Name: Easy Beef Tenderloin with Herbs Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 pounds beef tenderloin, with the fat removed and tied two inches apart; 3 tablespoons kosher salt, divided; ½ cup olive oil; 6 cloves garlic, mashed; 3 tablespoons fresh rosemary, finely chopped; 2 tablespoons fresh thyme, finely chopped; 2 teaspoons onion powder; 1 teaspoon ground black pepper

There’s nothing quite like the aroma of fresh herbs mingling with juicy, tender beef roasting in the oven. This Easy Beef Tenderloin with Herbs Recipe brings a perfect balance of simplicity and elegance to your dinner table, making it a go-to for both weeknight dinners and special occasions.

The image shows a white oval plate with a cut of roasted beef tenderloin, partially sliced into thick pieces. The beef has a herb and spice crust, showing a pink, juicy inside with darker, browned edges. On the left side of the plate, there is a small bunch of bright green cooked broccolini placed neatly beside the meat. The plate sits on a surface with a white marbled texture, and part of a wooden board and small green bowl with seasoning can be seen nearby, along with sprigs of rosemary and a folded pink cloth under a metal meat fork. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Beef Tenderloin with Herbs Recipe
Top Tip
How to Serve Easy Beef Tenderloin with Herbs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Beef Tenderloin with Herbs Recipe

Why You'll Love This Recipe

I fell in love with this recipe because it's foolproof yet delivers that rich, gourmet flavor everyone raves about. Whether it’s a family dinner or you want to impress guests without fuss, this roast is a winner.

Simple Ingredients: Just a handful of herbs and spices bring out the natural flavor of the beef.
Perfect Texture: Slow roasting at low heat keeps the tenderloin juicy and tender, never dry.
Customizable Cooking: You’re in control of how rare or well-done it gets, with easy thermometer guidance.
Great for Any Occasion: Elegant enough for holiday meals but easy enough for a comforting weekend dinner.

The image shows a white oval plate filled with thick slices of cooked beef arranged in overlapping layers, displaying a pinkish-red center with browned, herb-coated edges. Sprigs of fresh green rosemary are placed among the beef slices, adding color contrast. To the top left, there is a white bowl with small brown roasted potatoes. At the bottom right of the plate, a wooden-handled carving fork and knife rest on a soft pink cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Beef Tenderloin with Herbs Recipe plays a special role. The fresh rosemary and thyme infuse the meat with earthy, bright flavors, while garlic gives it a fragrant punch. Olive oil helps the marinade cling to the beef and keeps it tender and juicy.

Flat lay of a whole beef tenderloin with fat removed and tied at intervals, a few sprigs of fresh rosemary finely chopped, a small pile of fresh thyme leaves finely chopped, six peeled garlic cloves mashed, two teaspoons ground black pepper in a small white ceramic bowl, three tablespoons kosher salt in a small white bowl, a small white bowl filled with golden olive oil, one teaspoon onion powder in a small white bowl, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef Tenderloin: The star of the show—lean, tender, and perfect for roasting low and slow.
Kosher Salt: Enhances the meat’s natural flavors and helps create a beautiful crust.
Olive Oil: Binds the herbs and spices to the beef and adds subtle richness.
Garlic: Freshly mashed for maximum aroma and depth.
Fresh Rosemary: Intense and piney herb that pairs beautifully with beef.
Fresh Thyme: Adds a subtle earthy note and balances the rosemary.
Onion Powder: Lends a nice background sweetness and complexity.
Black Pepper: Adds just the right amount of heat and seasoning.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on the season or what I have on hand. Feel free to swap herbs, add spice, or even give it a citrus twist to suit your tastes. It’s all about making it yours!

Variation: Once, I added a splash of balsamic vinegar to the marinade—such a fantastic tang that cut through the richness. You might try lemon zest or crushed red pepper flakes for your own spin.

Step-by-Step: How I Make Easy Beef Tenderloin with Herbs Recipe

Step 1: Prep Your Oven and Beef

Start by preheating your oven to a low 275°F. This slow roasting approach is a game changer—it ensures the beef cooks evenly and stays juicy. Lay your tied beef tenderloin on a foil-lined baking sheet. Give it a good rub with half the kosher salt—this seasoning kick-starts the flavoring process.

Step 2: Whip Up the Herb Marinade

In a bowl, mix olive oil, mashed garlic, chopped rosemary, thyme, onion powder, black pepper, and the rest of the kosher salt. Give it a quick taste and adjust seasoning if needed. Now, massage this fragrant marinade all over the beef, making sure every inch is coated. This step brings in all those herbaceous notes that I adore.

Step 3: Roast to Perfection

Pop the beef into the oven and insert a meat thermometer if you have one (I highly recommend this—no guesswork!). For rare, look for about 130°F, which usually takes around 50 minutes. Medium rare hits about 135-140°F, closer to an hour and 10 minutes. The slow and steady heat ensures a tender result every time.

Step 4: Rest, Then Slice and Enjoy

Once your tenderloin hits your desired temp, take it out and let it rest for about 10 minutes. This keeps all the juices locked in so your slices stay moist and flavorful. Slice it thick or thin—however you like it—and get ready for compliments!

Top Tip

One thing I’ve learned from my many attempts with this Easy Beef Tenderloin with Herbs Recipe is that timing and temperature matter just as much as seasoning.

Use a Meat Thermometer: It’s the most reliable way to get your preferred doneness without guessing or cutting into the meat prematurely.
Don’t Skip Resting: Letting the tenderloin rest redistributes those juices for maximum tenderness.
Tie the Tenderloin: Trussing the beef helps the meat cook evenly and keeps it looking beautiful when sliced.
Season Generously: Herbs and salt are your friends here—don’t be shy, but also avoid oversalting by spreading it evenly.

How to Serve Easy Beef Tenderloin with Herbs Recipe

beef tenderloin herbs - Serving Suggestion

Garnishes

I tend to garnish mine with a sprinkle of fresh rosemary or thyme leaves. Sometimes I add a drizzle of high-quality olive oil or a few flakes of sea salt just before serving to elevate those flavors. These small touches make each bite feel special.

Side Dishes

My favorite pairings are garlic mashed potatoes, roasted seasonal vegetables like carrots and Brussels sprouts, and a simple green salad coated with a lemon vinaigrette. This combo balances hearty and fresh perfectly.

Creative Ways to Present

For special occasions, I sometimes slice the tenderloin thin and fan the pieces out on a wooden board with ramekins of spicy mustard and horseradish sauce on the side. It’s an elegant yet casual way to serve guests so they can help themselves.

Make Ahead and Storage

Storing Leftovers

I like to store leftover slices tightly wrapped in plastic wrap or in an airtight container in the fridge. They stay good for up to 3 days, which is perfect for quick lunches or easy dinners the next day.

Freezing

Yes, you can freeze cooked tenderloin! Wrap it well in foil and then place in a freezer bag to avoid freezer burn. When you’re ready, thaw it overnight in the fridge before reheating gently.

Reheating

The best method I’ve found is reheating tenderloin slices in a warm oven (about 250°F) for 10-15 minutes wrapped in foil. This keeps the meat moist without overcooking it, preserving that lovely tender texture.

Frequently Asked Questions:

Can I skip tying the beef tenderloin?

Tying or trussing the beef tenderloin helps it cook evenly and keeps the shape uniform, which not only looks nicer but also helps with consistent cooking. While you can skip this step, it’s worth the little extra effort for best results.

What if I don’t have a meat thermometer?

You can estimate cooking time based on thickness and your desired doneness: for rare, cook 10-12 minutes per inch thickness; medium-rare, 12-14 minutes; medium-well, 14-16 minutes. However, investing in a meat thermometer makes the process so much easier and more precise.

How do I achieve a crispy crust on the tenderloin?

To get a nice crust, you can sear the tenderloin in a hot skillet with a bit of oil for 2-3 minutes on each side before placing it in the oven. This extra step adds beautiful color and flavor but isn’t necessary if you prefer a hands-off method.

Can I prepare this recipe ahead of time?

Absolutely! You can marinate the beef tenderloin overnight in the refrigerator to deepen the flavor. Just make sure to bring it to room temperature before roasting for an even cook.

Final Thoughts

This Easy Beef Tenderloin with Herbs Recipe holds a special place in my heart because it manages to be both luxurious and simple. It’s taught me that with just a few fresh ingredients and a bit of patience, you can create a dish that steals the show every time. I can’t wait for you to try it—you’ll enjoy the process as much as the glorious result!