Beef Tenderloin Recipe (2024)

Our whole Beef Tenderloin Recipe is made in a cast-iron skillet and it’s perfect for entertaining. Follow our step-by-step instructions to make the easiest whole tenderloin steak that’s roasted to perfection.

Our step-by-step instructions ensure a seamless cooking process, resulting in a sumptuous whole tenderloin steak, perfectly roasted to culinary perfection. Whether you’re hosting a sophisticated dinner party or an intimate family gathering, this recipe strikes the ideal balance between simplicity and culinary excellence, offering your guests a feast that will leave them in awe.

The beef tenderloin stands as the most expensive cut of meat from the steer, often priced between $25 to $30 per pound for a trimmed center cut. However, there are strategies to reduce this cost.

One method involves purchasing the whole, untrimmed tenderloin and personally handling the trimming at home. Instructions for this process can be found here.

If this seems daunting, another approach is to request the butcher at the store to handle the trimming, a service they frequently provide without an added cost.

A handy tip is to keep an eye out for sales on beef tenderloin, particularly around the holiday season. Although typically pricey, this cut often sees discounts during this time of year.

Ingredients

• 4-5poundwhole beef tenderloin, trimmed
• 3-4tablespoonswhole peppercorns
• 1stickbutter, divided
• 2tablespoonsolive oil
• 1/4cupOld Bay seasoning salt or Lawry’s seasoning salt✅
• 2tablespoonscoarse ground sea salt

The element that truly elevates this recipe for me is the flavor derived from the crushed peppercorns. If you’re uncertain about this ingredient, I assure you, it adds an incredible dimension to the dish.

To crush whole peppercorns, simply place them in a Ziploc bag and use a kitchen mallet or a rolling pin to crush them effectively.

How To Make

When preparing the beef tenderloin steak, begin by heating an oven-safe skillet over medium-high heat on the stovetop. Then, grab a sizable cutting board or sheet pan and position the steak on it.

Generously season both sides of the steak with your preferred spice blend. Remember, as the steak will be thinly sliced, ensure the seasoning thoroughly coats all parts of the steak by being generous with your seasoning application.

After seasoning, fold the ends inward so that they are neatly tucked into the middle. This technique makes for even cooking of the steak in the oven and greatly simplifies the searing process.

Prepare 4 to 5 pieces of kitchen twine and slip them underneath the steak, then tie them securely. Trim off any excess twine. The beef tenderloin steak is now primed for cooking.

In your preheated skillet, add a combination of olive oil and butter.

Using tongs, place the beef tenderloin steak into the pan to sear. Sear each side for about 3 minutes, turning to sear all 4 sides.

Pro Tip: Searing provides a nice crust on the outside of the steak and adds an amazing flavor that roasting alone cannot provide.

Once you have all sides of the steak seared, place it onto a roasting pan.

Next, spread the crushed peppercorns over the whole beef tenderloin steak, then place chunks of butter on the steak, and place an oven-safe thermometer into the steak.

Pro Tip: Make sure that the thermometer does not touch the rack above in the oven. It will melt the thermometer (I speak from experience!).

Roast whole beef tenderloin in the oven until the internal temperature reaches 120 degrees. This takes about 15-20 minutes.

Avoid overcooking the tenderloin. This particular cut is lean and exceptionally tender, but its low-fat content means that overcooking will lead to dry and tough meat.

For the best results, aim to serve tenderloin at rare or medium-rare levels. Utilize a thermometer to ensure it doesn’t exceed 120°F at its center. Remember, as it rests, the temperature will continue to rise to approximately 140°F.

To accommodate guests who prefer their meat well-done, consider dividing a whole tenderloin into two pieces before tying and cooking them to different temperatures, thus pleasing everyone’s preferences.

Let The Beef Tenderloin Rest

One of the biggest mistakes you can make, besides overcooking, is slicing the steak too soon.

If you cut into tenderloin right after it’s been cooked, all the juices will leak out onto your cutting surface rather than staying in the meat. The result is dry meat with less flavor.

Pro tip: When your roasted beef tenderloin is done cooking, tent it with tin foil and set it aside to rest for 10 to 15 minutes. This lets the meat relax and gives it a chance to redistribute and reabsorb all the juices.

Recipe Tips and Tricks

• Quality of Beef: Start with a high-quality beef tenderloin. Look for well-marbled meat that’s bright red in color. The better the quality of meat, the better your final dish will be.
• Seasoning Variations: While the recipe calls for Old Bay or Lawry’s seasoning salt and coarse sea salt, you can experiment with other seasonings as well. Fresh herbs like thyme, rosemary, or garlic can add depth of flavor.
• Tying the Tenderloin: When tying the tenderloin with cooking twine, make sure the knots are evenly spaced and not too tight. This helps the tenderloin maintain its shape during cooking.
• Searing Temperature: Ensure that the skillet is properly heated before searing the tenderloin. The pan should be hot enough to give the meat a good sear without burning the outer surface.
• Searing Time: Searing is crucial for developing flavor and a nice crust. Sear each side for about 2-3 minutes until a rich brown crust forms. Be patient and don’t rush this step.
• Oven-Safe Thermometer: Using an oven-safe meat thermometer is essential for achieving the desired level of doneness. Make sure to insert it into the thickest part of the tenderloin without touching the bone for accurate readings.
• Resting Period: Letting the cooked tenderloin rest is important to allow the juices to redistribute throughout the meat, ensuring it stays juicy. Cover it loosely with aluminum foil during this time.
• Slicing Technique: When slicing the cooked tenderloin, use a sharp chef’s knife. Cut against the grain for maximum tenderness.
• Accompaniments: Consider serving the beef tenderloin with complementary side dishes. Classic choices include roasted vegetables, mashed potatoes, or a green salad.
• Pan Sauces: After cooking the tenderloin, you can deglaze the skillet with wine or broth to create a flavorful pan sauce to drizzle over the sliced meat.

What To Serve With Beef Tenderloin

• Cheesy Potatoes
• Roasted Frozen Vegetables
• Crockpot Potatoes
• Crockpot Cheesy Potatoes
• Brussels Sprout Salad,
• Mexican Corn Salad
• Brussels Sprout Soup
• Caramelized Butternut Squash

Frequently Asked Questions

Storage Instructions

Cooling: Allow the leftover beef tenderloin to cool down to room temperature before refrigerating. Leaving it out for no longer than two hours is ideal to prevent bacterial growth.

Wrap or Container: Place the beef in an airtight container or wrap it tightly in plastic wrap or aluminum foil to prevent air exposure, which can cause the meat to dry out.

Refrigeration: Store the wrapped or containerized beef tenderloin in the refrigerator. It should be consumed within 3 to 4 days for optimal freshness and safety. If you’re not planning to consume it within that time frame, consider freezing it.

Freezing (if needed): If you want to store it for longer, freezing is an option. Package the beef in freezer bags or airtight containers, ensuring it’s tightly sealed to prevent freezer burn. Properly frozen beef tenderloin can last around 2 to 3 months in the freezer.

Thawing: When you’re ready to consume the frozen beef tenderloin, transfer it from the freezer to the refrigerator to thaw overnight. This gradual thawing in the fridge helps maintain its quality.

Reheating: When reheating, do so gently to prevent overcooking, which can make the tenderloin tough. Use methods like low-heat oven warming, gently pan-searing, or even incorporating it into other dishes like stir-fries or stews.

More Beef Recipes

• Beef Chimichanga Recipe
• Taco Dip with Ground Beef
• Homestyle Ground Beef Casserole
• Irish Beef Stew (Slow Cooker)
• Frozen Ground Beef in the Instant Pot