Roast Whole Beef Tenderloin

PREP TIME FOR ROOM TEMP

Recipe combined from HERE and HERE

A larger roast size will take about 45 min or more to roast. I have made it with and without butter, both are fantastic. 

1 (2-5 lb) center-cut whole beef tenderloin roast 

Lawry's Seasoned Salt 

Lemon Pepper 

Kosher salt 

Freshly ground black pepper

2 Tablespoons vegetable oil 

1/4 cup beef broth (for gravy) 

butter

ROAST

Let the beef stand at room temperature for 1-2 hours before roasting. Set an oven rack in the lower middle position and preheat the oven to 400°F. 

Sprinkle the meat generously with Lawry's Seasoned Salt. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon pepper seasoning and then the pepper. (There are no measurements because it depends on your taste, but be sure to season liberally. 

Heat the oil in a heavy oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. 

OPTIONAL: Throw a couple Tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. 

Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan). Place meat directly on roasting pan or use a rack needed. 

OPTIONAL: Put several Tablespoons of butter all over the meat before placing in the oven. 

Add a little water to the bottom of pan to help from burning the drippings. 

Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare (meat in photo is perfectly done at 125°), about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests. 

I love an oven proof thermometer with an alarm. Just set the meat temperature you want and the alarm sounds when the meat is done and you don't have to keep manually checking the meat opening and closing the oven and losing heat. 

Transfer the meat to a carving board (preferably with a grooved well for collecting juices) and let it rest, covered loosely with aluminum foil, for 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot. 

You can deglaze the pan with about 1/4 cup of water or broth over medium heat on the stovetop. Pour drippings through a mesh strainer to keep smooth. Reserve the drippings for the gravy.

Carve the tenderloin thinly into 1/3-inch-thick slices. Serve the beef with gravy or you can spoon the olive oil/butter juices from the skillet on top of the meat for a little extra flavor.

GRAVY

4 cups of beef broth (use powdered bouillon)

8 Tablespoons flour

8 Tablespoons unsalted butter

Melt butter in pan. Add flour and whisk until light golden blonde (about 4 minutes), whisking constantly. Slowly add 4 cups of beef broth and whisk until thickened. Pour in drippings from roasting pan, stir. Add salt and pepper to taste. 

If it tastes too weak add 1 Tablespoon at a time of powdered beef bouillon.