Beef Tenderloin Roast

Preheat oven to 325 degrees and season to taste with your favorite blend -- let roast stand for up to one hour at room temperature before cooking. Beef fat or bacon can be laid / tied on to baste the roast as it cooks -- or for an encrusted roast; rub generously with olive oil and seasonings and omit fat layer.

Roast on a rack, uncovered, using the charts below as a guideline, test with a reliable meat thermometer. Remove roast at desired temperature, cover and rest 10-15 minutes before slicing -- internal temperature will rise another 10 degrees, or so, as the juices settle.

  • 2 to 4 lbs. -- 30 to 60 minutes*
  • 4 to 6 lbs. -- 50 to 80 minutes*
  • 6 to 8 lbs. -- 60 to 90 minutes*

* Times are estimated based on roasts tied double thick; single thickness roasts may require more time.

  • Rare = remove at 115-125 degrees
  • Medium Rare = remove at 125-135 degrees
  • Med to Well Done= remove at 140-160 degrees * Temperatures are approximate and individual impressions vary; test roasts early and often with a reliable meat thermometer!

Tenderloin - Hot Oven Method:

Here is another great method for single-thickness tenderloin roasts. Pre heat oven to 425 degrees and roast seasoned tenderloin for 30 to 40 minutes uncovered on a roasting rack. Test internal temperature for desired doneness. Rest 10-15 minutes before slicing.