Beef Tenderloin

With the holidays quickly approaching, I suspect many of us are thinking about what dishes we might want to serve. Tradition lends itself to turkey and prime rib, but I’ve been thinking about beef tenderloin. It is one of the most delectable cuts, especially if cooked properly. Whole beef tenderloin is where filet mignon comes from. It is exceptionally tender without being fatty. I personally have never cooked one, but I am gearing up to try it. I wouldn't mind knocking my guests’ socks off with a beautifully prepared hunk of meat. It seems (from what I have read and also what I have learned from personal experience) that bringing beef up to room temperature and not overcooking it are two critical components of a delicious result. I’ve read through the following recipe and I think this will be my first foray into what I hope to be the magical realm of beef tenderloin. Feel free to tag along! 


Million Dollar Roast Beef Tenderloin Recipe 

This delicious cut of beef tenderloin is seared on the outside to give it a delicious crust then roasted to perfection, for a melt-in-your-mouth experience. 

Prep Time15 mins 

Cook Time40 mins 

Total Time55 mins 

Course: Main Dish 


Cuisine: American 


Servings: 10 


Calories: 564 kcal 


Author: Shawn 


4 to 5 lb. Beef tenderloin, trimmed, cut in two pieces and tied. 

1 tsp salt 

1/2 tsp black pepper 

2 tbsp olive oil 

4 tbsp butter, salted, softened 

2 tsp garlic, minced 

1 tsp horseradish, prepared or dijon mustard 

1 tsp rosemary, minced or thyme 

US Customary - Metric 


The Day Before Cooking (*optional): 

Trim the beef tenderloin if it's not already, then cut in half to make two pieces. Tuck the long end under and use butcher's twine to tie the tenderloin. *Watch video in blog post for demonstration 

Season all over with salt and pepper and leave in fridge, uncovered overnight, or at least 10 hours. *not necessary, but helps to give the tenderloin a great crust. 

Day Of Cooking: 

Tie up tenderloin and season with salt and pepper if you did not do this the day prior. Remove from fridge and set on counter for about 2 hours prior to cooking, to come to room temperature. 

Preheat oven to 425 degrees F. 

Place oil in a large cast-iron skillet and heat over medium-high heat. Sear the beef tenderloin on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust. 

Meanwhile combine the softened butter, garlic, horseradish and herbs in a small dish and mix. Slather the seared tenderloin with the butter mixture and then insert a probe thermometer. If using the skillet, place in preheated oven, or transfer to a baking dish and place in preheated oven. Roast until desired internal temperature is reached, about 20 to 25 minutes. *see notes for temperatures. 

Remove tenderloin from oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into 1" slices. 

Internal Temperature Guide: 

RARE – 115°F - 120°F 

MEDIUM RARE – 120°F - 125°F 

MEDIUM – 130°F - 135°F 

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