Perfectly cooked, medium-rare whole Roasted Beef Tenderloin is a beautiful sight to behold, and it makes a seriously impressive presentation for a crowd. I've cooked many a beef tenderloin and will be sharing my perfected process with you today.
What Sets This Recipe Apart
Roasted Beef Tenderloin is an extraordinary entree, perfectly tender and overflowing with elegance. As a special cut of meat, it is ideal for commemorating special occasions, celebrating throughout the holiday season, or just making your guests feel like full-on royalty.
I have experimented with this roasting process multiple times over and have mastered the solution for dependably reaching your ideal internal tempearture. This process has been replicated time and time again by readers just like you, and here's what they have to say about it:
This is my "go-to" recipe each Christmas now. Your recipe, and the detailed information you give in the pre-recipe screens, make this a winner every time. And, my guests are always impressed.
Thank you !
Ginny Smith
TAK ReaderTable of Contents
What You Need To Know
The Method | Roasting is the best way to cook a whole beef tenderloin. This means that the tenderloin will go into the oven at a high temperature, and air will circulate around the tenderloin for even cooking. For this, you will need a roasting pan and rack.
The Heat | A digital thermometer will be your best friend in this category. The best temperature to cook beef tenderloin at is 425°. This temperature will cook the tenderloin through in a timely manner and ultimately yield a perfect crust.
The Seasoning | A mix of freshly ground pepper and Kosher salt is all you need to season beef tenderloin. For this recipe, use three parts freshly ground, coarse pepper, one part Kosher salt. You'll find exact measurements in the recipe card below.
What is Beef Tenderloin?
As a home chef, I know 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.
Beef tenderloin is cylindrical in shape and hails from the short loin of a cow. The short loin section of the cow is just behind the ribs and in front of the sirloin and does not experience much movement. Cuts from the short loin remain very tender and are of the highest quality, but none more so than the tenderloin. This is why it is an expensive cut of meat.
Beef Tenderloin vs. Filet Mignon
Beef tenderloin and filet mignon are essentially the same things. When referring to filet mignon, the beef tenderloin has been cut into individual filets. When referring to beef tenderloin, we are typically referring to the whole tenderloin.
Ask the Butcher for THIS!
Ask your butcher for the middle of the center cut of the tenderloin. This will be a uniform-sized cut of protein in which the diameter of the tenderloin is pretty much same from one end to the other. This is a major bonus because it promotes even cooking! And guess what? It's the same price, pound per pound.
If, however, you end up with a tenderloin with a "tail," have butchers' twine on hand and truss the tenderloin so that it is of uniform thickness before going into the oven.
For another favorite beef dish, check out braised beef chuck roast. It's perfect for Sunday dinners or warming bellies on cold nights.
Quick Recipe Overview
- Set out tenderloin at room temperature to remove the chill.
- Pat dry to remove excess moisture, rub with oil, and season with salt and pepper.
3. Place on a roasting rack and transfer to oven.
4. Remove from the oven and allow to rest.
How Long to Cook Beef Tenderloin
I have experimented with this whole roast process multiple times over. Each time I have roasted a tenderloin ranging from 3 pounds to 4 pounds, the 4-pound tenderloin took only 40 minutes to reach a perfect medium-rare.
The 3-pound tenderloin took 50 minutes to reach medium-rare. That is a vast difference in cook time when you consider there was under a one-pound difference, and the larger tenderloin actually cooked faster than the smaller one.
Therefore, weight is not the only thing one should take into consideration when determining cook time. So what gives?
Why Temp Matters More Than Time
It's Not All About Weight
Remember, a thicker tenderloin will take longer to cook than a skinny one...even if they are the same weight. For many, this is common sense but not something we always keep in mind when roasting meat.
Another thing to consider when it comes to size: pay attention to whether or not your tenderloin tapers at the end. The tapered end will always cook faster than the thickest part of the tenderloin.
If there is significant tapering, you'll find it best to truss the tail in order to create an even thickness from one end to the other. If you are not sure how to truss a tenderloin, you can find a video demonstration in the recipe card below.
Pre-Cook Internal Temperature
The temperature of the meat also matters going into the oven. An ice-cold beef tenderloin will take longer to cook through than one that has been sitting on the counter for 30 minutes prior to roasting.
So what's the solution? Begin gauging the temperature of your beef tenderloin after 35-40 minutes in the oven, no matter what the weight is. Do this using a digital thermometer inserted directly in the center of the tenderloin.
After that (depending on how far along temperature-wise), check it every 6-8 minutes thereafter.
Internal Temp Rises After Cooking
Well, first of all, you'll need to know your goal temperature. Is your goal rare, medium-rare or medium? You can find more on temperature by glancing at the chart below, but what I want you to keep in mind for now is that the degree of doneness will continue to raise 5-10° after it comes out of the oven.
This is why you always pull the tenderloin at least 5-10° before it hits the internal temperature you are aiming for.
Internal Temperature for Medium Rare
As mentioned above, large cuts of meat continue to cook even after they have left the heat source.
For whole beef tenderloin, it is safe to assume the temperature will go up anywhere from 5°-10° after it comes out of the oven. Therefore, always pull the tenderloin at 130° for a perfect medium rare. For more degrees of doneness, click here.
What to Serve With Beef Tenderloin
Whether you're creating a date night scene at home or hosting a holiday gathering, you can't go wrong with pairing your perfectly cooked tenderloin with potatoes lyonnaise. This fancy potato side dish is doused with butter and onions that would pair perfectly with this beefy main! Are you looking for more decadent beef recipes? We've got you covered here on the blog!
Most steak houses in Texas have an elevated creamed corn on their menu these days, making our homemade creamed corn a perfect side dish, and one your guests will love. To balance out all that savory, consider a fresh salad. To keep things simple, you can't beat a classic house salad.
And, last, but not least -- this is a cut of meat that is absolutely perfect on its own, but if I'm going to add anything to it at all, it will most certainly be this horseradish sauce, au jus, or perhaps a creamy peppercorn sauce. The perfect accessories to any steak.
Roasted Beef Tenderloin
Ingredients
- 3 tablespoons fresh, coarse ground pepper
- 1 tablespoon Kosher salt
- 3-4 pound beef tenderloin
- 1 tablespoon canola oil
Instructions
- Set out the tenderloin out at room temperature 45 minutes prior to roasting.
- Preheat the oven to 425° and have ready a roasting pan fitted with a rack.
- Add freshly ground pepper to a small bowl, add the salt and stir to mix. Set aside until ready to use.
- 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.
- 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.
- At this point, begin checking the internal temperature using an instant-read thermometer. Insert the thermometer into the center-most part of the tenderloin. For a perfect medium-rare, pull the tenderloin once the thermometer reads 130°. If your tenderloin has yet to reach the desired temperature, return it to the oven and check it every 6-10 minutes thereafter.
- 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.
Video
Nutrition
Alicia says
I love how you place emphasis on the importance on the little details such as the meat being at room temperature. It makes a huge difference! I would definitely serve this with Béarnaise because it's my favourite sauce for this cut.
Kelly Anthony says
It's just the best! Love bearnaise too!...but also horseradish...and Chimichurri 😉 Ha!
Bev says
Your photos are so incredible. I love how well you explained this recipe and all the flankers you combined. Thanks so much for another fantastic post, I love seeing what you come up with.
Jacqueline Debono says
Some great tips here for getting the best out of a beef tenderloin! Yours looks perfect and horseradish is such a great sauce to serve with it!
April says
I just love how rich this recipe is with various tips and tricks! It's packed with some time-savors and good ways to make your next dinner better! In other words, perfect tenderloin recipe to please the crowd!
Marianne Quinn says
Thank you so much for your guidance on roasting a beef tenderloin! We had the best Christmas dinner ever!
Kelly Anthony says
You are so very welcome! I am absolutely thrilled to know that 🙂 Merry Christmas, Marianne! Thank you!!!
Mark Preston says
How can I make the Tenderloin and Roasted Rosemary Potato dishes at the same time?
Kelly Anthony says
Hi Mark! I think that might prove a little difficult seeing as how you'll need to turn the potatoes halfway through cooking. It would eliminate the possibility of being able to cook them below the rack the tenderloin sits on. My best advice (if you're working with only one oven) would be to cook the potatoes first and warm them in the oven while the tenderloin is resting.
Courtney says
Those are some great tips! Very informative post!
rebecca says
OMG this looks amazing! I need this in my belly now
Liz says
Such a great recipe and I love all your tips! It makes recipes like these so much less intimidating! Thank you!
Angela says
Looks amazing! Great dish for Easter... definitely adding this to my menu! 🙂
Kelly Anthony says
Thanks, Angela!
Sandi says
That beef is cooked to perfection!
Gloria says
I think you made this "doable" for even the novice cooks. Looks delicious. Would for sure be a hit on the dinner table. Perfect entertaining dish too.
dee says
This post has so much amazing new information for me! thank you for sharing! I would never think about cooking such a big piece of meat but now I it is defiantly worth the try!!!
Jere Cassidy says
I am a baker but for the life of me, I can't cook meat. I have had so many overcooked steaks and roasts and that just gets costly. I love all your tips and photos to see what I am doing wrong. I will tackle the beef tenderloin again.
Byron Thomas says
You've made this sound so easy! I'm completely intimidated by oven-roasting a tenderloin. I've used a slow cooker many times to do it, but I'd love to get that outer crust that only an oven can provide. I'm digging in and buying a tenderloin for Sunday supper this week. I'll keep you posted. 🙂
Danielle Wolter says
i just ate lunch and I'm still drooling over this. i love cooking a whole tenderloin. they roast up so well - tender and juicy. such a great recipe!
Candiss says
So much great info about how to buy and cook a Beef Tenderloin here! I love using an instant thermometer when cooking meat, it makes life easier and takes the guess work away which is the best!
Cheese Curd In Paradise says
Beef tenderloin is a family favorite during holidays, and I love that beautiful crust of seasoning! The tips in your posts are wonderful and I will put them to good use.
Karyl Henry says
I feel like a complete and total idiot for not realizing that beef tenderloin and filet mignon are the same! Medium rare is a little too rare for my tastes, but I know friends who love it so I'll definitely share this recipe with them
Maman de sara says
Recipe easy, very well explained and definitely yummy.
Jori says
drool. I can't get enough of horseradish sauce with beef tenderloin. Such a perfect combination. My family loves having Sunday roasts and this is definitely something we're going to try.
April says
This must be such a filling dinner - and I can imagine how impressive it will be in the eyes of my guests - thank you for sharing the recipe!
Mimi says
Fantastic tenderloin that looks exquisite and so tasty! I imagine having this over the weekend and it feels so great! Definitely need to add it to my menu now!
Lathiya says
The sound of freshly ground pepper is lovely..I'm loving the simple flavor of this roasted beef.
Jacquelyn Hastert says
You have cooked that tenderloin to pure perfection! This is what I am craving now. Adding to my menu for next week.
Kelly Anthony says
That's wonderful! Thank you, Jacquelyn 🙂 Enjoy!
Stephanie says
This looks so delicious, juicy, and tender!! I can't wait to try this out for a special anniversary meal!
Tara says
Such gorgeous photos! I love that color and the beautiful crust. Definitely perfect for entertaining.
Courtney says
This is a very informative post! I have always used a thermometer to cook a roast, but I know many people who simply use weight as a way to gauge cooking time. I love how you have explained perfectly the reasons that weight is not enough to indicate cooking times.
Monica says
Your comment about this being basically the equivalent of EIGHT filet mignons made me laugh, because I have definitely thought the same thing before - and felt like, WHOA, that is a lot of pressure! This is such a great guide, though, with all the tips to make me feel really comfortable making a tenderloin. Which is great because it's such a magnificent celebratory meal! And completely delicious!
Noelle says
Great cooking tips in this post! I love the simple seasoning ideas you have, I love to keep it simple 🙂
Lisa says
Roast dinner have been a part of my family for so long and they're so delicious. Roast beef is definitely one of my favorites. My mouth was literally watering while reading this. Yum!
Emily says
I love how you lay everything out in this recipe and make a perfect roasted beef tenderloin feel so easy!
Alexandra Cook says
Oh that beef looks so melt in your mouth delicious! 🙂 Yum!
I am definitely going to be making this on repeat in my household.
Sara Welch says
Love all your tips; if my food turns out like the food in your photos, you are on to something! Everything looks so delicious!
Deanne says
Wow, my mouth is watering! Thanks for explaining all the steps in detail.
Adriana says
Beef tenderloin is the best and using cracked black pepper is the way to go to enhance the flavor. This salad looks and sounds fantastic.
Colleen says
That roast is a perfect, juicy, tender medium rare! I actually didn't know that a tenderloin is one big filet mignon, so I learned something new. Thank you!
Heather says
Oh my mouth is watering....so much helpful information in this post too. Thanks for the tip on what to ask the butcher for. I didn't know that - will keep that tip in mind!! Thanks 🙂
Veena Azmanov says
Perfect, delicious and flavorful . Best for many options like sandwich, toppings and Salad sprinkles too. Mouth melting for sure.
Aleta says
Wow what a great recipe! All of your tips and tricks are incredibly helpful. They take away any reservations
I may have had about making this expensive cut of meat. I'm sure my family will be thrilled the next time I host a big dinner!
Tammy says
I love the simple peppery rub! This looks so good...cooked to perfection! Great tips too..thank you! <3
Katherine says
My roast never looks this tender and delicious! I"m so pinning this. Thanks for the guidance - I am determined to get a perfectly cooked roast down!
Neha says
Looks so delicious and juicy! I am loving all the tips that you shared in the post. Never knew room temperature can make such a big difference!
Cathleen says
I am always so scared making anything with meat, other than with ground beef and chicken. I really need to diversify!! This looks amazing! 🙂
Marisa F. Stewart says
Great instructions and explanations for the person who is intimidated cooking an expensive cut of meat. We love our beef tenderloin and it really is easy to make it delicious and tender. The sauce you serve with it looks terrific too.
Anne Lawton says
I usually grill beef tenderloin, and you make it sound so easy to roast it. I love all of your tips too, thanks so much for sharing them all!
Analida Braeger says
Such a well described recipe ! cooking a roast can be daunting sometimes but you made it seem so far from that. The pictures really show how juicy and fresh the loins are. Thanks for sharing
Jenni LeBaron says
I love beef tenderloin! Especially with a good horseradish sauce. I really appreciate that there is so much useful info here about length of roasting depending on the size and weight of the tenderloin.
Claire says
A good roast is my favorite kind of weekend dinner because you can just pop them in the oven and have a scrumptious meal with little fuss. We'll definitely have to give your beef tenderloin recipe a try!
Lauren Kleiman says
This is seriously the best fool-proof recipe for beef tenderloin. It is our go-to recipe if we really want to impress our guests.