Beef tenderloin is a pricey cut of meat, so you’ll want to take the time to cook it just right. Follow our simple recipe step-by-step and you’ll end up with a deliciously juicy and tender roast to serve friends and family!

The initial sear is the most important part. This seals in the juices and helps develop that nice outer color. Luckily, the most important step is also one of the easiest. Just let the beef tenderloin sear, undisturbed, for 3 minutes on each side.

If you’re not familiar with summer savory, then we’d like to take this moment to welcome you to a new delicious world of spices! We think it’s a wonderful herb that’s underused. Sometimes labeled as just “savory,” it has a bright, peppery flavor. Like oregano, we also prefer summer savory dried versus fresh.

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Juicy and tender beef tenderloin, sliced and ready to serve.

Beef Tenderloin Recipe

Making perfectly juicy and tender beef tenderloin is easier than you think! Just follow our simple step-by-step recipe.


Yield: 16 -18 servings
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  • Preheat oven to 450 degrees. Trim tenderloin to remove all silver skin and excess fat. Tie kitchen twine around roast about every 1½" or as needed to secure any loose pieces and make meat as uniform in thickness as possible. If your tenderloin tapers on one end, just fold the thinner area under until the diameter of the tapered end matches the thicker part. Tie with kitchen twine to secure or, better yet, have your butcher do all of this work for you.
  • Place a large skillet over medium-high heat then season meat generously with kosher salt. Add oil to skillet then add tenderloin. Allow beef to cook undisturbed for about 3 minutes per side, turning to develop a nice brown color all the way around. Remove beef from skillet then transfer to a rimmed baking sheet or roasting pan.
  • In a small bowl, stir together mustard, savory and thyme (or rosemary) until completely combined. Spread mustard mixture thinly over the surface of the meat then sprinkle with fresh cracked black pepper to taste.
  • Roast tenderloin for about 20–25 minutes or until the very center of the meat registers an internal temperature of 120 degrees for medium rare. (Begin checking the temperature after about 15 minutes.)
  • Remove roast from the oven, tent loosely with foil and allow meat to rest in a warm spot for 15–20 minutes before carving this perfectly cooked tenderloin into nice thick slices. Enjoy!


Cooking meat to the correct internal temperature is vital. So, make sure you have a meat thermometer. (They’re really cheap and easy to use!) Check the accuracy of your thermometer first by placing it in boiling water. It should read approximately 212 degrees.
Calories: 185kcal, Carbohydrates: 0.4g, Protein: 25g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 76mg, Sodium: 164mg, Potassium: 398mg, Fiber: 0.2g, Sugar: 0.004g
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