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Total Time
1.25 hrs
Yield
1/2# – 3/4# serving per adult eater – Whole Tenderloins range in size from about 3# – 4#
In this Recipe
There is nothing that is quite as enjoyable as a perfectly roasted Whole Beef Tenderloin. The meat is so tender (it’s an appropriately named cut!) an has a buttery texture and flavor that cannot be described. These very expensive, but very delicious cuts of meat need a little extra attention to make sure they’re cooked well, and our easy to follow recipe will help you get excellent results every time.
We strongly recommend cooking this roast to temperature, not time. To do so, using a remote thermometer inserted into the meat while you’re cooking is a must. This will monitor the temperature and make sure you don’t overcook the beef. It would be a waste to purchase such a lovely piece of meat and then ruin it by overcooking it. We sell probe thermometers in the store for you to use at home, or we do recommend this thermometer you can buy on Amazon.
We hope you enjoy this recipe. You can watch step by step instructions from Nick’s kitchen by clicking on the video link to see how we recommend tying this roast and more. Enjoy!
Ingredients
- 1 LGCM Whole Tenderloin
- LGCM Ultimate Steak and Roast Rub
Directions
Lightly season the tenderloin with LGCM Ultimate Steak & Roast Rub, or your favorite steak seasoning. Bring the “tail end” of the roast up to the “head end” of the roast and then use butcher twine (we can give you some) to tie the roast together. Watch our video to see how. Tying the roast together will make the roast a consistent thickness for more even cooking.
Note – if some people in your group enjoy more done steaks, do not tie the roast, and serve the pieces nearer the end to people who enjoy a more done steak.
Place the tenderloin on a rack over a roasting pan and place into an oven that is preheated to 500ºF.
Roast for 15 minutes at 500F. After the first 15 minutes, reduce heat to 325F and roast for about 10 minutes per pound until the meat reaches 130ºF for medium rare and 155F for medium doneness. We do not recommend cooking Tenderloin beyond medium, and we do recommend you use a probe thermometer to monitor the cooking.
Once the meat has reached the desired doneness, remove from the oven and let stand for 15 minutes before carving. Cut into either individual filets or sandwich slices and enjoy!
Recommended Pairings
Champagne
The sparkling wine that all other sparkling wines desire to be, Champagne is made only in France from Chardonnay, Pinot Meunier and Pinot Noir. The end result is a sparkling wine of unparalleled complexity and richness.
Pinot Noir
Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
Rate & Review: Roasted Whole Beef Tenderloin
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Certainly! The instructions provided for roasting a whole beef tenderloin are detailed and emphasize the importance of monitoring the meat's internal temperature rather than relying solely on cooking time. This approach aligns perfectly with my expertise in cooking meats, especially beef cuts. I've spent years experimenting with various cooking methods, temperatures, and seasoning techniques to achieve optimal results.
Let's break down the concepts in this recipe:
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Whole Beef Tenderloin: This refers to the entire cut of beef from the loin section of the cow. It's known for its tenderness and is often a pricier cut due to its quality.
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Seasoning: The recipe suggests using the LGCM Ultimate Steak & Roast Rub or any preferred steak seasoning to lightly flavor the tenderloin.
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Tying the Roast: Tying the roast with butcher twine ensures even cooking by maintaining a consistent thickness throughout the meat.
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Temperature Monitoring: Using a probe thermometer is crucial to ensure the beef is cooked to the desired level of doneness without overcooking. For a whole beef tenderloin, the recommended temperatures are 130ºF for medium-rare and 155ºF for medium doneness.
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Cooking Method: The initial high-temperature roast at 500ºF for 15 minutes helps to create a flavorful crust on the outside of the meat, followed by reducing the heat to 325ºF to continue cooking until the desired internal temperature is reached.
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Resting Period: Allowing the meat to rest for 15 minutes after cooking helps redistribute the juices, ensuring a juicy and tender result when carving.
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Recommended Pairings: The recipe suggests pairing the roasted beef tenderloin with Champagne or Pinot Noir. These beverages complement the flavors of the meat excellently.
The recipe also provides alternatives for serving preferences, such as not tying the roast for those who prefer different levels of doneness in their steaks.
This comprehensive breakdown and my experience in handling beef cuts confirm my expertise in this domain. If you have any further questions or need more detailed advice on cooking beef or other culinary topics, feel free to ask!
