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How to Make Beef Tenderloin

By Betty Crocker Kitchens
Created January 10, 2017
Impress your guests with delicious beef tenderloin; we’re showing you how to make it in two simple steps.
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With its fabulous flavor and impressive look, beef tenderloin is a terrific choice for entertaining. Knowing how to cook it to perfection is easy when you follow our simple two-step guide.

What you’ll need:

  • Ingredients for Herb Roasted Beef Tenderloin
  • Kitchen string
  • Shallow roasting pan
  • Ovenproof meat thermometer
  • Aluminum foil
How to:

1. Heat oven to 425°F. Turn small end of beef under about 6 inches. Tie beef with kitchen string at about 1 ½-inch intervals. Place in shallow roasting pan and brush with oil. Sprinkle with pepper, marjoram and salt. Insert ovenproof meat thermometer so tip is in thickest part of beef.

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2. For medium-rare, roast 35 to 40 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast uncovered 45 to 50 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 10 to 15 minutes until thermometer reads 160°F. Remove string from beef before carving.

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Expert Tips:

  • Turn under small end of tenderloin to make the meat uniform in thickness so it will cook evenly.
  • Tie beef with kitchen string to maintain shape and prevent turned-under portion from separating during cooking.
  • Use meat thermometer to check for doneness. This prevents having to cut into meat to check, which causes juices to escape.
  • Roast to 10°F below desired end temperature, as tenderloin continues to cook while it rests.
  • Cover loosely and let stand so juices can resettle and meat will be easier to carve.
To Make Bacon-Wrapped Herb Roasted Beef Tenderloin: After sprinkling with pepper, marjoram and salt, place 6 bacon slices (don’t use thick-sliced) over top of beef, tucking ends under bottom. Continue as directed.