This easy Herb Roasted Beef Tenderloin recipe is a stunning centerpiece for your Christmas table. It’s quick, easy, and so impressive, served with the most incredible red wine shallot sauce!

While this can be expensive to put together, it is truly worth every penny. This is a no-stress meal and with my help you will end up with a perfectly cooked herb roasted beef tenderloin every time!

Herb Roasted Beef Tenderloin

While Thanksgiving my have a monopoly on turkey and ham, this herb roasted beef tenderloin is so perfect for Christmas! It’s a show stopper of a dish that all your guests will love.

Having been a restaurant chef for almost 10 years, I’ve cooked my fair share of steaks! A steakhouse is actually the one type of restaurant that I almost never visit because I know a great steak dinner can be accomplished at home.

When you’re cooking an expensive piece of beef, I know it can feel daunting but I have all the tips and tricks to make sure your beef tenderloin is perfectly cooked.

A quick sear in a hot skillet, a brush with an herby butter mixture, and then a quick jaunt in the oven will yield perfectly cooked beef tenderloin every time. Then, we’ll make a heavenly French-inspired red wine shallot sauce with the pan drippings.

This herb roasted beef tenderloin is truly magical dish! Need beef recipes for a smaller gathering? Try my Beef Wellington for Two or my Steak au Poivre.

What is Beef Tenderloin?

For such an expensive piece of meat, you may be wondering what all the fuss is about. Beef tenderloin comes from the back half of the cow between the loin and sirloin.

It’s an exceedingly tender and lean piece of meat and when cut into medallions it becomes filet mignon! If you’ve ever had great filet mignon, you know it’s melt in your mouth tender. Imagine a whole piece of all that tender meat!

This recipe calls for using a whole beef tenderloin. Pro tip: you can trim the ends and use that to make my restaurant-worthy steak tartare for an easy appetizer. You could also buy two 2-lb center cut pieces of beef tenderloin known as the Chateaubriand cut.

How to Make Herb Roasted Beef Tenderloin

While herb roasted beef tenderloin isn’t a difficult dish to make, I recommend investing in a quality stainless steel or cast iron skillet. You need a pan that will hold heat well to get a nice, brown crust on the steak that is also oven safe. I’ve linked my favorites below!

Tools Needed

• Stainless Steel or Cast Iron Skillet
• Sharp Knife
• Cutting Board
• Probe thermometer

Ingredients and Substitutions

• Beef tenderloin. You need a 4 to 4 ½-pound whole beef tenderloin for this recipe. You could also buy two 2-pound center-cut tenderloins (also known as a chateaubriand cut).
• Kosher salt and freshly cracked pepper. A generous amount of salt and pepper are necessary to flavor the beef tenderloin.
• Butter. I like using salted butter for extra flavor, but unsalted will also work. If you’re looking for a dairy-free recipe, you can swap in olive oil for butter.
• Garlic. I always grate my garlic on a microplane so that it’s very fine and mixes with the butter without big chunks that burn in the hot oven.
• Herbs. I like a mixture of rosemary and thyme for this tenderloin. You could also add herbs like sage, chives, etc.
• Dijon. A bit of dijon in the butter adds a nice savory note that goes so well with the beef.
• Shallot. I love the delicate onion flavor that shallot provides, but any finely minced onion could be used in place of shallots.
• Red wine. I like a nice flavored red wine, like a pinot noir or a cabernet sauvignon. Nothing too heavy, but something you’d still want to drink.
• Madeira. This is an optional ingredient, but it adds a really great flavor and sweetness to the sauce.

Tenderloin Shopping Tip: Tenderloins can be purchased untrimmed or trimmed. To save yourself time and energy, ask your butcher to trim the roast of any extra fat and silver skin. You an also ask your butcher to tie the roast with twine. And yes, tying with the twine is necessary to ensure even cooking.

The Process

1. Prep the tenderloin. If you purchased a whole tenderloin, you’ll notice that the tenderloin tapers at one end. I like to trim the ends off and use them to make steak tartare. What you’re left with should be about 3 3/4-4 lbs. Depending on the length of your tenderloin, you may want to cut it in half so that it will fit in your skillet. Make sure to trim away any silverskin. Tie the beef tenderloin up with kitchen twine at intervals of about 1 inch.
2. Season the beef tenderloin. Liberally season the prepared tenderloin all over with salt and pepper. Let the beef tenderloin sit out at room temperature for an hour or two before cooking.
3. Make the herb butter. Mix the butter, garlic, chopped herbs, dijon, and 1/2 teaspoon of pepper with the butter until smooth. Set aside.
4. Sear the beef tenderloin. Preheat a large (12″) cast iron or stainless steel pan over medium-high heat. Pat the seasoned beef tenderloin dry with paper towels and drizzle the oil in the pan. Once the oil is hot and shimmering, place the beef tenderloin in the skillet and sear 3-4 minutes per side until browned. Insert the probe thermometer into the center of the beef, slather the beef with the herb butter, and transfer the skillet to the oven.
5. Roast the meat. Roast the beef until it registers 125-130 F on the probe thermometer for medium/medium-rare. This process can take anywhere from 15-25 minutes, depending on thickness. Transfer the tenderloin to a cutting board and lightly tent with foil. Let the beef rest for 15-20 minutes before slicing.
6. Make the red wine shallot sauce. Place the skillet that you cooked the beef in over medium heat. Be sure to handle the pan with an oven mitt! Add the minced shallots to the pan and use a rubber spatula to coat them in the butter and pan drippings. Season with salt and pepper and cook, stirring occasionally, until the shallots are softened and browned. Add the wine and madeira and reduce by half. Whisk in the cold cubed butter a couple of pieces at a time, until the sauce is silky and the butter is melted. Season to taste.
7. Slice and serve. Slice the beef tenderloin into 3/4″ thick slices and arrange on a serving platter. Sprinkle with flaky sea salt and drizzle with the red wine sauce.

Tips for the Perfect Sear

Searing the beef is one of the most important ways to add flavor to this herb roasted beef tenderloin! A nice hard sear and a brown crust enhances the beef flavor and makes this recipe even more delicious. Here are my best tips for getting the perfect sear: 

Room temperature meat sears more easily. Pull your tenderloin out of the fridge 1-2 hours before cooking. Season and tie up the meat and let it sit.

Pat as much moisture as possible from the surface of the meat. Moisture is the natural enemy of a good, hard sear. Use paper towels to dab the beef really well all over to remove extra moisture before you season with salt and pepper.

Choose the right oil. Because this is high-temperature cooking, you need an oil that will stand up to high heat. Canola, avocado, and grapeseed oils are my favorite for searing at high temperatures. Avoid olive oils as they burn and become acrid at high temps.

Resist the urge to move the steak too often. To get a nice browning on the outside, don’t move the steak around! Let it sit in one position for 3-4 minutes before rotating to brown the other sides.

How to Avoid Overcooking Herb Roasted Beef Tenderloin

Herb roasted beef tenderloin is best served medium-rare or medium. Once it’s overcooked, you can’t un-cook it and since it’s an expensive cut of meat, you don’t want to leave the cooking to chance. Invest in a dependable probe thermometer any time you’re cooking beef.

Keep in mind that the temperature of the meat will rise 5 degrees or so as it rests. For best results, pull at the temperatures listed below.

• Medium-rare roast: 120°F.
• Medium roast: 130°F.

The most important step to avoid overcooking beef tenderloin is to use a meat thermometer! Insert the probe into the center before you put the steak in the oven and pull when it reaches your desired temperature. Let it rest under a loose covering of foil for 10 minutes before slicing. My favorite affordable budget-friendly thermometer and my favorite splurge thermometer are both linked here.

If you have guests who absolutely demand well-done meat, I recommend simmering a couple of the slices in the red wine sauce until they’re no longer pink. This ensures that the beef doesn’t dry out and stays flavorful.

What to Serve with Herb Roasted Beef Tenderloin

If you’re throwing a dinner party or just want a nice dinner to enjoy, here are some of my favorite dishes to serve with herb roasted beef tenderloin.

Leafy salad – I love starting a meal with a big leafy salad! My recipe for KALE CAESAR SALAD is one of my favorite salads ever and pairs so well with beef. You’re going to love the homemade caesar dressing! This loaded wedge salad is giving real steakhouse vibes and is so impressive.

Potatoes – Who doesn’t love piling tender beef on a bed of mashed potatoes? If you want a classic version, try my CREME FRAICHE MASHED POTATOES. Horseradish Mashed Potatoes are also a great option and balance the richness of the beef. This Cheesy Hasselback Potato Gratin is another show-stopping potato dish!

Mac and Cheese – I absolutely LOVE mac and cheese, almost more than I love potatoes. Mac and cheese makes a great companion to herb roasted beef tenderloin. Try my white cheddar mac and cheese or my 5-ingredient stovetop mac and cheese.

Dinner Rolls – I don’t know about you, but I’m a sucker for warm dinner rolls! I love sopping up any extra juices with a warm piece of bread. Try my foolproof FLUFFY DINNER ROLLS!

Dessert – No dinner party or gathering is complete without some dessert, am I right? Some of my favorite low effort/high reward desserts are my Cranberry Ricotta Cake, Skillet Apple Crisp, Skillet Chocolate Chip Cookie, and this Apple Cider Donut Cake.

Storage Instructions

Leftovers of herb roasted beef tenderloin are more than welcome. Because honestly, it tastes just as good the following days! And to make it easier, I’d slice them into pieces while it’s still juicy and fresh. It’ll make reheating a lot easier.

Alternately, you can leave the tenderloin whole and slice it while chilled to make the most incredible roast beef sandwiches.

• In the fridge: Store leftover sliced in an airtight container in the fridge for 4 to 5 days.
• In the freezer: If you’re wanting to save a few slices past a week, freeze them! Make sure to let the sliced meat cool, wrap tightly in plastic wrap, then place it in freezer safe bags, and squeeze all the air out. This helps prevent freezer burn. It’ll last for up to three months in the freezer.
• To reheat: If the meat is frozen, thaw in the fridge overnight. Then, pop it in the microwave for a minute or two, until it’s warmed through.

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This Herb Roasted Beef Tenderloin is a true showstopper of a dish! It’s perfect for an elegant Christmas dinner or dinner party. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Holidays Main Dish Recipes to Try

Lasagna Bolognese
Beef Bourguignon
Cranberry Braised Short Ribs
Bourbon Glazed Ham
Apple Cider Braised Pork

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