Amy Lippert, NTP
The Best Beef Tenderloin Recipe
Updated: Mar 6
This tender, juicy, and succulent beef tenderloin roast is the perfect main for your next event, holiday dinner, or just because you're feeling bougie! I love the the crust on this tenderloin with all that earthy garlic and whole grain mustard that pops with every bite, it's making my mouth water just thinking about it! Impress your guests with this simple and indulgent dish with minimal effort in an easy step-by-step process. I love to serve this with a side of super creamy whipped potatoes, honey carrots, and fresh homemade bread!
This recipe is simple, but does require a little bit of planning to give the tenderloin a bit of time to sit in the refrigerator and dry out to get that beautiful, perfect sear! The crust topping is optional, however, I highly recommend one as it enhances the tenderloin's earthy flavor. This recipe has a garlic and whole grain mustard crust, but feel free to do what your tastebuds are calling for!
Beef Tenderloin Crust Options:
Horseradish and Parsley
Garlic and Italian Herb
Dijon and Parsley
Garlic and Black Pepper
Why Grass-Fed Beef is So Good For You!
Let's first talk about why I prefer grass-fed beef over grass-finished and industrial beef. In their natural habitat, cows eat grass and small amounts of grain when the grass is seeding . This provides the cow all the nutrients it needs to healthy, and we want to eat healthy animals. When cow are fed a lot of grain, like in industrial beef, the food source is not the natural source of food for the cows and it lacks the nutrients the cow needs to stay healthy, thus creating a less nutritious beef.
Additionally, because grass-fed cows are eating what they are supposed to be eating, the beef they produce is the most nutrient dense and has the omega-3's that are supposed to naturally be in the beef. Due to the lack of nutrients in industrial beef, it does not contain the omega-3's thus creating a nutrient deficient beef.
Grass-fed beef is not necessarily the same as grass-finished beef, so make sure you ask your butcher or the farm you source your beef from to clarify. Ideally you want beef sourced from an animal that grazed on grass its entire life, however there are farms that grain-feed most of the life and then "finish" on grass, or even grass feed most of the life and "grain-finish" to fatten the animal up in the last few months. As mentioned before, 100% grass-fed beef is the most nutrient dense beef and is my preferred choice when eating ground beef, steak, or using bones for broth.
Grass-fed beef is loaded with nutrients such as protein, fat, vitamins and minerals.
Protein is an essential nutrient and beef is a complete source of all essential amino acids you need. Amino acids are the building blocks to the proteins in your body, including collagen, and they are necessary in cellular health and repair.
Over one third of the fat found in beef is oleic acid, the same monounsaturated fat that is also found in avocado oil and extra virgin olive oil. Oleic acid supports brain and nervous system function and support healthy blood sugar regulation .
Vitamins: B3 (niacin: support healthy blood fat levels and blood sugars ), B6 (supports a healthy immune system), B12 (essential vitamin necessary in red blood cell formation.)
Iron: Heme iron that is easily absorbed and is necessary in the formation of hemoglobin.
Phosphorus: Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
Selenium: Supports thyroid health  and supports your immune system.
Zinc: Essential in digestion, thyroid health, and a healthy immune system.
So grab some 100% grass-fed beef and let's get cooking!
The Best Beef Tenderloin Ingredients
4-6 lb Grass-Fed Beef Tenderloin
1 Tbsp EVOO
1 tsp Ground Black Pepper
1 tsp Fine Sea Salt
1 tsp Flaked Sea Salt for serving (opt)
For the Garlic Crust:
2 Tbsp Grass-Fed Butter, softened*
1 tsp Ground Black Pepper
1 Tbsp Whole Grain Mustard or Dijon Mustard
1 Tbsp Fresh Rosemary, minced
2 Tbsp Fresh Garlic, finely minced
2 tsp Coarse Sea Salt
* Substitute Ghee for the grass-fed butter for Paleo and Whole30
How to Make The Best Beef Tenderloin
1. The night before you are ready to cook, set the tenderloin onto a large cutting board and fold the thin end into the tenderloin.
2. Using butchers twine, tie the entire tendering securing the end with the tenderloin to ensure an even roast.
3. Season the tenderloin with 1 teaspoon of fine sea salt and 1 tsp of ground black pepper on all sides.
4. Set the tenderloin onto a large bar pan or baking sheet and set uncovered overnight in the refrigerator to dry out.
5. Approximately 1-2 hours before you're ready to cook, set the tenderloin out on the counter.
6. Preheat the oven to 425 degrees, and get a large cast iron skillet heating over high heat on the stove.
7. Rub all the sides of the tenderloin with EVOO.
8. When the pan is hot, sear each side of the tenderloin for 3-4 mins per side.
9. While the steak is searing, in a small bowl mix the softened butter, black pepper, mustard, rosemary, and garlic.
10. When the tenderloin has finished searing, rub the butter mixture over the top and the sprinkle with coarse sea salt.
11. Bake in the oven for 20-30 minutes until the internal temperature reaches your desired doneness.
Internal Temperature Range
RARE – 120°F - 125°F
MEDIUM RARE – 130°F - 135°F
MEDIUM – 140°F - 145°F
MEDIUM WELL – 150°F - 155°F
WELL DONE – 160°F
** I usually pull mine out about 5 degrees before the tenderloin has reached it's preferred temperature since it continues to cook during the resting phase**
12. Remove and rest 15-20 minutes before slicing to allow all the juices to redistribute and settle.
Q: Why do I need to season the tenderloin before setting in the fridge overnight?
A: This helps to bring out more of the natural flavor in the beef.
Q: What if I can't let the beef dry out overnight?
A: Dry the beef as well as you can with paper towels to remove as much moisture as possible. Excess moisture will prevent a nice crusty sear on the tenderloin.
Q: How do you reheat the left over beef tenderloin without it drying out?
A: Allow the sliced tenderloin to come to room temperature, place into a Dutch oven in a single layer and add any of the juices. Preheat the oven to 250 and heat the tenderloin for 20-25 minutes.
What to Serve with Roasted Beef Tenderloin
Whipped Potatoes: Steak and creamy whipped potatoes go together like almond milk and cookies and these potatoes are the most buttery, fluffy, and dreamy potatoes!
Sourdough Focaccia Bread: Soft and chewy, mouth watering sourdough focaccia with robust and earthy extra virgin olive oil, a generous pinch of Italian herbs and lots of crunchy flaked sea salt.
Honey Carrots with Rosemary: These sweet and tender carrots in a buttery honey glaze are quick to become your next favorite side dish.
Crispy Roasted Brussels Sprouts: Crispy on the outside, tender on the inside, earthy and flavorful roasted Brussels sprouts that are so delicious your entire family will love them!
24-Hour Sourdough Bread: A crispy and chewy crust surrounding a beautiful, fragrant and pillowy sourdough bread that pairs with pretty much everything!
I hope you enjoy this as much as my family does. - Amy
If you make and love our recipes, I would love it if you shared, left a comment or rating! Be sure to follow us on Pinterest, Instagram, YouTube and Facebook - and tag @almond.milk.and.cookies and use the hashtag #almondmilkandcookies!