Herb Roast Beef Tenderloin – Culinary Ginger

Tender filet mignon slices from my Herb Roast Beef Tenderloin make the perfect main dish for the holiday season, Christmas dinner, dinner party, or other special occasion. Whole beef tenderloin is coated with butter, mustard and fresh herbs for an unforgettable, melt-in-the-mouth roast and flavor.

Prime rib may be a classic holiday roast, but if you want to make a statement with a leaner, more elegant cut, this beef tenderloin recipe always hits the spot. This may be a pricier cut of meat and costs more than prime rib—but it’s worth it. This recipe has been one of my most popular recipes since 2017 for a reason: it’s so delicious.

Ingredients

• Butter
• Dijon mustard
• beef tenderloin
• Salt
• Black pepper
• Fresh rosemary
• fresh sage
• Fresh thyme

Beef tenderloin portion

Beef tenderloin is basically a giant filet mignon that’s perfect for feeding a crowd. A 5-pound (2.2 kg) tenderloin serves about 13 people, with each serving approximately 6 ounces (170 grams). And if you’re cooking for less than 13 people? Better yet— enjoy the leftovers.

Preparing to bake

Beef tenderloin often has a layer of thin, tough connective tissue called silverskin. Since they don’t break down when cooked, removing them will produce the most tender and flavorful roast.

Qo remove silver skin:

1. Place the beef on a clean cutting board.
2. Slide a sharp knife under the silver skin at one end.
3. Tilt the knife slightly upwards to avoid cutting the meat.
4. Hold the silver skin tightly and cut with long, smooth strokes.

After cutting, let the meat come to room temperature before grilling. Starting with ice-cold meat from the refrigerator can result in overcooking the outside and undercooking the middle.

Before baking

• Remove the meat from the refrigerator about 1 hour before cooking (30 minutes for smaller cuts).
• Place it on the table, cover tightly so it can reach room temperature.

Tie with butcher twine

When you buy beef tenderloin, the ties may come loose. What does that mean? If you watch the video on this page, you’ll see that I tied the tenderloin with butcher’s twine to keep it tight and uniform in shape. The tenderloin can droop, and the thinner end needs to be inserted so everything cooks evenly. This simple step helps the roast stay compact and ensures even roasting. If you don’t feel comfortable tying it yourself, the butcher will be happy to do it for you.

This simple step helps the tenderloin cook evenly, stay juicy, and achieve the perfect tender texture.

Herb crust

I used a flavorful blend of fresh thyme, sage, and rosemary to create the perfect herby crust. To help the herbs adhere to the entire tenderloin, I coated the entire roast with herb butter made with softened butter, Dijon mustard, salt, and black pepper. Mix everything in a small bowl and spread over the beef. If you’d rather skip the butter, olive oil makes a great substitute.

Best roasting pan for beef

The best roasting pan for beef should be durable, heat efficient, and large enough to hold your roast without crowding it. Here’s what to look for:

1. Material Issues

Stainless Steel: Stainless steel grill pans are sturdy, heat evenly, and do not react with acidic ingredients. It’s ideal for searing, roasting, and making sauces or gravies.

Cast Iron: Enameled cast iron retains heat well, providing even cooking and a deep browning. Heavy, but great for large cuts like beef tenderloin or prime rib.

Hard Anodized Aluminum: This lightweight option heats quickly and evenly, making it easy to handle while still delivering great results.

2. Features to Consider

• Size: Choose a pan that fits beef tenderloin, prime rib, or roast comfortably. Too big and the juice will spread and burn; too small, and the meat will be steamed, not grilled.
• Handle: Look for strong, riveted handles that make it easy to lift and remove the pan from the oven safely.
• Shelves Included: The grill rack elevates the meat so air can circulate, ensuring even cooking and good browning. Plus, the juice collects underneath for gravy or spread.

Invest in a high-quality roasting pan and you’ll see a noticeable difference in how evenly your beef cooks—and how delicious it turns out.

Beef tenderloin grilling time

You’ll get the best results by grilling beef tenderloin at a high temperature in a fully preheated oven.

To cook the tenderloin to your liking, use an instant-read thermometer. I rely on a digital thermometer for the most accurate readings. Target the following internal temperatures:

• Medium-rare: 130–135°F (55–58°C)
• Medium: 140–145°F (60–63°C)
• Medium well: 150–155°F (65–68°C)

Let the beef rest after grilling

Resting the meat after grilling is very important so that the meat remains juicy and tender. When the meat rests, the juices will spread throughout the roast and not spill out when you slice it.

Here’s what to do:

• Once roasted, remove the meat from the oven and transfer to a cutting board.
• Cover loosely with aluminum foil.
• Let sit for 15-20 minutes (or up to 30 minutes for larger pieces).

This simple step ensures your roast remains moist, flavorful, and ready to carve to perfection. Plus, while the meat is resting, you have the perfect window to finish your sides!

Serving Herb Roast Beef Tenderloin

Pair your beef tenderloin with Creamy Horseradish Sauce—its tangy, tangy flavor balances the rich, savory beef perfectly. Add creamy Green Beans for freshness, and don’t miss the Cheesy Mashed Potato Casserole—it’s a must-try dish to complement the best holiday meal.

Leftover Beef Tenderloin

Leftover beef tenderloin slices are perfect for Mini Roast Beef and Yorkshire Pudding Bites. If you’ve made the horseradish sauce, all that’s left is to prepare the mini Yorkshire puddings.

You can also try the classic British favorite Bubble and Squeak, a delicious dish made entirely from leftover baked goods.

If you’ve made my Herb Roast Beef Tenderloin, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.