Beef Tenderloin Roast Recipe [+VIDEO] 🥩 MasalaHerb.com (2024)

Garlic stuffed and herb-seasoned beef tenderloin, seared and finished in the oven.

🥩 Ingredients

You will need a few ingredients to make this dish from scratch at home:

• Beef tenderloin — lookout for quality cuts, it should be deep red and the meat should appear tender.
• Garlic — fresh cloves (not the whole bulb!)
• Onion — can be white, yellow, or purple. You can use shallots too.
• Olive Oil or any other cooking oil
• Butter
• Salt and Black Pepper
• Thyme — dried or fresh
• Rosemary — dried or fresh
• Broth — vegetable, beef, or veal broth. You can mix boiling hot water with a Maggie cube too.
• All-purpose Flour and water to prepare the slurry

I, personally, prefer using fresh herbs wherever possible in this recipe, but fresh herbs are seasonal (warmer months) so in winter I simply use dried herbs. You can choose whichever suits you best!

🔪 How to prepare and roast Beef Tenderloin Roast?

The process of preparing and cooking your beef tenderloin is super simple. It couldn't be easier than that!

Here is an overview of how it's done.

The US and Metric measurements are located in the printable recipe card further below, with the details.

The video is the pop-up (refresh page to make it appear again).

Step 1

Peel and cut garlic

Cut holes into the beef tenderloin and stuff with garlic pieces.

Slice onion.

Step 2

Place the sliced onion into the dutch oven and the beef tenderloin over that.

Spread oil and seasoning over the beef and rub it in.

Add some butter to the pot.

Step 3

Sear beef tenderloin on all sides and pour broth over it.

Step 4

Cover the dutch oven and roast beef in the oven.

Step 5

Combine flour and water to create a slurry.

Pour and mix in the slurry 5 mins before the roast is done.

Finish cooking the roast.

💡 Temperature Doneness Chart

Cook your meat the way you like it!

That can be rare, medium rare, medium or well done.

Roast at400° Fahrenheit/ 200° Celsius:

• rarefor 14–18 mins with an inner temperature set at 85-120 Fahrenheit or 30-50 Celsius
• medium rarefor 19–23 mins with an inner temperature set at 130-145 Fahrenheit or 55-63 Celsius
• mediumfor 24–26 mins with an inner temperature set at Fahrenheit or 63-68 Celsius
• well donefor 30 mins with an inner temperature set at 160-170 Fahrenheit or 72-77 Celsius

You can check the inner temperature of your meat with a meat thermometer. It can be handy, I didn't use it in the video.

Should you sear beef tenderloin before roasting?

Yes, you will have to sear your beef tenderloin first because it brings out all the incredible flavors and browns the meat on the outside a bit. It looks better that way and the meat cooks through better. That's why I recommend using a Dutch oven that can be used over the stove top and in the oven.

Roast beef tenderloin covered or uncovered?

The dish is covered and roasted in the oven so that the beef gets a chance to cook through properly without getting too dry. 5 mins before you are done, remove the cover and cook uncovered to finish it off.