This easy recipe for roasting a whole beef tenderloin breaks down all the essential steps for making perfectly tender and juicy filet mignon for a crowd.
Roasting a whole beef tenderloin is one of the easiest and most efficient ways to prepare filet mignon for a group. It's elegant, yet approachable, and always gets rave reviews. I especially love it for holiday entertaining around Christmas and New Year's.
This recipe utilizes what's known as a "reverse sear" technique, meaning the meat is first cooked low and slow, then browned under the broiler. This produces a roast that's evenly pink throughout with a nice crust on the outside.
Add Homemade Jumbo Lump Crab Cakes to the meal for an incredible Surf and Turf, then pair it all with a Classic French Potato Gratin, Creamed Spinach and a big, bold red wine for a true Steakhouse experience!
Why this recipe works
- It's more than just a recipe - This extensive guide breaks down everything you need to know to make a perfectly roasted whole beef tenderloin.
- The "Reverse Sear" technique produces even, juicy results with a great outer crust.
- Relies on temperature, not time, to cut out any guess work.
Essential Ingredients
Whole Beef Tenderloin - Most grocery stores carry packaged whole beef tenderloins. Ask your butcher if you don't see them displayed - chances are they have one in the back or they can order one. The price for a whole tenderloin can range drastically depending on the size and quality as well as the time and place of purchase. The average cost for a whole, untrimmed USDA Choice Angus beef tenderloin falls roughly between $10-$30/lb. Organic, grass-fed, or Prime beef will cost more. You can often find beef tenderloin on sale around the holidays, especially in the days right after.
Shoot for about one pound of beef tenderloin per person if serving it as a main course and slightly less if it will be part of a larger buffet. One pound of meat may seem like a lot for one person, but the loin will be smaller after trimming and roasting, and it's always better to have leftovers than not enough.
Whole beef tenderloin in packaging. Whole beef tenderloin being trimmed.
Helpful Equipment
- Meat Probe Thermometer - A good quality probe thermometer is essential for roasting a whole beef tenderloin and one of my most valued kitchen gadgets. It tells you exactly when your meat is at the perfect temperature, eliminating any and all guess work.
- Large Sheet Pan - A whole beef tenderloin is big, so you'll need a big pan to fit it. I use a Half Sheet Pan and usually don't have any problems.
- Butcher's Twine - This is crucial for tying up a beef tenderloin so that it roasts evenly. Butchers Twine has many uses in the kitchen, so I always make sure I have some on hand.
Step by step instructions
How to Trim and Tie a beef tenderloin
1. Remove the beef tenderloin from the packaging over the sink to catch the liquid that comes out. The meat does not need to be rinsed (but won't hurt if you insist). Pat it very dry with paper towels.
2. To trim a whole beef tenderloin, you first need to remove what's known as "the chain." The chain is a long piece of meat, fat, and connective tissue that runs down the side of the loin. You can see a noticeable separation between the main round section of meat and the more marbled, sinewy section to the side. You should be able to separate the chain with your fingers and actually pull it off completely, but you can use your knife to help out as needed.
Identifying the chain. Separating the chain.
3. Remove the silver skin, which is exactly what it sounds like. It's tough and chewy and should be removed for best results. Use the sharpest knife you own - a boning or fillet knife is particularly useful. Turn the blade away from you, angle it slightly up, and slice along the very top of the meat, being careful to take as little of the flesh underneath as possible.
Removing silver skin. A fully trimmed roast and trimmings.
4. Place the meat on a large sheet pan, then tie it up with butcher's twine. This will keep the loin nice and compact which helps it roast evenly. There are many different techniques for tying a roast, but I like to keep it simple. Loop the twine around one section, tighten so it's firm but not super tight then tie it in a basic knot and snip the ends with scissors. Repeat every 2-3 inches. If the tenderloin is too large for the pan, tuck the skinnier end under and tie it to secure.
How to Cook
5. Season the whole beef tenderloin by first rubbing it all over with olive oil, then plenty of Kosher salt and freshly cracked black pepper. Let the meat sit like this for about 30-60 minutes at room temperature. Preheat the oven to 275 degrees F about 20 minutes before you're ready to roast.
6. Insert the thermometer into the center of the tenderloin- not the skinniest part, not the thickest part, but somewhere right in the middle. Make sure the tip of the probe is in the center of the flesh and not near the edge, as this will cause you to undercook the meat. Program the thermometer for your desired temperature, place the sheet pan on the center rack of the oven, and roast until the temperature is reached.
7. When your meat has reached the correct temperature, remove the thermometer and move the sheet pan to the top rack of the oven, then turn on the broiler.
8. Do not take your eyes off of the tenderloin at this step. Allow the meat to get nicely browned on top, about 30 seconds to 2 minutes, then use a pair of tongs to turn it ¼ of the way. The goal is to let it brown on all four sides. This will add lots of flavor and give it a more attractive appearance.
9. Remove the roast from the oven and transfer to a cutting board or platter and cover with foil. Let it rest for at least 15-20 minutes or more, then slice and serve as desired.
*You can always ask your butcher to prepare the meat for roasting, including grinding up the trimmings. Sometimes they will charge a fee for this, but a lot of the time they won't (always ask first). Personally, I like to be in control so I do it myself, but sometimes you just don't have the time or patience so don't hesitate to ask your butcher do the heavy lifting. It's their job!
Meat Temperatures
Use these temperatures as a guideline for cooking a whole beef tenderloin. The numbers are lower than what you'll typically see because they account for the extra cooking during the broiling stage, as well as the carry-over-cooking that occurs while the meat rests.
- Rare: 115-120 degrees F
- Medium-Rare: 125-130 degrees F (recommended)
- Medium: 135-140 degrees F
- Medium-Well to Well-Done: 145 degrees F - don't go any higher than this.
Tips for success
- Don't throw away the trimmings from your beef loin! Freeze them in a zip-top bag and use at a later date (See FAQ for ideas).
- Make sure your meat sits out at room temperature for 30-60 minutes before roasting for even results.
- Never ever skip the resting stage when preparing a whole beef tenderloin. Cutting the meat too soon after cooking will result in dry meat sitting in a puddle of juice. Rest at least 15-20 minutes for juicy meat.
- Shoot for a medium rare temperature in the center of the roast. The skinnier parts will be more well done and the fatter parts will be more rare, ensuring there is a perfect piece for everyone in your group.
- Be sure to remove the probe thermometer before broiling the meat, otherwise it could be damaged by the extreme high heat.
- Do not line your pan with parchment paper or it will catch on fire when broiling. If you insist on lining your pan, use tin foil.
Faq about roasted beef tenderloin
After letting the meat rest, cut it into thick steaks or thin slices depending on how you'd like to serve it. The meat can be served fresh and hot or chilled and sliced thin.
For an elegant sit-down dinner, you can't beat the French classic, bordelaise. It's a rich sauce made from shallots, red wine, pan juices, and butter. Always a crowd pleaser. Slice the meat into thick steaks, about 1 ½-2 inches, and serve it with a nice pool of bordelaise right on the plate.
For a buffet, I like to go with a classic horseradish cream sauce or something green and bright, like chimichuri. This iconic Argentinian sauce is made with garlic, parsley, vinegar and olive oil. It's one of our favorites because it really cuts through the meat and wakes up your mouth. Slice the meat into ½-inch medallions and serve it with the sauces on the side.
No. Many people opt to leave the tenderloin untrimmed. The upside to roasting untrimmed is that it looks bigger and ultimately will feed more people. The downside is that it requires your guests to cut around the fat and connective tissue themselves, sending all of those scraps to the trash when the trimmings could be utilized in another way.
Trimming the meat will leave you with a smaller loin to work with, but I find it cooks more evenly and results in consistently round, meaty pieces of steak with virtually nothing to cut off. It makes for better entertaining.
Forget about time. Rely on temperature only if you want consistently good results. There are too many variables to rely on time alone. That said, budget at least 2-3 hours for roasting and resting, but time will ultimately depend on the size of your loin.
The "reverse sear" technique means cooking meat low and slow at first, then quickly searing at the end to brown the exterior (in this case, broiling). This is a reverse of the traditional technique of first searing the meat, then finishing the cooking in the oven. The reverse sear technique has been shown to produce juicier meat that's more evenly cooked throughout, while still achieving a nice crust on the outside.
Run them through a meat grinder or have your butcher do it for you (I use the KitchenAid Meat Grinder attachment). The resulting ground beef can be used in whatever recipe you like and will make a very fatty, very flavorful, and very delicious burger. You can also freeze the trimmings to grind and use at a later date. Pro Tip: Meat grinds easier when it's partially frozen.
Related Recipes
Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!
PrintWhole Roasted Beef Tenderloin
This easy recipe for roasting a whole beef tenderloin breaks down all the essential steps for making perfectly tender and juicy filet mignon for a crowd.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-12 servings 1x
- Category: meat
- Method: roasted
- Cuisine: American
Ingredients
- 1 whole beef tenderloin, trimmed and tied*
- Olive oil
- Kosher salt
- Freshly cracked black pepper
Instructions
- Let your meat sit out at room temperature for an hour prior to roasting. Preheat the oven to 275 degrees F, then place the loin on a sheet pan.
- Rub all over with olive oil, then rub generously on all sides with kosher salt and freshly cracked black pepper. Insert a probe thermometer into the center of the meat.
- Roast on the center rack of the oven until your desired internal temperature is reached. Rare: 115-120 degrees F. Medium-Rare: 125-130 degrees F (this is what I recommend). Medium: 135-140 degrees F.
- Take out the probe, then move the pan up to the top rack of the oven and turn on the broiler. Keep a close watch until it's nicely browned on top, about 30 seconds to a minute, then use a pair of tongs to turn it ¼ of the way. Repeat until browned on all 4 sides.
- Remove from the oven, cover with foil, and let rest for at least 15-20 minutes or longer.
- Slice and serve as desired.
Notes
- *See post for instructions on trimming and tying, or ask your butcher to do it for you.
- Don't throw away the trimmings! Freeze them in a zip-top bag and use at a later date (See FAQ for ideas).
- Make sure your roast sits out at room temperature for 30-60 minutes before roasting for even results.
- Never ever skip the resting stage. Cutting the meat too soon after cooking will result in dry meat sitting in a puddle of juice. Rest at least 15-20 minutes for juicy meat.
- Shoot for a medium rare temperature in the center of the roast. The skinnier parts will be more well done and the fatter parts will be more rare, ensuring there is a perfect piece for everyone in your group.
- Be sure to remove the probe thermometer before broiling the meat, otherwise it could be damaged by the extreme high heat.
- Never line your pan with parchment paper or it will catch on fire when broiling. If you insist on lining your pan, use tin foil.
Nutrition
- Serving Size:
- Calories: 795
- Sugar: 1.2 g
- Sodium: 1008.3 mg
- Fat: 43.5 g
- Carbohydrates: 4.1 g
- Protein: 90 g
- Cholesterol: 261.6 mg
Keywords: beef, meat, tenderloin, filet mignon, roasted, entertaining
Danielle
You just answered so many of my questions! The bordelaise sauce looks divine. I'm not only pinning this recipe, I'm actually printing it out.
Coley
Yay! I'm glad it was helpful even for a seasoned cook like yourself.
Joy Brown
Ohhhh MAN!!! It's 9 o'clock in the morning and now I want some of this... NOW! Hehehe! I might try this next time. Usually, I do the whole "grill" thing, but it's such a pain in the winter. Who wants to keep checking the steaks out in the snow... ya know? And the Bordelaise sauce sounds amazing! Thanks, Coley, for another great recipe!
Coley
Thanks, Joy!! The oven is where it's at in the wintertime, as much as I love the grill. It makes amazing food AND warms the house up! Hope you give it a try. 😀
Sabine | Also The Crumbs Please
Coley, you are a great photographer! Love the recipe.
Coley
Thanks, Sabine! That means a lot coming from a great photographer such as yourself. Happy New Year! it was great connecting in 2017 😀
Stacy Helton
Nicole, I made the beef tenderloin with the Bordelaise sauce for Christmas dinner last night. It was AMAZING! The beef turned out fork tender. I'm saving my trimming pieces for a yummy round of stroganoff, Thank you for the recipe, it is definitely a show stopping keeping!
★★★★★
Frank
This was such a helpful and thorough tutorial. I followed your instructions to a T and the meat came out PERFECT. Such a hit!! Thank you!!
★★★★★
Coley
Thank you! SO happy you enjoyed the recipe!
Coleen
Incredible recipe. Super informative. My roast turned out perfect, there were no leftovers.
★★★★★
Coley
Thank you! So glad you loved it!
DB
Came out incredible, everyone loved it. thanks for the tips
★★★★★
Karen
Phenomenal. Made this for a bridal shower and it turned out PERFECT. Your instructions were easy to follow. This will be my new go-to.
★★★★★
Coley
So glad it was a success!!
Charlie
This was a lot of information to get through but it was really helpful. I was intimidated to cook such an expensive piece of meat but it turned out better than i could have hoped.
★★★★★
Coley
So glad you enjoyed it Charlie!
Kourtney
Came out really good
★★★★★
Coley
So glad to hear it!
Claire
Excellent recipe.
★★★★★
Coley
So glad you enjoyed it!
Marcia Harcourt
I make this every Christmas, and have tried many formats. I tried this one and loved it. This year I need to prepare two tenderloins. Can I do both at the same time?
★★★★★
Coley
So glad you love the recipe! Yes, you can definitely do both at the same time. Just be sure to keep track of the internal temperature of each. They may take different amounts of time. Hope this helps!