How to Make Beef Tenderloin in the Oven

Beef tenderloin is a melt-in-your-mouth cut of beef full of flavor, very tender and extremely juicy.  The perfect beef tenderloin is the preferred cut of beef for many.  And preparing beef tenderloin in an oven covered in butter is our preferred method! Serve with these Parmesan Roasted Potatoes for the perfect meal.

Slices of cooked beef tenderloin roast on a wood cutting board.

How to Buy a Beef Tenderloin

Before you heat up the oven, you’ll need to know how to purchase the perfect beef tenderloin. The first consideration you will decide is what grade of beef you will purchase.

  • Choose between graded prime or choice. Less than 2% of all beef is graded as prime beef. It is the most marbled with fat and has the most flavor. It is also the most expensive.
  • Shop at specialty butcher shops, higher-end grocery stores, and some warehouse stores carry prime beef. Most grocery stores carry choice beef; it is the second most marbled beef, and it is very flavorful as well. Choice beef is less expensive.
  • You can buy a tenderloin in the cryo-vac.  If so, you will need to break down the tenderloin yourself.  There will be some waste if you do it yourself. You can also buy them trimmed, and ready to go.
  • When you buy your already trimmed tenderloin, make sure that it has the silverskin that covers the meat removed. Sometimes the butcher may leave a bit of it still on the roast. If you don’t remove it, the roast will be tough where that silver skin remains.

How to Make Beef Tenderloin

Before you start cooking the beef tenderloin, here are the ingredients you will need:

  • 2 pounds Beef Tenderloin
  • Butter
  • Salt & Pepper

I like to use a two-step cooking method when I prepare a tenderloin roast. The primary cooking is done in the oven. The final stage of the cooking is simply searing the meat before allowing it to rest before cutting. I like to sear after it cooks in the oven. Often, we like to sear then bake.

We are going to reverse that in this recipe. Why? If we do it before, the crust on the outside isn’t crisp and browned.  If we do it after we bake, it looks naturally beautiful and has a nice crisp outside.

It is critical that you use a meat thermometer with this recipe. While cooking a roast is pretty straightforward, and you can use this chart to cook with it. Oven temperatures can vary.

So I like to check the temperature once when we have hit about 75% of the cooking time. This roast is going to be cooked at 300 degrees. If you want your roast rare, it will take between 20 to 25 minutes per pound. For medium-rare, it should take between 30 to 35 minutes per pound.

Recipe Notes

  • When setting the temperature, I always like to cook beef more on the rare side. This way if I need to cook it later to reheat it, I feel I don’t end up with something that is close to shoe leather. This is a very personal choice. Unlike pork, you can eat beef safely when it is rare.
  • It is recommended to serve about 1/2 pound of tenderloin per person. This weight should be taken before cooking. If you are serving 10 people you would need five pounds of raw tenderloin. The 1/2 of beef may seem like a very large portion. Some water weight cooks out, and you will end up with less beef after cooking.
  • Serve your beef tenderloin with some flavored butter or even a little horseradish sauce.

How to long to cook beef at 300 degrees

  • Rare 120 to 125 degrees Fahrenheit about 15 to 18 minutes a pound
  • Medium Rare 130 to 135 degrees Fahrenheit about 20 minutes a pound
  • Well 140 to 145 degrees Fahrenheit about 25 minutes a pound

More Roasted Beef Recipes

Great Main Dish Recipes

Side Dishes to Serve with Your Tenderloin Roast

Be sure to check out more of my recipes for beef and main course recipes.

Did you make and love this recipe? Give your review below! And make sure to share your creations by tagging me on Instagram!

Slices of cooked beef tenderloin on a cutting board.

How to make Beef Tenderloin in the Oven

Make a flavorful tenderloin in your oven.
5 from 5 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Keto, Low Carb
Servings: 10
Calories: 288kcal

Ingredients

  • 2 pound beef tenderloin center cut is best
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons butter divided use

Instructions

  • Allow tenderloin to rest until it reaches room temperature. This could take about 45 minutes. Preheat the oven to 300 degrees. Salt and pepper the roast liberally. Spread 2 tablespoons of butter on the roast. Place the roast on a rack on top of a baking sheet. 
  • Bake 20 to 25 minutes per pound for rare, medium rare it should take between 30 to 35 minutes per pound. Check temperature with a thermometer. If you are not using a rack be sure to flip the roast over when cooking. When you remove the roast heat 2 tablespoons of butter in a skillet over medium-high heat. Sear all sides of the roast in the butter until the sides brown. Allow the roast to rest for 15 minutes before serving.

Video

Nutrition

Calories: 288kcal | Carbohydrates: 0g | Protein: 16g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 200mg | Potassium: 275mg | Fiber: 0g | Sugar: 0g | Vitamin A: 140IU | Calcium: 8mg | Iron: 2.1mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Lara

    Hi Stephanie!

    At one point you say “If you want your roast rare, it will take between 20 to 25 minutes per pound, medium rare it should take between 30 to 35 minutes per pound.” Then in the recipe you suggest: “Bake 20 to 25 minutes per pound for rare, medium rare it should take between 30 to 35 minutes per pound. ”
    I am a little confused because I want to cook a 5.5 pounds tenderloin and that makes a lot of difference if I want to calculate the time for it to b ready on time. Can you please clarify?
    Thank you

  2. Elissa

    This video was great! I was wondering if I have 2 tenderloins I’m cooking at the same time, one is 4 lbs and the other is 5 lbs, how long do I cook for?

  3. Sandi

    After cooking the Tenderloin Roast how can I keep it warm without it cooking any more??? On a Hot plate or something similar & how long would it stay juicy?

  4. Janet

    Double checking on serving size. Your recipe video (which is great!) calls for a 2pound tenderloin and it says that will serve 10. But in comments below you say about 1/2 lb per person. HELP. I’m serving 12 and am not sure how much per serving. Thank you.

  5. Cheryle

    Love your recipe – looks so easy – how long would you roast an 8 pound filet – medium? I’m making this tonight for Christmas Eve Dinner. Thank you!

    • Stephanie

      5 stars
      I would cook it for 160 minutes. So 8 X 20 = 160 minutes. I would check it at about 90 minutes, and see how it is going, and then again about 120 minutes. Individual pieces of meat can vary in cooking times.

  6. Jackie R

    How big of a tenderloin would I need for a dinner party of 14? I believe the searing would be a little harder with a bigger piece of meat.

  7. Cooking Dance

    5 stars
    Cooking Dance is a web portal brand dedicated to today’s passionate Cooking lover. From the creators of cooking recipes, it’s for the people, by food people. We throw open the doors for this audience on online

  8. Nan Nishihara

    5 stars
    I often have to come up with the menu for my once a month family dinner. I go on line and look for ideas, I have done roasts before and never and I do mean ever had it come out they way we like it.
    But to tie it up first is something new for me. Also I never seared it first but I can understand that keeps the juices in.
    So this is the menu for my next family dinner, Roast beef rare, roasted red potatoes and either asparagus’s con fie (I hope I spelled that correctly) or roasted carrots. I think I’ll take the idea that one person who wrote that he has used canned brown gravy cool!
    I love finding your site and will use it improve some of my tried and true recipe’s,
    Mahalo

  9. Tim

    Looks good. But since there will be more cooking after pulling from the oven, what are the recommended temps for the meat thermometer?

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