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How to Make Beef Tenderloin

Created January 10, 2017
Impress your guests with delicious beef tenderloin; we’re showing you how to make it in two simple steps.

With its fabulous flavor and impressive look, beef tenderloin is a terrific choice for entertaining. Knowing how to cook it to perfection is easy when you follow our simple two-step guide.

What you’ll need:

  • Ingredients for Herb Roasted Beef Tenderloin
  • Kitchen string
  • Shallow roasting pan
  • Ovenproof meat thermometer
  • Aluminum foil
How to:

1. Heat oven to 425°F. Turn small end of beef under about 6 inches. Tie beef with kitchen string at about 1 ½-inch intervals. Place in shallow roasting pan and brush with oil. Sprinkle with pepper, marjoram and salt. Insert ovenproof meat thermometer so tip is in thickest part of beef.


2. For medium-rare, roast 35 to 40 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast uncovered 45 to 50 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 10 to 15 minutes until thermometer reads 160°F. Remove string from beef before carving.


Expert Tips:

  • Turn under small end of tenderloin to make the meat uniform in thickness so it will cook evenly.
  • Tie beef with kitchen string to maintain shape and prevent turned-under portion from separating during cooking.
  • Use meat thermometer to check for doneness. This prevents having to cut into meat to check, which causes juices to escape.
  • Roast to 10°F below desired end temperature, as tenderloin continues to cook while it rests.
  • Cover loosely and let stand so juices can resettle and meat will be easier to carve.
To Make Bacon-Wrapped Herb Roasted Beef Tenderloin: After sprinkling with pepper, marjoram and salt, place 6 bacon slices (don’t use thick-sliced) over top of beef, tucking ends under bottom. Continue as directed.