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Roasted Beef Tenderloin

Betty Crocker Kitchens
Updated Nov 12, 2021
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Succulent beef tenderloin is the crème de la crème of meats, so developing its rich flavor and capturing its signature texture is the focal point of this simple yet precisely designed beef tenderloin roast recipe. How long do you cook beef tenderloin per pound? Our recipe calls for 40 to 50 minutes with a 2 1/2 lb tenderloin, but make sure that your meat thermometer reads at least 140°F before you cover and let stand. Overall, the best way to cook beef tenderloin is to keep it simple—there's no need for any flashy moves when you’re working with a cut of beef this luxurious.

More About This Recipe

  • A quality cut of meat, like beef tenderloin, doesn’t need much special treatment to make it taste amazing. In fact the less you do to beef tenderloin, the better it will be. This recipe calls for just the basics: olive oil, salt, pepper and a light dusting of marjoram, an Italian herb which is essentially a milder version of oregano. With this delicate treatment, you’ll end up with a savory roast that is tender — a true testament to the art of simplicity. Want step-by-step instructions? Check out Betty's article on how to make beef tenderloin. Don’t have beef tenderloin on hand? Check out Betty’s other beef recipes.

Roasted Beef Tenderloin

  • Prep Time 10 min
  • Total 1 hr 15 min
  • Servings 6
  • Ingredients 5
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Ingredients

  • 1 beef tenderloin (about 2 1/2 pounds)
  • 1 tablespoon olive or vegetable oil
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon coarse kosher salt, coarse sea salt or regular salt

Instructions

  • Step 
    1
    Heat oven to 425°F.
  • Step 
    2
    Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
  • Step 
    3
    Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.

Nutrition

230 Calories
12g Total Fat
30g Protein
0g Total Carbohydrate

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve this Roasted Beef Tenderloin with classic mashed potatoes and your favorite steamed green veggie.
  • tip 2
    Beef tenderloin is, indeed, tender—but only when it’s cooked correctly. This is a very lean cut of meat, something you need to be cognizant of when cooking it, with this recipe or any other. The lack of fat makes overcooking the cardinal sin of handling a tenderloin. Wi...
  • tip 3
    A meat thermometer is a handy tool to keep in your kitchen, and it could become your best friend if you like to cook a lot of meat and are choosy about how it’s done. This recipe calls for an oven-safe thermometer that can be inserted at the start of cooking and give yo...
  • tip 4
    Tenderloin—and the steaks cut from it, filets mignon—are among the most expensive cuts of beef you can buy. They make up such a small part of the yield from a cow but are in very high demand, so prices stay lofty. When you have something to celebrate and only the best w...
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