How to Prepare Beef Tenderloin the Easy Way with Sides

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Preparing Beef Tenderloin
Preparing Tenderloin Roast Easy from Spinach Tiger

There was a time that I made beef tenderloin roast every Christmas. Somehow this tradition got away from me and we turned to prime rib and lasagna, all wonderful favorites, but heavy and just a little more trouble.

This year I wanted easy, so I came back to preparing beef tenderloin for the holidays. There is no one (in my circle anyway) that does not love filet mignon and tenderloin roast, including the children. While I feel I have perfected my prime rib recipe, preparing tenderloin roast is much more foolproof and takes much less time.

What is a Beef Tenderloin Roast?

The tenderloin is the most tender cut of beef found within the loin. Once cut into slices, it’s known as filet mignon. The Chateaubriand is made from the center of the tenderloin and used to be a common (expensive) entree on fancy restaurants, available for two. The tenderloin extends from the short loin into the sirloin.

We had a large tenderloin piece (5-6 pounds) that we cut into two crosswise pieces. This assured each piece would be medium rare. Each piece gave us 6 generous servings, cut into medium slices. The pictures are of just one of the halves.

Preparing Beef Tenderloin Roast in Under One Hour

If you read the many recipes on the internet you will become very confused, so let me put all that to rest and tell you the best way to make a tenderloin roast.

You will read recipes that take two to three hours at 250 degrees F. or twenty minutes at 250 degrees F. 

You will read recipes that tell you to roast slow and low and then turn the broiler on. I don’t like that idea either as the broiler can cause more disappointment if you go that 30 seconds too long. 

I opted for searing on top of the stove, roasting at a high temperature, the same way I make perfect roast chicken.

All you need is a roasting pan, a meat thermometer and a good butcher.

Once you begin preparing beef tenderloin the Spinach Tiger way, the process of roasting and resting is under one hour.  You will need up to 48 hours in the refrigerator to dry brine, and up to two hours sitting on the counter.

  • Two Days to Dry Brine
  • Two Hours on Counter Before Roasting
  • Twenty to Twenty Five Minutes Roasting on high temperature.
  • Ten Minutes Resting

Wait until your guests arrive to do the roasting. Feed them cocktails and appetizers like this cheese plate.



You do not want this meat done before they get there.  You want to be able to slice and serve as soon as the resting period is finished.

Easy Preparing Beef Tenderloin from Spinach Tiger

Preparing Beef Tenderloin the Easy Way

  • Remove Silver Skin.
  • Wrap in Butcher’s String.

Make sure the silver skin, connective tissue and extra fat is removed.  The meat will then need to be properly wrapped in butcher’s string to ensure the size is uniform enough to roast properly and will make carving easier.

A good butcher will be happy to do this for you, or you can do it yourself with a sharp boning knife, but don’t skip this part.

If purchasing at a place like Costco, you will have to trim it yourself. If you’re new to a tenderloin roast, I would buy from a grocery store that will trim and twine for you.

Preparing Beef Tenderloin from Spinach Tiger

Process for Roasting Tenderloin

  • Dry Brine the Meat. Salt the meat with sea salt and leave uncovered in the refrigerator for 24 to 48 hours.
  • Take the meat out at least one hour (two hours is better) prior to roasting.
  • Sear the meat, a few minutes on each side (sides meaning all four sides).
  • 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.
  • Preheat the oven to 425 degrees F (220 C, Gas 7) . Plan on about twenty to twenty-five minutes roasting, and ten minutes of resting time.
  • Roast until the internal temperature reaches 125 F., 51 C. for medium rare.
  • Remove from oven, spread the top with grass fed butter.
  • Rest the meat. Cover 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.

You will see various sauces on the internet to use when preparing tenderloin roast. My personal opinion and everyone at my dinner table agrees that if the meat is excellent, it will shine on its own. Save the gravy and sauces for a rump roast and the red wine for this roast beef recipe.

If done well, the meat should taste like you worked some kind of magic flavoring it. However, I do have a wonderful horseradish sauce you can access here. Sometimes I will make a bernaise sauce (very commonly served with tenderloin roast).

Since Tenderloin is very low fat, a seriously buttery or cheesy side is perfect accompaniment.

The Best Sides for Tenderloin Roast

 Cauliflower Parmesan

Buttery Baked Cauliflower

Shaved Brussels Sprouts Salad

Kale Winter Salad

Garlicky Spinach 

spinach salad in a bowl

Scalloped Potatoes

The Party Wedge Salad with Homemade Blue Cheese Dressing

Wedge Salad with Tenderloin Roast

Tenderloin roast is officially restored as the Spinach Tiger Christmas Dinner tradition. What is your Christmas tradition?

Flourless Chocolate Cake

Zuni Cafe flourless chocolate cake

More Meat Recipes from Spinach Tiger

Print Recipe
3.67 from 6 votes

Preparing Beef Tenderloin the Easy Way

How to prepare a tenderloin roast. Trim, Tie, Dry Brine, Roast, Rest, Enjoy for an elegant dinner.
Prep Time20 mins
Cook Time30 mins
Resting Time10 mins
Total Time50 mins
Course: Entree
Cuisine: American
Servings: 12
Author: Angela Roberts

Ingredients

Dry Brine

  • 2 to 4 pound Tenderloin Roast
  • String to tie
  • Salt
  • Pepper

Sear

Rest

  • 2 tablespoons grass fed butter
  • fresh thyme

Kitchen Ingredients

  • Roasting Rack
  • Meat thermometer
  • Carving Knife
  • Meat Carving Board

Instructions

  • 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).

Dry Brine

  • Uncover meat. Put on a plate (blood will pull and you don’t want a mess).
  • Season the meat with sea salt and freshly ground black pepper.
  • Allow to sit in refrigerator uncovered at least 12 hours. Two Days is better.
  • Take the meat out at least one hour (two hours is better) prior to roasting.
  • Preheat the oven to 425 F, 220 C, Gas 7. . Plan on about twenty to twenty-five minutes roasting, and at least ten minutes of resting time.

Sear

  • Sear the meat, a few minutes on all four sides.
  • Heat a dutch oven, frying pan or cast iron pan on medium high. Wait until the pan Is hot to add your oil.
  • Make sure oil is hot before placing meat in pan. Sear on all four sides.

Roast

  • Roast until the internal temperature reaches 125 F. , 51 C. 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 prefer well done meat, but you can't go back and reverse it.

Rest

  • Generously rub with grass fed butter. You can flavor your butter with fresh thyme for extra flavor. I find thyme is best herb, complimentary to red meat.

Notes

Active Time is twenty minutes.
Dry Brine time: 24 to 48 hours.
Counter Time Prior to Roasting: 2 hours.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


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7 Comments

  1. I’m confused on step 6. You say “ 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.” Okay so you *don’t* salt and pepper it? But you’re instructing us to? Could this be why the reviewer above had such a salty result? Also, if you rub it butter, why not instruct us to do so? Can you please review your instructions and update the recipe?

    1. What I meant when I said I don’t like any seasoning is steak seasoning (not meaning salt and pepper.) I took that sentence out.
      Salt and pepper tenderloin. Roast. Then rub with butter.

  2. Christmas dinner 2019 was a hit. We followed your recommendations of the dry brine and it was amazing! We brined it for 48 hours, then hit it with a favorite steak rub of ours, but the rub wasn’t needed. Everyone was raving about the tenderloin. We will be doing this for our next party! Thank you so much for sharing information.

    Mike in Little Chute, WI

  3. I followed these instructions and my tenderloin came out way too salty. So disappointed. I don’t know if I did something wrong??? It was dry brined for 48 hrs. It was prime too. OMG.

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