscle or chain has been removed. The tenderloin thickness varies from end to end so unless you buy a trimmed center-cut tenderloin, you will need to ask your butcher to tie and roll the beef tenderloin for you. The process is simple and can be done at home easily. Find how to prep a beef tenderloin roast below.
Silver skin is a tough and chewy thin layer of connective tissue running along the tenderloin’s surface. It’s a bit shiny and looks like thick tape.
How To Prepare Beef Tenderloin?
You can ask your butcher to prep and tie a beef tenderloin for you however, this is very easy to do and won’t take a lot of time.
- Trim and Remove Silver Skin: Trim excess fat (if any), remove the silver skin by slipping the tip of a sharp knife under the connective tissue. Keep the knife close to the surface of the meat. Going in too deep will cause meat loss. Using your free hand hold the silver skin tightly against the blade. Angle the knife slightly up toward the silver skin, and slide the knife gently down the tenderloin until all the silver skin is removed.
- Roll and Tie: The tenderloin’s thickness varies from end to end, especially if you purchase one with a pointy end or “tail”. For even cooking, it’s important to make the tenderloin even in shape and thickness. If you have a thinner tapered end, tuck it under itself and then tie it with kitchen twine to secure it in place.
- Pat Dry and Season: Pat the beef fillet or tenderloin with paper towels. Season the tenderloin liberally with salt. At this point, you can cook the meat or chill it in the refrigerator uncovered for up to 2 days. This will allow the meat to absorb the salt while drying the surface of the meat so you can get a nice crust when you sear the meat.
Beef Tenderloin Roast with Wine Sauce Ingredients
Check the recipe card below for a full list of ingredients and exact quantities.
- Beef Tenderloin Roast: You will need a trimmed or peeled center-cut tenderloin roast or a trimmed and tied tenderloin roast. Center-cut is the middle part which is very even in size so doesn’t need to be tied.
- Oil: I use olive oil but any mild oil can be used.
- Shallots: Peeled and finely chopped.
- Red Wine: Use any wine you would drink.
- Beef Stock: Homemade is best but store-bough beef broth works also.
- Fresh Herbs: We use fresh thyme sprigs but rosemary can be used as well
- Flour: I use all purpose flour
- Salt and Ground Black Pepper: I use Kosher salt or sea salt. Freshly cracked pepper is always best.
How to Cook a Beef Tenderloin Step by Step
For detailed instructions and cooking times, check the recipe card below.
Make the Wine Sauce:
- In a medium saucepan melt 5 tablespoons of butter. Add the shallots and cook until soft and translucent. Add the wine, beef broth, thyme sprigs, salt, pepper, and sugar, and bring to a boil. Cook over medium heat for about 35-45 minutes, or until the liquid is reduced by about half.
- Meanwhile, in a small bowl mix the remaining butter and flour until a smooth paste is formed.
- Strain the wine sauce through a fine mesh strainer then, discard the solids. Discard the solids then, return the wine mixture to the saucepan.
- Return the saucepan to the stove and simmer over medium-low heat. Gradually, whisk in the flour mixture into the wine mixture and simmer until thickened. Remove from the heat and set aside.
Roast Tenderloin:
- Preheat the oven to 400º F.
- Heat the oil in a large skillet over medium-high heat (a cast iron skillet works well). When the oil is hot, place the roast in the skillet and sear the meat on all but one side until golden brown. With kitchen tongs, turn the meat so that the un-seared side is down.
- Transfer the skillet to the heated oven and roast until your desire doneness is reached. Check the internal temperature with a meat thermometer for accuracy. For a medium-rare roast the internal temperature should register 120 degrees F.
- Transfer the beef roast to a carving board and allow it to rest, covered loosely with aluminum foil, for about 10 minutes.
- Cut the roast into thin slices and serve with the wine sauce.
Is Beef Tenderloin Roast a Good Cut of Meat?
Beef tenderloin is known as the most tender cut of meat. This beef cut is also very lean and has a mild beefy flavor. Cooking beef tenderloin to medium-rare guarantees a roast that is juicy and meltingly tender. Overcooking can definitely dry up the meat making it tough and chewy.
Which Cooking Method is Best for Beef Tenderloin?
In the many years I’ve worked as a chef, I’ve learned that the best method for cooking a beef tenderloin is to roast it in the oven. Whether you sear the roast first, in a skillet and then roast the meat, or use a reverse sear method, roasting allows the meat to cook evenly. Searing first or at the end guarantees a nice, golden brown and tasty crust.
Should You Sear the Beef Tenderloin Before Roasting It?
Yes! Searing the roast before roasting it in the oven gives the meat a nice golden brown crust which adds flavor and a nice color to the meat. Some recipes call for a reverse sear where you roast the meat first and sear at high temp in the oven. Both methods work well.
What’s the Best Temperature to Cook a Beef Tenderloin?
For a tender and juicy beef tenderloin roast, cook the meat until medium-rare. To achieve perfect medium-rare beef, take the meat from the oven when the roast’s internal temperature reaches 125ºF when checked with a meat thermometer. As the meat rests, the internal temperature will continue to rise a few degrees due to carryover cooking, reaching 130ºF for medium-rare. For accuracy always use a meat thermometer.
Beef Tenderloin Internal Temperature Chart
After removing the roast (or any steak) from the heat (oven, stove-top or grill) the internal temperature of the meat will rise a few degrees from residual heat while the meat rests. This is due to carryover cooking. Below, you’ll find the internal temperature that the meat should reach when you remove it from the oven as well as the “perfect” serving temperature for rare, medium-rare, etc.
RARE
Pull the roast from the oven: 120 degrees
Serving temperature: 125 degrees
MEDIUM-RARE
Pull the roast from the oven: 125 degrees
Serving temperature: 130 degrees
MEDIUM
Pull the roast from the oven: 135 degrees
Serving Temperature: 140 degrees
MEDIUM–WELL
Pull the roast from the oven: 140 degrees
Serving Temperature: 145 degrees
WELL DONE:
150 degrees plus
Should I Cover the Tenderloin in the Oven?
No, it’s not necessary to cover the tenderloin while it roasts in the oven.
How Long to Cook Beef Tenderloin in the Oven?
A tenderloin of beef cooks fairly quickly. In this recipe, we sear the meat first and finish the cooking process by roasting the meat in the oven for about 15 minutes. Cooking times will vary depending on the size of your tenderloin. It’s best and more accurate to use an instant-read thermometer to check the beef’s internal temperature. You don’t want to overcook such an expensive cut of meat!
How Much Beef Tenderloin to Cook Per Person?
I always feel this is a tricky question to answer. Are you feeding big meat eaters? Families with children? Are you serving lunch or dinner?
Although all these questions factor in my answer, I can say confidently that as a general rule, you will need 4 to 6 ounces of raw, trimmed beef tenderloin meat per person. These amounts will yield about 3 to 5 ounces of cooked beef tenderloin per person.
What Can I Serve with a Beef Tenderloin Roast?
- Cauliflower Gratin
- Roasted Brussel Sprouts
- Roasted Fingerling Potatoes
- Slow Cooker Mashed Potatoes
- Blanched Green Beans
Making Ahead, Storing, Freezing and Reheating
Making Ahead
The wine sauce can be made 2 days ahead of time. Store it in an airtight container in the refrigerator until ready to use.
The beef tenderloin can be trimmed and seasoned with salt 2 days in advance. Keep the roast uncovered in the refrigerator until ready to cook.
Storing:
Store leftover beef tenderloin in an airtight container in the refrigerator for 3 days. The wine sauce can be stored with the meat or separate, in an airtight container in the fridge for 2-3 days.
Freezing:
Store the meat in an airtight container or freezer-safe resealable bag and freeze for 2 months. Thaw in the refrigerator overnight.
Reheating:
To reheat, wrap the tenderloin slices (or a whole piece) in aluminum foil and reheat in a pre-heated 300ºF oven until heated through. The sauce can be reheated in the microwave at 60% power, covered in small intervals until is warm or in a small saucepan, stirring often, over low heat. You can add a splash of beef broth if the sauce is too thick.
Beef Tenderloin Recipe Tips for Success
- Make sure you remove the silver skin from the tenderloin. This tough layer of connective tissue is tough and often causes the meat to curl up.
- Season the beef liberally with salt. A tenderloin roast is a big piece of meat with very mild flavor. Proper seasoning is a must.
- The silky wine sauce can be made 2 days ahead of time and stored in the refrigerator until ready to serve.
- An instant-read meat thermometer is the most accurate way to know if the meat is done. Tenderloin is an expensive cut of beef, you don’t want to overcook it.
- If you don’t have an oven-safe skillet, sear the meat in a regular skillet and then transfer it to a roasting pan.
Beef Tenderloin Roast
Ingredients
Beef Tenderloin
- 2-3 pounds beef tenderloin roast, trimmed
- Sea salt or Kosher salt about ½ teaspoon per pound
- Freshly ground black pepper about ¼ teaspoon per pound
- 1 – 2 tablespoon olive oil
Red Wine Butter Sauce
- 8 tablespoons unsalted butter softened, divided
- 2 large shallots, finely chopped
- 1 ¼ cups red wine
- 3 cups beef broth or stock
- 3 fresh thyme sprigs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon sugar
- 2 tablespoons all-purpose flour
Instructions
Prepare the Wine Sauce:
- In a medium saucepan over medium-low heat, melt 5 tablespoons of butter. Add the shallots and cook stirring occasionally for about 5-7 minutes or until soft and translucent. Add the wine, beef broth, thyme sprigs, salt, pepper, and sugar, and bring to a boil. Cook over medium heat for about 35-45 minutes, or until the liquid is reduced by about half.
- While the wine mixture is reducing, place the remaining 3 tablespoons of softened butter in a small bowl and add the flour. Mix the butter and flour until a smooth paste is formed.
- Once the wine mixture is reduced, remove it from the heat and strain the sauce through a fine mesh strainer. Discard the solids then, return the wine mixture to the saucepan.
- Return the saucepan to the stove and simmer over medium-low heat. Gradually, whisk in the flour mixture into the wine mixture and simmer until thickened, about 2-3 minutes. Remove from the heat and set aside.You can make the sauce up to this point 2 days in advanced.
Prepare the Beef Tenderloin:
- Remove the beef tenderloin from the refrigerator about an hour before roasting and allow it to sit at room temperature.
- Using a thin sharp knife (like a utility or paring knife), trim the silver skin (the silver thin membrane of chewy connective tissue on the beef surface). Then, tie the tenderloin. If one end is more tapered than the other, bend it under the roast and secure it when tying so the roast is an even thickness throughout.
- Pat dry the beef tenderloin and season it generously with salt and ground black pepper. Let the beef stand at room temperature for 1 hour.
Cook the Beef Tenderloin:
- Set an oven rack in the middle position and preheat the oven to 400 degrees Fahrenheit.
- Heat the oil in a large oven-proof skillet over medium-high heat (a cast iron skillet works well). When the oil is hot, place the roast in the skillet and sear the meat on all but one side until golden brown. With kitchen tongs, turn the meat so that the un-seared side is down.
- Transfer the skillet to the pre-heated oven and roast for about 15 minutes, depending on the size of your roast, until an oven-safe meat thermometer inserted into the thickest part of the tenderloin registers 120 degrees Fahrenheit for medium rare, or until your desired doneness is reached. The temperature of the meat will continue to rise about 5 degrees after it is removed from the oven while it is resting, before slicing.
- Transfer the beef roast to a cutting board or platter and allow it to rest, covered loosely with aluminum foil, for about 10 minutes.
- Meanwhile, carefully discard some of the fat from the skillet. Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring to a boil and using a wooden spoon scrape the brown bits from the bottom of the pan.
- Remove the skillet from the heat and add the broth from the skillet to the red wine sauce. Mix to combine and then bring the sauce to a simmer over low heat for about 2-3 minutes. Remove from the heat.
- Slice the beef tenderloin and serve with the wine sauce.
Equipment
Recipe Notes
RARE
Pull the Steak: 120 degrees
Serving Temperature: 125 degrees
MEDIUM-RARE
Pull the Steak: 125 degrees
Serving Temperature: 130 degrees
MEDIUM
Pull the Steak: 135 degrees
Serving Temperature: 140 degrees
WELL DONE: 150 degrees +
- Roast beef tenderloin is very lean which means it’s very easy to over cook it. Make sure you check the internal temperature to prevent overcooking which will result in dry and tough meat.
- Make sure you remove the silver skin from the tenderloin. This tough layer of connective tissue is tough and often causes the meat to curl up.
- Season the beef liberally. Tenderloin is a big piece of meat with very mild flavor. Seasoning it properly is a must.
- Allow the roasted beef tenderloin to rest before slicing.
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