Whole Roasted Tenderloin

Simple and very elegant - a tenderloin is an ideal way to impress the guests at your dinner party or holiday meal.  What makes this recipe particularly great is how quickly it all comes together - a little seasoning and a quick high heat roast results in a perfectly cooked, incredibly delicious meal.

  • Serves: 2
  • Cook Time: 30 minutes
  • Whole Tenderloin
  • 2 tbsp Unsalted Butter
  • Freshly Ground Black Pepper
  • Kosher Salt
  • Sea Salt (for serving)
  1. Before the cooking process starts, you will need to trim the tenderloin to remove excess fat and the silvery connective tissue beneath it. This is critical as the connective tissue is super tough.
  2. To remove the connective tissue, first trim the fat away with a sharp knife revealing the silvery connective tissue. Slide the knife beneath the connective tissue and carefully run the blade to separate the tissue from the meat. Repeat this process until all the silvery skin is removed.
  3. Once the roast is trimmed, fold the smaller end of the tenderloin under itself to create a more even thickness, then tie the tenderloin with butchers twine at 1-1.5" intervals.
  4. Preheat the oven to 500 degrees
  5. Put the whole, tied tenderloin on a baking sheet and pat dry.
  6. Coat the outside in unsalted butter and then generously season with kosher salt and pepper.
  7. Put the tenderloin in the oven and cook for approximately 20-25 minutes, or until an instant read thermometer reads 125 for rare or 130 for medium rare.
  8. Remove the meat from the oven, carefully cover it in aluminum foil and let it rest for 15-20 minutes.
  9. Slice into thick steaks, sprinkle a little sea salt on the slices, and serve.