How to Perfectly Roast a Beef Tenderloin

Usually I try to keep my recipes pretty inexpensive, but sometimes you have occasions that call for something a little special.  To each of us that will look different, but one thing is for certain Roasted Beef Tenderloin is the perfect thing to put on any table!  Ahhhh tenderloin...king of beef.  It is where filet mignon comes from and it is truly the most succulent and tender piece of meat there is.  It is also a little pricey. A 4 lb. tenderloin will cost you around $40.  That is why you want to make sure that you prepare it just right!  Follow these simple instructions and I guarantee your family and guests will be BLOWN away!!!

Let's get started!

Roasted Beef Tenderloin: 
*Prep Time:  5-25 min.  *Cook Time:  25-30 min.  *Difficulty:  Easy  *Servings:  8-10


  • 1 3-4 lb. Beef Tenderloin
  • 1 Stick of Butter, room temperature.
  • Lemon Pepper Seasoning
  • Salt and Pepper
Preheat the oven to 500 degrees.

When I buy beef tenderloin I usually do not need, nor can I afford, the entire loin.
So what I like to do is ask my butcher or the guy at the meat counter if they have what is called a butt in the back.
It will look a little something like this.

If you have a good butcher or meat guy, they will trim all of the white sliver skin off for you, but if not you will have to do it yourself.  Don't worry.  This is very simple and can be done with a pairing knife.  Just trim away all of the white stuff.

 When you are finished, it will look like this and is ready to cook with!

Fist of all you will want to LIBERALLY season the entire tenderloin with salt and pepper.  Remember, this is a dense cut of beef so the seasoning has a lot to penetrate through.

Next, slather the entire loin with butter.  You cannot have to much butter on this.  TRUST ME!

Now sprinkle the tenderloin with lemon pepper seasoning.

There you have it!  Ready to go in the oven!

Place in a baking dish .

Then put in a 500 degree oven. For 25-30 minutes.
This will render a beautiful medium tenderloin.

After 25-30 minutes, remove from the oven and place a meat thermometer in the tenderloin.

The thermometer should read 160 degrees.
If it is a little above don't worry.  The meat needs to rest for at least 10 minutes and the temperature will be fine.

Once your tenderloin has rested slice and serve with your favorite steakhouse sides!  Look at that perfectly pink center!  You can serve 8-10 people a luxurious dinner for around $50 and that is NOT happening at a restaurant!  So, the next time you have a special occasion on the horizon give this beautiful beef tenderloin a try.  It is sure to make the night one to remember!

As Always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Roasted Beef Tenderloin: 
*Prep Time:  5-25 min.  *Cook Time:  25-30 min.  *Difficulty:  Easy  *Servings:  8-10


  • 1 3-4 lb. Beef Tenderloin
  • 1 Stick of Butter, room temperature.
  • Lemon Pepper Seasoning
  • Salt and Pepper
  1. Preheat the oven to 500 degrees.
  2. Trim away any silver skin from the tenderloin.
  3. Season with salt and pepper.
  4. Slather with butter.
  5. Sprinkle with lemon pepper seasoning. 
  6. Place in a baking dish. 
  7. Place in a 500 degree oven and cook for 25-30 minutes.
  8. Using a meat thermometer make sure the internal temp reads 160 degrees.  
  9. Let rest for 10 minutes. 
  10. Slice and enjoy!


  1. If I had a crowd, I might do this. Looks simple enough for NOT an expert.

  2. Thank you for this! This is such a simple meal and I will be trying it out tomorrow for Easter lunch. Blessed resurrection Sunday!!

    1. I'm so sorry this comment slipped through the cracks and I am just now seeing it. I would love to know how it turned out for you and yes, Happy Easter!

  3. The recipe sounds tasty, but that 160 temp. will absolutely turn a Tenderloin into shoe leather. You want medium rare to medium for Tenderloin. Take it out at 130 and cover it with foil for 10-15 minutes, and it will be a perfect 140-145 degrees.

    The following chart is the standard:

    Beef Roasts – Steaks – Chops
    Degree of Doneness, Internal Core Temperature, Internal Description:

    Extra-rare or Blue (bleu) 80 to 100 degrees F
    26 to 38 degrees C
    deep red color and barely warm feels soft and squishy

    Rare 120 to 125 degrees F
    49 to 51 degrees C center is bright red, pinkish toward the exterior portion, and warm throughout soft to touch

    Medium Rare 130 to 135 degrees F
    55 to 57 degrees C center is very pink, slightly brown toward the exterior portion, and slightly hot yields only slightly to the touch, beginning to firm up

    Medium 140 to 145 degrees F
    60 to 63 degrees C center is light pink, outer portion is brown, and hot throughout yields only slightly to the touch, beginning to firm up

    Medium Well 150 to 155 degrees F
    65 to 69 degrees C mostly gray-brown throughout with a hint of pink in the center firm to touch

    Well Done 160 degrees F and above
    71 degrees C steak is uniformly brown or grey throughout firm or hard to touch

  4. I wish I had read the comments before I made this. I thought 160 was way too high and we took it out at 145 and it was still over cooked. It needs to come out at 130-135. Way too expensive of a piece of meat to cook it to 160 and have it over done!


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