Easy Beef Tenderloin

So I Made Easy Beef Tenderloin—And Survived

Okay, so Beef Tenderloin always sounded like the sort of thing you’d make for a royal banquet, or like, if your mother-in-law was coming—complete with a marching band, probably. First time I tried it, I was legit sweating at the thought of messing up such an expensive chunk of meat. Spoiler: I did burn my first one, but now? I’ve got a way to make it that’s actually—dare I say—easy (well, easy-ish). One Christmas, my uncle tried to help and nearly set the oven mitts on fire, which, honestly, was more panic than the roast deserved. Now it’s my go-to for a fancy but not fussy meal. Also, the dog still thinks she should get first taste. Not happening, Daisy.

Why Even Bother With This?

I make this on birthdays or when we have mates over (or honestly, when I’m just in a mood for something that feels proper without faffing around all day). My family goes absolutely bonkers for it—it’s one of the only dishes where leftovers are a myth. And here’s the kicker: even the picky eaters (looking at you, Sarah) ask for seconds. Probably helps that it’s so dang juicy. I used to get nervous about overcooking it but it turns out, with a good thermometer and a bit of patience (oh, and butter doesn’t hurt), it’s kind of foolproof. Well, mostly. There was that time I used margarine by mistake—don’t do that.

Let’s Talk Ingredients (With Some Leeway)

• 1 whole Beef Tenderloin (about 2 to 2 1/2 pounds) – I’ve grabbed filet when the store runs out, honestly, still works.
• 2 tablespoons olive oil – Butter is fine too if you’re short, or mix ’em; I’m not judging.
• 2 teaspoons kosher salt – Sea salt will do if that’s all you’ve got.
• 1 1/2 teaspoons black pepper – Sometimes I go heavy-handed because, why not?
• 2 teaspoons garlic powder – Fresh garlic is nice, but, confession: I kinda like the powder better here.
• 1 teaspoon dried thyme – If I can’t find thyme, rosemary works. My grandmother swore by it.
• 2 tablespoons unsalted butter, sliced into pieces – I admit I’ve skipped it when I’m feeling lazy (but it’s better with).
• Optional: a splash of soy sauce or Worcestershire – I sometimes sneak this in, because, more flavor, right?

How I Actually Cook It (And Sometimes Forget a Step)

1. Alright, start by letting your tenderloin sit out about 30 minutes—just to take off the fridge chill. If you forget, no disaster, but it helps.
2. Fire up your oven to 450°F (that’s about 230°C). Don’t forget the preheat, or it’s chaos later.
3. Pat the beef dry with paper towels, then rub all over with olive oil (or butter, or both—let’s live a little).
4. Sprinkle on salt, pepper, garlic powder, and thyme. Rub them in with your hands (this is where my niece once giggled because “meat massage” is hilarious to 10-year-olds).
5. If using, splash a little soy sauce or Worcestershire over the meat. Not strictly necessary, but worth a shot.
6. Place the beef on a roasting rack set inside a pan. If you don’t have a rack, some thick onion slices work as a DIY base. Seriously.
7. Dot the butter slices over the top of the beef.
8. Roast uncovered in the oven for about 25-30 minutes if you want it medium-rare. I go for 120°F on the thermometer (sometimes my thermometer acts up, so I do the squeeze test—the middle should feel sorta squishy-slash-firm).
9. Take it out, tent with a bit of foil (not too tightly), and let it rest at least 15 minutes. This step seems like nonsense, but actually, it really matters.
10. Slice into thick or thin pieces—depends how much you like your relatives, really. Serve right away, or try a bite cold the next day. It’s shockingly good.

What I’ve Figured Out the Hard Way (Notes)

• The seasoning gets way better if you actually rub it in, not just sprinkle.
• Resting the meat lets the juices ‘rediscover themselves’—I know, it sounds daft, but you’ll see.
• Yeah, the leftovers are ace; just slice thin and slap on a sandwich with some mustard.
• You pretty much can’t over-season this. Under-seasoning is the real enemy.

Some Variations I Messed Around With

• I tried a coffee-rub once. My uncle said it tasted “adventurous”—not sure it was a compliment.
• Wrapping the whole thing in bacon was, honestly, a bit much (grease volcano situation). Tastes good, but brace yourself.
• I sometimes chop up whatever herbs I find in the fridge. Mint is weird, avoid that.

Equipment (Don’t Panic if You’re Missing Stuff)

• Roasting pan with a rack—if not, just pile up some thickly sliced onions under the meat, works in a pinch and actually adds extra flavor.
• Meat thermometer—it’s helpful; if you don’t have one, the old poke-and-feel technique mostly works (unless you like to live dangerously, I guess).
• Sharp knife for slicing. Dull ones are a right pain here.

How to Store (Doesn’t Usually Last That Long)

Pop leftovers in an airtight box in the fridge for up to 3 days. Actually, I think it tastes even better cold—I once caught my brother eating it with his fingers at midnight, but officially, you probably should reheat it gently (if you must).

How We Serve This (My Lot Can’t Agree)

Some folks swear by horseradish cream; others just want a bit of Dijon. On Sundays, I serve it with crispy smashed potatoes and a heap of green beans. Christmas, it’s all about a red wine sauce (even though my cousin drowns everything in ketchup, but we don’t talk about that).

Things I Learned the Hard Way (Pro Tips)

• I once skipped the resting, in a hurry—regretted it right away; juices everywhere, less flavor.
• Don’t crowd the pan—if you do, it kind of steams instead of roasts. (Guilty.)
• Honestly, it’s better to go under on cook time; you can always pop it back in, but there’s no coming back form shoe-leather.

Real Questions I’ve Actually Been Asked

• Can I cook beef tenderloin ahead? Yup! It slices nicely cold for sandwiches—or let it rest, slice, and gently rewarm (but don’t microwave it, unless you like gray meat).
• Is it okay to skip the butter? Sure, it still works; just a little less rich. But I mean, real butter never hurt anyone (in moderation, I suppose).
• Do I really need a thermometer? Technically, no, but unless you’ve got hands made of magic, it makes life easier. Go by feel if you’re feeling bold though!
• Can I freeze leftovers? Yes, but slice first and wrap them up tight. Texture gets a bit iffy though—nothing tragic.
• Why does my roast look weird when it comes out? Oh, it always looks a little odd at first—resting and slicing works wonders. Don’t panic.

All told, this fancy-sounding roast is way less hassle than people make out. And if you end up with uneven slices, just call it rustic. Nobody minds. Pass the gravy, will ya?

★★★★★ 4.80 from 22 ratings

Easy Beef Tenderloin

yield: 6 servings

prep: 15 mins

cook: 30 mins

total: 50 mins

An easy and delicious beef tenderloin recipe that’s perfect for special dinners or a weeknight treat. Enjoy tender, seasoned beef with minimal fuss—feels fancy, but it’s foolproof and packed with flavor.

🖨️ Print Pin Recipe

Ingredients

• 1 whole beef tenderloin (about 2 to 2 1/2 pounds) – I’ve grabbed filet when the store runs out, honestly, still works.
• 2 tablespoons olive oil – Butter is fine too if you’re short, or mix ’em; I’m not judging.
• 2 teaspoons kosher salt – Sea salt will do if that’s all you’ve got.
• 1 1/2 teaspoons black pepper – Sometimes I go heavy-handed because, why not?
• 2 teaspoons garlic powder – Fresh garlic is nice, but, confession: I kinda like the powder better here.
• 1 teaspoon dried thyme – If I can’t find thyme, rosemary works. My grandmother swore by it.
• 2 tablespoons unsalted butter, sliced into pieces – I admit I’ve skipped it when I’m feeling lazy (but it’s better with).
• Optional: a splash of soy sauce or Worcestershire – I sometimes sneak this in, because, more flavor, right?

Instructions

1. 1
   Alright, start by letting your tenderloin sit out about 30 minutes—just to take off the fridge chill. If you forget, no disaster, but it helps.
2. 2
   Fire up your oven to 450°F (that’s about 230°C). Don’t forget the preheat, or it’s chaos later.
3. 3
   Pat the beef dry with paper towels, then rub all over with olive oil (or butter, or both—let’s live a little).
4. 4
   Sprinkle on salt, pepper, garlic powder, and thyme. Rub them in with your hands (this is where my niece once giggled because “meat massage” is hilarious to 10-year-olds).
5. 5
   If using, splash a little soy sauce or Worcestershire over the meat. Not strictly necessary, but worth a shot.
6. 6
   Place the beef on a roasting rack set inside a pan. If you don’t have a rack, some thick onion slices work as a DIY base. Seriously.
7. 7
   Dot the butter slices over the top of the beef.
8. 8
   Roast uncovered in the oven for about 25-30 minutes if you want it medium-rare. I go for 120°F on the thermometer (sometimes my thermometer acts up, so I do the squeeze test—the middle should feel sorta squishy-slash-firm).
9. 9
   Take it out, tent with a bit of foil (not too tightly), and let it rest at least 15 minutes. This step seems like nonsense, but actually, it really matters.
10. 10
    Slice into thick or thin pieces—depends how much you like your relatives, really. Serve right away, or try a bite cold the next day. It’s shockingly good.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 350 caloriescal

Protein: 36gg

Fat: 22gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 2gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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