What is beef tenderloin?

Beef tenderloin, also known as eye fillet or filet is cut from the loin. The tenderloin is found underneath the ribs, close to the backbone. This part of the cow does very little work which is why is is the tenderest part of beef. Cooked properly, it’s got a melt-in-your-mouth buttery texture and is extremely juicy and delicious. It naturally comes in a nice round-cylinder shape with no bones which means it’s really easy to carve into medallions and serve.

How big of a beef tenderloin should I buy?

Generously, go for 3/4 lb of tenderloin per person. If you’re having a large amount of sides, 1/2 lb should be more than enough. You can find it at your local grocery store.

The best way to cook beef tenderloin

The best way to cook beef tenderloin is to start in a high oven to sear and brown the outside, then turn the oven low so that the inside cooks at a very slow and low rate. It’s a brilliantly simple foolproof method that ensures you don’t mess up a very expensive piece of meat. The outside ends up with a nicely browned crust and the insides are ultra-tender and perfectly pink.

How to cook beef tenderloin

1. Heat your oven to 475°F. We’re going to start by blasting the tenderloin with super high heat.

2. Pat the tenderloin very dry and salt generously while the oven is preheating.

3. Tie the tenderloin in 1 inch intervals to ensure that it’s compact and evenly sized throughout. Make sure you dip your butcher string in some oil so it doesn’t stick to the roast.

4. Rub the loin all over with oil and coat with crushed peppercorns. Insert an oven probe into the thickest part of the tenderloin.

5. Roast at 475°F for 15 minutes then turn the oven down to 200°F and roast until the inside reaches your desired temperature.

6. Remove, let rest, slice, and enjoy the deliciousness.