Roasting a beef tenderloin is simple, simple, simple
You don’t need a culinary degree, a video, complicated marinades, or lots of confusing instructions. Cooking a large cut of meat is easy and practically foolproof, just be sure you’ve got your instant read thermometer handy, it will be your best friend.
beef tenderloin (aka beef filet or Chateaubriand)
It’s my personal favorite beef cut and is arguably the poshest. It is also incredibly tender. You can tell a filet mignon steak is special because it is cut from the entire tenderloin.
A long piece of meat that can weigh between 2 and 6 pounds, beef tenderloin comes from the cow’s loin. It’s low in fat, and very tender. To ensure even cooking, it should be tied with butcher’s twine.
(Pssst: everyone will appreciate the break from the bird and this is much simpler than roasting a turkey. ).
How to buy a beef tenderloin
Tenderloins are frequently stocked by butchers, and you can find them at places like Costco. You should place an order for one from the meat counter in advance if you regularly shop at a supermarket.
You’ll need a whole tenderloin for a holiday meal, and that will serve between 8 and 10 people. Allow at least 1/2 pound per person in your calculation. For more people you can cook multiple tenderloins. You can buy a smaller piece for a family meal, and the butcher can slice it for you.
Be sure to ask for your meat trimmed and tied. Trimming gets rid of any tough “silverskin” and extra fat, and tying makes sure the meat is at a consistent thickness so it cooks evenly.
- a 4-6 pound beef tenderloin, trimmed and tied
- olive oil
- large flake salt
- Rolling pin-crushed multicolored peppercorns (green, pink, black, and white).
- garlic or garlic powder
- Your tenderloin should fit in a large roasting pan; I use a baking sheet.
- The instant read meat thermometer is a straightforward tool that will boost your cooking confidence.
For the optional garlic butter sauce (you know you want it)
- 1 stick butter
- 3-4 cloves garlic
- salt
Why I don’t marinate my meat
In my opinion marinating is an unnecessary step. Tenderloin is a fine cut of meat that is delicious on its own and doesn’t require additional flavors to make it taste better. A light salt and pepper rub adds a delicate flavor while letting the meat’s natural flavor stand out.
Recently, the practice of marinating meat has come under scrutiny; I discuss this in my post on sauerbraten. In general, studies have shown that flavor does not actually penetrate meat, even after prolonged marinades, and many marinades can actually turn meat into mush. This jibes with what I’ve observed over the years. More information about the myths of marinating can be found here if you’re interested.
Important tips for cooking beef tenderloin
- Before cooking, remove the beef from the refrigerator and place it on the counter (covered) for a few hours. As a result, the meat can be brought closer to room temperature and cook more evenly. The center of cold meat won’t cook properly in the oven.
- Season well. A tenderloin is a sizable piece of meat with little fat. Salt and pepper should be used liberally to flavor each slice. Pat it on to make sure it sticks.
- Before inserting the meat, make sure your oven is hot and preheated. You’re going to sear it first, then finish cooking it on a lower heat.
- Don’t just rely on timing; check the temperature in the oven with an oven thermometer. See temperature chart below for exact temps.
- Before slicing, let the meat rest for 10 minutes, loosely tented with foil, to allow the juices to return to the meat.
Popular methods for roasting beef tenderloin
There are numerous methods for preparing this cut of meat, and as you can see, there is no right or wrong way.
The method I’m using, Certified Angus Beef, sears the meat in a 450°F oven for 15 minutes before lowering the temperature to 325°F to finish cooking.
For medium rare, Ina Garten places the seasoned roast in a 500°F oven and bakes it for 25 minutes.
The Pioneer Woman cooks her at 475F for 20-25 minutes.
America’s Test Kitchen cooks the filet on the hot side of a gas grill for 12 minutes before finishing it on the cooler side (300F) for an additional hour or until the internal temperature reaches 125F.
Favorite sauces for tenderloin of beef
I adore the flavor that a great sauce can add to beef, so this is almost my favorite part.
Browned butter garlic sauce is a simple pan sauce that is always delicious; I used it today.
Creamy horseradish sauce is a classic. Horseradish is freshly grated and combined with sour cream, a little vinegar, and salt. Simple and powerful, I love it.
Cranberry horseradish sauce would be spectacular for the holidays.
Nobody knows beef like the Argentinians, and their famous herb sauce is incredible with tenderloin.
What goes with filet of beef
- When serving beef tenderloin, it can either be served whole and then cut into slices at the table. Just be sure to have a large platter handy.
- I enjoy draping sprigs of mixed herbs around the meat on holidays and special occasions.
- Because the green and red peppercorns perfectly complement the holiday color scheme, this dish is ideal for Christmas.
Forget all about those carving lessons you got from your uncle
This tenderloin is a cinch to slice up. Simply slice the food into thick or thin slices with your sharpest knife (after it has rested for 10 minutes, of course). Place them on a platter and surround with some fresh herbs for aesthetic purposes; it’ll slice like butter.
Any holiday would be perfect for this main course, and you’ll really appreciate how simple it is to prepare. You can slide it into the oven while your family and friends are enjoying their hors d’oeuvres and know it will be done in under an hour.
WANT TO TRY THIS EASY ROAST BEEF TENDERLOIN?
How to Roast a Whole Beef Tenderloin
- Instant read meat thermometer
- 4-5 pounds whole beef tenderloin, trimmed and tied
- olive oil
- coarse salt
- 3 Tbsp multicolored peppercorns
Garlic browned butter sauce
- 1/2 cup butter
- 3 cloves garlic, peeled
- salt
- Take the meat out of the fridge and leave it covered on the counter for a couple of hours to rest.
- Preheat the oven to 450F
- Crush the peppercorns using a rolling pin, a small food processor, or a spice grinder. Crush them until they are only loosely cracked; it’s okay if some are still whole.
- Rub the meat all over with olive oil. Then salt it generously, all over.
- Around the tenderloin, liberally sprinkle the meat with the crushed peppercorns. Place the meat on your baking sheet or in your roasting pan.
- Roast for 15 minutes at 450°F, then reduce the heat to 325°F without opening the door, and roast until an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare. (the internal temp will rise a bit as it rests. ) The exact amount of time will vary depending on the roast you choose; mine took about 30 minutes.
- Prior to slicing, let the meat rest for 10 minutes, loosely covered with foil.
- While waiting, prepare the sauce by melting the butter in a small, heavy saucepan over medium heat and stirring in the crushed garlic cloves. Cook the butter, stirring or swirling the pan almost continuously, until it turns a golden nutty brown. Keep an eye on the butter because it can quickly turn from golden to burnt. Just keep cooking if your butter isn’t browning; it will. It should only take a few minutes. To prevent anything from scorching, I like to use a silicone spoonula to scrape the pan’s bottom. Remove the garlic cloves and add salt to taste.
- Use a sharp carving knife to slice the meat. You have a choice between cutting your steak into 1/2-inch slices or larger, filet-sized slices.
- Place the sliced beef on a platter, encircle with optional herbs, and drizzle with sauce. Serve extra sauce on the side.
Internal temperature chart for cooking beef
| Rare | 120-130 °F | Red |
| Medium Rare | 130-135 °F | Pink |
| Medium | 135-145 °F | Some Pink |
| Well | 145-155 °F | Sliver of Light Pink |