Roasted Beef Tenderloin

By Genevieve Ko

Updated Feb. 3, 2025

Roasted Beef Tenderloin
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
2 hours, plus trimming and tying, if needed
Rating
4(2,397)
Comments
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A whole beef tenderloin is a splurge, an ideal party centerpiece for Christmas or any other holiday, that tastes as good hot as it does at room temperature. It also looks impressive, especially if it’s evenly rosy through the center and nicely browned on the outside. To achieve that, a combination of soy sauce, Worcestershire sauce and sugar is mixed with butter to slather all over the meat. It helps create a caramelized yet delicate deep-brown crust without the hassle of searing and gives the mild meat a more complex savory flavor. So does a classic creamy horseradish sauce. This cut would also be delicious with herby chimichurri or a rich béarnaise and goes with just about any holiday side dish. An untrimmed beef tenderloin costs a lot less than one that comes peeled and tied. Follow the tip to prepare it yourself and use the trimmings to make stock.

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Ingredients

Yield:8 to 12 servings
  • 1whole (4-pound) beef tenderloin, peeled (trimmed) and tied (see Tip)
  • 2tablespoons unsalted butter, melted and cooled
  • 1tablespoon soy sauce
  • 2teaspoons Worcestershire sauce
  • 1teaspoon granulated sugar
  • Coarse sea or kosher salt and coarsely ground black pepper
  • Chopped parsley, for serving (optional)
  • Horseradish sauce, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

68 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 4 grams protein; 118 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Take the beef out of the refrigerator an hour before cooking so that it will cook evenly and not end up overdone on the outside while the center is still cold. Pat it very dry if it isn’t already.

  2. Step 2

    Heat the oven to 450 degrees. Line a large sheet pan with foil. Place the beef on the pan.

  3. Step 3

    Mix the butter, soy sauce, Worcestershire sauce and sugar in a small bowl until the sugar dissolves. Pour the mixture all over the beef, using your hands to spread it around. Sprinkle the beef generously with salt (about 2 teaspoons) and press in an even coating of pepper (about 1 teaspoon).

  4. Step 4

    Roast until browned and a meat thermometer inserted in the center registers 120 to 125 degrees for medium-rare, 25 to 30 minutes. (Start checking at 20 minutes to make sure you don’t overcook the meat.) Use the foil to lift and transfer the beef with its juices to a cutting board. Let rest for 15 to 20 minutes. The internal temperature of the meat will rise 5 to 10 degrees as it rests.

  5. Step 5

    Transfer the beef to the cutting board, reserving the foil with its juices, and cut the beef into slices for serving. Arrange on a serving platter and pour over all of the juices from the foil and cutting board. Sprinkle with parsley, if you’d like, and serve with the horseradish sauce.

Tip
  • Beef tenderloin usually comes “peeled,” which means all of its excess fat and silverskin have been trimmed and the meat is tied at 1-inch intervals. You can ask the person at the meat counter to do it for you if it hasn’t been prepared, or you can trim and tie it yourself at home. To trim the meat, pull or slice off all excess fat and gristle, then slice off any silverskin, the thin, silvery white skin covering the meat. To tie the meat, tuck 4 to 5 inches of the thin, tapered end of the tenderloin under the meat to match the thickness of the other end of the meat and create an even cylinder. Use kitchen string to tie the meat at 1-inch intervals. This will hold the tucked-in end in place and also help the meat maintain its cylindrical shape while roasting.

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Ratings

4 out of 5
2,397 user ratings
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Comments

Tajai

I offered to make this for my family (parents and sister’s family) for Christmas dinner, but they said I make “weird” food but good appetizers. So this year I’m making nothing for them.

Alex M

I strongly recommend using sear and roast rather than this recipe. Sear on all sides. Oven for 12-15 minutes. Wrap in foil and leave for 20 minutes. Perfect every time.

w

No searing. Specifically stated in the description: “Worcestershire sauce and sugar is mixed with butter to slather all over the meat. It helps create a caramelized yet delicate deep-brown crust without the hassle of searing …”

Jainel

Started the oven at 340 and turned down to 160 (and then 120) when put in oven. Made this to rare (120/125) and did a quick sear on the grill after resting...(maybe a minute total on the grill all around). Basically a sous vide without the sous vide, because why have the moisture and have to burn it off? All my guests, including those who do not like rare beef, said it was the best...

New Haven, Connecticut

We usually sous vide, then brown our Christmas roast but lost track of time this year. Too much fun going on! We had a Costco large whole peeled tenderloin for eight carnivores. Followed this excellent recipe exactly, except tucked it into a roughly even shape and skipped the twine. The result was perfectly delicious and very easy. We plan to use this method again next time. The issue of tying it up or tucking is still being cheerfully debated. Many thanks to Genevieve Ko

CB

Fantastic recipe done as is - don’t sear it ahead of using the oven. 450 gets it to have a great crust without giving too much maillard which would over power the butteriness of the tenderloin. Served with a delicious mushroom gravy

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