Description
Cooking a whole beef tenderloin is easier than you think and totally worth the effort for melt-in-your-mouth filet mignon. This foolproof reverse sear method ensures a perfectly tender, juicy, and flavorful roast every single time.
Ingredients
Scale
- 1 whole beef tenderloin, trimmed and tied
- Olive oil
- Kosher salt
- Freshly cracked black pepper
Instructions
- Pat the tenderloin dry and trim off excess fat and silver skin.
- Tie the roast with butcher’s twine every 2-3 inches.
- Let sit at room temperature for 1 hour.
- Preheat oven to 275°F.
- Rub with olive oil, then season generously with salt and pepper.
- Insert a probe thermometer into the thickest part.
- Roast until internal temperature reaches:
- Rare: 115-120°F
- Medium-Rare: 125-130°F
- Medium: 135-140°F
- Remove from oven and switch to broil.
- Sear under broiler, turning every 30 seconds, until browned.
- Let rest for 15-20 minutes before slicing.
Notes
Use a meat thermometer for precise doneness. Letting the meat rest before slicing ensures juiciness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 110mg
Keywords: beef tenderloin, roast beef, filet mignon, holiday dinner