Easy beef tenderloin is made with seasoned beef that’s been seared and roasted with garlic and herb butter then sliced for a truly impressive dinner.
Easy Beef Tenderloin
From the recipe collection of Tara Ippolito
If you’re looking for something to delicious to impress your guest on a special occasion, then this easy beef tenderloin is the perfect thing for you.
It’s rich, buttery and absolutely delicious. Every bite is loaded with flavor.
We usually serve this on holidays like Christmas Eve and Christmas, but this would be a wonderful choice for celebrating any special event.
Beef tenderloins are pricey and often intimidating for people to cook. I myself wasn’t sure of how I was going to pull this off when I first tried to make one.
To my surprise, it really wasn’t difficult at all. It just needs to be seasoned well and cooked to the right temperature.
All things I’m going to teach you how to do right here in this post.
And don’t forget, the beef is the star of the show. So the ingredients we’re using are simple and will just enhance the flavor of the already delicious beef.
There’s nothing better than walking into a holiday party and seeing this truly impressive cut of meat seasoned and sliced to perfection just waiting to be eaten.
This recipe is a guaranteed hit! I've made this exact recipe for so many family events and celebrations and its always completely devoured.
I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and friends do.
Fast. Simple. Delicious.
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Easy Beef Tenderloin Variations
I like this recipe for beef tenderloin made just the way it is, but here are some ways to change it up if you’d like to.
- Tenderloin Size- I used a 5 pound tenderloin but a smaller size will do, too.
- Tenderloin Prep- You can trim and wrap the tenderloin yourself if you’d like. I have in the past but find that I cut off some more meat than I should be. If you ask your butcher, they can wrap and trim it for you and usually for free. A service that I would definitely take advantage of.
- Seasoning- Add any additional seasoning to the tenderloin that you’d like. The more the merrier.
Other Easy Holiday Recipes
If you like super easy to make holiday recipes like this one, here are some others that I know you’ll love, too.
Easy Beef Tenderloin Ingredients
- Beef Tenderloin, trimmed and tied (you can ask the butcher to do this for you. Most will provide this service for free)
- Canola Oil
- Kosher Salt
- Black Pepper
- Softened Butter
- Minced Garlic
- Fresh Thyme
- Fresh Rosemary (chopped)
- Garlic powder
- Flakey White Salt
Instructions
First, pat the meat dry, cover the entire tenderloin with a generous amount of kosher salt and place it on a wire rack over a baking sheet (uncovered) overnight. Dry Brining it like this will give the meat so much flavor.
Then, remove the beef from the fridge and let it sit out for 45 minutes before it’s time to cook it. Take the butter out now to let it soften up, too.
Now, season the beef with pepper on all sides and preheat the oven to 475°.
Next, using a cast iron skillet, heat the oil over high heat and sear the meat for only 1-2 minutes per side. If the tenderloin is too big, you may need to cut it in half to fit it into the skillet.
Then, let the meat rest for about 5 minutes.
Next, in a medium sized bowl, mix together the butter, minced garlic, fresh thyme, chopped rosemary, salt, pepper and garlic powder.
Now, put the seared tenderloin onto a baking sheet and spread the butter all over it on all sides. Place it into the center rack of the oven for about 15-20 minutes for medium rare.
Next, place the beef tenderloin onto a cutting board and wrap it in tin foil for 5-7 minutes to let it rest and reabsorb the juices.
Finally, slice it into pieces that are about an inch and a half thick, sprinkle them with some flakey white salt, serve warm and enjoy!
Easy Beef Tenderloin
Ingredients
- 5 pounds Beef Tenderloin, trimmed and tied (you can ask the butcher to do this for you. Most will provide this service for free)
- 2 tbs Canola Oil
- Kosher Salt
- Black Pepper
- 2 sticks Butter, softened
- 2 tbs Garlic, minced
- 2 tbs Fresh Thyme
- 2 tbs Fresh Rosemary, chopped
- 1 teaspoon Garlic Powder
- 1 tbs Flakey Salt
Instructions
- Pat the meat dry, cover the entire tenderloin with a generous amount of kosher salt and place it on a wire rack over a baking sheet (uncovered) overnight. Dry Brining it like this will give the meat so much flavor.
- Remove the beef from the fridge and let it sit out for 45 minutes before it’s time to cook it. Take the butter out now to let it soften up, too.
- Season the beef with pepper on all sides and preheat the oven to 475°.
- Using a cast iron skillet (or use any skillet if you don"t have a cast iron one), heat the oil over high heat and sear the meat for only 1-2 minutes per side. If the tenderloin is too big, you may need to cut it in half to fit it into the skillet. Let the meat rest for 5 minutes.
- In a medium sized bowl, mix together the butter, minced garlic, fresh thyme, chopped rosemary, salt, pepper and garlic powder.
- Place the seared tenderloin onto a baking sheet and spread the butter all over it on all sides. Place the beef tenderloin into the center rack of the oven for about 15-20 minutes for medium rare. (or until it reaches a temperature of 130-135 with a meat thermometer.
- Place the beef tenderloin onto a cutting board and wrap it in foil for 5-7 minutes to let it rest and reabsorb the juices.
- Slice the beef tenderloin into pieces that are about an inch and a half thick, sprinkle them with some flakey white salt, serve warm and enjoy!
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