Beef Tenderloin

Prepare to impress with our mouth-watering Beef Tenderloin recipe, a true showstopper for any special occasion! This dish features a perfectly cooked beef tenderloin, known for its tenderness and rich flavor, seasoned to perfection and roasted to achieve a beautifully caramelized crust. The meat remains juicy and succulent on the inside, offering a melt-in-your-mouth experience with every bite. This recipe is straightforward, yet it delivers a gourmet result that’s sure to leave your guests in awe.

What sets this Beef Tenderloin apart is the attention to detail in its preparation, ensuring maximum flavor and tenderness. With a simple yet effective seasoning blend and precise cooking technique, you can achieve a restaurant-quality meal right in your own kitchen. Whether you’re hosting a holiday feast or an intimate dinner, this dish is the perfect centerpiece. Pair it with roasted vegetables and a rich red wine sauce to elevate the flavors even further.


  • 2 1/2 pounds center-cut beef tenderloin, tied by your butcher
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • Horseradish Cream, optional
  • Bearnaise Sauce, optional


1. Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.

2. Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.

3. Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.





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