Roasted Beef Tenderloin

4.55 from 133 votes

A recipe for the best roasted beef tenderloin made with a thick peppered crust, cooked to perfection.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Keyword: Roasted Beef Tenderloin

Servings:

Calories: 649kcal

Author: Kelly Anthony

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.