Beef Tenderloin




  • Preheat oven to 425º F.
  • Trim any fat and silver skin on the tenderloin.
  • Coat the tenderloin with Mom's Dry Rub. I haven’t given an exact amount because it's up to you; I like to sprinkle over the entire the tenderloin, but it really depends how much salty you want. 
  • Place the tenderloin in a shallow roasting pan.
  • Roast the tenderloin uncovered for 35-50 minutes or until desired doneness; if using an oven thermometer, the final roasting temperature is 135º F for medium rare (145º F after standing) and 150º F for medium (160º F after standing).
  • Transfer meat to a cutting board and let stand for 15 minutes before slicing.
  • Slice the tenderloin into 3/4 inch medallions.

Serves 10-12. 50-65 minutes total time, 15 minutes active time.

Serve with seasonal vegetables and potato purée. 

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