Tender and expensive, beef tenderloin often is served on special occasions and holidays. This center-cut piece of beef also is called Chateaubriand when served whole and filet mignon when it is cut into steaks. Today's beef is leaner than in the past and requires less cooking time, so roasting the tenderloin to medium-rare (145 degrees Fahrenheit) keeps these roasts tender and juicy, according to the U.S. Department of Agriculture. Beef tenderloin can be purchased from your butcher and also is available in most supermarkets.
Things You'll Need
4 to 6 lb. beef tenderloin
1 tbsp. olive oil
Salt and pepper
Roasting pan (17-by-13-1/2 inches)
Preheat the oven to 425 degrees Fahrenheit. While the oven is preheating, prepare the beef tenderloin for roasting.
Use a sharp knife to trim the tenderloin of the fatty meat strip that runs along the entire side of the roast. Remove the tough silverskin from the tenderloin, which tends to make the meat curl when it cooks. This can be accomplished by inserting the tip of the knife under the silverskin and sliding it under the layer until it is removed.
Tuck under and secure the small tail end of the tenderloin with kitchen string to form a thicker and more proportionate looking roast. Rub the tenderloin with a small amount of olive oil. Season the tenderloin with salt and pepper as desired and place on a roasting rack in a roasting pan.
Insert a meat thermometer into the thickest part of the tenderloin.
Roast the tenderloin until the meat thermometer reads 135 degrees Fahrenheit. Remove the pan from the oven and cover with a tent of foil. Let the tenderloin rest for 15 minutes before carving. The internal temperature will rise 5 to 10 degrees Fahrenheit as it rests. Resting also allows the tenderloin to redistribute its internal juices.
Purchase the lighter-color beef tenderloin over the dark-red color. The lighter color indicates more marbling and therefore is the most tender.