This Million Dollar Roast Beef Tenderloin is a show-stopping centerpiece, perfect for holidays, special occasions, or whenever you want a luxurious meal. The beef is first seared to create a flavorful crust, then roasted to juicy perfection. Finished with a savory garlic-herb butter, each slice melts in your mouth with rich, bold flavor.
Why You’ll Love This Recipe
This recipe delivers restaurant-quality results in under an hour, making it ideal for both experienced cooks and home chefs. The beef tenderloin is incredibly tender, and the garlic-herb butter infuses it with savory richness. Whether you’re cooking for a dinner party or a holiday feast, this roast is guaranteed to impress. Plus, it’s simple to prepare and can be prepped the day before for easier entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 to 5 lb. beef tenderloin, trimmed, cut in two pieces, and tied
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1 tsp salt
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½ tsp black pepper
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2 tbsp avocado oil
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4 tbsp salted butter, softened
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2 tsp garlic, minced
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1 tsp prepared horseradish or Dijon mustard
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1 tsp minced rosemary or thyme
Directions
The Day Before Cooking (Optional):
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Trim the beef tenderloin if not already trimmed. Cut it in half for easier handling. Tuck the thinner end under and tie the roast using butcher’s twine.
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Season all over with salt and pepper. Refrigerate uncovered for at least 10 hours or overnight to help develop a crust during cooking.
Day of Cooking:
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If you didn’t season the day before, tie and season the beef now. Let it sit at room temperature for 2 hours before cooking.
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Preheat oven to 425°F.
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Heat avocado oil in a large cast-iron skillet over medium-high heat. Sear the beef on all sides (3 to 5 minutes per side) until a golden-brown crust forms.
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In a small bowl, mix softened butter, garlic, horseradish (or Dijon), and herbs.
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Slather the seared tenderloin with the butter mixture. Insert a probe thermometer into the thickest part.
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Roast in the oven (in the skillet or a baking dish) for 20 to 25 minutes, or until the internal temperature reaches your preferred doneness:
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120–125°F for rare
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130–135°F for medium-rare
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140–145°F for medium
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Remove from oven and let rest on a cutting board for 15 to 20 minutes. Slice into 1-inch pieces and serve.
Servings and timing
Servings: 10
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Variations
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Herb blend: Try adding sage, parsley, or tarragon to the butter mix.
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Spice it up: Add a pinch of crushed red pepper for a subtle kick.
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Garlic-lovers: Double the garlic for more robust flavor.
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Grill option: After searing, you can finish the tenderloin on the grill over indirect heat for a smoky finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a baking dish with a splash of broth or pan drippings, cover with foil, and warm in a 300°F oven until heated through.
For freezing, wrap sliced tenderloin tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What cut of beef is tenderloin?
Beef tenderloin is a premium, lean, and extremely tender cut from the loin area of the cow. It’s the same cut used for filet mignon.
Do I need to tie the tenderloin?
Yes, tying helps the tenderloin cook evenly and maintain its shape, especially since one end is thinner than the other.
Why sear before roasting?
Searing creates a flavorful crust and enhances the meat’s texture. It locks in moisture and adds depth to the final dish.
Can I prepare it ahead of time?
Yes, you can tie and season the tenderloin the day before. Store it uncovered in the fridge to dry the exterior for a better crust when seared.
Is horseradish necessary?
No, but it adds a subtle zing that complements the richness of the beef. Dijon mustard is a good alternative.
What if I don’t have a cast-iron skillet?
Any oven-safe skillet or a roasting pan will work. If your skillet isn’t oven-safe, sear on the stovetop and then transfer to a baking dish.
How do I check doneness without a thermometer?
While a thermometer is best, you can use the finger test for doneness. However, it’s less precise and not recommended for such an expensive cut.
Can I make this with a smaller tenderloin?
Yes, simply adjust cooking time and monitor internal temperature closely.
What side dishes pair well with this?
Great options include mashed potatoes, roasted vegetables, creamed spinach, or a fresh arugula salad.
How do I keep the meat juicy?
Letting the roast rest after cooking allows juices to redistribute, ensuring moist, tender slices.
Conclusion
This Million Dollar Roast Beef Tenderloin lives up to its name, offering an indulgent dining experience with minimal effort. Whether it’s for a holiday dinner or a special celebration, this dish is sure to leave a lasting impression. Perfectly seasoned, crusted, and butter-basted, it’s a recipe you’ll return to time and time again.
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Million Dollar Roast Beef Tenderloin
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This Million Dollar Roast Beef Tenderloin is an indulgent, melt-in-your-mouth main course featuring perfectly seared beef tenderloin, seasoned and slathered with a garlic herb butter, then roasted to tender perfection.
- Total Time: 55 minutes
- Yield: 10 servings
Ingredients
- 4 to 5 lb. beef tenderloin, trimmed, cut in two pieces, and tied
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp avocado oil
- 4 tbsp salted butter, softened
- 2 tsp garlic, minced
- 1 tsp horseradish (prepared) or Dijon mustard
- 1 tsp rosemary, minced (or thyme)
Instructions
- The day before cooking (optional): Trim the beef tenderloin if needed, cut in half, tuck the thin end under, and tie with butcher’s twine.
- Season all over with salt and pepper, then refrigerate uncovered for at least 10 hours or overnight to help develop a flavorful crust.
- On the day of cooking: If not pre-seasoned, tie and season the tenderloin. Remove from the fridge and let sit at room temperature for about 2 hours.
- Preheat oven to 425°F.
- Heat avocado oil in a large cast-iron skillet over medium-high heat. Sear the beef tenderloin on all sides, about 3–5 minutes per side, until golden brown.
- In a small dish, mix softened butter, minced garlic, horseradish (or Dijon), and minced rosemary (or thyme).
- Spread the butter mixture over the seared beef tenderloin. Insert a probe thermometer.
- Place the skillet (or transfer to a baking dish) into the preheated oven and roast for 20–25 minutes or until the desired internal temperature is reached (see notes).
- Remove from the oven and transfer to a cutting board. Let rest for 15–20 minutes to allow juices to redistribute.
- Slice into 1-inch pieces and serve.
Notes
- Resting the meat after roasting is crucial to keeping it juicy and flavorful.
- Internal temperature guide: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium.
- Tying the tenderloin helps it cook evenly and maintain shape.
- Refrigerating uncovered overnight helps create a better crust when searing.
- You can substitute Dijon mustard for horseradish if preferred.
- Author: Maya
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 564
- Sugar: 0g
- Sodium: 380mg
- Fat: 44g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 145mg