How to Cook Beef Tenderloin in Oven: A Step-by-Step Guide

What is Beef Tenderloin and Why Oven Cooking is Great?

Beef tenderloin is cut from the loin, a long muscle that runs along the spine of the cow. It is a prized cut of beef due to its tenderness and juicy texture. Cooking beef tenderloin in an oven is a great way to lock in the flavors and create a delicious meal for your family or guests.

Oven cooking beef tenderloin results in even cooking throughout the meat, ensuring that it reaches the perfect temperature for maximum flavor and texture. It also provides a crispy and flavorful crust to the meat that adds to the overall taste of the beef tenderloin.

Preparing the Beef Tenderloin

Before you begin cooking beef tenderloin in the oven, it is important to prepare the meat properly to ensure optimum flavor. Follow these steps for the best results.

1. Trim the Meat: Begin by trimming the meat of any excess fat or silver skin. You can do this by running a sharp knife along the beef tenderloin, making sure to remove as much of the white membrane as possible.

2. Seasoning: Seasoning the beef tenderloin before cooking will add depth of flavor to the meat. Use your favorite seasoning mix to coat the meat, making sure to cover all sides.

3. Bring to Room Temperature: Remove the beef tenderloin from the refrigerator and let it sit for 30-60 minutes to reach room temperature. This will help ensure even cooking.

Cooking the Beef Tenderloin in Oven

Once your beef tenderloin is prepped and ready to go, it’s time to start cooking. Follow these steps for juicy, tender beef tenderloin every time.

1. Preheat the Oven: Begin by preheating the oven to 425°F. This will ensure that the oven is at the right temperature to cook the beef tenderloin to perfection.

2. Get a Roasting Pan: Use a roasting pan that is large enough to hold the beef tenderloin comfortably. Place the beef tenderloin onto a rack in the roasting pan, making sure that it is not touching the bottom of the pan.

3. Roasting Time: The cooking time for beef tenderloin will depend on the size of the tenderloin and how well done you want it to be. A good rule of thumb is to roast it for 15-20 minutes per pound for medium-rare meat. You can use a meat thermometer to check the internal temperature of the beef tenderloin. For medium-rare, it should read 130°F to 135°F.

4. Rest the Meat: Once the beef tenderloin is cooked to your desired level of doneness, take it out of the oven and let it rest for 10 minutes. This will help the meat retain its juices and ensure that it is tender and juicy.

Serving the Beef Tenderloin:

Now that your beef tenderloin is cooked to perfection, it’s time to serve it up. Use a sharp knife to slice the meat into thin pieces, and serve alongside your favorite sides. You can also make a delicious gravy using the pan drippings to accompany the beef tenderloin.

Cleaning Up:

After cooking beef tenderloin in an oven, you will have a few dishes and utensils to clean up. Make sure to clean your roasting pan, rack, and any other utensils used to prep and cook the beef tenderloin. Store any leftover beef tenderloin in an airtight container and place in the refrigerator to prevent spoilage.


Q: How do I know if the beef tenderloin is cooked perfectly?

A: Use a meat thermometer to check the internal temperature of the beef tenderloin. For medium-rare, it should read 130°F to 135°F.

Q: Can I cook beef tenderloin at a lower temperature for a longer time?

A: Yes, you can cook beef tenderloin at a lower temperature for a longer time. This method is great for creating uniform cooking throughout the meat.

Q: What sides go well with beef tenderloin?

A: Classics like roasted potatoes, green beans, and asparagus are great choices for side dishes to accompany beef tenderloin. However, there are infinite possibilities for sides that perfectly complement beef tenderloin.

Q: Can I make my own seasoning mix for beef tenderloin?

A: Absolutely! You can create your own seasoning mix to add flavor to the beef tenderloin. Use a blend of your favorite herbs and spices, such as rosemary, thyme, garlic, salt, and pepper.