Name: Easy Roast Beef Tenderloin Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 pounds beef tenderloin, with the fat removed and tied two inches apart; 3 tablespoons kosher salt, divided; ½ cup olive oil; 6 cloves garlic, mashed; 3 tablespoons fresh rosemary, finely chopped; 2 tablespoons fresh thyme, finely chopped; 2 teaspoons onion powder; 1 teaspoon ground black pepper

There’s something incredibly satisfying about pulling a perfectly cooked, tender piece of beef from the oven that oozes flavor without a ton of fuss. This Easy Roast Beef Tenderloin Recipe is exactly that—a straightforward, no-stress way to impress anyone at your table with juicy, aromatic roast beef that tastes like a celebration. Trust me, once you try this, it’ll become your go-to for special dinners or even a Sunday feast.

On a large white oval plate, there are two main parts: a whole roasted meat section on the right, which is dark brown and slightly crusted with herbs and spices, and several slices of the same meat arranged in a semi-circle below it, showing a pink center and browned edges with visible seasoning. On the left side of the plate is a bunch of bright green broccolini with a slightly shiny texture. Fresh green rosemary sprigs lie next to the meat, adding detail. The plate sits on a white marbled surface, and in the background, there is a small dish of ground black pepper and some fresh herbs. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Roast Beef Tenderloin Recipe
Top Tip
How to Serve Easy Roast Beef Tenderloin Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Roast Beef Tenderloin Recipe

Why You'll Love This Recipe

I’ve made many roast beef dishes over the years, but this recipe keeps coming back to me because it balances simplicity with incredible flavor so well. It's perfect whether you're a seasoned cook or just dipping your toes into roasting meat. Plus, it’s a real crowd-pleaser every time.

Simplicity: The straightforward seasoning and slow roasting bring out the natural richness without complicated steps.
Flavor-packed: Fresh herbs and garlic infuse the beef with an irresistible aroma and taste.
Juicy and tender: Low and slow cooking ensures that tenderloin stays moist and buttery soft inside.
Impressive presentation: A tied and well-seasoned roast that looks perfect sliced on any dinner table.

A white oval plate holds about fifteen slices of medium-rare roast beef, arranged in slightly overlapping rows that form a rough oval shape. The beef is pink in the center with a lightly browned crust around the edges, speckled with small herbs and seasoning. Sprigs of fresh rosemary are tucked between some slices, adding a touch of green. The plate sits on a white marbled surface. To the right of the plate, a carving fork and knife with wooden handles lay on a soft pink cloth. Part of a white bowl filled with roasted baby potatoes is visible in the top left corner of the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here is in the simplicity of quality ingredients that complement each other beautifully—fresh herbs, garlic’s punch, and a little olive oil to hold it all together. Choosing the right cut and trimming it properly lets all this shine when roasting.

Flat lay of a large raw beef tenderloin roast, fresh green rosemary sprigs finely chopped, bright green thyme leaves finely chopped, six unpeeled garlic cloves, a few loose grains of kosher salt, small white ceramic bowl holding golden olive oil, small white ceramic bowl with ground black pepper, small white ceramic bowl with pale beige onion powder, three whole uncracked brown eggs (for natural color contrast), all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef Tenderloin: This cut is naturally tender and lean, so trimming excess fat helps it cook evenly without flare-ups or sogginess.
Kosher Salt: Perfect for seasoning because it adheres well and seasons deeply without overpowering.
Olive Oil: Binds herbs and spices to the beef, adding moisture and richness.
Garlic: Mashed garlic releases more flavor, creating a savory punch throughout the roast.
Fresh Rosemary: Its piney fragrance pairs perfectly with beef, adding an earthy aroma.
Fresh Thyme: Adds a subtle, delicate herbal note that brightens the flavor profile.
Onion Powder: Gives a sweet-savory undertone without overpowering, balancing garlic’s intensity.
Ground Black Pepper: Adds a sharp, gentle heat that complements the herbs.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this recipe welcomes your personal touch—whether it’s swapping herbs or tweaking your preferred cook level. Don’t hesitate to experiment with the herbs or seasoning ratios to make it truly yours.

Variation: Sometimes, I swap fresh thyme for sage or sprinkle a bit of smoked paprika to add a subtle warmth that guests always ask about.
Savory crust: For extra texture, you can press some coarse mustard onto the tenderloin before roasting—it adds a tangy kick.
Seasoning swap: If you prefer less garlic, feel free to reduce it or toss in some shallot powder instead.

Step-by-Step: How I Make Easy Roast Beef Tenderloin Recipe

Step 1: Prep Your Tenderloin

Start by preheating your oven to a low 275°F. While that’s warming up, place your tied beef tenderloin on a foil-lined baking sheet. Use your hands to rub half the kosher salt all over the tenderloin—this dry salting helps tenderize and flavor the meat deeply as it roasts.

Step 2: Mix the Herb Marinade

In a small bowl, whisk together olive oil, mashed garlic, chopped rosemary, thyme, onion powder, black pepper, and the rest of your kosher salt. Take a moment here to taste it—you want a nice balance of salty, herbal, and garlicky. Then, slather this marinade over every surface of the beef, pressing it in so none of those flavors are left behind.

Step 3: Roast with Care

Pop your beef into the oven, and if you have one, stick a meat thermometer right in the center. This step is a game changer in ensuring the perfect doneness—no guessing! For rare, aim for about 130°F (roughly 50 minutes), or 135-140°F for medium-rare (around 1 hour 10 minutes). Remember, the meat will continue to cook a little while resting.

Step 4: Let It Rest

When it hits your ideal temp, pull that roast out and cover it loosely with foil. Let it rest at least 10 minutes—this relaxes the juices, so when you slice, it’s gloriously juicy rather than drying out on the cutting board.

Top Tip

From my years cooking beef tenderloin, I know a few things that help lift this easy recipe into something seriously special. These tips can save you from the most common pitfalls and make your roast shine.

Use a meat thermometer: It’s the single best way to get perfect doneness. I swear by mine because it saves guesswork and prevents overcooking.
Don’t skip the rest: Resting your tenderloin makes it so much juicier and easier to slice elegantly.
Low and slow roasting: Cooking at 275°F helps the beef cook evenly and stay tender without drying out.
Marinate with fresh herbs: The fresh rosemary and thyme here deliver a brightness and depth that dried herbs just can’t match.

How to Serve Easy Roast Beef Tenderloin Recipe

Roast Beef Tenderloin - Serving Suggestion

Garnishes

I like a sprinkle of fresh rosemary or thyme sprigs on the platter to echo the herb flavors inside. A drizzle of pan jus or a simple horseradish cream sauce on the side really elevates it, too.

Side Dishes

Roast potatoes, garlic green beans, or a creamy mushroom risotto all pair beautifully with this tenderloin. For something fresh, a crisp arugula salad with lemon vinaigrette cuts through the richness perfectly.

Creative Ways to Present

For special occasions, I like to slice the tenderloin onto a wooden board, arrange colorful roasted vegetables around it, and add edible flowers or microgreens. It creates that wow moment before anyone even takes a bite.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap the leftover tenderloin tightly in foil or place in an airtight container in the fridge. I usually eat mine within 2-3 days for best flavor and moisture.

Freezing

You can freeze cooked beef tenderloin well-wrapped in freezer-safe bags or containers for up to 3 months. I like to slice before freezing so I can pull out just what I need later for quick meals.

Reheating

Reheat gently in a low oven (around 250°F) wrapped in foil to avoid drying out. Alternatively, a quick sear in a hot pan after warming keeps the crust crisp and the inside tender.

Frequently Asked Questions:

How do I know when the beef tenderloin is done?

Using a meat thermometer is the most reliable way. Aim for 130°F for rare or 135-140°F for medium-rare. The roast will continue to cook slightly as it rests. If you don’t have a thermometer, use the thickness and cooking time guideline in the recipe notes.

Can I prepare the marinade ahead of time?

Absolutely! You can mix the olive oil, herbs, garlic, and seasonings up to a day in advance and store it in the fridge. Just bring it back to room temperature before applying to the meat for even coating.

What if I don’t have fresh herbs?

You can use dried rosemary and thyme if fresh isn’t available, but use about half the amount since dried herbs are more concentrated. The flavor won’t be quite as vibrant but still delicious.

Can I cook this roast on a grill instead of the oven?

While this recipe is designed for oven roasting, you can try cooking the beef tenderloin over indirect heat on a grill at low temperatures. Use a thermometer to monitor doneness carefully, and finish with a quick sear over direct heat for a crispy crust.

Final Thoughts

This Easy Roast Beef Tenderloin Recipe holds a special place in my heart for its perfect balance of ease and elegance. It’s a recipe that has wowed family and friends countless times without leaving me stressed in the kitchen. I hope you’ll give it a try and enjoy the rich flavors and tender juiciness that can turn any meal into something memorable. Cooking it feels like giving yourself (and your guests) a little gift—and who doesn’t love that?