Beef Tenderloin Recipe | The Mediterranean Dish (2024)

This easy beef tenderloin recipe is all you need to make the juicy, tender roast beef tenderloin with a beautiful golden-brown crust. This no-fail method takes the guesswork out of this special occasion recipe.

If you’re looking for an elegant centerpiece for a special dinner to impress, look no further than beef tenderloin! This cut of meat comes from the loin—the same section as filet mignon. It’s a lean muscle that does not get much exercise, so it’s the most tender, buttery meat you can source.

And this prized piece deserves the star treatment! A slow roast in a low-heated oven keeps it perfectly juicy and flavorful, with a broil in the final few minutes to develop a deeply caramelized crust. You only need oil, salt, and pepper for a wow-worthy entree that’s worthy of a special celebration.

You can stop there, but I love to make Moroccan chermoula while the meat rests. The bright, garlicky, and herby sauce brings the flavor to the next level, with a touch of pomegranate seeds to add a pop of color and bright bursts of flavor. A few extras transform this beef tenderloin recipe into a holiday dinner centerpiece.

Beef Tenderloin Ingredients

For the Beef Tenderloin

• Meat: Look for (about 3 pounds), excess fat-trimmed (a little is okay for flavor, see note)
• Seasoning: Tenderloin has so much perfectly savory flavor on its own. I enhance it without overpowering–just kosher salt and black pepper. Truly all you need!
• Oil: A final brush of quality extra virgin olive oil just before broiling gives it a perfectly golden crust.

For Serving (Optional)

• Chermoula sauce: This punchy, herbaceous, garlicky Moroccan sauce dials up the flavor and gives your serving platter a vibrant pop of color. You can use a store-bought red or green variety or make your own. To make it, you’ll need parsley, cilantro, garlic, ground coriander, red pepper flakes, paprika, ground ginger, saffron (optional), salt, fresh lemon, and extra virgin olive oil.
• Pomegranate seeds: Sprinkled on as a garnish for a final pop of bright flavor and color.

Picking the Right Beef: What Type of Tenderloin to Buy?

I love using the center-cut of the tenderloin, also known as “chateaubriand,” the same cut from which filet mignon steaks come. It’s extra tender with a uniform, cylindrical shape. Usually somewhere between 2 and 3 pounds, it’s perfect for serving up to 8 people.

And, because of its uniform shape, center-cut beef tenderloin cooks evenly and is easy to carve into beautiful slices—no special knife skills needed! If you don't want to trim a whole tenderloin to get to the center, simply ask your butcher to do it for you.

How to Cook Beef Tenderloin

This beef tenderloin is slow-roasted at a low temperature, then finished under the broiler. The low and slow method gives it a buttery, juicy interior, and the final broil gives it that beautiful crust. It’s easier than it looks! Here’s how to cook beef tenderloin:

The night before (if possible, or at least 1 hour before roasting): Prep the tenderloin.

• Trim the fat. The tenderloin has a tough, silvery membrane on the surface of the meat called the silver skin. Use the tip of your knife to cut into the silver skin, then slide your knife underneath it. Pull the skin back with one hand while using the knife with the other to remove it, angling the knife slightly upward to and cutting as close to the skin as possible. Too much fat will make the meat tough, but a little is okay—it will give the meat a nice flavor.
• Season and truss the tenderloin. Sprinkle the beef on all sides with kosher salt and black pepper (two five-finger pinches or so each). Tie kitchen twine pieces all down the tenderloin, leaving 1-inch between each piece. This helps the meat maintain its shape.
• Air dry the tenderloin in your fridge. Line a large sheet pan with a wire rack. Put the tenderloin on top and refrigerate uncovered for one night. (If you don’t have the time, you can season it and allow it to rest for at least 30 minutes to 1 hour.)

The day of: Roast the tenderloin.

• Get ready. Position one oven rack in the middle of your oven and one at the top third, about 6-inches away from the broiler. Heat to 225°F.
• Slow-roast the tenderloin. Place the tenderloin, still tied with twine and on the rack-lined sheet pan, on the center rack of your oven. Roast until its internal temperature is cooked to your taste (see “Beef Tenderloin Temperature Guide” below). Keep in mind, you’ll want to remove the roast from the oven when it’s 10 degrees below your desired level of doneness. The temperature will come up both under the broiler and while it rests. Start checking on it at the two hour mark, but this can take up to 3 hours depending on the size of your tenderloin. Remove the meat from the oven.
• Make the golden crust. Turn the broiler on. Brush the tenderloin on all sides with a thin layer of olive oil. Place the tenderloin back in the oven, this time on the top rack under the broiler. Use tongs to turn the tenderloin every few seconds until browned on all sides, about 2 minutes in total.
• Rest. Allow the roast beef tenderloin to rest for about 15 to 20 minutes or so.

Slice and serve.

• If serving the roast with the chermoula sauce, make it while the meat rests. It only takes about 5 minutes.
• Slice. Once the meat has rested for at least 15 minutes, cut the twine off and discard. Slice the tenderloin crosswise into 1-inch-thick rounds, using the twine marks to guide you.
• Serve. Arrange the meat slices on a platter and drizzle with a bit of the chermoula sauce, if you like. Garnish with pomegranate seeds for a festive pop of color!

Beef Tenderloin Temperature Guide

Beef tenderloin roast is best served rare or medium-rare with an internal temperature at between 125°F and 135°F, respectively. Use a meat thermometer to determine if the roast is done, and remember that the temperature of the meat will rise under the broiler and as it rests before serving. Here is a quick guide:

• Rare: 125°F after the meat has rested. Remove the roast from your oven when its internal temperature reaches 115°F.
• Medium-Rare: 135°F after the meat has rested. Remove the roast from the oven when its internal temperature reaches 125°F. I recommend medium rare for this beef tenderloin recipe.
• Medium: 145°F after the meat has rested. Remove the roast from the oven when its internal temperature reaches 135°F.
• Medium-Well: 155°F after the meat has rested. Remove the roast from the oven when its internal temperature reaches 145°F.

Leftovers and Storage

What to Serve with this Beef Tenderloin Recipe

Nothing beats roasted vegetables alongside a beautiful tenderloin. The bright and herby Chermoula sauce would go beautifully alongside Italian Roasted Vegetables, which include baby potatoes so the meat-and-potato folks will be satisfied. You can make them before roasting the tenderloin, then gently re-warm while the meat is resting.

If you have any vegetarians on the guest list, make cauliflower steaks in advance and rewarm alongside the roast vegetables. The big cauliflower slabs make for a show-stopping dish that will make everyone feel just as important.

Your oven will be in high-demand, so go for a dessert you can prepare the day before. Greek honey cake, mahalabia (rose water milk pudding), and chocolate olive oil cake all come to mind.

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