Perfect Beef Tenderloin

Beef Tenderloin

The perfect medium rare beef tenderloin roast is easy as long as you follow these 4 important tips:

  1. “Dry age” the roast by coating in kosher salt and letting dry out in your fridge for 1-2 days before roasting.
  2. Bring roast to room temperature for one hour before cooking.
  3. Cook roast until it is 125 (no more, no less).  There is not an exact time as it will differ depending on the roast and your oven.  You must use a thermometer to know for sure.
  4. Let the roast rest for 30 minutes before serving.

If you follow these simple tips, you will have an amazing, juicy, perfectly cooked roast.  I like to serve this with Blue Cheese Sauce and Pommes Anna.  This is a great special occasion dish.  It is also very good served at room temperature.  I had a big party a few weeks ago and I served the beef at room temperature, it was a big hit!

Perfect Beef Tenderloin
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Cook time: 
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Serves: 6
  • 3 Pound Beef Tenderloin Roast
  • Olive Oil
  • Kosher Salt
  • Fresh ground pepper
  1. One to two days before, generously coat the tenderloin with kosher salt. Put on a plate or cookie sheet with nothing covering it and keep in the refrigerator to dry out.
  2. One hour before cooking, take the roast out of the fridge to bring to room temperature. Coat the roast with black pepper.
  3. Heat the oven to 400.
  4. Heat a non stick pan to high. Add 1-2 Tbsp of olive oil to pan and sear the roast on all sides until it is browned all over. This will take about 8-10 minutes.
  5. Put the roast on a sheet pan and cook in the oven until it is 125 for medium rare. This will take anywhere from 30-45 minutes, depending on your roast and oven.
  6. Remove roast from oven, cover with foil and rest for 30 minutes before cutting and serving. The roast will still be hot when you serve it.