Looking for a show-stopping dish that will impress your family and friends? This beef tenderloin recipe is the answer. It’s a simple yet elegant main course that’s perfect for special occasions or intimate dinners. With just a few ingredients and straightforward techniques, you’ll have a succulent and tender centerpiece that will steal the spotlight.

Pin This Now to Remember It Later

Pin This

Imagine a beautifully cooked beef tenderloin, its exterior seared to a perfect crust while the inside remains juicy and tender. The flavor is rich and beefy, complemented by hints of garlic and herbs. This dish not only tantalizes your taste buds but also creates a memorable dining experience.

Ultimate Beef Tenderloin Recipe for Special Occasions

This beef tenderloin is expertly seasoned and seared to perfection, resulting in a tender, juicy cut of meat that’s bursting with flavor. It’s a truly luxurious dish that makes any meal feel extravagant.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 27

Total Time 42

Course Main Course

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

1 beef tenderloin about 2 pounds
2 tablespoons olive oil
4 cloves garlic minced
2 teaspoons fresh rosemary chopped
2 teaspoons fresh thyme chopped
Salt and pepper to taste
2 tablespoons butter
Optional: Red wine for deglazing

Instructions

Prepare the Tenderloin: Remove the beef tenderloin from the fridge and let it sit at room temperature for about 30 minutes before cooking. Preheat your oven to 400°F (200°C).
Season: Pat the tenderloin dry with paper towels. Rub the olive oil over the meat and season generously with salt, pepper, minced garlic, rosemary, and thyme.
Sear the Meat: Heat a large oven-safe skillet over medium-high heat. Once hot, add the beef tenderloin and sear on all sides until a golden-brown crust forms, about 3-4 minutes per side.
Finish in the Oven: Transfer the skillet to the preheated oven and roast the beef for 20-25 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
Rest the Meat: Remove the skillet from the oven and transfer the tenderloin to a cutting board. Tent it with foil and let it rest for at least 10 minutes before slicing.
Make a Sauce (Optional): If desired, deglaze the skillet with red wine, scraping up any brown bits. Simmer until reduced slightly, and then whisk in butter until melted and smooth. Serve this sauce alongside the beef.

Notes

Calories: 350kcal
Fat: 20g
Protein: 36g
Carbohydrates: 1g