There’s something incredibly comforting about a beautifully roasted beef tenderloin, especially when it’s coated in a fragrant herb crust that just makes your kitchen smell heavenly. This Easy Herb-Crusted Beef Tenderloin Recipe is one of my favorites to make when I want to impress without stressing—it hits that perfect balance of simple prep and wow-worthy results.

On a large white oval plate, there are two main parts: a whole roasted meat section on the right, which is dark brown and slightly crusted with herbs and spices, and several slices of the same meat arranged in a semi-circle below it, showing a pink center and browned edges with visible seasoning. On the left side of the plate is a bunch of bright green broccolini with a slightly shiny texture. Fresh green rosemary sprigs lie next to the meat, adding detail. The plate sits on a white marbled surface, and in the background, there is a small dish of ground black pepper and some fresh herbs. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Herb-Crusted Beef Tenderloin Recipe
Top Tip
How to Serve Easy Herb-Crusted Beef Tenderloin Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Herb-Crusted Beef Tenderloin Recipe

Why You'll Love This Recipe

I’ve been making this Easy Herb-Crusted Beef Tenderloin Recipe for years, and it never fails to get compliments. It’s straightforward enough for weeknight cooking but elegant enough for guests. The herbs create a crust that bursts with flavor while keeping the meat tender and juicy.

Simple Preparation: You just rub on a homemade herb marinade and pop it in the oven—no complicated steps or fancy equipment needed.
Perfectly Juicy: The slow roasting at a low temperature ensures the beef stays tender and juicy throughout.
Flavor-Packed Crust: Fresh rosemary, thyme, and garlic combine to create an aromatic and flavorful crust that I adore.
Customizable Cook: Whether you prefer rare or medium-rare, it’s easy to hit your perfect doneness with a meat thermometer or timing guide.

A white oval plate holds about fifteen slices of medium-rare roast beef, arranged in slightly overlapping rows that form a rough oval shape. The beef is pink in the center with a lightly browned crust around the edges, speckled with small herbs and seasoning. Sprigs of fresh rosemary are tucked between some slices, adding a touch of green. The plate sits on a white marbled surface. To the right of the plate, a carving fork and knife with wooden handles lay on a soft pink cloth. Part of a white bowl filled with roasted baby potatoes is visible in the top left corner of the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Easy Herb-Crusted Beef Tenderloin Recipe are straightforward, but each plays a key role in building delicious flavor and ensuring tender meat. When shopping, I look for the freshest herbs and a high-quality beef tenderloin—it makes a big difference.

Flat lay of a large raw beef tenderloin roast, fresh green rosemary sprigs finely chopped, bright green thyme leaves finely chopped, six unpeeled garlic cloves, a few loose grains of kosher salt, small white ceramic bowl holding golden olive oil, small white ceramic bowl with ground black pepper, small white ceramic bowl with pale beige onion powder, three whole uncracked brown eggs (for natural color contrast), all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef Tenderloin: Choose a fresh, good quality piece with the fat trimmed and tied evenly for even cooking.
Kosher Salt: Helps season the meat deeply and draws out moisture for a great crust.
Olive Oil: Binds the herbs and garlic together to cling to the tenderloin, plus adds moisture.
Garlic: Freshly mashed garlic infuses robust aroma and flavor throughout the crust.
Fresh Rosemary: Its piney, earthy notes make the beef taste like a special occasion.
Fresh Thyme: Adds subtle citrus and herbal brightness, balancing the richness of the beef.
Onion Powder: Deepens the umami flavor in the herb rub without overpowering.
Ground Black Pepper: Provides a slight heat that wakes up the taste buds alongside the herbs.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Easy Herb-Crusted Beef Tenderloin Recipe is how flexible it is. You can adjust the herbs or swap them based on what you have on hand, and it’ll still turn out beautifully. Feel free to make it truly yours.

Variation: I sometimes add a pinch of smoked paprika for a subtle smoky flair, which makes the crust even more complex and tasty.
Herb Swap: Try using fresh oregano or marjoram if rosemary or thyme aren’t available to you; it’s a nice twist that still complements beef.
Spice Level: Adding a crushed red pepper flake can give it a gentle heat without overwhelming the savory herbs.
Oven Temperature: If you’re short on time, you can crank the oven higher but watch the tenderloin carefully to avoid drying it out.

Step-by-Step: How I Make Easy Herb-Crusted Beef Tenderloin Recipe

Step 1: Prep the Tenderloin and Oven

First, preheat your oven to 275°F. This low heat is key for even cooking and keeps the beef juicy and tender. Place the tied beef tenderloin on a foil-lined baking sheet for easy cleanup.

Step 2: Salt and Marinate

Rub half the kosher salt all over the beef with your hands—this initial seasoning draws out moisture and helps create a flavorful crust. Then, whisk together olive oil, mashed garlic, chopped rosemary, thyme, onion powder, ground black pepper, and the rest of the salt in a small bowl. Rub this herb marinade all over the tenderloin until every side is coated.

Step 3: Cook to Perfection

Insert a meat thermometer if you have one—it’s the best way to hit your ideal doneness without guesswork. Place the tenderloin in the oven and roast until it reaches 130°F for rare (about 50 minutes) or 135–140°F for medium-rare (about 1 hour and 10 minutes). If you don’t have a thermometer, use the rule of thumb: about 10–12 minutes per inch of thickness for rare, and 12–14 minutes for medium-rare.

Step 4: Rest and Slice

Don’t rush this part! Let the tenderloin rest for 10 minutes once out of the oven. This helps redistribute the juices so when you slice, the meat stays moist and tender. Then, carve into thick slices and enjoy the gorgeous herb-crust and juicy center.

Top Tip

Over the years, I've found a few tricks that helped me nail this Easy Herb-Crusted Beef Tenderloin Recipe every single time. These tips make the difference between a so-so roast and a showstopper.

Use a Meat Thermometer: This is a game-changer. I rely on my meat thermometer to avoid overcooking—nothing worse than a dry tenderloin.
Room Temperature Meat: Let the beef sit out for 30 minutes before cooking; it helps it cook more evenly inside.
Don’t Skip the Rest: Resting is critical—cutting too soon lets those precious juices run out.
Tie It Properly: If your tenderloin isn’t tied, I recommend using butcher’s twine to keep it uniform—this ensures even cooking and a better presentation.

How to Serve Easy Herb-Crusted Beef Tenderloin Recipe

Garnishes

I usually keep garnishes simple—fresh sprigs of rosemary and thyme look gorgeous on the platter and echo the flavors in the crust. A sprinkle of flaky sea salt just before serving adds that little extra crunch and flavor pop.

Side Dishes

Some of my favorite sides with this tenderloin are creamy garlic mashed potatoes, roasted asparagus tossed with lemon zest, and a bright arugula salad. These pairings balance the richness of the beef and keep the meal feeling fresh and special.

Creative Ways to Present

For holiday dinners or a special occasion, I love laying out the sliced tenderloin in a fan around a bed of sautéed wild mushrooms or herbed polenta. Adding edible flowers for a pop of color also makes it feel extra festive and inviting.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover tenderloin tightly in plastic wrap and pop it in an airtight container in the fridge. It stays great for about 3 days, perfect for tasty sandwiches or turning into steak salads.

Freezing

You can absolutely freeze this beef tenderloin. I prefer to slice it first, then wrap each portion tightly in plastic wrap and foil. It lasts up to 3 months and when thawed, still tastes delicious if reheated gently.

Reheating

To keep the tenderloin juicy upon reheating, I usually warm it slowly in a low oven or covered skillet with a splash of beef broth. Microwaving works in a pinch but can dry it out quickly.

Frequently Asked Questions:

Can I use dried herbs instead of fresh in this recipe?

You can substitute dried herbs if you don't have fresh ones on hand, but use about one-third the amount because dried herbs have a more concentrated flavor. Fresh herbs do provide a brighter, fresher taste for the crust, though.

How do I know when the beef tenderloin is done without a thermometer?

If you don’t have a meat thermometer, calculate the cook time based on the thickness of your tenderloin: about 10-12 minutes per inch for rare and 12-14 minutes per inch for medium-rare at 275°F oven temperature. Also, letting the meat rest before slicing helps lock in juices.

Can I prepare this recipe ahead of time?

Yes! You can rub the tenderloin with salt and herb marinade up to 12 hours before cooking. Keep it covered in the refrigerator. Just bring it to room temperature before roasting for even cooking.

What sides go best with herb-crusted beef tenderloin?

Classic pairings like garlic mashed potatoes, roasted seasonal vegetables, and a fresh green salad work wonderfully. For a fancier touch, creamy polenta or wild mushroom sauté are excellent choices.

Final Thoughts

This Easy Herb-Crusted Beef Tenderloin Recipe has earned a special place in my kitchen repertoire. It’s the kind of dish that strikes the perfect balance between fuss-free and impressive, making it my go-to for celebrations and cozy dinners alike. I’m confident you’ll enjoy making it as much as I do—and the compliments you’ll get won’t hurt either. Give it a try and enjoy the simple joy of a perfectly cooked, tender, and flavorful beef tenderloin.