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Sear-Roasted Beef Tenderloin

Scott Phillips

Servings: 8

Tenderloin has a wonderful texture, but its flavor can be a bit bland. This recipe brings out its natural goodness by salting ahead to concentrate flavors, searing to develop a rich crust, and glazing with ingredients that add depth. Punch up the flavor with one (or more!) of our make-ahead sauces.


  • 1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
  • Kosher salt
  • 1 Tbs. Dijon mustard
  • 1 Tbs. Worcestershire sauce
  • 1 medium clove garlic, mashed to a paste
  • 1 tsp. honey
  • 1 tsp. soy sauce
  • 1 tsp. finely chopped fresh thyme
  • Freshly ground black pepper
  • 2 Tbs. olive oil

Nutritional Information

  • Calories (kcal) : 420
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 140
  • Sodium (mg): 610
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 38


  • Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours and up to 2 days.
  • Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.
  • In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside.
  • Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.
  • Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for at least 15 minutes (and up to 1 hour if serving at room temperature). If serving warm or at room temperature, slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef, if you like. If serving cold, wrap the tenderloin in plastic wrap once it has cooled and refrigerate it for up to 24 hours.


Rate or Review


  • user-607272 | 12/25/2017

    I followed the recipe and received rave reviews from my Christmas Eve guests. There are so many Fine Cooking recipes from which to choose, but I'm glad I settled on this one. I made the Porcini-Leek sauce and the Port and Cranberry sauce the day before - both are delicious!

  • lovestoeat70 | 11/13/2016

    I wish I could afford to serve 4 lbs of beef tenderloin at every dinner party because it is literally the easiest, most impressive dish I have ever served guests.That being said, for any special occasion, this is the go to recipe. Make a couple of the sauces in the article (I recommend the Porcini-Leek and Roasted Red Pepper Paprika sauces) which are not only very easy, but enhance the dish so your guests feel incredibly lucky to be eating at your house that night.

  • DRon | 12/27/2013

    We served the beef with the roasted pepper and paprika sauce and the minty feta sauce for Christmas dinner and thought it delicious!

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