roasted beef tenderloin

Adapted from Nathalie Dupree

Beef tenderloin is such a forgiving piece of meat! Well-loved by many, it can be quite the star of any dinner party if cooked with intention and cooked to temperature with a meat thermometer.


8 servings (Golden Rule: ¼ lb trimmed meat per person)


2 lbs beef tenderloin, trimmed and tied

Olive oil

2 tablespoons Dijon

Kosher salt, to taste

Freshly cracked pepper, to taste

Preheat oven to 500 degrees. Rub tenderloin with oil and Dijon mixture. Move to a roasting pan and season with plenty of salt and pepper. Tuck the tail under the meat. Immediately reduce the heat to 400 degrees and roast the tenderloin 18 to 20 minutes. 130 degrees is rare, 140 is medium-rare.

Season with salt and pepper when done. Let rest 10 minutes before carving.

You can also make ahead, wrap in foil, then reheat for 15 minutes in a 350-degree oven. Easiest to slice when cold.

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