Beef Tenderloin Recipe – Make the best beef tenderloin that is juicy, tender, and perfectly cooked with my simple recipe tips!
Beef tenderloin makes for a delicious, memorable meal. This beef tenderloin recipe just couldn’t get much easier!
Why You’ll Love This Recipe
- Easy recipe. This amazing beef tenderloin recipe is so easy! In summary, you season the beef, refrigerate it, roast it, and then slice, serve and enjoy!
- Two ingredients. You’ll use my favorite house seasoning blend and beef tenderloin. That’s it.
- Tender, juicy, flavorful beef every time. A beef tenderloin that is melt-in-your-mouth tender and full of flavor in every bite!
BEST Beef Tenderloin Recipe
With just two 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!
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 a big flavor that is sure to impress your family and guests. They’ll swear you were in the kitchen working away over it for hours.
How to Cook Beef Tenderloin
If your grocer doesn’t keep beef tenderloin in stock, call ahead and ask your butcher to order one. Pick it up a day or so before you plan to serve it.
My number one tip for the best beef tenderloin: Dry Brining!
Add the Stone House Seasoning to the beef for at least one hour or up to four days before cooking. Once you have seasoned your beef, wrap it tightly with plastic wrap, and store it on a sheet pan in the refrigerator. I’ve found that the longer in this period I let the Stone House Seasoning rest on the beef, the more flavor the beef has once cooked!
The 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 smoker if you are looking for a 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 to program the desired temperature. When the meat reaches the desired temperature, the thermometer alarms, alerting you that your meat is ready. This is especially helpful 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 it with foil, and allow it to rest for about 5 to 10 minutes before slicing and serving.
How to Store and Reheat
To store: We prefer to slice only the number of filets we need for serving immediately. Then, store the remaining tenderloin in an airtight food container in the refrigerator for up to 3 days.
To reheat: Preheat oven to 350º F. Place slices on a rimmed baking sheet covered with foil. Bake until each filet is reheated to 145º F.
Here’s my Beef Tenderloin Recipe. I hope you love it as much as we do!
- 1 whole beef tenderloin, Plan two 2″ filets per person
- 1 tablespoon Stone House Seasoning
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
From the Add a Pinch recipe archives. Originally published 2010.