Roast Beef Tenderloin

A perfectly cooked Roast Beef Tenderloin is the kind of centerpiece that instantly elevates any meal. Tender, buttery, and richly flavored, this premium cut needs only simple seasoning and the right technique to shine. If you’re looking for a foolproof way to achieve restaurant-level results at home—without stress—this guide walks you through every step. From the slow, gentle roasting method to the aromatic garlic-thyme butter and silky mushroom sauce, you’ll discover just how easy it is to impress guests with a show-stopping dish.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Elegant but Easy – Despite its luxurious feel, the steps are simple and designed for success at any skill level.
• Perfect for Special Occasions – Ideal for holidays, celebrations, or anytime you want to create a memorable meal.
• Unbelievably Tender – The low-temperature roasting technique ensures the meat stays buttery soft from edge to center.
• Balanced, Savory Flavors – The garlic-thyme butter infuses the beef while the creamy marsala mushroom sauce adds richness.
• Consistently Impressive Results – This method avoids overcooking and guarantees even doneness every time.

What sets this version apart is the combination of dry-salting, a quick sear, a gentle roast, and the layered flavor of the butter slather—resulting in exceptional tenderness and depth.

Ingredients Needed

For the Beef Tenderloin

• 1–1.25kg (2–2.5 lb) center-cut beef tenderloin (eye fillet), tied for even cooking
• 1 ½ tsp kosher or cooking salt
• ½ tsp freshly ground black pepper
• 1 tbsp neutral oil (such as vegetable or canola)

For the Garlic–Thyme Butter

• 75g (5 tbsp) unsalted butter, softened until easily spreadable
• 1 tsp finely grated or minced garlic
• 1 tsp chopped fresh thyme leaves
• ¼ tsp kosher salt
• ¼ tsp black pepper

For the Creamy Mushroom Sauce

• 150g (5 oz) white mushrooms, sliced about 3 mm thick
• ½ tsp finely minced garlic
• 1 sprig fresh thyme
• ¾ cup marsala wine (Italian fortified wine)
• ½ cup low-sodium chicken broth
• ¾ cup heavy cream
• ¼ tsp black pepper

How to Make Roast Beef Tenderloin

1. Prep the Beef

Pat the tenderloin completely dry—this helps it sear properly. Generously season all sides with salt and pepper. Place the beef on a rack set over a tray and refrigerate uncovered for 12–24 hours. (This step dries the surface and enhances flavor, but you may skip it if short on time.)

2. Make the Butter Slather

In a small bowl, mix the softened butter with garlic, thyme, salt, and pepper until smooth and fragrant.

3. Bring Beef to Room Temperature

Remove the beef from the fridge 2 hours before cooking. Allowing it to warm slightly leads to more even roasting.

4. Sear the Beef

Heat the oil in a heavy, oven-safe skillet over high heat until it’s shimmering and just starting to smoke. Sear the beef on all sides, turning every minute or so, until the exterior forms a deep brown crust. Transfer it back to the rack and let it rest for 15 minutes—this helps the butter stick instead of melting instantly.

5. Preheat the Oven

Heat the oven to 120°C / 250°F (fan or conventional).

6. Slather with Butter

Once the skillet has cooled slightly, return the beef to it. Spread ¾ of the garlic-thyme butter all over the top and sides of the roast.

7. Roast the Tenderloin

Roast for 15 minutes, remove the pan, and spread the remaining butter over the same surfaces. Continue roasting for another 25–35 minutes, or until the internal temperature reaches 53°C / 127°F for medium-rare.
(See doneness guide below.)

8. Rest and Slice

Transfer the roast to a cutting board and rest for 10 minutes. The temperature will rise to 56–58°C / 133–136°F, the ideal medium-rare. Slice into thick medallions and serve with the mushroom sauce.

How to Make the Creamy Mushroom Sauce

1. Separate the Pan Juices

Pour all the juices from the skillet into a heatproof jug. Allow the fat to rise, then measure out ¼ cup of the fat and return it to the skillet. Keep any remaining juices to add later.

2. Cook the Mushrooms

Heat the skillet over high heat. Add the mushrooms and cook until they release moisture and begin to brown lightly. Stir in the garlic and thyme, cooking for about 2 minutes until fragrant.

3. Build the Sauce

Pour in the chicken broth and simmer until it reduces by half—this intensifies the flavor. Add the marsala, cream, pepper, and the remaining juices from the jug. Simmer for about 5 minutes, letting the sauce thicken until it coats the back of a spoon.

Taste and adjust seasoning. The sauce should lean slightly salty to complement the beef.

Serving and Storage Tips

• Serving Ideas:
  Serve sliced tenderloin with the warm mushroom sauce, roasted potatoes, mashed potatoes, green beans, or a simple leafy salad. For a special presentation, fan the slices on a platter and drizzle with sauce right before serving.
• Storage:
  Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating:
  Reheat gently in a low oven (120°C/250°F) or warm slices briefly in a covered pan with a splash of broth to maintain tenderness.

Helpful Notes

• Doneness Guide:
  • Rare: 49–51°C (120–125°F)
  • Medium-rare: 53–55°C (127–131°F)
  • Medium: 57–60°C (134–140°F)
• Why low-and-slow roasting?
  It prevents the outside from overcooking while the inside gently comes to temperature.
• Skip the overnight dry-salting?
  Yes, but it adds depth and improves browning.
• Marsala substitute:
  You can use white wine or chicken broth, though the flavor will be slightly different.

Conclusion

This Roast Beef Tenderloin delivers everything you want in a special-occasion meal: incredible tenderness, balanced flavors, and a luxurious feel with surprisingly simple steps. The garlic-thyme butter adds aromatic richness, while the creamy mushroom sauce transforms each slice into something truly memorable. Whether you’re hosting a holiday feast or treating loved ones to a beautiful dinner, this recipe guarantees success every time.

If you try this recipe, please leave a comment and a star rating—your feedback helps others!
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What’s your favorite side dish to serve with beef tenderloin? Let me know below!

Frequently Asked Questions (FAQ)

Can I use a different cut of beef?

You can substitute with top sirloin or strip loin, but they won’t be as naturally tender as tenderloin. Adjust roasting time slightly.

H3. What can I use instead of marsala?

White wine or extra chicken broth works. The flavor will be milder, but still delicious.

Why did my sauce split?

This usually happens if the heat is too high after adding cream. Keep the sauce at a gentle simmer to maintain smoothness.

Can I make this gluten-free?

Yes! All ingredients listed are naturally gluten-free. Just ensure your broth and marsala are certified GF.

Is this recipe freezer-friendly?

The cooked tenderloin can be frozen, but texture is best when fresh. The mushroom sauce does not freeze well due to the cream.

How thick should the sauce be?

It should be thick enough to coat the back of a spoon but still pourable. If too thick, add a splash of broth; if too thin, simmer longer.