How to Roast a Whole Beef Tenderloin
User Reviews
5.0
87 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
50 mins
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Servings
8 -10 people
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Calories
741 kcal
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Course
Main Course
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Cuisine
American
How to Roast a Whole Beef Tenderloin
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How to Roast Beef Tenderloin (aka filet of beef or Chateaubriand) ~ I'll give you easy instructions for the perfect roast of juicy meat!
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Ingredients
- 4-5 pounds whole beef tenderloin trimmed and tied
- olive oil
- coarse salt
- 3 Tbsp multicolored peppercorns
Garlic browned butter sauce
- 1/2 cup butter
- 3 cloves garlic peeled
- salt
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Instructions
- Remove the meat from the refrigerator and let rest on the counter for 1-2 hours, covered.
- Preheat the oven to 450F
- Crush the peppercorns either in a small food processor, a spice grinder, or with a rolling pin. Crush them to a rough cracked stage, it's fine if a few are still whole.
- Rub the meat all over with olive oil. Then salt it generously, all over.
- Press the crushed peppercorns onto the surface of the meat, all around the tenderloin. Arrange the meat in your roasting pan or on your baking sheet.
- Roast at 450F for 15 minutes, then, without opening the door, turn the heat down to 325F and continue roasting until an instant read thermometor inserted in the thickest part reads 125F for mediun rare. (the internal temp will rise a bit as it rests.) The exact time will depend on your particular roast, mine took about 30 minutes.
- Let the meat rest, loosely tented with foil, for 10 minutes before slicing.
- In the meantime make the sauce: melt the butter over medium heat in a small heavy bottomed saucepan and add the smashed garlic cloves. Cook the butter until it turns a golden nutty brown, stirring or swirling the pan almost constantly. Watch carefully because the butter can go from golden to burnt very quickly. If your butter isn't turning brown, just keep cooking, it will. It should only take a few minutes. I like to use a silicone spoonula to scrape the bottom of the pan so nothing scorches. Remove the garlic cloves and add salt to taste.
- Use a sharp carving knife to slice the meat. You can do 1/2 inch slices, or go for larger, filet sized slices, it's up to you.
- Arrange the sliced beef on a platter, surround with herbs, if you like, and drizzle with the sauce. Serve extra sauce on the side.
Notes
Nutrition Information
Show Details
Serving
8ounces
Calories
741kcal
(37%)
Carbohydrates
4g
(1%)
Protein
42g
(84%)
Fat
61g
(94%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
2g
Monounsaturated Fat
24g
Trans Fat
0.5g
Cholesterol
189mg
(63%)
Sodium
203mg
(8%)
Potassium
701mg
(20%)
Fiber
1g
(4%)
Sugar
0.02g
(0%)
Vitamin A
355IU
(7%)
Vitamin C
2mg
(2%)
Calcium
36mg
(4%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8-10 people
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 741kcal | 37% |
| Carbohydrates | 4g | 1% |
| Protein | 42g | 84% |
| Fat | 61g | 94% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 189mg | 63% |
| Sodium | 203mg | 8% |
| Potassium | 701mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 0.02g | 0% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
87 reviews
Excellent
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