Recipe for whole roasted beef tenderloin
Roast beef tenderloin is a true weekend classic.
Few people do not enjoy a good and tender beef tenderloin, making it an obvious dish you can easily pull out of your sleeve when the family gathers or guests come over.
Whether you choose to roast or grill it whole or in slices, beef tenderloin is a safe choice that almost never fails—as long as you have a handle on the preparation!
In this recipe, you’ll find a detailed step-by-step guide on how to handle the tenderloin to ensure it’s perfectly cooked. Enjoy!
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What is beef tenderloin?
The tenderloin is a very lean cut located high up along the spine and on the inside of all mammals.
Beef tenderloin is considered the most tender and delicate cut of beef, and it’s also easy to handle and prepare in the oven or on the grill.
Preparing beef tenderloin
A tenderloin should always be trimmed before cooking. This means that tendons, membranes, and fat should be removed.
The silver skin is located at the thick end of the cut and is removed by inserting a sharp knife so that it lies flat between the tendon and the tenderloin. Grip the tendon with the other hand while you use the knife to cut the tendon off without cutting into the meat.
Then remove the remaining tendons, membranes, and fat.
Side dishes for beef tenderloin
There are plenty of options when it comes to selecting a good accompaniment for beef tenderloin.
You can serve everything from fresh salads and dressings to heavier potato dishes and real sauces with this exquisite piece of meat. Here, I’ve decided to serve the tender beef tenderloin with delicious Hasselback Pommes Fondant, red wine sauce, and sautéed mushrooms.
Whole Roasted Beef Tenderloin
Equipment
- Pre-Slicing Knife
- Oven
- Frying Pan
- Meat Thermometer
Ingredients
Beef Tenderloin
- 1 pcs. Beef Tenderloin about 1.2 kg
- Salt and Pepper
- Butter for roasting
- Oil for roasting
Instructions
Beef Tenderloin
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) regular oven. The temperature, however, depends on your oven.
- Start by trimming the beef tenderloin of fat and sinew. If you buy the meat from a butcher, you can ask him to do it.
- Beef tenderloin is quite uneven in size, so you can either roast only the middle part (chateaubriand) to make it uniform or tie it up with kitchen string. If you buy the meat from a butcher, you can ask him to do it.
- Season the meat with salt and pepper. If you want to give the meat a little extra flavor, you can season it with fresh thyme, rosemary, or garlic.
- Brown the meat on a grill pan, regular pan, or in a roasting pot with butter and oil for 5-6 minutes. Give it a couple of minutes on each side.
- Then place the tenderloin in the oven with a meat thermometer in the center of the meat. Roast it to an internal temperature of 56-60 degrees Celsius (133-140 degrees Fahrenheit). It takes 20-25 minutes, again depending on your oven.
- Take the roast out. It does not need to rest, but if it does, it should not be wrapped as it will continue to cook.
- Carve and serve! Feel free to add freshly ground pepper and sea salt flakes on top. Bon appétit.
Notes
- Rare/Medium Rare: 55-60 degrees Celsius (131-140 degrees Fahrenheit)
- Medium: 60-65
- Well Done: over 65. Here the meat will typically become dry.
TIP: It is not necessary to let the beef tenderloin rest, as the meat does not become more tender, juicy, or flavorful if it is allowed to sit. If you do want to let it rest before serving, it should not be wrapped, as it will continue to cook.
