Robyn StoneBeef Tenderloin Recipe – Make melt-in-your-mouth roasted beef tenderloin with a simple seasoning that everyone loves.
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 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 meat on a baking sheet in the refrigerator.
The Stone House Seasoning forms a crust on the 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 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 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 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 Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2010.
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
Absolutely perfect! I was skeptical about a 45 minute roast time, but with the 15 minute rest , it worked. Definitely a keeper.
Thanks, Eileen. So glad you like the beef tenderloin recipe.
I need the recipe for the stone house seasoning please
Marge, if you click on the blue Stone House Seasoning link in the recipe or the link in this reply, it will take you to the recipe for the
Stone House Seasoning. Hope you enjoy!
Silly question maybe, but do you wrap the tenderloin in plastic after seasoning and then place on baking sheet or do you place on baking sheet and then cover with wrap (in this case only cover the top of the roast in plastic?
I wrap the entire tenderloin in the plastic wrap after seasoning and place it in the baking sheet, Katie. You want to wrap it tightly so air doesn’t get to the meat.