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Roasted Beef Tenderloin

roasted beef tenderloin Entree
  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 6

There’s nothing to hide behind in this five ingredient recipe—but that’s because you don’t need any flashy moves when you’re working with a cut of beef that’s this luxurious. Succulent beef tenderloin is the crème de la crème of meats, so developing its rich flavor and capturing its signature tender texture is the focal point of this simple yet precisely designed recipe. Make this the centerpiece of your Christmas table, surprise someone for a significant birthday or mark a milestone anniversary—there are few foods that say “special occasion” better than a roasted beef tenderloin. MORE+ LESS-

Updated December 6, 2019

Ingredients

1
beef tenderloin (about 2 1/2 pounds)
1
tablespoon olive or vegetable oil
1/2
teaspoon coarsely ground pepper
1/2
teaspoon dried marjoram leaves
1/4
teaspoon coarse kosher salt, coarse sea salt or regular salt

Steps

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  • 1
    Heat oven to 425°F.
  • 2
    Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
  • 3
    Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.

Expert Tips

  • Serve with classic mashed potatoes and your favorite steamed green veggie.
  • Beef tenderloin is, indeed, tender—but only when it’s cooked correctly. This is a very lean cut of meat, something you need to be cognizant of when cooking it, with this recipe or any other. The lack of fat makes overcooking the cardinal sin of handling a tenderloin. With a tenderloin, too much time in the oven or cooking at too hot a temperature will leave you with a tough, dry piece of meat (and, dare we say it, a waste of money). Other cuts can stand the heat a bit more because their fat renders and helps to keep things moist and juicy. If ever there was a time to baby your ingredients, this is it; your vigilance will pay off with the result of a beautiful roast.
  • Meat thermometers are a handy tool to keep in your kitchen, and could become your best friend if you like to cook a lot of meat and are choosy about how it’s done. This recipe calls for an oven-safe thermometer that can be inserted at the start of cooking and give you a read-out as it progresses. Another option for helping you keep tabs on temps is an instant-read digital thermometer, which can read out temperatures in fractions of a second but doesn’t need to stay in the oven. Some models are rather expensive, but as the demand for them continues to expand, it’s becoming easier to find affordable yet effective options.
  • Tenderloin—and the steaks cut from it, filets mignon—are among the most expensive cuts of beef you can buy. They make up such a small part of the yield from a cow, but are in very high demand, so prices stay lofty. When you have something to celebrate and only the best will do, a tenderloin is guaranteed to impress and be a meal that’s remembered for years to come—well worth the investment, if you ask us.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
110
% Daily Value
Total Fat
12g
0%
Saturated Fat
4g
0%
Cholesterol
80mg
0%
Sodium
170mg
0%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Protein
30g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
14%
14%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • A quality cut of meat, like beef tenderloin, doesn’t need much special treatment to make it taste amazing. In fact the less you do to beef tenderloin, the better it will be. This recipe calls for just the basics: olive oil, salt, pepper and a light dusting of marjoram, an Italian herb which is essentially a milder version of oregano. With this delicate treatment, you’ll end up with a savory roast that is tender — a true testament to the art of simplicity. Want step-by-step instructions? Check out Betty's article on how to make beef tenderloin. Don’t have beef tenderloin on hand? Check out Betty’s other beef recipes.

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