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