Perfectly Roasted Whole Beef Tenderloin (Foolproof & Elegant)
Buttery-tender and elegantly understated, this roasted whole beef tenderloin proves that less really is more—especially when paired with a rich, creamy Parmesan sauce. A low-and-slow roast, generous seasoning, and proper resting time are all it takes to achieve a beautifully juicy, special-occasion-worthy result at home, perfect for holidays, Sunday roasts, or just because.
Servings: 10 servings
Calories: 326kcal
Equipment
Aluminum foil or parchment paper
Large saucepan (the sauce will bubble up, so use a pot if you don't have a large saucepan)
Ingredients
For the Beef Tenderloin
- 5 lb (2.3kg) whole beef tenderloin, though the recipe works just as well with a smaller roast
- 4 Tbsp (60g) unsalted butter, melted
- 1-2 Tbsp kosher salt
- 1 tsp freshly cracked black pepper
- Flaky sea salt
For the Parmesan Cream Sauce
- 3 cups (700ml) heavy whipping cream
- 3 cloves of garlic, peeled and smashed
- 3-4 sprigs fresh tarragon
- 1 cup Parmigiano Reggiano, freshly grated
- 2 Tbsp fresh parsley, finely chopped
- 1½ tsp Dijon mustard
- ½ tsp Kosher salt
- ¼ tsp freshly cracked black pepper
Instructions
- Bring the beef to room temperature. Remove the tenderloin from the fridge 45-60 minutes before cooking (this ensures even roasting from edge to center), pat dry on all sides, then place on a parchment or foil-lined parchment sheet. When ready, preheat an oven to 275°F (135°C).
- Prepare the roast. Melt 4 Tbsp (60g) butter, then pour over the top of the tenderloin. Season generously on all sides with kosher salt (about 1 tsp per pound of meat) and freshly ground black pepper to taste. Transfer to the oven, then cook undisturbed for 1 hour 15 minutes, or until the internal temperature reaches 130°F (54°C) for medium rare. I recommend you begin checking the temperature right around the 1 hour mark.
- To check for doneness, place a meat thermometer into the end of the tenderloin, inserting into the thickest part of the beef. Note that the temperature will continue to rise several degrees as it rests.
- Rest before slicing. Resting is non-negotiable. Let the meat cool for at least 15 minutes before slicing so the juice redistribute.
- While the roast cooks, make the Parmesan cream sauce. Place 3 cups (700ml) heavy cream in a large sauce pan. Add smashed garlic cloves and fresh tarragon, then bring to a boil. Reduce until thickened, about 10-15 minutes. The cream will eventually bubble up, so make sure your pan is not too small. Once reduced, use a slotted spoon to remove garlic and tarragon, then discard. Add 1 cup grated Parmesan, 2 Tbsp chopped parsley, 1½ tsp Dijon, ½ tsp kosher salt, and ¼ tsp black pepper. Stir to combine, then taste and adjust seasoning if needed. Set aside, then warm before serving.
- To serve: Slice into rounds about ½-inch thick and serve warm with Parmesan cream sauce spooned on top or on the side.) Finish with a sprinkle of flaky sea salt and black pepper just before serving. Enjoy!
Notes
- Nutrition facts assume all of Parmesan sauce gets used, but you will likely have leftovers.
- Make-ahead: The tenderloin can be trimmed, tied, and seasoned up to 24 hours ahead. Store uncovered in a fridge to dry the surface slightly—this helps with browning (but isn't necessary).
- Store leftovers in a fridge for up to 3 days. Reheat gently in a low oven (250°F/120°C) until just warmed through. Avoid microwaving if possible.
- You can also freeze leftovers. Wrap cooked slices of beef tightly in aluminum foil, seal in a bag, then keep for 2 months. Thaw overnight in a fridge.
Beef Tenderloin Temperature Guide
- Rare: 120-125°F (49-52°C).
- Medium-rare (recommended): 130-135°F (54-57°C).
- Medium: 140-145°F (60-63°C).
Nutrition
Calories: 326kcal | Carbohydrates: 3g | Protein: 6g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 1003mg | Potassium: 107mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1364IU | Vitamin C: 2mg | Calcium: 177mg | Iron: 0.4mg
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