Ridiculously tender and flavorful, beef tenderloin is the main we save for truly special occasions. While it may seem intimidating, this holiday roast is actually surprisingly easy to make, and is the perfect centerpiece to your holiday (Valentine's Day dinner, anyone?) or dinner party. The secret to this flavor-packed dish? An irresistible (and easy) marinade made up of ingredients you probably already have on hand. Served with our creamy yogurt sauce, this dish is sure to become a staple main at all of your fancy occasions—here’s how to perfect it:
All about beef tenderloin:
Beef tenderloin is an extremely tender piece of meat, and is located in the loin. This is also where filet mignon is located, at the very tip of the tenderloin. Because of it being very lean and tender, it's one of the most expensive cuts of meat—but oh, is it worth it for its melt-in-your-mouth taste.
The best cooking method for beef tenderloin:
While this dish may seem complicated to make, it truly couldn’t be easier to master. Before preparing our beef tenderloin, we like to marinate it in a garlic-herb-honey marinade for at least an hour, but up to a day. Then, we roast our tenderloin on a foil-lined baking sheet with a wire rack inside to catch any juices. Roast until your liking, around 20 minutes for rare, before letting it rest and slicing.
What temperature should I cook beef tenderloin to?
Depending on how you like your roast, your ideal temp will vary. Because the thickness of the meat will vary, we highly recommend using a meat thermometer. Depending on the size of your roast, it may take more or less than 20 minutes, so checking periodically is a good idea. Invest in a good digital probe thermometer with a silicone cord that's at least 4 feet long, attached to a digital display, and with an alarm. Leave the thermometer in (inserted in the thickest part at an angle) while the tenderloin cooks, with the display sitting on the countertop.
Follow temperature ranges below based on how rare you like your red meat:
— 120º to 125º: rare
— 130º to 135º: medium-rare
— 140º to 145º: medium
Serving beef tenderloin:
This recipe is paired with a tangy yogurt sauce made from Greek yogurt, sour cream, horseradish, lemon juice, and kosher salt. While it may seem simple, trust us—we think it takes this already flavorful cut of beef to a whole new level. If you’re looking for sides, you can’t go wrong with our melting potatoes, cacio e pepe Brussels sprouts, or garlic-Parmesan roasted carrots.
If you somehow manage to have any leftovers, store in an airtight container in the fridge for around 3 days. Reheat and enjoy as is, or checkout our guide of leftover steak ideas for way to incorporate beef tenderloin into countless weeknight dinners.
Made this? Let us know how it went in the comment section below!
Yields: 4 servings
Prep Time: 1 hour 20 mins
Total Time: 2 hours 20 mins
extra-virgin olive oil
whole grain mustard
sprigs fresh thyme
sprigs fresh rosemary
dried bay leaf
cloves garlic, smashed
(2-lb.) beef tenderloin, rested at room temperature for 1 hour
freshly ground black pepper
fresh rosemary, finely chopped
clove garlic, minced
Juice of 1/2 lemon