Description

This juicy and tender Beef Tenderloin roasted in the oven is perfect for special occasions and holiday dinners. The beef is seasoned with a simple blend of olive oil, kosher salt, black pepper, garlic powder, and optional rosemary and Dijon mustard, then roasted to your preferred doneness for a melt-in-your-mouth experience. Resting the meat after roasting ensures maximum flavor and juiciness. Serve sliced medallions with your favorite sides or sauces like horseradish or garlic herb butter.

Ingredients

Beef Tenderloin

1 whole beef tenderloin (2–3 pounds), trimmed and tied
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon fresh or dried rosemary (optional)
1 teaspoon Dijon mustard (optional)
Kitchen twine for tying

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the beef tenderloin evenly.
Prepare the Beef: Allow the beef tenderloin to sit at room temperature for 30–45 minutes to ensure even cooking. Pat it dry thoroughly with paper towels to help the seasoning stick.
Season the Tenderloin: In a small bowl, mix olive oil, kosher salt, black pepper, garlic powder, and rosemary (if using). Rub this mixture all over the tenderloin evenly. If desired, spread a thin layer of Dijon mustard on top for added flavor.
Roast the Beef: Place the seasoned tenderloin on a roasting rack set inside a baking pan or on a foil-lined baking sheet. Put it in the preheated oven and roast for 25–35 minutes depending on thickness and desired doneness. Use a meat thermometer to check the internal temperature: 120–125°F for rare, 130–135°F for medium-rare, and 140–145°F for medium.
Rest the Meat: Once it reaches your preferred temperature, remove the beef from the oven and tent it loosely with foil. Let it rest for 15 minutes to allow juices to redistribute for maximum tenderness.
Slice and Serve: Slice the rested tenderloin into ½–1 inch thick medallions and serve with your favorite accompaniments.

Notes

For an extra layer of flavor, sear the beef tenderloin in a hot skillet for 2–3 minutes on each side before roasting.
Serving suggestions include horseradish sauce, garlic herb butter, or a rich red wine reduction.
Use a meat thermometer for best results to avoid under or overcooking.
Resting time is crucial to keep the beef juicy and tender.