Preparing Beef Tenderloin the Easy Way
Prep time
Cook time
Total time
How to prepare a tenderloin roast. Trim, Tie, Dry Brine, Roast, Rest, Enjoy for an elegant dinner.
Recipe type: Entree
Cuisine: American
Serves: 12
  • 2 to 4 pound Tenderloin Roast
  • 2 tablespoons avocado oil or olive oil.
  • String to tie
  • Salt
  • Pepper
  • 2 tablespoons grass fed butter
  • Kitchen Tools Needed
  • Roasting Rack
  • Meat thermometer Order Here
  • Carving Knife Order Here
  • Meat Carving Board Order Here
  1. Uncover meat. Put on a plate (blood will pull and you don't want a mess).
  2. Salt and allow to sit in refrigerator at least 12 hours uncovered.
  3. Take the meat out at least one hour (two hours is better) prior to roasting.
  4. If the tenderloin roast is large, cut it in half cross wise to control the internal temperature. You can also save the other half (freeze) for another time. Only make what will be consumed. Heating up the tenderloin will increase its doneness. (which is okay for sandwiches).
  5. Sear the meat, a few minutes on each side (sides meaning all four sides).
  6. Season the meat with sea salt and freshly ground black pepper. I don't like to use anything but butter to rub on this cut of meat, but you can season if you like.
  7. Preheat the oven to 425 F, 220 C, Gas 7. . Plan on about twenty to twenty-five minutes roasting, and ten minutes of resting time.
  8. Roast until the internal temperature reaches 125 degrees for medium rare. Remove from oven, spread the top with grass fed butter, and tent with tin foil for ten to twenty minutes. The roast will continue to cook. The end pieces will be more well done for those who prefer that. Keep in mind that you can always put a few pieces back in the oven for those who for some reason like well done meat, but you can't go back and reverse it.
Active Time is twenty minutes.
Dry Brine time: 24 to 48 hours.
Counter Time Prior to Roasting: 2 hours.
Recipe by Spinach Tiger at