My favorite meal in the entire world is beef tenderloin. My Mom cooks this for us every single Christmas, and I look forward to it all year long. Tenderloin is one of the best cuts of meat, so it deserves to be cooked right. Learn my Mom’s method for how to cook the perfect tenderloin for an amazing main course dish to serve on the holidays or special occasions. This beef just melts in your mouth, it’s one to remember.
This roast is just so good. This dish comes out so moist and flavorful, it’s absolutely to die for! It’s my absolute favorite main course for a big feast. This recipe is a labor of love, but trust me, it’s well worth it. The most important thing my Mom taught me about this recipe is to make sure you get it in the refrigerator a day or so ahead of time to get the process started.
What’s in This Beef Tenderloin Recipe?
- Beef Tenderloin: You’ll want to get a center-cut tenderloin (also known as chateaubriand).
- Kosher Salt: Helps to dry the outer surface, leading to more browning.
- Black Peppercorns: Add a bit of spice.
- Unsalted Butter: Browning the butter adds nuttiness and richness.
- Fresh Thyme: Adds a rich herbal flavor.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Shallot: Adds a touch of sweetness.
- Sauce: My mom’s brandy peppercorn sauce or my favorite mustard cream sauce are perfect pairings for this tenderloin.
Tips for Success
- Prep early! The beef needs to be seasoned and refrigerated for at least 8 hours, but I recommend going up to 24-48 hours.
- No matter the size of your roast, you should plan on about ½-pound of beef per person. So, a 3-pound tenderloin will feed 6 people.
- This Beef Tenderloin is roasted at a low temperature and, using the reverse-sear technique, then finished under the broiler. Slow cooking the beef first allows for even cooking from the edge to center of the beef. Broiling and basting the tenderloin, at the end of cooking, will add color and flavor.
- I do not recommend cooking beef tenderloin beyond 140°F, as it can turn dry and tough.
- Grab my Meat Temperature Chart so you always know what temperature to cook your meats!
- I’ll sometimes change up the spices and sauces for this tenderloin to give it a different flavor. I find that rosemary, sage, parsley, cilantro, or chives are all great choices. A balsamic glaze, apple cider sauce, aji verde, or chimichurri sauce would also change up the flavor.
How to Store and Reheat
Store leftover roast tenderloin in an airtight container in the refrigerator for up to 5 days. To reheat, I recommend wrapping the individual slices in aluminum foil and baking in a 350°F oven for 10-15 minutes, or until warmed through.
Freeze tenderloin slices tightly wrapped in 2 layers of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
How to Make Beef Tenderloin Step by Step
One to Two Days Ahead: Line a rimmed baking sheet with foil and set a wire rack inside or over the baking sheet. Tie a 3-pound beef tenderloin with butcher’s twine at 1-inch intervals. Generously season all sides with kosher salt and ¼ cup of black peppercorns (or pepper). Set the beef on the wire rack and transfer to the refrigerator (uncovered) to chill for at least 8 hours and up to 48 hours.
Bring the Beef to Room Temp: Set the oven rack to the middle position and preheat oven to 225°F. Place the beef with the rack and baking sheet onto the kitchen counter 30 minutes before cooking.
Cook the Beef: After 30 minutes, transfer the tenderloin/rack/baking sheet to the oven and cook for 2-3 hours, or until a meat thermometer, placed in the center of the tenderloin, registers 120°-125°. Remove the beef from the oven for 10 minutes and cut off the twine.
Melt the Butter: Place the oven rack 6 inches from the broiler element and set the oven to broil. Heat a cast iron skillet over medium heat and add ½ cup of salted butter. Melt the butter, while gently swirling the pan, until the foaming subsides and the butter turns a light brown and has a nutty fragrance (be careful not to burn the butter).
Sauté the Aromatics: Reduce the heat to medium-low and add 4 sprigs of fresh thyme, 2 cloves of peeled and chopped garlic, and 1 roughly chopped shallot. Cook 30-60 seconds after the crackling stops. Pour the seasoned butter through a mesh strainer over a medium bowl.
Broil the Meat: Pour the butter mixture evenly over the tenderloin and brush with a silicone brush or baste with a spoon until all surfaces are coated. Place the pan with the tenderloin under the broiler and broil, turning every 30 seconds, until the meat is browned on all sides, baste each time the meat is turned.
Serve the Tenderloin: Transfer the tenderloin to a cutting board. Let it rest for 5-10 minutes and slice into ½–inch slices. To serve, sprinkle with coarse sea salt and chives (if desired) and serve with the sauce of your choice.
