Best Beef Tenderloin (in Oven)
Cooking a whole beef tenderloin in the oven is actually much easier than you think, and absolutely worth the effort for melt-in-your-mouth filet mignon! I'll walk you through the steps to creating a perfectly roasted beef tenderloin for your next dinner party, holiday meal or Sunday roast.
Servings: 8 servings
Calories: 690kcal
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℉, 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℉. Medium-Rare: 125-130℉ (this is what I recommend). Medium: 135-140℉.
- 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
Calories: 690kcal | Protein: 46g | Fat: 55g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 23g | Cholesterol: 176mg | Sodium: 123mg | Potassium: 766mg | Calcium: 18mg | Iron: 6mg
