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Beef Tenderloin

Beef tenderloin makes a fine entrée for your best sit-down dinner party; however, it can also be the star of the buffet menu for your holiday cocktail party. It's delicious whether served hot, at room temperature, or cold. Thinly sliced, it can serve a great many people. This recipe comes from a larger article on preparing a prime rib dinner.


Basic roasting instructions for beef tenderloin are fairly simple. You will need:
  • 1 4- to 5-pound trimmed beef tenderloin, at room temperature
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon freshly ground black pepper
Preheat oven to 425°F. Rub the tenderloin with the olive oil, and then rub in the salt and pepper. If using an ovenproof meat thermometer, insert it into thickest part. Roast the tenderloin on a rack in a shallow roasting pan for 45 to 50 minutes, or until internal temperature reaches 140°F for medium-rare or 150°F for medium. Allow to rest for at least 15 to 20 minutes before slicing.
Note: Beef tenderloin is an opportunity for culinary creativity. You can marinate it overnight, if you like. An especially nice marinade for this purpose is 1/4 cup olive oil, 2 minced garlic cloves, 1 teaspoon salt and 1/2 teaspoon dried thyme. Or you can coat the tenderloin with your favorite dry rub (for a distinctly southwestern flavor, try a mixture of 2 tablespoons chili powder, 1 teaspoon salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon dried oregano) and roast as described above.

Complement your Beef Tenderloin perfectly with Creamy Horseradish Chive Sauce or Quick Peppercorn Sauce.

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