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There is nothing that is quite as enjoyable as a perfectly roasted Whole Beef Tenderloin. The meat is so tender (it’s an appropriately named cut!) an has a buttery texture and flavor that cannot be described. These very expensive, but very delicious cuts of meat need a little extra attention to make sure they’re cooked well, and our easy to follow recipe will help you get excellent results every time.
We strongly recommend cooking this roast to temperature, not time. To do so, using a remote thermometer inserted into the meat while you’re cooking is a must. This will monitor the temperature and make sure you don’t overcook the beef. It would be a waste to purchase such a lovely piece of meat and then ruin it by overcooking it. We sell probe thermometers in the store for you to use at home, or we do recommend this thermometer you can buy on Amazon.
We hope you enjoy this recipe. You can watch step by step instructions from Nick’s kitchen by clicking on the video link to see how we recommend tying this roast and more. Enjoy!
Lightly season the tenderloin with LGCM Ultimate Steak & Roast Rub, or your favorite steak seasoning. Bring the “tail end” of the roast up to the “head end” of the roast and then use butcher twine (we can give you some) to tie the roast together. Watch our video to see how. Tying the roast together will make the roast a consistent thickness for more even cooking.
Note – if some people in your group enjoy more done steaks, do not tie the roast, and serve the pieces nearer the end to people who enjoy a more done steak.
Place the tenderloin on a rack over a roasting pan and place into an oven that is preheated to 500ºF.
Roast for 15 minutes at 500F. After the first 15 minutes, reduce heat to 325F and roast for about 10 minutes per pound until the meat reaches 130ºF for medium rare and 155F for medium doneness. We do not recommend cooking Tenderloin beyond medium, and we do recommend you use a probe thermometer to monitor the cooking.
Once the meat has reached the desired doneness, remove from the oven and let stand for 15 minutes before carving. Cut into either individual filets or sandwich slices and enjoy!
