A Beef tenderloin roast is the ultimate cut for a special occasion—or just because you’re craving something incredible. It’s tender, flavorful, and surprisingly simple to cook if you know a few key tricks that I've learned during my time in the kitchen. This goes for the kids venison tenderloin, to their 4-H Duroc pork tenderloin, to our farms dry aged beef tenderloin, only seasonably available.
Choosing the Right Cut
Go for a whole, well-trimmed, tenderloin if you're feeding a crowd or want leftovers. Otherwise, individual steaks work great for portion control. Look for bright red meat with good marbling—those thin streaks of fat add flavor. Avoid anything that looks dull or gray.
Prepping for Perfection
Start by trimming any excess fat or silver skin (that tough, silvery membrane). If you purchase one from our farm store they're already well trimmed and you can skip this step. I like to tie it with butcher’s twine so it cooks evenly. Then pat it dry—this helps with a good sear.
Seasoning and (Optional) Marinating
Salt and freshly ground black pepper are all you need for classic flavor. Want to go the extra mile? A simple marinade of olive oil, garlic, rosemary, and a splash of balsamic vinegar adds depth. If marinating, let it sit for at least two hours or overnight in the fridge.
Cooking Methods
Pick your favorite method, but the goal is the same: a deep, flavorful crust and a perfectly cooked center.
Oven Roasting (Best for Whole Tenderloin)
-
Preheat oven to 425°F.
-
Sear on all sides in a hot pan, then transfer to a roasting rack.
-
Roast until internal temp reaches 135°F (for medium-rare), then rest for 15 minutes before slicing.
Grilling (Smoky and Delicious)
-
Preheat grill to medium-high.
-
Sear all sides, then move to indirect heat.
-
Cook until internal temp reaches 135°F.
-
Rest before slicing.
Pan-Searing (Fast & Flavorful)
-
Heat a heavy skillet over medium-high heat.
-
Sear for 2-3 minutes per side until golden.
-
Finish in the oven or lower the heat and cook until done.
The Key to Juicy Tenderloin: Resting
Always let it rest for at least 15 minutes after cooking. This keeps the juices from running out when you slice it. Speaking of slicing—use a sharp knife and cut against the grain for the best texture.
Serve & Enjoy
Pair with roasted veggies, mashed potatoes, or a crisp salad. And if you really want to impress, serve it with a rich, buttery sauce (because why not?).
All-in-All
Cooking beef tenderloin doesn’t have to be intimidating. With the right prep and a little patience, you’ll have a show-stopping meal every time. Now, go make something delicious!
You might also like
Products featured in this blog post
Leave a comment
Also in Farm Family Recipes
Dry Aged Beef with Himalayan Salt
I love the science of the aging process. Just wanted to share some tidbits I've picked up along the way. Dry aged beef is already rich and tender, but Himalayan salt adds another layer of flavor and balance. From salt chambers that guide the aging process to a simple finishing sprinkle at the table, it helps beef shine without overpowering it.
Keep reading
Dry Aged Ground Beef Cheeseburger Dip
This Cheeseburger Dip comes straight out of my church cookbook collection, though I’ve made it my own. It’s creamy, beefy, and simple to pull together, with secret that makes it unforgettable. Perfect for game days, tailgates, or anytime your crew wants something hearty and cheesy.
Keep reading
Rub Recipes for Big Beef Bones
Big bones deserve big flavor. Beef back ribs, short rib plates, and chuck rib dino bones aren’t your everyday cuts, they’re statement pieces. When you put them on the smoker or grill, you want the kind of flavor that makes people wander over to see what’s cooking. That’s where a good rub comes in.
A rub doesn’t have to be complicated. Think salt, sugar, and spices. Salt builds the foundation, sugar balances and caramelizes, and spices bring the personality. From there, you can keep it simple or turn up the flavor.
Keep reading