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Beef Tenderloin Recipe in the oven

This recipe for Beef Tenderloin in the oven is the only recipe for Beef Tenderloin that you will ever need! It includes a delicious herb mix that's full of flavor! Make sure to save this so you can make it year after year.
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Course: dinner
Cuisine: American, French
Keyword: beef tenderloin recipe, oven beef tenderloin recipe, recipe for beef tenderloin, recipe for beef tenderloin in the oven
Prep Time: 10 minutes
Servings: 8 to 10 people for 4lbs.
Author: Rachel

Equipment

  • Large, oven safe pan

Ingredients

Beef tenderloin ingredients

  • 1 4lb beef tenderloin, cut and tied
  • 2 Tbsp. extra virgin olive oil
  • 1 large yellow onion, chopped This is more for the sauce later.
  • 1 Tbsp. sea salt
  • 1 Tbsp. Thyme, dried or fresh chopped
  • 1 Tbsp. Rosemary, dried or fresh chopped
  • 1 Tbsp. oregano, dried or chopped fresh
  • 1/2 Tbsp. parsley, dried or fresh chopped
  • 2 tsp. Garlic Salt
  • 1-2 tsp. Fresh cracked black pepper
  • 4 cloves fresh garlic, grated
  • 1/2 stick salted butter, melted slightly

Red Wine Sauce Ingredients

  • 2 cups beef broth
  • 1 1/2 cups red wine
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme

Béarnaise Sauce Ingredients

  • 1/4 cup white wine vinegar
  • 1 small shallot, chopped
  • 1/4 tsp fresh cracked pepper
  • 1 1/2 Tbsp. chopped tarragon leaves, divided You can also use dried if you can't find this fresh.
  • 1 tsp. fresh squeezed lemon juice
  • 1/2 tsp. garlic salt
  • 1 cup unsalted butter, melted
  • 3 egg yolks
  • Water
  • Additional salt to taste

Instructions

Instructions for the roast

  • Preheat the oven to 425.
  • Place the roast on a plate and pat dry and let it sit on the counter for 1-2 hours.
  • Pat the roast dry again if need. If the Beef Tenderloin has not been tied yet, tie it now.
  • Mix together the spices for the herb rub. (Do not mix butter and grated garlic here)
  • Pat the spice rub all over the roast.
  • Add extra virgin olive oil to a large, cast iron pan or large pan on the stove. Set heat to medium to high and heat the oil through.
  • Mix together slightly melted butter and the grated garlic.
  • Add the beef tenderloin to the hot pan and sear on three sides for about 3-5 minutes on each side. Leave the bottom unseared until the next step.
  • When the three other sides are done, place it on its bottom, brush the butter garlic over the top, place the chopped onions in the pan and put it in the oven.
  • Roast at 425 for 20-30 minutes or until a thermometer reads your desired internal temperature. Again it is recommended you remove the meat from the oven once the internal temperature in the thickest part of the meat reads 130.
  • Tent the beef tenderloin and rest it for 15- 20. minutes.
  • While resting, make the sauces for the meat. Instructions below.

Red Wine Sauce Instructions

  • Remove the fat in the pan and then add the beef broth, red wine and herbs to the drippings. Simmer together for about 15 minutes.

Béarnaise Sauce Instructions

  • Add vinegar, black pepper, shallot, garlic salt, lemon juice and half the tarragon leaves to the pan. Bring to a boil and then simmer together for about 5 minutes.
  • Add the vinegar mix to a metal bowl and then boil about two inch of water in a separate, small pan.
  • Add the egg to the mental mixing bowl and then add in 1 Tbsp. of the boiling water and whisk vigorously to ensure the mix emulsifies.
  • Put the bowl over the sauce pan and continue to whisk with the heat on under the sauce pan. Essentially creating a double boiler.
  • Slowly beat in melted butter little by little. Remove the bowl from the heat so you don't overcook the eggs.