Roasted Beef Tenderloin (VIDEO)
Roasted Beef Tenderloin is a showstopper! This tried and true method is easy (no marinating required), and produces melt-in-your-mouth tender and flavorful beef. Pair it with creamy horseradish sauce for an unforgettable dinner.
This is a special occasion recipe, perfect for a date night in or Valentines Day. It is on the same level as our popular Filet Mignon in Cream Sauce, succulent Broiled Lobster Tails or the ever impressive Prime Rib.
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Classic Beef Tenderloin Recipe:
A filet of beef is a pricey, but don’t let that intimidate you. We’re sharing everything from how to trim, tie and how to cook beef tenderloin. Watch the video and you will realize how easy it is to achieve restaurant quality results.
This beef tenderloin is fork tender and every bite has fantastic flavor from the garlic herb crust. Adding horseradish to the rub adds another subtle layer of memorable flavor (don’t skip it!).
How to Trim Beef Tenderloin Roast:
If you see shiny “silver skin” on your beef tenderloin, you will want to trim that away as it is fibrous and chewy connective tissue that won’t allow flavor to penetrate your tenderloin.
- Slide tip of knife just under connective tissue
- Keep knife tip close to surface of the meat to minimize meat loss
- Use your other hand to pull connective tissue tight against the blade
- Slide the knife angled away from the meat until it exits
*Also trim away excess fat from tenderloin – unlike most steaks, fat is unnecessary on beef tenderloin.
How to Tie a Beef Tenderloin:
Tying a tenderloin is important for even cooking. It makes the thickness more uniform and if you have a thin end on one side, you can tuck it under the tenderloin and tie to secure it in place, otherwise one end will be raw and the other over-cooked. A butcher can do this for you. Watch the video recipe for a full demonstration.
- Use a kitchen string to loop around one of the tenderloin and tie a snug knot
- Loop the string around your left hand and pull that loop over your tenderloin
- Repeat the loops, spacing 1-inch apart and tightening each one snugly
- Tie off the end with a knot after 5-6 loops
Serve Beef Tenderloin With:
- Whipped Mashed Potatoes – rave reviews, always!
- Homemade Creamy Horseradish Sauce – restaurant quality
- Roasted Asparagus with parmesan and lemon
- Caesar Salad with homemade croutons and dressing
Watch Natasha Make Roasted Beef Tenderloin:
Make this and you will be known for your beef tenderloin!
Roasted Beef Tenderloin
Ingredients
- 2 lb beef tenderloin , trimmed and tied
- 2 Tbsp unsalted butter, room temperature
- 1 Tbsp prepared Horseradish, strained
- 2 garlic cloves
- 1 Tbsp fresh rosemary leaves
- 1/2 Tbsp fresh thyme leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
- Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
- Pat tenderloin dry with paper towel and spread the garlic herb rub evenly all over the tenderloin and transfer to a roasting pan or oven safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (140-145˚F).
- Remove from oven and transfer to cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.
Notes
Beef Tenderloin Temperature Chart:
- 22-23 min for rare (120-125˚F),
- 24-26 min medium-rare (130-135˚F)
- 28-30 min for medium doneness (138-140˚F) - what we aim for.
- 30-32 min for medium-well doneness (140-145˚F) - USDA recommends 145˚F.
- 33-35 min for well done (150˚F) - don't do this to your meat
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Years ago, my husband and I stopped going out for Valentines Day after a bad restaurant experience (the busiest and worst day to go out to eat in my experience), and we’ve enjoyed our date-nights-in ever since! Are you going out or cooking in for Valentines Day? I’d love to know what you’re cooking up!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha, I have made your beef tenderloin many times and comes out perfect every time! You’re the best,you make it so simple on all your recipes. I go to you everyday for so many recipes. Thank you so much🥰and wishing you a happy mothers day 💕
Thank you so much, I appreciate it!
Hi Natasha,
I am making the beef tenderloin tonight, will keep you posted.
Hi Lisa! Yes, I’d love to hear how it turns out. 🙂
I made this for Christmas dinner. Followed the recipe, but adjusted for a 6 lb tenderloin. I omitted the horseradish because of an allergy, but it was still delicious and will be my new go-to recipe for beef tenderloin. FYI – I cooked it at 500 degrees for about 38 minutes. Thank you!
That’s so great! It sounds like you have a new favorite, Lori!
Natasha thank you for this recipe and making my Christmas Eve dinner spectacular. Your recipes are always so flavorful and simply delicious
Dana
Aww, thank you, Dana! I’m so glad you loved it.
Love your recipes. How long would you roast beef tenderloin per pound at 500 degrees? I’m doing a 6 pound roast.
Hi Elaine, I would highly recommend following the temperature chart and using an in-oven thermometer. The timing should be similar to my roast here, but some roasts can be thicker and not all ovens work the same way.
Giving a 5 star but not having in until Christmas – that’s how much I trust you Natasha! I have many many of your recipes and you never disappoint. Can’t wait til Christmas! Thank you and Merry Christmas to you and your family!
This is the perfect dish for Christmas! I hope it’s a hit, Kathleen! Merry Christmas!
Made this for dinner tonight for my husband (our anniversary) dinner. Family loved it. Was so tender and delicious. Thank you so much for sharing this wonderful recipe.
You’re so very welcome, Alexandria! I’m glad your family loved it!
Hi Natasha
Do you have to use a roasting pan or will a cookie sheet be okay?
Thanks!
Hi Jordan It definitely will help with cleanup if you use a foil-lined baking sheet, and also, we found having a rim helps catch any juices, so I worry a regular baking sheet may be a little messier, so make sure it has a rim. If you experiment, let me know how you liked the recipe.
This recipe for beef tenderloin is one I tell everyone how amazing and easy this was…. family couldn’t stop raving about it either!!!! I tied it, put your delicious rub on it and placed it in my cast iron pan…..25 minutes ….to die for! never had a tender, so tasty tenderloin….with your amazing horseradish sauce with every bite….I cant say enuf!!!!! I want all your recipes….making your beef and broccoli stir fry as I’m sending this. Thank you!
What a wonderful review! Thank you for sharing your experience making this recipe. I’m glad it was a huge hit!
Hi Natasha, thanks for the amazing recipes. I have tried the roasted Tinderlion following your recipe. I cooked the beef in 500F in cast iron pan, in a Weber gas grill. Untill the meat temp 130F ( medium cook). The meat was tender but a bit burn from the buttom where it touches the pan. Also the garlic was burned. Any suggestions please?. I have photos after cooking if you wanna see it.
Hi Amr, it is likely due to the strong heat coming from the bottom of the grill. You may need to reduce the temperature or move it to a spot where it is a little more indirect heat.
My trick for this in my Weber is
To place two fire bricks on the grill, then place your cast iron
Roasting pan on the bricks.
I found that this gives enough space to make your roast turn out just right. (Medium-rare)
Works every time for me, also, I roast in the Weber about 450 on indirect heating…
Good luck
That’s a great idea. Thanks Steve!
Really!!!!!
How about some recipes that we don’t have to mortgage the house to make.
I live in Canada and beef tenderloin is about $24 /ib.
Buy it at Loblaws or ValuMart when it’s on sale in a vacuum sealed package. It’s a whole tenderloin so costs about $60-80 depending on the weight but, in that state, it’s less than 1/2 price (under $10/lb).
There are many, many recipes on this website. Do a search for cuts of meat that you are comfortable cooking with. No need to leave a snarky comment. Natasha has everything from vegetarian to ground beef to beef tenderloin. Take your pick – in these days it is so much better to be kind.
did i miss the recipe for the sauce on top when it is finished? This looks so easy and delicious
Hi Micki, yes, we have it listed in the recipe as Homemade Creamy Horseradish Sauce, but you can also find it HERE.
Natasha, I’m always confused about the final temperatures. I know that the temperature rises during the “resting” time. So do you take the meat out of the oven at 140 degrees for medium or do you take it out of the oven prior to 140 and allow the temp to rise during that 10 minute rest to 140 degrees? If you take it out before the 140, what would you suggest the temp should be when you remove from the oven? Thanks!!
Hi Karen, I take it out 5 to 10 degrees before it reaches the final desired doneness temperature and let it rest and reach the final temp of 140 ()or whatever you prefer) while it’s resting on the counter.
Hi Natasha,
I like your wooden cutting board. What are the dimensions and where can I purchase a similar item?
Thanks
Carolina
Hi Carolina, you can see the kitchen tools that I use here on my Amazon affiliate shop.
Made this & it was simple & so delicious!! Will definitely be making this one again!
I made this for Christmas following your instructions to the T. It tasted amazing, however, my oven smoked horribly and the kitchen became so filled with smoke, the alarms went off! I’m afraid to try it again and am not sure how to keep that from happening. Any suggestions?
Hi Susan, The higher heat could be causing the smoking. I do get a little bit of smoke, so I turn on my fan above the range before I pull it from the oven. It may help to reduce the heat to 450˚F and bake slightly longer (testing with a thermometer to ensure doneness).
Hi, I just bought a 2 lb French roast. Can I still use your method of tenderloin?
Hi Lynda, I haven’t experimented with using a French roast for this recipe so I can’t recommend it. From my research, it sounds like a French Roast is more commonly cooked on lower heat and for a longer period of time.
We got a 5 lb. tenderloin and cut it in half—had the first meal on Christmas Eve and it was excellent (LOVE the rub). Our slices were much thicker and soooo decadent! Will have the second meal tonight to usher out 2020 in style. Can’t wait!!
That’s a great idea! It sounds like the perfect meal for both Christmas & New Year’s Eve!
Hi, would it be okay to roast it on a regular baking sheet?
Hi Inna, It definitely will help with cleanup if you use a foil-lined baking sheet, and also, we found having a rim helps catch any juices, so I worry a regular baking sheet may be a little messier, so make sure it has a rim. If you experiment, let me know how you liked the recipe
I cooked this for Christmas Eve dinner. My girlfriend and family absolutely loved it as well as myself. I’m just a beginner when it comes to cooking but I felt like a real chef. Thanks for the great recipe!!
I’m so happy to hear that. Thank you for your awesome feedback and review!
Beyond amazing! Was perfect for Christmas dinner and so incredibly easy. I was a bit worried about the prepared horseradish for my picky 12 year old, but believe me – something absolutely magical happens in the oven and all the ingredients meld into the most flavorful crust that encases the perfectly roasted tenderloin. The 12 year old ate 10 slices and wouldn’t eat anything else. Wow!
I’m so glad you enjoyed it, Sheila! Thank you for the wonderful review!
Thank you for another great recipe. The tenderloin was tender and juicy. My husband told me the mushroom sauce was out of this world! Our Family Members were very pleased. 🙋♀️👩🍳
That’s just awesome! Thank you for sharing your wonderful review, Joanne!
Thank you, Natasha! We made this yesterday for Christmas and it was a huge success. For sure we will make this again.
Happy holidays to you and your family
I’m so glad you all enjoyed it, Lynn! Thank you for the wonderful review! Happy Holidays!
For a 4 1/2 lb tenderloin it should be about an hour uncovered?
Hi Teresa, it sounds like you have a whole beef tenderloin. For a larger tenderloin, I would cut the tenderloin in half and tie both pieces separately so they are more even than follow the roasting instructions. We have had people report great results doing that and following the recipe. I always recommend using an oven thermometer though to make sure it reaches your desired doneness.
What if I don’t have horseradish? Can I use something else?
Hi Stella, I recommend trying our new Beef Tenderloin with mushroom sauce. You can prepare the beef tenderloin the same way without the horseradish.
I am roasting a 6 pound tenderloin, should I cook at 500 the entire time for this size roast or do you recommend lowering the heat at some point until the thermometer reaches our desired doneness? Thank you!
Hi, I would cut the tenderloin in half and tie both pieces so they are more even than follow the roasting instructions. We have had people report great results doing that and following the recipe. I always recommend using an oven thermometer though to make sure it reaches your desired doneness.
Cant wait to try this! Looks easy and delicious! Where did you get your oven safe skillet with handles?
Hello Ruby, I hope you love it! You can see the kitchen tools that I use here in my Amazon affiliate shop.
I didn’t see the recipe for the sauce for the tenderloin. Can u send it?
Hi Sandra, here’s the creamy horseradish sauce recipe.
We’re serving a large group and I have acquired a 6+lb roast. Does the weight impact the amount of oven time at 500?
I use a similar method for a prime rib roast, but it requires 5 minutes at 500 per pound, then leave in oven for 2 hours. That comes out perfect everytime.
Hi Paul, yes, if it is larger, you will need to bake it longer to reach a safe temperature.
Hi Natasha,
I have a Le Creuset grill pan with raised ridges like this: https://www.lecreuset.com/signature-square-skillet-grill-cerise/LS2021-2667.html?src=gads&gclid=EAIaIQobChMIj_XDvurR7QIVBa-GCh2-fwycEAQYAyABEgKpvfD_BwE
Would that work, or would it be better to use a flat bottom cast iron skillet (Lodge) to get the crustiness?
I am concerned about smoke. Maybe 450 would prevent it? Thank you. I can’t wait.
Hi Diane, that may work! I’d like to know how you like that if you experiment.
Thank you for your tips.. i did vary it slightly. But great help thank you
You are most welcome, Brian!
I want to try this at Christmas, and I wondered about using a pan that has a rack. What do you think?
Hi Kaite, it worked great without a rack for us! We found that it kept it really juicy, but if you try it with a rack I would like to know how you like that.
Hi Natasha. I love your videos and your bubbly personality. Your recipes are always AMAZING and easy.
I was wondering what kind of oven safe meat thermometer you use and where to buy it. Thank you, Melinda
Hi Melinda, we love our instant-read thermometer.
Hi Natasha, I am planning to make your roasted beef tenderloin recipe, with horseradish sauce. But I need to purchase a thermometer. It seems the one you recommend in your link, is different from the one you use in the video which you leave in the oven, or one where the long cord can stay outside of the oven for an easier read. That is the one I prefer. Can you advise me on one similar to the one in your video or equal to that?
Hi Jenna, the cord is longer than is photographed on their website. Double-check their product description to confirm, but it should have plenty of space.
Hi Natasha, I really want to try this one but we don’t have horseradish where I live. What would you recommend instead?
Hi Cindy, the horseradish does add a unique flavor that is hard to match, but you can omit it and use a tad more butter instead. It will still be delicious. You might add an extra garlic clove or two.
It turned out amazing! I just wasn’t aware pampered chef stones can’t go in at 500 degrees and my pan broke (boo!) but the meat turned out fantastic! Next time I will cook at a lower temp so I don’t break anymore pans! I also made the horseradish which was also amazing!
Oh no! I hope it didn’t ruin your meal! I’m glad you enjoyed this recipe, Kate!
Making this tomorrow with the horseradish sauce. Only have dried thyme and rosemary- will dried herbs work if I adjust the proportion?
Hi Andrea, we really prefer them fresh, but I imagine that should work! I’d love to know how you like that if you experiment!
Thank you so much Natasha!! This recipe is perfect. I just made this beef tenderloin with the creamy horseradish sauce. I’m a dicey cook at best, but this was fool proof. I watched the video and followed your directions to a T. You should have seen me tying up this roast. LOL It was scary looking at best, but the finished product was beautiful, and tasted divine. Now I’m going to start checking out the rest of your recipes. Happy Thanksgiving and much love to you and your family.
Hi Stacy, I am so happy to hear you loved the beef tenderloin recipe. Thanks for sharing that with me.
Hi Natasha.. May I recommend that you try Chef John’s Béarnaise sauce with this as an alternative to horse radish sauce. I find his recipe to be the best one I have found, and you can make it easier using the same technique of blender hollandaise. Béarnaise and tenderloin is a marriage made in heaven’s kitchen.
Thank you for that recommendation Barry!
I found a less expensive tenderloin at Aldi and I wanted to try it not on a holiday, just in case it wasn’t very good. This was a great recipe. Because I’m a herb nut, I used parsley, rosemary, thyme, chives, and a little mint, all from my garden. The recipe and video were very helpful, especially for tying up the tenderloin! The horseradish sauce was amazing. My husband told me he’d pay $39 in a high end restaurant for this meal! I would totally make this for Christmas dinner with a more expensive cut! As usual Natasha, you rock!
That’s just awesome! Thank you for sharing your wonderful review, Tina!
Hi there, why do you tie a string around a roast? I have never done it that way before? Should you do it for all roasts?
Hi, tieing a beef tenderloin roast helps to make it uniform in size while roasting.
Do I cover my roasting pan while cooking. I had a trimmed tied beef round tip roast. Would I cook this the same heat and time?
Hi Ronda, I recommend reading through the recipe notes and watching the video, we did not cover that pan while cooking for this recipe. I hope that helps!
I would love to kNow what roasting pan you recommend. I don’t have one and would love to get one for all the amazing roasted recipes out there!
Hi Rebecca, I used a heavy cast iron pan to roast this. Cast iron is my go-to for roasting. A good dutch oven works well for roasting also. We have our favorite kitchen tools in our Amazon affiliate shop.
What type of roasting pan did you use? Can I use a cast iron skillet?
Hi Marybeth, we used a Staub pan, similar to the one we have in our Amazon Shop HERE.
So a 6 lb tenderloin takes longer than 30 mins. Dang.
Hi Bev, a tenderloin that size would take longer. I highly recommend using a meat thermometer to ensure perfectly cooked tenderloin.
Decided to do this for my parents and it was a total success! thank you! Expensive piece of meat but it was just so tender and the taste was perfect.
Hello Racquel, so glad it was a success! Thanks for giving this recipe a try.
I am using a convection oven. Is the temp. still 500F? I use a convect roast option….
Thanks
Hi Maria, we have only tested this in regular mode, not convection so I cannot advise. If you do test it on convection please let us know how you like that!
Thank you 🙏🏼. This was the best beef I ever had
I’m so happy you enjoyed that Ashleigh! Thank you for sharing this great review!
Hi Natasha, I have a larger crowd that I will be cooking the Garlic and Herb crusted beef tenderloin and horseradish sauce recipe for…I have a 6.6lb tenderloin do I just multiply your ingredients X3?…Do I cook under the same temp and time? Thanks
Hi Jeffrey! Yes, you can multiple the recipe by 3 but also if you use our recipe serving slider, slide it over to 20 servings and you’ll notice the ingredient amounts will change for you. As far as cooking, you will want to give it more time but that will also depend on its thickness so I would watch it closely but also use the packaging instructions as a good for doneness.
500 degree for 20 mi was a way to much
Hi Charlie, I’m happy to troubleshoot if you had any issues with that temp. Keep in mind all temps are in Fahrenheit on our blog. Also, if your oven is not calibrated it may run hotter than it needs to.
Thank you I never cooked beef tenderloin befor your instructions
Worked great ” I was a little confused about how too prepare the horse radish but figured I out
Looking forward to more of easy
Recipe “. Thabks agin Natasha.
You’re very welcome and thanks for the feedback!
This was SO easy and DELISH!!! Hardest part was tying string on roast and that was not hard either. Thank you!!!
You’re welcome, Marie. Thanks for giving this recipe great feedback!
Where is this serving slider you mentioned? I looked everywhere and can’t find it
Hi DW, scroll down to the printable recipe card. Where is says “servings: 6 people” Click the red “6” and that will make a slider appear allowing you to slide left or right to the number of servings desired. I hope that helps.
Hello Natasha, many thanks for the recipe. I will not find the horse radish, what can I use in its place ?
Hi Chrissy, the horseradish does add a unique flavor that is hard to match, but you can omit it and use a tad more butter instead. It will still be delicious. You might add an extra garlic clove or two.
The nutrition information given does not include the serving size. I am guessing about 3-1/2 ounces per serving?
Hi Addie, I have that info in the recipe card at the bottom of the recipe post. This recipe serves 6. It can also depend on how many meats you are serving.
I’m excited to make this. I adjusted the slide to 15 people. I see the ingredients adjusted, but does that change the cooking time? Thank you.
Hi Krissy, only the ingredient measurements in the ingredient list will be adjusted. There’s no way to adjust the written instructions at this time. I would highly recommend using an oven-safe thermometer.
Love your recipes. Thanks for sharing
That’s so awesome!
Made this at Christmas and LOVED it! Then, LOST IT and have been searching for 30 minutes…. finally found it! I could have hugged the computer haha
Haha glad you found the recipe again, Casey! Happy cooking.
I know oven said to 500 but I got a lot of smoke from bottom of pan. Turned to 450 and added water to bottom of pan. Waiting to try it
Hi Patricia. The higher heat could be causing the smoking. I do get a little bit of smoke, so I turn on my fan above the range before I pull it from the oven. It may help to reduce the heat to 450˚F and bake slightly longer (testing with a thermometer to ensure doneness).
I need to serve 12 people. Could I cook two tenderloins 21/2-3 lbs each following your recipe and temperatures at the same time?
Hi Linda, I bet that would work. I do have the recipe serving size slider option available on the printable version of this recipe. You can increase it to however many you would like to serve and the ingredients list will update. I hope that helps.
Costco has lovely Beef Tenderloins. Also great for slicing up for steaks.
Thanks for sharing that awesome tip with us!
Any tips for making this a day ahead and slice on the thin side to place on crostini for a heavy appetizer
Hi Eileen, I love that idea! If you are planning on serving it warm I would encourage you to not overheat or overcook it to avoid dried-out meat.
Thank you for getting back to me so quickly. I plan to serve the meat at room temperature along with the horseradish sauce – giving guests the opportunity to put a dab of sauce on the crostini and then top it with a slice of the beef.
Wow that sounds so delicious!
Not a fan of rosemary. What can I use in its place? Thank you.
Hi Rose, we love it with rosemary but you are welcome to omit or substitute that. Thyme, tarragon, and savory are workable alternatives.
Made this last night and it was perfect. Tender and mouthwatering. Will definitely use this recipe again. And so easy.
I’m so happy you enjoyed that. Thank you for sharing that with us, Angie!
Hello, I’ve never seen beef tenderloin for sale in the stores and I’ve looked for it for quite a while. We don’t have any butcher shops around any idea on how to find it or is it listed under a different name?
Hi Dee, it’s also known as filet steak, filet of tenderloin, or filet mignon.
Thank you!! So anxious to try this! I have only seen Filet Mignon already sliced for steaks. Maybe I will ask next time I’m there if it’s available in a roast form.
Happy Holidays!
I’m making this tenderloin for my wife tonight,I can’t wait,thankyou for all your videos,you make cooking so much fun,and easy,,,,yea,wish me luck
That’s so awesome! I hope she loves this recipe!
Hey Natasha, I am not knowledgeable enough about cuts of beef. Is it possible to use eye of round roast with this recipe? I have a 7lb roast and don’t know what to do with it. Thanks so much! Darlene
Hi Darlene, this recipe would need to be modified significantly, otherwise, you’ll end up with a pretty tough piece of meat. Eye of round roast is bet slowly roasted. There are some recipes that start on high heat and then just leave the roast in the oven for 2-3 hours with the oven off, but the center is being slow-cooked to perfection while a beef tenderloin just roasts on high heat pretty quickly and stays super tender.
I made this last night, my tying wasn’t as good as yours but followed your recipe exactly and it turned out perfect, so tender and flavourful, will certainly be making again and will add the horseradish sauce.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made your tenderloin, lobster tails and asparagus for Christmas Eve, they were perfect and delicious, thank you! Keep those great recipes coming
That sounds like the perfect way to start the new year! Thank you so much for sharing that with me!
Natasha,
Would you salt/pepper this before adding the butter/horseradish mixture? other recipes I’ve read say its important to salt this cut of meat.
Hi KB, step two includes salt and pepper in the rub.
This was an absolutely fantastic meal!! The beef was so tender and tasty. I will definately be making this again!
I’m so happy to hear that! Thank you for sharing your great review, Lori!
Hi Natashia,
Why unsalted butter??
Hi Betty, we always use unsalted butter so we can control the amount of salt in the recipe. Salted butter will work fine here.
Hi. I couldn’t find Prepared Horseradish, the store only has creamy horseradish. Can I use this instead?
Thanks!
Marilou
Hi Marilou, the store-bought creamy horseradish is an already made horseradish sauce. I’m not sure how it would taste adding the rest of the ingredients and it probably varies by brand also. If you experiment with it following this recipe, please let me know. You might need more of it to get that horseradish bite or it may be bland since it isn’t as concentrated as prepared horseradish.
What do you mean by “strained horseradish”?
Hi Diane, I mean if there is extra liquid in your prepared horseradish to strain it so you aren’t adding extra water to the mixture. Sometimes water will pool at the top of the jar of horseradish (like with sour cream) and you want to avoid that extra liquid in the recipe.
Thanks, love your recipes!
Hi. We’re planning on making this with a 8 1/2 lb (before trimming fat) beef tenderloin, With the horseradish sauce on the side. We also wanted to use your mushroom wine sauce on the side. My questions are do I really triple the salt or will it be too salty and is it ok to make the garlic wine sauce on side without sautéing the meat in the pan first (maybe changing the flavor). We made the filet mignon in mushroom wine sauce last week as a trial run and it was delicious but it would be hard to do with a houseful of people (over 30). Thanks for any advice you can give. Happy Holidays!
Hi Elinor, it may be too much salt. I would probably go with doubling the seasoning (max 2.5 times the recipe) or it may be too salty. Is your roasting pan safe to put on the stovetop afterward to deglaze? If so, you can remove the roast from the pan and deglaze the drippings on the stove to make a gravy out of them. Or you can pour in just enough boiling hot water to loosen the bits up from the bottom and use them like a beef broth in a gravy.
Is there any difference in the recipe when using an electric oven vs. gas? Such as the placement of the meat in the oven or the temperature? Please advise. Thank you and happy holidays!
Hi Marilyn, I would still follow the same instructions for a gas oven as a conventional electric oven (ours is electric). Since not all ovens are created equal, I would definitely use an oven-safe meat thermometer to double-check the meat for doneness.
I’ve made beef tenderloin in the past and it was always dried out. This is an awesome recipe! Everyone raved. Thanks so much!
Hi Marilyn, I’m so glad you enjoyed it! Thank you for the wonderful review!
What type of pan do you bake the beef tenderloin in? Would it be ok to use a cast iron pan or does it need to have a rack? Can’t wait to try it!
Hi Sheri, I recommend watching the video to this recipe. We used a roasting pan or you can use an oven safe skillet, it worked great without a rack.
What poundage should I use for 6 adults?
Hi Theresa, I have that info in the recipe card at the bottom of the recipe post. This recipe serves 6. It can also depend on how many meats you are serving.
I made this for dinner last night. My husband is not really a beef fan, so finding a great recipe has been a quest of mine for 15 years now! I am happy to say that he loved this one — I’m talking “went back for seconds” loved! This is the first of Natasha’s recipes that I have tried, but it won’t be the last. This recipe was easy, easy, easy and the results were amazing! Flavorful and perfectly cooked. Cooking it on broil gave the tenderloin a nice outer sear that crusted the herbs beautifully while keeping all of the tenderness and flavor in. Thank you for sharing this great recipe! It will be treasured for years to come!
Awww that’s the best! Thank you so much for sharing that with me, Kate. It sounds like you have a new favorite!
I am cooking the beef tenderloin Friday for 8 friends. I bought a 6 lb tenderloin and am planning in using your recipe adjusting for size. I am a little concerned about roasting time although I’m thinking if my meat thermometer is in the thickest place , it will take longer but is done at 140-145 degrees. Hints?
Hi Sarah, I would definitely recommend tieing and overlapping the thin end on itself for a more even roasting. I think you’re on the right track with having the meat thermometer. That is going to be your best gage for doneness if using a larger tenderloin.
For the rub that goes on the tenderloin before cooking, is it 1 tablespoon of the horseradish sauce that you linked the recipe to or just regular prepared horseradish? Thanks in advance 🙂
Hi Danielle, for the rub, it is prepared horseradish. The linked Horseradish Cream Sauce Recipe is to serve with the finished tenderloin.
I’m surprised this is not seared first. Would you recommend that as an option if you like meat a little charred on the outside?
Hi Janet, with the rub, it doesn’t work well to sear but I have tried that method as well. This roasted method is also easier and skips the searing step which is fine by me. I hope you give it a try!
I am serving 12 people. What would your size reccomendation be on the tenderloin and how long to bake for med rare? Last year I overcooked it. I mean not burnt but I have some that prefer med rare and some med well. Thanks for your help
Hi Lauren, we have the recipe slider allowing you to choose the number of servings on the printable portion of the post. Simply click “Jump to Recipe” at the top of the blog post. I hope that helps.
How do you make beef tacos
Hi Rhonda, we have one of our favorite Beef Taco Recipes here. I hope you give it a try soon!
I was thinking of using an eye round roast instead of tenderloin especially for the first time since tenderloin is so expensive it isn’t even carried in our regular grocery stores. Don’t you think it would work with your method. I like mine rare so I would follow that timing using the thermometer of course.
Hi Kathy, I honestly haven’t tried that with this method so you will have to experiment and let me know how you enjoyed it. It seems that it would work fine and I’m glad you have a thermometer to double-check for doneness.
I am having 20 for Christmas. How many pounds would I need?
Hi Sally, it depends how many meats are on your menu. We have the serving size in the recipe card and if you click on the serving size you can scale it up or down which might help with planning.
This Thanksgiving was my first time making a tenderloin.15 family members all used to phenomenal dishes so the pressure was on. Natasha’s recipe was easy to follow and the result was delicious. Thank you.
You’re welcome, Bill! Thank you for that great feedback!
I’m curious if anyone has tried a quick sear (in a good skillet or on a grill), and then cooking longer over indirect heat? I suspect that method may not work with this particular rub. ALso, since I often have people who vary in how they like their meat cook, I personally do not see a need to always get totally even done-ness– it can be useful to have smaller pieces that are more done than the inner pieces. It depends on your guests!
Hi Kirk, with the rub, it doesn’t work well to sear but I have tried that method as well. This roasted method is also easier and skips the searing step which is fine by me. I hope you give it a try!
very nice
This was the easiest dinner to make. The tenderloin was awesome! I need more, a lot more, practice on how to tie the beef!
This will be my main course for Thanksgiving!
I’m so happy to hear that! Thank you for sharing your great review!
Planning to make this tonight. But please explain the purpose of tying the roast if you aren’t folding the narrow end under to keep it even.
Hi Karen, The chefs in the class I took on preparing a tenderloin tied even small portions that didn’t have the narrow tail end. It keeps the roast in a round shape rather than oval as it naturally lies and it roasts more evenly.
Can you make the rub ahead of time like a marinade day before?
HI Ellen, it isn’t necessary but you could rub this the day before.
I am having 12 for dinner and would love to serve as this.
Advice Please
Hi Joanne, I would suggest doubling the recipe and setting it into a large enough roasting pan that the tenderloins are not touching. The bake time should be pretty close to the same but double-check the temperature of the meat with a thermometer to assure you reached the desired temperature.
I made this Beef Tenderloin last night for dinner. It was fabulous! Love this recipe and definitely will make again…
I’m so glad you enjoyed it! Thank you for the wonderful review!
Cooked A 6.5 lb tenderloin for Thanksgiving for family of 15. The problem was I tripled the recipe and the butter from the rub caused a tremendous amount of smoke. I had to open all the doors and windows in the house. Butters smoke point is 350 so I’m not sure how that was suppose to work when cooking temp is 500? I couldn’t even see the tenderloin due to all the smoke building up inside the oven. I ended up turning the oven completely off, oven door shut, and just let it sit till appropriate temp. Any comments on what went wrong are welcomed.
Hi Kristi, The higher heat could be causing the smoking. I do get a little bit of smoke, so I turn on my fan above the range before I pull it from the oven. It may help to reduce the heat to 450˚F and bake slightly longer (testing with a thermometer to ensure doneness).
I have a 3.5 lb tenderloin. Any advice on adjusting cook time / temp?
Disregard! I noticed my question has been asked and answered before!
I’m glad you found your answer, Jodi!
My tiny store didn’t have the horseradish so I had to buy the prepared horseradish sauce. I put a little extra in to try to make up for it not being “pure”. Oh my, the final taste was amazing! The horsey sauce gave the crust a new flavor…just a hint of something different, something tasty….we loved it! Thanks for sharing your recipe!!
I’m so happy to hear that! Thank you for sharing your great review, Deb!
My son is allergic to dairy (among other of the top 8).
Can I sub olive oil for butter in the rub? It’s not always easy to find a safe butter or margarine that avoids all his allergens.
Would it be possible to make the run with olive oil instead of butter????
Hi Toby, I haven’t tested that since the butter stays in place while the oil may run off with the rub, but I think it could work. If you experiment, let me know how you liked the recipe
Does it have to be tenderloin cut?
Hi Ana, for this particular recipe, yes. Most any other cut would require modifications in the cooking method/time.
Hi,Natasha! Can it be roasted in the oven bag with veggies?
Hi Yelena, I don’t see why not. Depending on the vegetable used they may need to be added a little later in the bake process.
THANK YOU.
I tried your recipe and it was delicious. The horseradish sauce was excellent. The only negative was my oven smoking. Fortunately my guests were in the garden and while the meat rested I was able to clear the air.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Im doing a 4+ tenderloin roast. Do I still cook for the recommended time? Its just longer hence the weight, not thicker. Please say.
Hi Beth, it sounds like you have a full length 4 lb beef tenderloin which will have a thicker and thinner end. I would double the recipe. Also, Tuck the thinner end under and tie it with string to keep the thickness of the tenderloin as even as possible or you will have one end overcooked. I definitely recommend using a meat thermometer since all tenderloins will have varying degrees of thickness and a meat thermometer is really the best way to test for doneness. I would still suggest roasting per the instructions in the recipe above for well-done meat but double-check with a thermometer.
Hi! I’m in love with your recipes!! I really want to make this for my family…. But they hate horseradish…. On the rub would you suggest I just use more butter in place of the horseradish?
Thanks so much!
Hi Kierra, the horseradish is very very faint here (not overpowering at all), but yes you absolutely can omit it and use a tad more butter instead. It will still be delicious.
Haven’t tried but my mother in law has cooked one bit her oven was really smoky & the oven was a mess. How do i prevent that from happening with mine.
Hi Kim, It definitely will help witch cleanup if you use a foil lined baking sheet and also, be sure to bake in the center of the oven and on regular bake mode (not convection).
I recently had friends over for dinner made the tenderloin. I substituted an Elk and Moose loin and it was terrific… I also put it on a very hot charcoal grill to sear than indirect, about 275 to 300 degrees, cooked to medium rare with a small piece of applewood for just a touch of smoke. My friends absolutely loved the horseradish sauce. I served it with a side of homemade potato and cheese Perogi and wax beans, it was delicious. I thought the Moose would be dry but both were moist and tender. You got 7 peolpe complimenting you on the recipe. God Bless and I look forward to many more years of your fantastic recipes.
Thank you for that fantastic review and for sharing that it works with different types of loins. I’m so happy you all loved the recipe and the horseradish sauce also! That’s wonderful.
OMG ! made this today, it was out of this world and the horseradish Sause was the perfect pairing
thank so much for yet another great recipe Natasha 🙂
That’s so great! It sounds like you have a new favorite!
this looks delicious & easy – I will make it soon! My husband will love it.
I noticed you used a very shallow pan to roast it
What type of pan is it please ?
Ty
Phyl
Hi Phyl, we used a Staub pan. Similar to one of these here.
My roast is almost 4 pounds How long would I c ok for med to well done?
Hi, it sounds like you have a full length beef tenderloin which will have a thicker end and thinner end. Be sure to tuck the thinner end under and tie it with string to keep the thickness of the tenderloin as even as possible or you will have one end overcooked. I would highly recommend using a meat thermometer since all tenderloins will have varying degrees of thickness and a meat thermometer is really the best way to test for doneness. I would still suggest roasting per the instructions in the recipe above for well done meat but double check with a thermometer.
I love this dish my second Time making it. But it always smokes up my home. Any tip on that no to happen?
Hi Pamela, The higher heat could be causing the smoking. I do get a little bit of smoke, so I turn on my fan above the range before I pull it from the oven. It may help to reduce the heat to 450˚F and bake slightly longer (testing with a thermometer to ensure doneness).
Hi Natasha,
If I were to make this for a company and use like 2 or 3 tenderloins.. do I bake them in like a baking dish or do 1 piece at a time?
Thanks!
Hi Inna, if you have a baking dish where you can space them out without crowding, that would work to bake them all at once. I would double check them with a good instant read thermometer though since not all tenderloins are the same thickness – they might be done at different times.
Hi – I just made this and it was delicious! The meat is very tender. Thank you for all you wonderful recipes! Oh and the horseradish sauce is perfect!
I’m so happy you are enjoying that, Victoria! Thank you for that awesome review!
HI, looks so good! Thank you for sharing. Can I use some other cuts instead of tenderloin?
Hi Nadia, I think you could adapt this to a different cut of beef but you would have to alter the bake time based on how thick or large the piece of meat is – I probably would not recommend this with a very large roast though without changing the cooking method altogether.
Just tried to make it tonight and it was delicious!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Do you put the rub on before you tie the string around it
Hi Susan, the tenderloin should be trimmed and tied before adding the rub or it becomes really difficult to try and tie a string over the layer of butter without getting very messy 🙂
👍❤️ This turned out perfect for my Valentines Day dinner.
I’m so happy to hear that! Thank you for sharing your great review, Susan!
Wonderful recipe. I will make this very soon. Is your horseradish recipe on your website? It’s not the same that you used to spread around the tenderloin is it?
Hi James! It sure is! You can follow this link here! That is the same one 🙂
Natasha, I don’t like horseradish…is there anything that I could substitute it with in this recipe?
Hi Sandi, you can omit the horseradish in the spread and it will still turn out great as a garlic and herb crusted beef tenderloin 🙂 The horseradish is nice and very subtle (don’t worry!), but you can leave it out with great results.
Thanks so much for your prompt reply! I might make this for Valentine’s Day dinner for my hubby. Maybe half with horseradish and the other half without? I’ll let you know how it turns out and give you a 5-star rating, I’m sure!!! By the way, I just love your recipes and videos. I’ve used numerous!! You are my fav…down to earth, funny, and your recipes are delicious and instructions are easy to follow! 🤗☺
So tender and flavorful! YUM!
I’m so happy to hear that! Thank you for sharing your great review!
Ive never made a beef tenderloin before! But was recently asked to bring one to a gathering. I found this recipe and i appreciate the step by step directions. Im sure it will be delicious!
This is perfect for a gathering! Thank you for that wonderful review, Krissy!
This tenderloin turned out so juicy and delicious! Thanks for showing how to tie it!
I’m so glad to hear that you enjoyed the tenderloin recipe!! Thanks for sharing your great review 🙂
So rich and full of flavor, and great instructions.
Hi Courtney! Thank you so much! Isn’t it awesome how much flavor is imparted without any marinating? I’m so glad you enjoyed the beef tenderloin 🙂
These are great tips for Beef Tenderloin! Thanks for sharing!
You’re so welcome! I’m glad that was useful to you! It was all the things I wanted to know when I cooked my very first tenderloin 🙂