Beef Tenderloin

Name: Beef Tenderloin
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving
Ingredients: 1 whole beef tenderloin; 1 tablespoon Stone House Seasoning

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8
Calories
238 kcal
Course
Main Course
Cuisine
American

Beef Tenderloin

Chloe Mercado

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This Beef Tenderloin recipe makes a decadent celebratory roast that's tender and juicy with a delicious brown crust. Our time-tested recipe and simple tips result in the best beef tenderloin recipe you'll love for holidays and special occasions!

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Ingredients

Servings

1 whole beef tenderloin Plan two 2″ filets per person
1 tablespoon Stone House Seasoning *Or just Kosher Salt and/or freshly ground pepper in place of Stone House.

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Instructions

Place beef tenderloin on a rimmed baking sheet, pat dry with paper towels and season both sides of the meat with Stone House Seasoning. Cover tightly with plastic wrap and refrigerate for one hour or up to 4 days before you plan on cooking and serving.
Remove from the refrigerator, unwrap and allow to stand for about an hour to come to room temperature.
Meanwhile, preheat grill or oven to approximately 400º F.
Place tenderloin onto grill or in the oven. Allow the beef tenderloin to cook until it reaches 145º F when checked with an internal meat thermometer in the thinner areas and 140º F in the thicker area, about 45 minutes.
Remove from grill and cover loosely with aluminum foil and allow to rest on the carving board for about 15 minutes prior to carving and serving.

Equipments used:

Notes

Total time does not include resting times used in this recipe.
Note: If you desire your beef at a different doneness than that given in the recipe, consult the temperature chart and remove it from the oven when the desired temperature is reached. Otherwise, follow the recipe as written.
*There are thicker and thinner areas in the beef tenderloin so be sure to check the temperatures for both areas.
Storage Tips:
To store: Store any remaining tenderloin in an airtight food container in the refrigerator for up to 3 days.
To reheat: Preheat oven to 350º F. Place slices on a rimmed baking sheet covered with foil. Bake until each filet is reheated to 145º F.
115º F – 120º F for rare
115º F – 120º F for rare
125º F – 130º F for medium rare
125º F – 130º F for medium rare
135º F – 140º F for medium
135º F – 140º F for medium
145º F – 150º F for medium well
145º F – 150º F for medium well