How to Roast a Whole Tenderloin


Tenderloin is beef cut from the same region as the filet mignon. Tender and succulent, tenderloin is often served at formal dinners. Tenderloin has a quicker cooking time than other larger slabs of whole beef. Purchase prime cuts from your butcher or grocery store when available, for the best tenderloin product. If prime cuts are not available, tenderloin that is labeled choice is a good alternative. It is less expensive than prime and more readily available.

Things You'll Need

  • 4 to 5 lb. whole tenderloin
  • 1 tbsp. olive oil
  • Herbs or spices
  • Salt
  • Pepper
  • Roasting pan
  • Twine
  • Trim your meat to remove loose pieces, such as fat, skin and meat, that hang from the main loin. Cut your tenderloin into two equal portions by making a vertical slice down the center of the loin. This allows you to cook two portions to varying stages, such as rare, medium or well done. Tie the loins with twine by wrapping the loin around the width in sections at every two to three inches to keep the meat from unwrapping.

  • Drizzle the olive oil onto the surface of the roasting pan. Place the tenderloin in a shallow roasting pan. Massage spices or herbs all over the exterior surface. Choose flavors that suit your palate, or based on those you have on hand in your spice cabinet. Dry mustard, thyme, rosemary, garlic and allspice compliment the flavor of tenderloin. Add coarse salt and ground pepper to the rub. Additional sauces, such as barbecue or steak sauce, are not necessary.

  • Preheat the oven at 425 degrees F. Place the roast in the center of the oven. Bake for 45 to 60 minutes, or until the center of the loin reaches 145 degrees F with a meat thermometer.

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