Beef tenderloin is a popular, not to mention expensive, beef cut. It is rich, tender, and juicy, and you can do almost anything with it. You can make an elegant Beef Wellington from it or you could cut it into steaks and pan-grill them with potatoes and bell peppers. Most food snobs do not make casseroles out of tenderloin, since the cooking procedure, they say, is for cheaper and tougher cuts of beef.

When buying a tenderloin, it is recommended to buy only the amount you need. This cut of beef is always best prepared fresh. And since it is much more expensive than any beef cut, it would be just wise to buy what your family can finish. So, say, you have 4 family members, a 2-pound cut is enough to make everybody satisfied.

When roasting beef tenderloin, you have to prepare the beef first. It is crucial to trim off any silvery membrane and fat to make it as lean and tender as possible. You may leave a little bit of fat for extra juiciness, but make sure to remove all the silver skin that you could find. If you think this task is too much for you and your kitchen knife, ask your friendly butcher to do this for you.

This roast beef tenderloin recipe requires browning in a pan prior to roasting in the oven. This procedure is optional, but it can help keep lock the juices in. It would also have a nice, caramel color if you pan-seared the meat first.

Finally, it is best if you use a meat thermometer to keep meat temperature on track. You would regret it if you overcook your beef tenderloin.

Roast Beef Tenderloin Recipe


  • 1 4-5-pound whole beef tenderloin
  • 5 tbsp salted butter
  • 1/4 cup whole peppercorns, black or a mix of your favorite peppers
  • seasoned salt to taste (or a bit of salt, paprika, garlic powder, onion powder, and your favorite spice)
  • olive oil


  1. Preheat oven at 475 degrees.
  2. Rinse meat. Sprinkle generously with seasoned salt. Remember, don’t get intimidated and scared that it would be too salty. Trust your instincts and own taste.
  3. In a medium Ziploc bag, place peppercorns, zip up , and pound with a hammer or any heavy material to split up the peppercorns a bit.
  4. In a heavy skillet over high heat, heat about 3 tbsp. olive oil and when it is smoking hot, sear beef on all sides. Add about 2 tablespoons butter for a nice buttery touch. let cook for about 2 minutes more or until beef is nicely browned on all sides.
  5. Transfer beef tenderloin on a baking rack. Sprinkle with crushed peppercorns and press lighlty onto the meat. Rub the remaining butter over the meat.
  6. Cook in the oven for about 15-20 minutes or until a meat thermometer inserted at the center reads 140 degrees. Do not overcook.
  7. Let meat rest for at least 10 minutes before slicing. Serve and enjoy with pan drippings and steamed or grilled veggies.