Beef Tenderloin - Whole

The Cut

A whole beef tenderloin is a long cylindrical muscle that runs along a cow's spine, from the hip bone to the thirteenth rib, and is usually sold as a single pieceRoast for 15 to 20 minutes, or until your preferred level of doneness. It can weigh between 2-6 pounds and can be 18–24 inches long. The tenderloin is made up of two parts: the butt, or thick end, and the tail, or thin end. The butt is wider and thicker and is located closer to the rear of the cow, while the tail is narrower and located closer to the front.

The Preparation:

Before roasting, sear the roast on all sides in a hot pan with a bit of oil. This step locks in juices and adds a rich, caramelized flavor to the meat. Roast at 425°F for 15 to 20 minutes, or until your preferred level of doneness. Let rest for 15-20 minutes prior to cutting. 

Recommended spices:

Salt and Pepper. Also great when basted with an herb butter and garlic. 

Based on 29.99/Lb