Beef Tenderloin Roast


Beef Tenderloin Roast

Christmas is a special time of year and demands the finest beef roast money can buy...a whole beef tenderloin roast. A whole beef tenderloin is an oblong shaped cut of meat with one end thicker than the other. In order to cook the roast evenly, you'll need to trim and tie the roast with butcher twine. If you have never done's an instructional video to show you how: tyingroastNote: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings. 
Course Main Course
Cuisine Beef
Keyword beef tenderloin roast
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people


  • 1 Whole Beef Tenderloin, 5-6 pounds trimmed and tied
  • 2 tbsp Olive Oil
  • Salt & Freshly gound Pepper


  • Rub down the tenderloin with 2 tablespoons of olive oil
  • Using a probe type thermometer, Insert the probe in the middle of the roast and set the temperature to 120 degrees F (If you don't have a probe type thermometer, use a instant read thermometer near the end of the roasting time).
  • Place the roast on a rack in a roasting pan and place it in a preheated 450 F. degree oven and let cook for 15 minutes.
  • After 15 minutes, turn the oven down to 325 F. degrees and cook for about 20 minutes or when your instant read thermometer reads 120 degrees.
  • Take out of the oven and let rest for 15 to 20 minutes before carving. It should be medium rare.

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