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My Butcher's Directions for a 3-1/2 Pound Tenderloin

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“This is the only recipe I use for roasting my tenderloin. It gives perfect results every time. I like to serve my tenderloin with Dorothee Polson's Rice Chile Verde (Dorothee Polson's Chile Rice Verde) to give a slightly southwest feel to my meal. The tenderloin may also be served cold for elegant sandwiches at an appetizer buffet. If it's Christmas time, be sure to serve it with Cranberry Horseradish Sauce (Cranberry Horseradish). Beef tenderloin is really at its best served rare or medium rare. But if you like your beef medium, add 5 minutes to the cooking time. for well-done, add 10 minutes.”
2hrs 35mins

Ingredients Nutrition


  1. Rub tenderloin all over with olive oil. Sprinkle with salt and pepper. Use a pointed knife to cut slits into beef; poke pieces of the garlic clove into slits. (Or sprinkle beef all over with garlic powder.).
  2. Cover beef with a clean linen towel and let stand on counter until roasting time (a couple of hours) to allow meat to come to room temperature.
  3. Roast meat in a preheated 425 degree oven for 20 to 25 minutes for rare. Or you may roast 10 minutes at 425 degrees, then 25 minutes at 350 degrees if you have a side dish that must bake in the oven at the same time. This will also yield a rare roast.
  4. Remove meat from oven and cover with aluminum foil to keep warm. Let stand 10 minutes before carving. You may add 2 tablespoons of butter to pan about 5 minutes before meat is done. The meat is be served with this pan liquid.
  5. Carve meat into 1/4-inch slices. Serve 3 slices per person. A 3-1/2 pound roast will serve 8 persons with enough for seconds.

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