14 Beef Tenderloin Roast Dinners

Beef tenderloin is the showstopper roast — buttery-tender and endlessly versatile. These fourteen roast dinners pair it with everything from red wine reductions to horseradish crusts and elegant holiday sides.

Below you’ll find 14 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Herb-Crusted Beef Tenderloin

Simple, perfect, and rosy-pink from edge to edge.

Ingredients

• 4 lb beef tenderloin, trimmed
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 4 garlic cloves, minced
• 2 tbsp rosemary
• 1/2 cup red wine

Instructions

1. Rub tenderloin with oil, salt, pepper, garlic, rosemary.
2. Sear all sides in a hot skillet.
3. Roast at 425°F to 130°F internal.
4. Rest 20 minutes.
5. Deglaze pan with wine for a quick sauce.

2. Horseradish-Crusted Beef Tenderloin

Punchy horseradish crust with a golden panko crunch.

Ingredients

• 4 lb beef tenderloin
• 1/4 cup horseradish, prepared
• 2 tbsp Dijon mustard
• 1 cup panko
• 2 tbsp butter, melted
• 2 tsp salt
• 1 tsp pepper

Instructions

1. Season tenderloin with salt and pepper; sear.
2. Mix horseradish, Dijon, panko, butter.
3. Press crust onto the roast.
4. Roast at 400°F to 130°F.
5. Rest 20 minutes; slice.

3. Peppercorn-Crusted Tenderloin with Brandy Cream

Steakhouse-style peppercorn crust, silky brandy sauce.

Ingredients

• 4 lb beef tenderloin
• 2 tbsp olive oil
• 1 tbsp black peppercorns, crushed
• 2 tsp salt
• 1 cup beef stock
• 1/2 cup brandy
• 1/2 cup cream

Instructions

1. Press crushed peppercorns and salt onto beef.
2. Sear in oil on all sides.
3. Roast at 425°F to 130°F; rest.
4. Deglaze with brandy; add stock.
5. Stir in cream; simmer and serve over slices.

4. Balsamic Garlic Roast Tenderloin

Balsamic glaze caramelizes into a savory-sweet crust.

Ingredients

• 4 lb beef tenderloin
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 4 garlic cloves
• 2 tbsp rosemary
• 2 tsp salt
• 1 tsp pepper

Instructions

1. Marinate beef in balsamic, oil, garlic, rosemary 2 hours.
2. Season with salt and pepper; sear.
3. Roast at 425°F to 130°F.
4. Rest 20 minutes.
5. Reduce marinade into a glaze; drizzle.

5. Beef Tenderloin with Mushroom Red Wine Sauce

Earthy mushrooms and red wine over buttery beef.

Ingredients

• 4 lb beef tenderloin
• 1 lb mushrooms, sliced
• 2 shallots, minced
• 1/2 cup red wine
• 1 cup beef stock
• 2 tbsp butter
• 2 tsp thyme

Instructions

1. Sear seasoned tenderloin; roast at 425°F to 130°F.
2. Sauté mushrooms and shallots in the pan.
3. Add wine; reduce by half.
4. Add stock; simmer 10 minutes.
5. Swirl in butter and thyme; serve over beef.

6. Coffee-Rubbed Beef Tenderloin

Espresso rub adds deep, dark, savory complexity.

Ingredients

• 4 lb beef tenderloin
• 2 tbsp coffee grounds, fine
• 1 tbsp brown sugar
• 2 tsp smoked paprika
• 2 tsp salt
• 1 tsp pepper
• 2 tbsp oil

Instructions

1. Mix coffee, sugar, paprika, salt, pepper.
2. Rub all over the tenderloin.
3. Sear in oil.
4. Roast at 425°F to 130°F.
5. Rest 20 minutes; slice thin.

7. Blue Cheese Butter Tenderloin

Melting blue cheese butter over hot, rosy slices.

Ingredients

• 4 lb beef tenderloin
• 1/4 cup blue cheese, crumbled
• 2 tbsp butter
• 1 tbsp chives
• 2 tsp salt
• 1 tsp pepper
• 2 tbsp oil

Instructions

1. Mash blue cheese, butter, chives; chill into a log.
2. Sear and roast tenderloin at 425°F to 130°F.
3. Rest 20 minutes.
4. Top hot slices with cheese butter.
5. Serve as it melts.

8. Red Wine Marinated Tenderloin

Overnight wine marinade for deeply flavored beef.

Ingredients

• 4 lb beef tenderloin
• 1 cup red wine
• 1/2 cup soy sauce
• 4 garlic cloves
• 2 tbsp honey
• 1 tbsp rosemary
• 2 tsp pepper

Instructions

1. Marinate beef in wine, soy, garlic, honey, rosemary overnight.
2. Pat dry; season with pepper.
3. Sear all sides.
4. Roast at 425°F to 130°F.
5. Rest; reduce marinade to a sauce.

9. Beef Tenderloin Wellington Bites

All the Wellington luxury in sliceable roast form.

Ingredients

• 4 lb beef tenderloin
• 8 oz puff pastry, thawed
• 2 tbsp Dijon
• 1 lb mushrooms, duxelles
• 1 egg, beaten
• 2 tsp salt
• 1 tsp pepper

Instructions

1. Sear seasoned tenderloin; cool.
2. Spread Dijon; wrap in mushroom duxelles.
3. Encase in puff pastry; brush with egg.
4. Roast at 400°F to 125°F.
5. Rest 15 minutes; slice.

10. Chimichurri Beef Tenderloin

Bright, herby chimichurri cuts the richness perfectly.

Ingredients

• 4 lb beef tenderloin
• 1/2 cup chimichurri sauce
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp pepper
• 1 tsp red pepper flakes

Instructions

1. Season beef with salt, pepper, flakes; sear.
2. Roast at 425°F to 130°F.
3. Rest 20 minutes.
4. Slice thick.
5. Spoon chimichurri over each slice.

11. Porcini-Dusted Tenderloin with Pan Jus

Mushroom powder intensifies the beef's savoriness.

Ingredients

• 4 lb beef tenderloin
• 1/4 cup porcini powder
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp thyme
• 1 cup beef stock
• 2 tbsp butter

Instructions

1. Rub beef with porcini powder, salt, thyme, oil.
2. Sear; roast at 425°F to 130°F.
3. Rest 20 minutes.
4. Deglaze pan with stock.
5. Swirl in butter for jus.

12. Honey Mustard Glazed Tenderloin

Sweet-tangy glaze lacquers the roast beautifully.

Ingredients

• 4 lb beef tenderloin
• 1/3 cup whole grain mustard
• 2 tbsp honey
• 2 tbsp thyme
• 2 tsp salt
• 1 tsp pepper
• 2 tbsp oil

Instructions

1. Whisk mustard, honey, thyme, salt, pepper.
2. Coat the tenderloin; sear in oil.
3. Roast at 425°F to 130°F.
4. Brush with extra glaze.
5. Rest 20 minutes; slice.

13. Roasted Garlic Sage Tenderloin

Mellow roasted garlic and crispy sage leaves.

Ingredients

• 4 lb beef tenderloin
• 6 garlic cloves, roasted
• 2 tbsp butter
• 2 tbsp sage
• 2 tsp salt
• 1 tsp pepper
• 1/2 cup beef stock

Instructions

1. Mash roasted garlic with butter and sage.
2. Rub over the tenderloin; season.
3. Sear; roast at 425°F to 130°F.
4. Rest 20 minutes.
5. Serve with pan jus.

14. Five-Spice Beef Tenderloin

Warm five-spice gives an unexpected, elegant twist.

Ingredients

• 4 lb beef tenderloin
• 2 tbsp olive oil
• 1 tbsp Chinese five-spice
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tsp salt
• 1 tsp pepper

Instructions

1. Rub beef with five-spice, soy, sugar, salt, pepper.
2. Marinate 2 hours.
3. Sear in oil.
4. Roast at 425°F to 130°F.
5. Rest 20 minutes; slice thin.