A minimalist, fail-proof method for roasting a whole beef tenderloin that guarantees a buttery, melt-in-your-mouth texture every time.
In my Austin kitchen, Christmas dinner or a big anniversary celebration means one thing: Beef Tenderloin. It is the filet mignon of roasts-incredibly tender, lean, and undeniably elegant. However, I know the anxiety that comes with unwrapping a piece of meat that costs as much as a car payment. You are terrified of ruining it. This recipe is the antidote to that fear. It strips away the complications of marinades, searing, and complex sauces, relying instead on a simple butter rub and high heat. The butter creates a gorgeous golden crust while the high oven temperature locks in the juices, resulting in a roast that is perfectly medium-rare from edge to edge in just about 30 minutes.
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The most critical factor in cooking a tenderloin is accounting for "carryover cooking." You must pull the meat from the oven when it registers 135°F. If you wait until it hits 140°F or 145°F inside the oven, the internal heat will continue to rise during the resting period, and you will end up with a medium-well roast instead of the desired medium-rare.
The King of Christmas Dinner
This recipe proves that when you have a premium ingredient, less is often more. A simple seasoning of salt, pepper, and butter allows the natural flavor of the beef to take center stage.
Why You'll Love This Recipe
- Absolute Simplicity: With only four ingredients, there is nowhere for flavors to hide.
- Zero Stovetop Mess: There is no need to sear this giant roast in a skillet; the oven does all the work.
- Buttery Crust: Rubbing the meat with softened butter promotes better browning and adds a rich, nutty flavor to the exterior.
- Fast Cooking Time: Unlike a brisket or a turkey, this entire meal is ready in under an hour.
- Tender Texture: This method guarantees the signature "cut with a butter knife" texture that tenderloin is famous for.
Ingredients
- 1 (5- to 7-lb.) beef tenderloin, fully trimmed (silverskin removed)
- 3 tablespoons unsalted butter, softened
- 5 to 7 teaspoons kosher salt
- ¾ teaspoon cracked black pepper
How to Make Perfect Beef Tenderloin
Step 1: Prep and Temper
Preheat your oven to 425°F. Remove the tenderloin from the refrigerator at least 30 minutes before cooking to take the chill off. Place a wire rack inside a jelly-roll pan or rimmed baking sheet. This setup ensures hot air circulates underneath the meat for even cooking.
Step 2: Season the Meat
Pat the beef dry with paper towels. Using your hands, smear the 3 tablespoons of softened butter all over the surface of the tenderloin. Sprinkle the 5 to 7 teaspoons of kosher salt and ¾ teaspoon cracked black pepper evenly over the buttered meat, pressing gently to ensure the seasoning adheres. The butter acts as a glue for the heavy salt crust.
Step 3: High-Heat Roast
Place the beef on the prepared wire rack. Bake at 425°F for 25 to 35 minutes. You are looking for an internal temperature of 135°F for medium-rare. Because tenderloins vary in thickness, begin checking the temperature at the 20-minute mark to be safe.
Step 4: The Crucial Rest
Remove the roast from the oven. Transfer it to a clean cutting board or serving platter. Cover it loosely with a sheet of aluminum foil (do not wrap it tight, or the crust will steam and get soft). Let stand for 15 minutes before slicing. This allows the juices to redistribute throughout the meat.
Common Mistakes to Avoid
- Leaving the Silverskin: If your butcher hasn't done it, you must remove the white, pearlescent membrane running down the side. It does not melt down like fat; it tightens and becomes inedible rubber.
- Under-Salting: This is a thick, lean cut of meat. 5 to 7 teaspoons sounds like a lot, but it is necessary to season the interior of the meat properly from the outside.
- Skipping the Rack: If you place the beef directly on the baking sheet, the bottom will boil in its own juices and turn gray, rather than roasting.
Tips and Tricks for Success
- Tuck the Tail: Most tenderloins have a thick end (the butt) and a thin end (the tail). Fold the thin tail end under itself and tie it with butcher's twine to create a roast of uniform thickness. This ensures the tail doesn't dry out before the thick end is cooked.
- Soft Butter is Key: If the butter is cold, it won't spread evenly. If you forgot to take it out, microwave it for 5-8 seconds just to soften, not melt.
- Probe Placement: When checking the temperature, insert the thermometer into the absolute thickest part of the roast, ensuring you hit the center.
- The Slicing Technique: Slice the meat into thick, 1-inch medallions for the best presentation and heat retention on the plate.
Variations
- Garlic-Herb Butter: Mash 2 minced garlic cloves and 1 tablespoon of chopped fresh rosemary into the softened butter before rubbing it on the beef.
- Truffle Finish: Drizzle a small amount of truffle oil over the sliced meat just before serving for an earthy, luxurious aroma.
- Horseradish Crust: Mix prepared horseradish into the butter for a zesty kick that forms a crust as it roasts.
How to Serve
This beef is rich and savory, pairing perfectly with creamy sides. Mashed potatoes or a potato gratin are traditional favorites. For vegetables, roasted asparagus with lemon or glazed carrots add a nice pop of color. A side of creamy horseradish sauce or a red wine reduction is the classic condiment to serve alongside the sliced medallions.
Make Ahead and Storage
Make Ahead: You can trim, tie, and season the beef (without the salt) up to 24 hours in advance. Wrap in plastic and refrigerate. Add the salt just before roasting so it doesn't draw out moisture.
Storage: Leftover tenderloin keeps well in the refrigerator for 3 to 4 days.
Reheating: This meat is best eaten cold the next day on sandwiches or salads. If you must reheat, do it very gently in a low oven (250°F) just until warm to prevent overcooking the center.
Recipe Notes / What I Learned
I used to use olive oil for the rub, but switching to butter made a noticeable difference in the color of the crust. The milk solids in the butter brown beautifully at 425°F, giving the meat a more appetizing, roasted appearance.
Nutrition Snapshot
Beef tenderloin is a lean source of protein, rich in iron and B vitamins, making it a relatively healthy centerpiece if you go easy on the buttery sides.
Perfect Beef Tenderloin
Equipment
- Jelly-roll pan (or large baking sheet)
- Wire rack
- Meat thermometer
- Aluminum foil
Ingredients
Group: Ingredients
- 1 (5- to 7-lb.) beef tenderloin, trimmed
- 3 Tbsp. butter, softened
- 5 to 7 tsp. kosher salt
- ¾ tsp. cracked black pepper
Instructions
- Preheat oven to 425°F. Place beef on a wire rack in a jelly-roll pan. Rub butter over beef, and sprinkle with salt and pepper.
- Bake at 425°F for 25 to 35 minutes or until a meat thermometer inserted into thickest portion registers 135°F (medium rare).
- Cover loosely with aluminum foil; let stand 15 minutes before slicing.
Notes
Nutrition
FAQs
Do I need to tie the roast if I don't care about the tail?
If you don't tie it, the tail will cook to "well done" while the center is "medium rare." This is actually helpful if you have guests who prefer well-done meat!
Can I use salted butter?
You can, but reduce the added kosher salt slightly to ensure the final product isn't too salty.
What if my roast is smaller (3-4 lbs)?
The temperature remains the same (425°F), but check for doneness around the 20-minute mark. Always cook to temperature, not time.
