Roasted Beef Tenderloin

Perfectly cooked, medium-rare whole beef tenderloin is a beautiful sight to behold, and it makes a seriously impressive presentation for a crowd. Today, in addition to a stellar recipe for a perfectly presented roasted beef tenderloin, you’ll learn why its cook times should not be dependent on weight (and the simple solution), helpful tips for getting the best cut at the butcher’s counter, the internal temperature you should be aiming for, side dish pairings and more!
As a home chef, the idea of roasting whole beef tenderloin can be an intimidating one. Overcooking one could potentially be the equivalent of demolishing about eight filet mignons. In fact, it is the equivalent of multiple filets, because that’s what beef tenderloin is after all — one giant filet mignon roast.
With a digital thermometer by your side and a little know-how when it comes to roasting and cooking temperatures, you’ll feel confident in getting the job done. And, rest assured, with this recipe, you’ll get the job done right.

Roasted Beef Tenderloin

INGREDIENTS:

  • 1 tablespoon Kosher salt
  • 3-4 pound beef tenderloin
  • 3 tablespoons fresh, coarse ground pepper
  • 1 tablespoon canola oil
Roasted Beef Tenderloin


INSTRUCTIONS:

  1. Set out the tenderloin out at room temperature 45 minutes prior to roasting.
  2. Preheat the oven to 425° and have ready a roasting pan fitted with a rack. 
  3. Add freshly ground pepper to a small bowl, add the salt and stir to mix. Set aside until ready to use.
  4. Pat the tenderloin dry with a paper towel. If you were unable to obtain the middle of the center cut of the tenderloin from your butcher, truss the tenderloin so that it is of even thickness.  
  5. Drizzle with canola oil and rub evenly across the tenderloin. Sprinkle with pepper and salt, and rub across the tenderloin once more. Place tenderloin on the roasting rack and roast for 40 minutes.
  6. At this point, begin checking the internal temperature using an instant-read thermometer. Insert the thermometer into the center-most part of the tenderloin. 
  7. For a perfect medium-rare, pull the tenderloin once the thermometer reads 130°. 
  8. If your tenderloin has yet to reach the desired temperature, return it to the oven and check it every 6-10 minutes thereafter.
  9. Once the tenderloin has the reached desired internal temperature, transfer to a carving board, tent with aluminum foil, and allow to rest 15-20 minutes. Slice, serve, and enjoy.

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