The Beef Centerpiece That Makes Everything Else Look Good
If you’ve ever felt intimidated by making a beef tenderloin at home, this recipe is your permission slip to go for it. This cut is prized for its buttery tenderness, mild beefy flavor, and ability to shine with just a handful of simple ingredients (and made more special by a rich, creamy Parmesan sauce). When roasted properly, the exterior develops a beautifully seasoned crust while the center stays rosy, juicy, and melt-in-your-mouth tender.
It’s the kind of centerpiece that feels celebratory yet surprisingly approachable—ideal for holidays, dinner parties, Sunday roasts, or any night you want a restaurant-worthy dinner at home (my specialty! 😏). I’m sharing all the pro tips I’ve picked up over years of cooking this cut both professionally and at home.
Make It A Full Meal
If you’re planning a full menu, this tenderloin pairs beautifully with crispy roasted potatoes with garlic and rosemary, a bright lemony arugula salad (bonus: it’s ready in just 5 minutes!), or something cozy like creamy garlicky mashed potatoes and blistered string beans or crisp-tender oven-roasted broccolini.
Seriously Simple Technique
A quick note about buying a whole beef roast: These can be quite large (which is why the recipe is written with a 5lb roast), but you can easily use a smaller roast or ask the butcher to cut it in half for you. Look for a center-cut tenderloin for the most even cooking. Your butcher can trim and tie it for you if you ask—always worth it.
A Cream Sauce Worthy Of Perfectly Cooked Filet
In addition to the parmesan cream sauce, we recommend serving the tenderloin with sautéed shiitake mushrooms. For that you’ll need butter, a shallot, and shiitake mushrooms. The mushrooms add a lovely earthiness to the dish that is beautiful when paired with the sliced filet!
Even my kids adore this sauce! If I were making this for just me and my husband (or a group of friends), I’d consider pairing it with this comparably rich and cream gorgonzola sauce, a classic with steak. But alas, my children refuse to eat “stinky cheese“. 😂
If you’re confused about whether a whole beef tenderloin is the same as filet mignon, you’re not alone. Filet mignon is cut from the tenderloin. So a whole tenderloin gives you multiple filet-style portions once cut into slices.
Variations I’ve Tried Over The Years
Keeping the base technique the same will ensure proper cooking, but feel free to experiment with other seasonings! Here are two variations my family has come to love:
- Herb crust: Add chopped rosemary, thyme, tarragon, or parsley to the melted butter before pouring on top.
- Peppercorn crust: Press cracked peppercorns onto the exterior before roasting
Simple, elegant, and deeply satisfying—this is a classic beef dinner you’ll return to again and again. Can’t wait to hear what you think!
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Perfectly Roasted Whole Beef Tenderloin (Foolproof & Elegant)
Equipment
Ingredients
For the Beef Tenderloin
- 5 lb (2.3kg) whole beef tenderloin, though the recipe works just as well with a smaller roast
- 4 Tbsp (60g) unsalted butter, melted
- 1-2 Tbsp kosher salt
- 1 tsp freshly cracked black pepper
- Flaky sea salt
For the Parmesan Cream Sauce
- 3 cups (700ml) heavy whipping cream
- 3 cloves of garlic, peeled and smashed
- 3-4 sprigs fresh tarragon
- 1 cup Parmigiano Reggiano, freshly grated
- 2 Tbsp fresh parsley, finely chopped
- 1½ tsp Dijon mustard
- ½ tsp Kosher salt
- ¼ tsp freshly cracked black pepper
Instructions
- Bring the beef to room temperature. Remove the tenderloin from the fridge 45-60 minutes before cooking (this ensures even roasting from edge to center), pat dry on all sides, then place on a parchment or foil-lined parchment sheet. When ready, preheat an oven to 275°F (135°C).
- Prepare the roast. Melt 4 Tbsp (60g) butter, then pour over the top of the tenderloin. Season generously on all sides with kosher salt (about 1 tsp per pound of meat) and freshly ground black pepper to taste. Transfer to the oven, then cook undisturbed for 1 hour 15 minutes, or until the internal temperature reaches 130°F (54°C) for medium rare. I recommend you begin checking the temperature right around the 1 hour mark.
- To check for doneness, place a meat thermometer into the end of the tenderloin, inserting into the thickest part of the beef. Note that the temperature will continue to rise several degrees as it rests.
- Rest before slicing. Resting is non-negotiable. Let the meat cool for at least 15 minutes before slicing so the juice redistribute.
- While the roast cooks, make the Parmesan cream sauce. Place 3 cups (700ml) heavy cream in a large sauce pan. Add smashed garlic cloves and fresh tarragon, then bring to a boil. Reduce until thickened, about 10-15 minutes. The cream will eventually bubble up, so make sure your pan is not too small. Once reduced, use a slotted spoon to remove garlic and tarragon, then discard. Add 1 cup grated Parmesan, 2 Tbsp chopped parsley, 1½ tsp Dijon, ½ tsp kosher salt, and ¼ tsp black pepper. Stir to combine, then taste and adjust seasoning if needed. Set aside, then warm before serving.
- To serve: Slice into rounds about ½-inch thick and serve warm with Parmesan cream sauce spooned on top or on the side.) Finish with a sprinkle of flaky sea salt and black pepper just before serving. Enjoy!
Notes
- Nutrition facts assume all of Parmesan sauce gets used, but you will likely have leftovers.
- Make-ahead: The tenderloin can be trimmed, tied, and seasoned up to 24 hours ahead. Store uncovered in a fridge to dry the surface slightly—this helps with browning (but isn’t necessary).
- Store leftovers in a fridge for up to 3 days. Reheat gently in a low oven (250°F/120°C) until just warmed through. Avoid microwaving if possible.
- You can also freeze leftovers. Wrap cooked slices of beef tightly in aluminum foil, seal in a bag, then keep for 2 months. Thaw overnight in a fridge.
Beef Tenderloin Temperature Guide
- Rare: 120-125°F (49-52°C).
- Medium-rare (recommended): 130-135°F (54-57°C).
- Medium: 140-145°F (60-63°C).
Nutrition
Photography by Megan McKeehan.
This recipe was ridiculously good, very forgiving, and feeds an army!
Had to substitute rosemary for the tarragon – but the sauce was still delicious. Will definitely be making again!
Hell yes! The kind of dinner we love to serve, because it is crazy easy to make, but seriously impressive. Rosemary was a great substitution! xo, Ari
I only did one thing different as I live alone, I used slices of the tenderloin only. And then I made a quarter of the sauce, that really rocked. Not sure what else it can go on because I have some left over, but it was awesome the tarragon nicely infused in there and the garlic is hinted but not overwhelming. I used mini Portobello mushrooms because that is all I had. Did enough to use on toast the next day. All in all an excellent meal.
I could put that parmesan cream sauce on everything!! Such a special occasion meal for sure. Glad you loved! xo, Ari
I have been making beef tenderloin for Christmas Eve for years. We generally have cocktails and appetizers for a good hour and a half before dinner.
I was wondering if I could do the beef ahead of time, wrap in foil, then slice so I wouldn’t be fussing during the cocktail hour.
You absolutely can make this ahead of time! I would take it out at 1 hour, just to be safe that you don’t overcook it when reheating. Let it cool completely to room temperature, then wrap in foil. When you go to serve it, you can either slice it and reheat in a preheated oven or just pop the whole thing back in for 10-15 minutes. The risk with slicing the meat before heating it is that it is more likely to overcook. My recommendation would be to leave it whole!
Also, you can make the sauce earlier in the day and just set it aside on the stovetop. It will absolutely solidify in the saucepan, but it’s very very easy to reheat over medium heat when ready to serve. If you find it’s a touch too think, add a splash of water and stir or whisk to help loosen it up. ENJOY!!! One of my all time favorite recipes!! xo, Ari