Beef Tenderloin
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Calories
238 kcal
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Course
Main Course
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Cuisine
American
Beef Tenderloin
Description
The recipe uses a whole beef tenderloin, seasoned with either a seasoning mix or kosher salt and freshly ground pepper. The meat is refrigerated covered to let the seasoning penetrate, then brought to room temperature before cooking. Cooking occurs either on a grill or in an oven preheated to 400°F, aiming for internal temperatures around 140–145°F depending on thickness, which results in medium to medium-well doneness.
The cooking time is approximately 45 minutes, after which the beef is tented with foil and rested for about 15 minutes to redistribute juices. This resting step helps achieve a tender and juicy final roast. Temperature should be checked in both thick and thin areas to ensure even cooking.
This tenderloin is served sliced and pairs with a variety of side dishes for a refined meal occasion. Leftover meat can be stored in an airtight container for up to three days and reheated gently in the oven to maintain tenderness. The recipe also notes the option to adjust the final internal temperature to match personal preferences.
Ingredients
- 1 whole beef tenderloin Plan two 2″ filets per person
- 1 tablespoon seasoning mix Or just Kosher Salt and/or freshly ground pepper in place of Stone House, Stone House brand
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.
Notes
- Allow beef tenderloin to come to room temperature before cooking for more even heat distribution.
- Check internal temperatures in both thick and thin parts for consistent doneness; aim for 140-145°F for medium to medium-well.
- After cooking, rest the meat loosely covered with foil for 15 minutes to retain juices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently at 350°F until warmed to 145°F.
- Adjust cooking times according to desired doneness referencing a temperature chart if preferred doneness differs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Protein | 35g | 70% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 105mg | 35% |
| Sodium | 64mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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