Known for it’s signature tenderness, the tenderloin is, indeed, the most tender cut of beef from the cow. It comes from the loin region and makes for a wonderful roast tenderloin or sliced into filet mignon steaks for individual steaks. Unlike the prime rib, which is loaded with marbling (aka, flavor) the tenderloin is an incredibly lean cut, that is best not cooked past a steak temperature of medium (135°F).

Because of that, this roast is ideal for hot and fast on the grill, low and slow on the smoker, or if you really want to guarantee an edge-to-edge pink center, using the sous vide method. But we feel that nothing tops the iconic oven-roasted beef tenderloin.

You can purchase whole tenderloin trimmed or untrimmed from most markets. We tend to only buy them during the holiday season when whole tenderloins go on sale at our local grocery store. When buying, check the meat labels for whether it’s Prime or Choice. Because tenderloin is so lean, we know there won’t be much marbling anyway, and find ‘choice’ is a great option when we want to save a few pennies.

The whole tenderloin is an oblong-shaped cut that has a thicker side and a thinner tail. If you don’t want to trim the tenderloin into a smaller chateaubriand roast, you can use butcher’s twine and fold back the tail end, tying the roast off every 2″ or so to make a long even roast. Some butchers may offer to do this for you.

Ingredients

Where the cut may be indulgent, the rest of the ingredients are pantry staples. We keep it simple and let the flavor of the beef shine.

• Whole beef tenderloin – check for these at Costco, around the holidays at your local stores or from our favorite places to buy meat online.
• Kosher Salt
• Oil – we use avocado oil, but any olive oil will work too.
• Unsalted butter – this recipe calls for butter in during the sear as well as while resting. If you want to amp up the flavor, use a homemade compound butter when resting.
• Fresh herbs like rosemary and thyme – it’s optional, but we love the woodsy notes it gives this mild cut of beef.
• Garlic cloves
• Freshly ground black pepper

How to cook beef tenderloin in the oven

This classic beef tenderloin roast starts with a slow roast in the oven and finishes with a high sear, a technique known as the reverse sear method.

Prep the tenderloin

• Start by removing the roast from the package and patting it dry with paper towels. If you’re working with an untrimmed beef tenderloin, you may need to trim the silver skin with a sharp knife.
• Fold the thinner end (the tail) under the roast and use kitchen twine to secure it in place, tying the tenderloin off about every 2 inches. This will help the tenderloin to maintain its round shape and cook evenly.
• Then, liberally season the whole tenderloin roast with salt and place it on a wire rack nestled over a baking sheet. Let it air dry in the fridge overnight or for 24 hours. You will notice the beef gets a deeper red color.

Cook the tenderloin roast

• When ready to cook, preheat the oven to 325°F. Rub the roast with a thin coat of oil and place in the oven. Cook it for 45-55 minutes or until the internal temperature reaches 120 to 125 degrees F with an instant-read thermometer. The trick here is to make sure the thermometer probe is inserted to the thickest part of the roast, not the tail end.
• Remove the roast from the oven and set aside while preheating a large cast iron skillet over medium-high heat. If you don’t have a cast iron skillet large enough, a griddle top will work as well.
• Add the beef tenderloin roast to the hot skillet and sear until a good crust forms. Add four tablespoons of butter, fresh rosemary sprigs, thyme, and garlic cloves. As you rotate the roast to brown it, spoon the melted butter over the top of the roast.
• As soon as all sides are browned, remove the roast from the heat. The internal temperature should be 130 to 135°F, depending on your desired internal temperature. Remember, the internal temp will continue to rise 5 to 10 degrees while it rests for a perfect medium-rare roast. Add another tablespoon of butter over the top of the roast, tent it with foil, and let the roast rest for 10 to 15 minutes.
• When ready to slice and serve, cut the twine from the roast and slice it into individual portions, about 1/2 to 3/4″ thick. Drizzle the melted butter, reserved juices, and a sprinkle of salt and pepper over the top, and serve immediately.