Recipe

Bright Beef Tenderloin

A juicy, oven-roasted center-cut tenderloin with a zippy lemon herb sauce that tastes like you planned ahead, even if you did not.

By Matt Campbell

•

4.8

Sliced beef tenderloin on a cutting board with a bright green herb sauce and lemon wedges

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If beef tenderloin has a reputation for being “special occasion only,” I get it. It is pricey, it is lean, and it can go from buttery to bummer-fast if it overcooks. But here is the thing: tenderloin is also one of the easiest cuts to nail when you keep it simple, give it a quick sear, and let the oven do the rest.

This version is my favorite kind of fancy. The beef stays classic and deeply browned, then we wake it up with a bright, herbal sauce built on lemon, parsley, and a little Dijon. Think chimichurri’s cleaner, cozy cousin. It cuts through the richness, makes leftovers exciting, and basically turns “roast beef” into “wow, what is in this?” energy.

A small bowl of vibrant green lemon herb sauce with a spoon resting in it on a kitchen counter

Why It Works

Two-stage cooking for confidence: A fast sear builds flavor, then gentle roasting keeps the center tender and juicy.
Big flavor without rare ingredients: Lemon, herbs, garlic, and Dijon give you brightness fast with pantry staples.
Lean cut, still luscious: A butter finish and proper resting time keep the meat from tasting dry.
Sauce does the heavy lifting: Even if your roast is a hair past perfect, the herb sauce brings it right back to life.

Pairs Well With

Storage Tips

Fridge: Store sliced (or whole) tenderloin in an airtight container for up to 3 days. Keep the sauce separate if you can so the herbs stay bright.

Freezer: Freeze beef tightly wrapped, then sealed, for up to 2 months. Thaw overnight in the fridge. I do not recommend freezing the herb sauce, it loses its fresh punch.

Reheating without drying it out: Warm slices in a skillet with a splash of broth or water over low heat, covered, just until heated through. Or microwave at 50% power in short bursts. Spoon sauce on after reheating.

Leftover ideas: Thin slices on a toasted roll with the herb sauce, or chopped into a grain bowl with cucumbers and feta for a very “I have my life together” lunch.

Common Questions

What internal temperature should beef tenderloin be?

For a tenderloin that eats like a steakhouse, aim for medium-rare to medium-rare-plus: about 130°F to 135°F after resting, depending on how you like it. Pull it from the oven around 125°F to 130°F, then rest 10 to 15 minutes. Carryover cooking typically adds about 5°F to 10°F.

If you prefer to follow USDA guidance, cook to 145°F and rest at least 3 minutes. Just know tenderloin is very lean, so it will be less pink and less buttery at that temp.

Can I make this with a pre-trimmed tenderloin from the store?

Yes. Look for a center-cut beef tenderloin roast (sometimes labeled Chateaubriand) around 2 to 2 1/2 pounds. If it is already tied, great. If not, tying helps it cook evenly, but it is not mandatory. Keep an eye on the thinner end and consider tucking it under with kitchen twine.

Do I have to sear it first?

Technically no, but practically yes. The sear gives you that steakhouse crust and makes the whole thing taste more expensive than it already was.

What if I do not have fresh herbs?

For this sauce, fresh herbs are the whole point. If you are short on parsley, skip dried parsley (it can taste dusty in a raw sauce). Instead, lean on what holds up: use extra chives or green onion, add more lemon zest, and consider a handful of arugula or baby spinach for freshness. You can also add a little extra Dijon for lift.

Can I prep anything ahead?

Make the herb sauce up to 24 hours ahead and refrigerate it. Bring it to room temp before serving so the olive oil loosens and the flavors pop.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Oven-safe skillet (cast iron is great) or a heavy pan plus a roasting pan
Instant-read thermometer
Cutting board and sharp knife
Small bowl for sauce
Kitchen twine (optional but helpful)

The first time I cooked tenderloin for other people, I treated it like a high-stakes test. I hovered, I stressed, I definitely opened the oven too many times. The turning point was realizing tenderloin does not need drama, it needs a thermometer and a plan. Now I make it when I want “restaurant night” at home, but still want to hang out in the kitchen with everyone instead of sweating over a complicated sauce. This lemon herb situation is my favorite move because it tastes bold and fresh, and it forgives you if dinner timing gets a little chaotic.

Bright Beef Tenderloin

(4.8 Reviews)

Prep Time 15 mins

Cook Time 25 mins

Total Time 50 mins

Servings 6

Ingredients

Beef

1 center-cut beef tenderloin roast (about 2 to 2 1/2 pounds), trimmed of silver skin and tied if needed
2 teaspoons kosher salt (use 2 teaspoons Diamond Crystal or 1 teaspoon Morton)
1 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, smashed
2 sprigs fresh rosemary or thyme

Bright Herb Sauce

1 cup packed fresh flat-leaf parsley, finely chopped
2 tablespoons fresh chives or thinly sliced green onion
1 tablespoon fresh dill or mint (optional but very good)
1 teaspoon lemon zest
3 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon Dijon mustard
1 small garlic clove, grated
1/4 teaspoon kosher salt, plus more to taste
1/3 cup extra-virgin olive oil
Pinch of red pepper flakes (optional)

Instructions

Preheat the oven. Heat to 425°F so it is ready the second your sear is done.
Let the beef lose the chill. Pat the tenderloin dry and let it sit at room temperature for 20 to 30 minutes for more even cooking. If it is not already trimmed, remove the silvery membrane (silver skin). If it is not already tied, tie it at 1 1/2 to 2 inch intervals to help it cook evenly. Season all over with salt and pepper.
Make the bright herb sauce. In a bowl, stir together parsley, chives, dill (if using), lemon zest, lemon juice, Dijon, grated garlic, salt, and red pepper flakes. Stream in olive oil and stir until glossy. (A whisk makes it a little more emulsified.) Taste and adjust with more salt or lemon. You should have about 1/2 to 2/3 cup. Set aside.
Sear for crust. Heat an oven-safe skillet over medium-high heat. Add olive oil. Sear the tenderloin, turning every 1 to 2 minutes, until a deep brown crust forms on all sides, about 6 to 8 minutes total.
Butter baste briefly. Add butter, smashed garlic cloves, and rosemary or thyme to the pan. Tilt the pan and spoon the foaming butter over the beef for 30 to 60 seconds.
Roast. If your skillet is oven-safe, transfer it to the oven. If it is not, move the tenderloin to a roasting pan or rimmed baking sheet (and pour any buttery goodness over the top). Roast until an instant-read thermometer hits 125°F to 130°F for medium-rare, usually about 12 to 20 minutes depending on thickness and your oven. (For medium, aim for about 135°F out of the oven.) Time is a suggestion, your thermometer is the truth.
Rest like you mean it. Move the tenderloin to a cutting board and rest 10 to 15 minutes. Tent loosely with foil so it stays warm without steaming away the crust.
Slice and serve. Slice into 1/2-inch pieces. Spoon the bright herb sauce over the top or serve it on the side so everyone can go as saucy as they want.

Beef tenderloin resting on a cutting board tented loosely with foil

Nutrition information is estimated.

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