Roasted Beef Tenderloin
This roasted beef tenderloin is seasoned simply, seared or roasted for a flavorful crust, and rested for clean, juicy slices.
About This Recipe
Beef tenderloin is all about careful cooking. The cut is lean and tender, so it needs seasoning, steady heat, and a proper rest more than a heavy sauce.
This version keeps the method straightforward so the meat stays juicy in the center with a savory browned outside.
Ingredients
- ✓1 whole (4- to 5-lb.) beef tenderloin (butt)
- ✓4 tbsp. salted butter, or more to taste
- ✓1/3 c. whole peppercorns, more or less to taste
- ✓Lawry's Seasoned Salt (or your favorite salt blend)
- ✓Lemon pepper seasoning
- ✓Olive oil
Ingredient Notes
- Beef tenderloin: Trim silver skin and tie the roast if needed so it cooks evenly.
- Salt: Season ahead when possible for better flavor throughout.
- Oil or butter: A little fat helps the outside brown.
- Thermometer: This cut is expensive, so an instant-read thermometer is the safest cue.
Instructions
- 1
Preheat the oven to 475°F.
- 2
Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)
- 3
Sprinkle the meat generously with Lawry's Seasoned Salt. You can much more liberally season a tenderloin because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
- 4
Place the peppercorns in a zip-top bag, and with a mallet, hammer, or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
- 5
Heat some olive oil in a heavy skillet. When the oil is at the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
- 6
Place the tenderloin onto a wire rack set over a baking sheet. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of a meat thermometer lengthwise into the meat. Place it in the oven until the temperature reaches just under 140°F, 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook.
- 7
Let the meat stand 10 minutes or so before slicing, so it will have a chance to relax a bit.
- 8
To serve, you can spoon the olive oil/butter juices from the skillet on top of the meat for a little extra flavor.<br>
Katy’s Kitchen Tips
- Let the beef sit at room temperature briefly before roasting.
- Use a thermometer instead of guessing by time alone.
- Rest before slicing so juices stay in the meat.
- Slice against the grain with a sharp knife.
Variations and Substitutions
- Herb crust: Add rosemary, thyme, parsley, and garlic.
- Pepper crust: Use cracked black pepper for a steakhouse-style finish.
- Sauce pairing: Serve with horseradish cream, red wine sauce, or compound butter.
- Holiday platter: Slice and arrange with roasted vegetables.
What to Serve With Roasted Beef Tenderloin
Serve with mashed potatoes, roasted asparagus, green beans, dinner rolls, or a crisp salad.
Storage and Reheating
Refrigerate sliced beef for up to 3 days.
Reheat gently or serve cold in sandwiches to avoid overcooking.
Common Mistakes to Avoid
- Skipping the thermometer: Time alone is not reliable for tenderloin.
- Cutting too soon: Resting keeps slices juicier.
- Overseasoning with wet sauces: Let the beef flavor stay central.
- Uneven roast shape: Tie the roast so thin ends do not overcook.
FAQ
What temperature should beef tenderloin be?
Many cooks prefer 125°F to 130°F for medium-rare before resting.
Can I season it ahead?
Yes. Salt it several hours ahead or overnight if time allows.
Can I make it ahead?
It is best freshly roasted, but leftovers are excellent cold.
Do I need to sear it?
Searing adds crust, but high-heat roasting can also develop good color.
Nutrition Facts
- Serving Size: 1 serving