Beef tenderloin is the roast I save for the holidays and for any table where I want everyone to stop talking and eat. It is the most tender cut on the animal, it has hardly any fat, and it cooks faster than you would think. The price scares people off, but the recipe itself is simple. Salt, pepper, olive oil, a thermometer and a little patience are all it needs.
This is the method I trust. You trim and tie the roast, cook it low and slow until it is nearly done, then brown it hard right at the end. If you are shopping for a big family dinner, it also helps to read our guide on beef cuts from a half cow so you know where this cut comes from.
SaveCredit: Coley Cooks
What you need
- 1 whole beef tenderloin, trimmed and tied (about 4 to 5 pounds for a crowd)
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- Butcher’s twine
- A probe or instant read thermometer
That is the whole list. A good tenderloin does not need a heavy marinade. If you want a little extra, rub the outside with minced garlic and chopped rosemary before roasting.
How much beef tenderloin to buy
Plan on about 1 pound per person when the roast is the main event. If you are serving a lot of sides, half a pound each is plenty. A whole tenderloin usually comes with the “chain” and silver skin still attached, so you lose some weight when you trim it. Ask your butcher to trim and tie it for you if you want to skip that step, and buy it a day or two ahead so you are not hunting for one on the holiday.
SaveCredit: Lake Geneva Country Meats
How to trim and tie a beef tenderloin
Pat the roast dry first. Pull off the chain, which is the strip of fat and connective tissue running down one side. Then slide a thin sharp knife under the silver skin and cut it away in long strips. Silver skin does not melt as it cooks, so it turns chewy if you leave it on.
A tenderloin tapers at one end, so fold the thin tail under and tie it so the whole roast is an even thickness. Tie butcher’s twine around the roast every 2 to 3 inches. Keep it snug, but do not squeeze so hard that the string cuts into the meat. An even shape means the roast cooks at the same speed from end to end.
Beef tenderloin recipe, step by step
- Take the roast out of the fridge and let it sit on the counter for 30 to 60 minutes so it is not ice cold in the center.
- Heat the oven to 275 degrees F.
- Rub the roast all over with olive oil, then season every side generously with kosher salt and black pepper.
- Set the roast on a rack in a pan, slide a probe thermometer into the center, and roast on the middle rack until it hits your pull temperature (see the chart below). This can take a while, so go by the thermometer and not the clock.
- Take out the probe. Move the pan to the top rack and turn on the broiler. Brown each side for about 30 seconds to a minute, giving the roast a quarter turn until all four sides have a deep crust.
- Move the roast to a cutting board, cover it loosely with foil and let it rest.
If you are short on time, you can roast it hot instead. Start the oven at 425 to 450 degrees F for about 15 minutes to build a crust, then drop it to 325 degrees F and cook until the thermometer reads about 125 degrees F for medium rare. It is faster, but the center is a little less evenly pink than the low and slow way.
SaveCredit: Sunday Supper Movement
Beef tenderloin temperature chart
Pull the roast out before it reaches the doneness you want. It keeps cooking while it rests, and the broiler adds a little more heat.
- Rare, pull at 115 to 120 degrees F
- Medium rare, pull at 125 to 130 degrees F (my favorite)
- Medium, pull at 135 to 140 degrees F
- Medium well and up, pull at 145 degrees F
The USDA recommends cooking whole cuts of beef to 145 degrees F, so if anyone at your table is pregnant, elderly or has a weak immune system, cook it to that number. For everyone else, medium rare is where tenderloin tastes best, because it has so little fat that it dries out fast when overcooked.
How long to rest and how to slice it
Do not skip the rest. Cover the roast loosely with foil and leave it alone for at least 15 to 20 minutes. The juices settle back into the meat, and if you cut too soon they run all over the board. Snip off the twine, then slice the roast into rounds about half an inch thick with a sharp knife.
SaveCredit: Will Cook for Smiles
What to serve with beef tenderloin
I like simple sides, because the beef is already rich. Roasted potatoes, green beans, a big salad and warm rolls are all I need. A spoonful of horseradish cream or a pan sauce made from the drippings is nice if you want one. For a hearty beef dinner on a regular night, try our ground beef recipes, and for a smoky roast on the grill see our BBQ beef brisket.
How to store leftover beef tenderloin
Let the meat cool, then wrap it tightly or put it in an airtight container. It keeps in the fridge for 3 to 4 days. Leftover slices are wonderful cold on sandwiches with a little horseradish mayo. To warm it, reheat slices gently in a low oven or in a skillet with a splash of broth so it does not overcook.
Beef tenderloin recipe FAQ
What temperature should beef tenderloin be cooked to? For medium rare, pull it from the oven at 125 to 130 degrees F. It will rise a few degrees as it rests.
How long does it take to cook a whole beef tenderloin? It depends on the size and the oven temperature, so use a thermometer. A roast cooked at 275 degrees F takes longer than one started hot, but it cooks more evenly.
Do I have to tie a beef tenderloin? Yes, it helps. Tying gives the roast an even shape so the thin end does not overcook before the thick end is ready.
Should I sear beef tenderloin before or after roasting? Both work. Browning at the end, under the broiler or in a hot skillet, gives you a crust without overcooking the outer layer of meat.
Why is beef tenderloin so expensive? Each animal has only a small piece of this muscle, and it is the most tender cut. That is why most families keep it for special dinners.
