Perfect Beef Tenderloin

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Beef tenderloin is a prized centerpiece for holiday meals. It also makes fantastic appetizers for parties.

By
Julia Reed
Julia Reed
Julia Reed
A native of Greenville, Mississippi, Julia Reed was a well-known journalist, writer, commentator, and humorist. She was a contributing editor for Southern Living, Elle Décor, Garden and Gun and wrote for Vogue, Newsweek, The New York Times, The Wall Street Journal, and other publications. Julia was the daughter of Judy and Clarke Reed. Her mother was a native of Nashville; her father, a businessman and leader of the Mississippi Republican Party. Julia Reed covered a variety of topics that involved food, women's fashion, entertaining, Southern culture, etiquette, home design, and more. She was a born storyteller and a brilliant writer, and she used her talents to produce half a dozen books and hundreds of articles, including many for Southern Living. (1960-2020)
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Updated on December 30, 2023
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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perfect beef tenderloin
Photo:

Iain Bagwell
Hands On Time:
10 mins
Total Time:
50 mins
Yield:
12 to 14 appetizer servings

Beef tenderloin is the essential holiday meal, whether served as an appetizer or a dinner centerpiece. When seasoning roasts, this will generally do the trick: 1 tsp. of kosher salt per pound of meat. Plan on about 5 pounds of meat for every 12 guests.

Ingredients

  • 1 (5- to 7-lb.) beef tenderloin, trimmed

  • 3 Tbsp. butter, softened

  • 5 to 7 tsp. kosher salt

  • 3/4 tsp. cracked black pepper

Directions

  1. Season beef tenderloin:

    Preheat oven to 425°F. Place beef on a wire rack in a jelly-roll pan. Rub butter over beef, and sprinkle with salt and pepper.

  2. Bake beef tenderloin:

    Bake at 425°F for 25 to 35 minutes or until a meat thermometer inserted into thickest portion registers 135°F (medium rare).

  3. Rest:

    Cover loosely with aluminum foil; let stand 15 minutes before slicing.

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