Roasted Whole Beef Tenderloin
By Ryan Thomas · Fine-Dining Chef · Updated 2026-05-08
4-5 lb trimmed tenderloin roasted at 425°F for 35-45 minutes to 130°F internal. Salt and butter only. The cleanest centerpiece roast for 8 people.
Carnivore roasted beef tenderloin is a 4 to 5 pound trimmed tenderloin roasted at 425°F for 35 to 45 minutes to an internal temperature of 130°F for medium-rare. Salt and butter are the only seasonings — no garlic, no rosemary, no peppercorn rub. The high heat develops a brown crust on the outside while the lean interior stays pink edge to edge. A 5-ounce cooked serving delivers 40g protein, 15g fat, and 290 calories. Whole untrimmed tenderloin runs $20 to $25 per pound at Costco; pre-trimmed versions cost $30 to $40 per pound. Trimming a 6-pound whole tenderloin yields a 4-to-5-pound center-cut roast plus 1 pound of trim that becomes ground or steak tips. Tying the tail under with butcher's twine equalizes thickness across the roast so both ends finish at the same internal temperature. A digital probe is essential — the lean cut goes from medium-rare to overcooked within a 5-degree window.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 5 oz tenderloin cooked, sliced (per serving) | 40g | 11g | 250 |
| ⅓ tbsp butter (per serving) | 0g | 4g | 35 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 40g | 15g | 290 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Trim any remaining silver skin from the tenderloin. Fold the tail end (thinner half) under and tie with butcher's twine at 1.5-inch intervals so the roast is even thickness.
- 2
Apply 1.5 tbsp coarse salt to all surfaces. Let sit at room temperature 1 hour while oven preheats.
- 3
Preheat oven to 425°F. Place a wire rack inside a sheet pan.
- 4
Rub 3 tbsp softened butter all over the surface of the tenderloin.
- 5
Set the tenderloin on the wire rack. Insert a probe thermometer into the thickest part.
- 6
Roast at 425°F for 35 to 45 minutes until internal temperature reaches 125°F.
- 7
Pull at 125°F (rises to 130°F during rest for medium-rare). Tent loosely with foil and rest 15 minutes.
- 8
Snip butcher's twine, slice in 1-inch medallions across the grain. Serve immediately.
Nutrition per Serving
Frequently Asked Questions
How is this different from filet mignon?
Whole tenderloin and filet mignon are the same cut — the difference is portioning. Roasting the whole 4-to-5-pound tenderloin keeps it as a single piece for slicing into thick medallions. Filet mignon is the same muscle pre-cut into 6-to-8-ounce steaks before cooking. Whole-tenderloin presentation feeds more people from one cooking session and the medallions stay closer to medium-rare edge to edge than individual filets.
Why no sear before roasting?
425°F roasting develops a sufficient brown crust during the 35-to-45-minute cook without a separate sear step. Pre-searing on a stovetop creates a gradient (well-done band under the crust, pink center) — straight oven roasting at high heat keeps the interior more uniformly pink. For deeper crust, swap to a reverse-sear approach: 250°F oven to 110°F internal, then sear in cast iron at 500°F for 60 seconds per side.
How do I trim a whole tenderloin?
Buy a Costco-style PSMO (peeled, side-muscle-on) tenderloin. First, peel off any remaining silver skin in long strips. Second, separate the chain (the long thin side muscle) — keep it attached for a rustic roast or remove for ground beef. Third, trim the tail-end fat. The center-cut roast that remains is 4 to 5 pounds; total prep takes 10 minutes. YouTube has dozens of butcher tutorials if needed.
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