Knowing how to cook beef tenderloin means you are always ready to impress! Roasting beef tenderloin delivers a tender roast that is worthy of any special occasion!
I’m proud to have partnered with The Ohio Beef Council to bring you this recipe.
Where Can I Buy Beef Tenderloin?
The best place to buy a beef tenderloin is straight from a butcher. He can tailor the cut to feed the number of people you are hosting and he can bind it up for you as well. You want to get a tenderloin that will yield about 1/2 lb per person…of course, you want a larger cut if you would like to have leftovers (which is awesome, especially since one 3 oz. serving of beef provides 50 percent of your recommended daily value of protein).
Where Does Beef Tenderloin Come From?
The Tenderloin is a long narrow muscle that sits high in the loin area. It doesn’t tend to get a lot of exercise, which is why it is so tender and desirable. It tastes so rich and practically melts in your mouth.
How To Cook Beef Tenderloin In The Oven
Allow your beef to come to room temperature. I let my beef sit out for an hour before cooking it. Having your beef come to room temperature will help it cook more evenly.
You also want to make sure your oven is on a relatively high setting. I preheated my oven to 450 degrees. If you purchased your tenderloin from a butcher, it should be trimmed and ready to go. The beauty of this cut of beef is it is so flavorful, it doesn’t require a whole lot of seasoning. I lightly seasoned my beef with olive oil, salt, and pepper and that is all. You could get a little fancier and use a peppercorn mix and maybe some garlic.
The beef is ready when a thermometer inserted reads 145 degrees for medium-rare beef.
It’s helpful to follow cooking guidelines when preparing a roast. When roasting larger cuts, an ovenproof meat thermometer that stays in the roast while cooking is preferable to an instant-read thermometer. This helps you avoid opening the oven unnecessarily and poking multiple holes in the roast and losing those delicious juices
Once the roast is removed from the oven, transfer it to a carving tray or cutting board, then cover it loosely with aluminum foil (this is called tenting) and let it rest awhile. Larger roasts need more time to rest, often up to 15–20 minutes.
What To Serve With Beef Tenderloin
I served this simple gorgonzola sauce on the side, but melted butter, au juis or a balsamic reduction are all good options. Greek Roasted Potatoes and Sauteed Brussels Sprouts are wonderful sides for beef tenderloin!
The Ohio beef community includes more than just farmers! Small business owners, community leaders, animal caretakers, nutritionists and environmentalists are all dedicated to producing safe, wholesome, nutritious beef. To learn more about Ohio Beef Farming, visit, OhioBeef.org.
- 1 5 lb beef tenderloin, trimmed
- 1 1/2 tablespoons olive oil
- 4 teaspoons of salt
- 2 teaspoons of pepper
- Gorgonzola Sauce:
- 1 1/2 cups half and half
- 3 oz crumbled gorgonzola cheese
- salt and pepper to taste
- Allow the beef tenderloin to stand at room temperature for 1 hour.
- Preheat the oven to 450 degrees.
- Rub olive oil over the beef tenderloin. Season with salt and pepper.
- Place beef on the baking sheet, cover with foil and bake for 40-45 minutes or until the internal temperature reaches 145 degrees for medium rare.
- Allow the beef to stand for 15 minutes before slicing.
- To prepare the sauce, bring heavy cream to a boil in a saucepan over medium heat. Reduce heat, stir in the cheese and stir until sauce has thickened. Season with salt and pepper to taste.