Beef Tenderloin Recipe
Beef Tenderloin makes a special meal that everyone loves. Cooked simply with just a few ingredients, this beef tenderloin recipe is sure to become a favorite.
Beef tenderloin makes for a delicious, memorable meal and friends, this beef tenderloin recipe just couldn’t get much easier!
It’s one of those meals that my entire family looks forward to eating all day long. It’s so simple and easy to prepare, but delivers big flavor that is sure to impress your family and guests. They’ll swear you’ve were in the kitchen working away over it for hours.
Beef Tenderloin Recipe
With just a handful of ingredients, this recipe also couldn’t get much simpler! With just the addition of our homemade Stone House Seasoning, your beef tenderloin will have incredible flavor and result in a showstopper dish that everyone will rave over!
How to Cook Beef Tenderloin
If your grocer doesn’t keep beef tenderloin in stock, call ahead and ask your butcher to order one for you. Pick it up the day before you plan to serve it.
Then, add the Stone House Seasoning to the beef tenderloin at least one hour before cooking or up to overnight. You can also prepare it even more ahead of time if you like. I actually like to plan ahead for holidays meals like Christmas by seasoning my beef and wrapping it tightly with plastic wrap up to four days in advance. I’ve found that the longer I let the let the Stone House Seasoning rest on the beef, the more flavor the beef has once cooked!
Just be sure to keep your wrapped beef tenderloin on a baking sheet in the refrigerator.
The Stone House Seasoning forms a crust on the beef tenderloin as it roasts that always impresses.
For my recipe, you can either prepare it in the oven or even on the grill or Big Green Egg if you are looking for a more smokey flavor!
You’ll cook your beef tenderloin until it reaches an internal temperature of 145º F when checked with an instant read internal thermometer.
You can also use a digital thermometer that you can program the desired temperature. When the meat reaches the desired temperature, the thermometer alarms, alerting you that your meat is ready. This is especially when you have multiple things going on in the kitchen or on the grill!
You’ll find that on the beef tenderloin there are thicker and thinner areas. You’ll want to be sure to check the temperature in both, but make sure that it registers 145º F in the thinnest part of beef tenderloin and about 140º F in the thicker area.
Then, remove the beef tenderloin from the oven or grill, tent with foil and allow to rest for about 5 to 10 minutes before slicing and serving.
Here’s my Beef Tenderloin Recipe. I hope you love it as much as we do!
Beef Tenderloin
Ingredients
- 1 Whole Beef Tenderloin Plan two 2″ filets per person
- 1 tablespoon Stone House Seasoning Recipe
Instructions
- Place beef tenderloin on a rimmed baking sheet, pat dry with paper towels and season both sides of the meat with Stone House Seasoning. Cover tightly with plastic wrap and refrigerate for one hour or up to 4 days before you plan on cooking and serving.
- Remove from the refrigerator, unwrap and allow to stand for about an hour to come to room temperature.
- Meanwhile, preheat grill or oven to approximately 400º F.
- Place tenderloin onto grill or in the oven. Allow the beef tenderloin to cook until it reaches 145º F when checked with an internal meat thermometer in the thinner areas and 140º F in the thicker area, about 45 minutes.
- Remove from grill and cover loosely with aluminum foil and allow to rest on the carving board for about 15 minutes prior to carving and serving.
Notes
Nutrition
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2010.
Mmmm delicious!! I love Lawrys 🙂
Love tenderloin- looks amazing!
Yum! I haven’t made tenderloin in a long time. I think I’ll puck one up this week!
Goodness! I want it now!
We love using whole beef tenderloin. It’s often cheaper than purchasing cut steaks, and it’s tender and delicious. Love the recipe!
You are so right about it often being cheaper than buying cut steaks.
nomnomnom Looks goooooooooood!
A simple preparation for tenderloin that I know would taste great. Would love it over a great big green salad any day!
I buy Beef Tenderloin at Costco. We love to have a group of 20 somethings from church over for dinner {and they LOVE this}. BTW, I bought my hubby a Big Green Egg for Christmas and he was SO excited! It just got delivered today and he’s lighting it for the first time as I type this. Tonight he’s going to try a whole chicken and smoking a rack of ribs. 🙂
This recipe is a serious stunner! Love it!
This looks amazing.
Seriously.
When are you having me over for dinner? Soon??
My husband is begging me to make this now!
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This sounds delist! You mention Worcestershire in the description. Do you add Worcestershire along with the seasoning before you wrap it?
My question is also about the Worcestershire ….it is in the picture and mentioned in the description – but it is not on the recipe card at all…..is it used and how?
How much Worcesrershire? Looks delicious!
Hi Jeanette,
I’m sorry for the confusion, but I’ve now corrected the blog post to match the recipe. I no longer use Worcestershire sauce, I just use my Stone House seasoning and follow my recipe instructions. It is absolutely delicious and I hope you enjoy it as much as my family does! Thanks so much!
Looks amazing! You mention Worcesteshire sauce and it is in the photo, but not listed in the recipe.Please add it in so we will have the same delicious results!.
Thanks!
Hi Donna,
It is amazing! I’ve corrected the blog post to match the recipe as now I only use my Stone House Seasoning and follow my recipe instructions. It is so delicious and such a favorite in my family – I hope it is in yours as well! Thanks so much! xo
I’m surprised no one has mentioned the absence of the Worcestershire in the ingredients or the directions, even though it’s mentioned in the blog. I too want to know at what stage to add and approximately how much.
Hi Mardi,
Thanks for mentioning that – I have corrected the blog post to remove mention of Worcestershire. I now only use my Stone House Seasoning and follow the instructions in my recipe. I hope you enjoy this – it’s a family favorite and I hope it is in your home as well! Thanks! xo
Is there a substitute for the Stone House seasoning. I have not seen that in my area.
Hi Betty,
The Stone House Seasoning is my name for this seasoning I make. If you click the link I give, it will take you to the recipe. It is simple to make and so delicious! I hope you enjoy it! I make it and keep on hand – and even give it to friends. Thanks!
I too, would like to know about the worcestershire sauce, when to add and how much.
Hi Michelle,
I’m sorry if this was confusing, but I’ve corrected the blog post as the recipe itself is correct. Now I only use my Stone House Seasoning and follow my recipe instructions. I hope this helps! Thanks so much – I hope you enjoy this as much as my family does!
What do you recommend serving this with? What sides? Mashed potatoes? Green beans? Would love to hear what your full menu would be as I’d like to make this for Christmas Eve!
The beef tenderloin wa had at your barn was phenomenal. Can I just hire y’all to cook me one for Christmas? ????. Merry Christmas to you all!
Was supposed to say WE…not wa.
I’m so glad you enjoyed it, Susan! 🙂 Merry Christmas to you and your family! xo
Hi Robyn I don’t always have time to make your recipes but I want to say what a pleasure it is to read them and all the personal comments and touches that you add. I gave you a cookbook to my niece for her birthday and she was thrilled. I look forward to your emails and I hope you and your family have a wonderful Christmas. This message is from Beth in New Hampshire. xoxo
That was supposed to say Beth Kelly somehow my talking email rename me as Berh! LOL
This recipe says to rub the seasoning all over the roast. I’m looking at the picture and it looks like much more than 1 T. of seasoning. Will it be Ok to put more than 1T? I would like a well-seasoned roast.
Thanks and I always LOVE your with.
-di
Meant to say that I LOVE your posts. Don’t know what happened!
Sure, Di. You can use a little more if you wish! Thanks so much!
Dear Robyn,
I am not much of beef eater or preparer but I am thinking of trying your recipe for Christmas. Because of all the other things to make and the lack of oven space, can this tenderloin be prepared a day in advance and gently warmed up just before serving time? If possible would you recommend not slicing it util right before serving time? I would appreciate your insights!
Hi Sally,
I usually try to cook my sides ahead when preparing a big holiday meal and make sure I cook my beef in the best way possible since it’s usually the most expensive part of the meal – and the main course.
You could use slow cookers for sides, make twice baked potatoes – see my Make Ahead Christmas Menu for other helpful ideas.
If you absolutely need to cook the beef in another method, you could go to a big box store to purchase a roaster oven and cook the beef in it as another option.
Also, wait until serving to slice it. It will be the juiciest that way! Hope this helps!
xo