If you're cooking a whole beef tenderloin for the first time, this is the recipe you want saved. This oven-roasted beef tenderloin is the best way to cook a premium cut of beef for special occasions, holiday dinner, or a classic Christmas dinner without stressing over an expensive cut of meat.

It's simple, confident, and designed to deliver perfect medium-rare results using high heat, a preheated oven, and an internal temperature you can trust. No guesswork. No overcooked meat. Just a beautifully cooked whole tenderloin that feels restaurant-level but totally doable at home.

a beautifully cooked whole beef tenderloin topped with garlic butter and a beautiful pink medium rare center.

Why You'll Love It

A beef tenderloin roast is considered the most tender cut of beef for a reason. It comes from the loin section of the cow, near the rib cage, and because that muscle does very little work, the meat stays incredibly soft. It's also one of the most expensive cuts of beef you'll find at the grocery store or meat counter, which is why people tend to save it for special dinners and the holiday season.

Because tenderloin is so lean, with very little fat compared to prime rib or larger roasts, technique matters more than cook time alone. This method focuses on even cooking from the thick end to the tapered end so the center of the meat hits perfect medium-rare without drying out the smaller side. Tradtitionally, timming the silver skin, removing excess fat, and tying the whole piece into even thickness with butcher's twine are small steps that make a huge difference... but with my easy, fool-proof method, you don't even need to tie it!

Starting with room temperature meat helps the tenderloin cook evenly at high temperature, while a quick sear builds flavor fast without overcooking. From there, the oven does the rest. Using a meat thermometer or instant-read thermometer removes all the pressure. You're not guessing. You're cooking to internal temperature and letting the tenderloin rest so the juices stay where they belong.

Whether you're serving this for Christmas dinner, a holiday dinner party, or a special occasion with your best friend, this garlic butter roast beef tenderloin recipe delivers every time. It's elegant without being fussy, impressive without being complicated, and exactly what a premium cut of beef deserves. After doing it a million times, I can confidently say this expensive cut of beef is easier to make than a chicken.

How to Clean a Whole Beef Tenderloin

If your butcher hasn't already done this for you, don't worry. Cleaning a whole tenderloin is much easier than it looks and only takes a few minutes.

Place the tenderloin on a large cutting board and pat it dry with paper towels. You'll notice a long, shiny strip running along part of the meat. That's the silver skin, and it won't break down during cooking, so it needs to be removed. Using a very sharp knife, carefully slide the blade just under the silver skin, angling the knife slightly upward. With your other hand, pull the silver skin taut and slice it away in long strokes, keeping the knife as close to the skin as possible so you don't remove too much meat. Trim away any excess fat, but don't stress about removing every tiny bit - tenderloin naturally has very little fat.

If one end of the tenderloin is much thinner than the other, tuck the thin end underneath itself to create even thickness. With my recipe, I don't think it's critical to tie it but if you prefer, simply secure it with butcher's twine or kitchen twine. This helps the tenderloin cook evenly from end to end and prevents the smaller side from overcooking. But again, I don't think this matters a lot - especially if you have people to prefer a different degree of doneness.

an up close view of a perfectly cooked whole beef tenderloin sliced into medallions.

Ingredients & Substitutions

Before we get cooking, here's what you'll need. These simple ingredients let the beef shine while adding just enough richness and flavor.

Beef tenderloin: Look for a whole piece or centre cut tenderloin at the meat counter. Many grocery stores will trim it for you if you ask. A beef tenderloin is already super flavorful so you don't need to do a whole lot to it.
Olive oil: Helps the seasoning stick and encourages browning during the sear.
Kosher salt: Essential for seasoning such a lean cut evenly.
Black pepper: Fresh cracked gives the best flavor.
Flaky salt: Optional, but great for finishing after slicing.
Salted butter: Softened butter adds richness to a cut while also helping promote a crispy brown surface on the outside.
Garlic: Finely chopped so it cooks evenly and doesn't burn. I recommend fresh garlic and not jar-lick.
Fresh herbs: Parsley is classic here, but fresh thyme also works beautifully.

How to Make a Whole Beef Tenderloin

This method keeps things straightforward and stress-free, even if it's your first time cooking a whole tenderloin.

CLEAN & PREP THE TENDERLOIN:Trim away silver skin and excess fat if needed. Pat the tenderloin completely dry with paper towels and let it sit at room temperature for at least 1 hour.
SEASON:Place the tenderloin on a cutting board and rub it all over with olive oil, kosher salt, and black pepper. If you prefer, tuck the skinnier side underneath and tie with kitchen twine to create even thickness. I've cooked this easy beef tenderloin a dozen times and I swear it doesn't make a difference so don't stress yourself out about it if you don't want to tie it.
PREP OVEN: Preheat the oven to 425 degrees F so it's fully hot before roasting.
MAKE THE GARLIC BUTTER: In a small bowl, combine softened butter, garlic, parsley, and fresh thyme if using. Set aside.
SEAR: Heat a large iron skillet or cast iron pan over high heat until very hot. Add the whole tenderloin to the hot pan and sear on all sides, rotating as needed, until deeply golden brown.
REST & BUTTER: Transfer the seared tenderloin to a parchment-lined baking sheet or roasting pan. Let it rest for 10 minutes, then spread half of the garlic butter over the top.
ROAST: Insert a meat thermometer into the center of the meat and roast until the internal temperature reaches 125 degrees F for perfect medium-rare.
REST AGAIN: Remove the tenderloin from the oven, loosely tent with aluminum foil, and let it rest for 15 minutes. This rest is essential for juicy slices.
FINISH THE SAUCE: Add the remaining garlic butter to a small pan over medium heat and cook for about 5 minutes, stirring often, until the garlic is soft and fragrant.
SLICE & SERVE: Using a very sharp knife, slice the tenderloin into coins. Finish with flaky salt if desired and serve with the garlic butter or your favorite sauce.
STORE: Store leftover tenderloin in an airtight container in the refrigerator for up to 3 days. Reheat gently over lower heat or enjoy cold slices the next day. Because this is such a lean cut, avoid high heat when reheating to prevent drying it out.

a cutting board full of a whole sliced beef tenderloin.

What to Serve It With

This whole beef tenderloin roast pairs perfectly with classic holiday mains like my Easy Herb Butter Roasted Turkey Recipe for Thanksgiving and side dishes like creamy mashed potatoes, roasted vegetables, or a simple sour cream-based creamy horseradish sauce. It's also excellent with au poivre or a red wine sauce for a more classic holiday dinner vibe. For more easy beef dinner recipes, try this Easy Slow Cooked Pulled Beef Recipe (Crockpot or Oven) or even my Creamy Beef Pot Pie.

For more sides to go with beef tenderloin, try my:

Recipe