Basic Beef Tenderloin

A whole trimmed and tied beef tenderloin, seared in hot oil and roasted at 450°F for 17 to 19 minutes, from very rare to medium-rare. Serves 10 to 12.

Naturally gluten-free Dairy-free Keto Low-carb High-protein PaleoNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Whole tied beef tenderloin on a cutting board, one end sliced into rare medallions

Prep 20 min
Cook 30 min
Total 50 min
Yield Serves 10 to 12

Updated October 25, 2026

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A whole beef tenderloin is the ultimate party roast, and Sandra Mills's method is reliable and easy to time. The trimmed, tied tenderloin is seasoned and seared on the stovetop in very hot oil, then set aside on a rack until 30 minutes before dinner.

It then roasts at 450°F for a precise 17 to 19 minutes depending on how rare you like it. Slice and fan the slices on a platter.

Ingredients

1 whole beef tenderloin, about 6 pounds, trimmed, excess fat removed and tied at intervals with heavy string
1/4 cup canola oil
Salt and pepper to taste

Instructions

Season. Sprinkle the tenderloin with salt and pepper.
Sear. Heat the oil in a flameproof oval or rectangular pan long enough to hold the beef flat. When the oil is very hot, add the beef and lightly brown it on all sides.
Hold. Remove the beef from the pan and hold it on a wire rack until you are ready to finish cooking.
Roast. About 30 minutes before serving, preheat the oven to 450°F. Place the meat back in the same pan and roast: 17 minutes for very rare, 18 minutes for rare, 19 minutes for medium rare.
Serve. Slice the meat, arrange on a platter with the slices overlapping and serve at once.

Nutrition per serving (estimated)

540Calories

0 gCarbohydrates

0 gFiber

0 gNet carbs

51 gProtein

37 gFat

Estimated per serving, based on 11 servings (the recipe serves serves 10 to 12), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Keto Low-carb High-protein Gluten-free Dairy-free Paleo-friendlyNo added sugar

Tips

Refrigerate the seared tenderloin if it will wait more than an hour, and let it stand 30 minutes before roasting.
For doneness, use an instant-read thermometer: about 125°F for rare and 130°F to 135°F for medium-rare after resting. The USDA safe minimum for beef roasts and steaks is 145°F with a 3-minute rest.

Having trouble? See why steak turns gray or tough in our kitchen troubleshooting guide.

Printable: steak doneness chart and cooking times by thickness (PDF).

Serve it with: Prime Rib Au Jus, Creamy Horseradish Sauce, Yorkshire Pudding, Scalloped Potatoes, Soft Dinner Rolls.