Whole Roasted Beef Tenderloin

Overhead shot of a platter of sliced beef tenderloin.

Whole 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.

5 from 11 votes

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Course: meat

Cuisine: American

Keyword: beef, entertaining, filet mignon, meat, roasted, tenderloin

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: servings

Calories: 690kcal

Author: Nicole Gaffney (ColeyCooks.com)

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.

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