Roast Whole Tenderloin
Juicy, flavorful roasted beef tenderloin marinated in lemon and seasoned with aromatic spices, perfect for special occasions or elegant dinners with family and friends.
Ingredients
Instructions
- Marinate beef in a mixture of lemon juice and oil for 1 hour at room temperature, turning frequently.
- Remove meat from marinade.
- Combine the seasonings and rub all over the meat.
- Preheat oven to 500°F.
- Bake the tenderloin for 25 minutes at 500°F.
- Reduce oven temperature to 350°F and continue baking for the remaining time until the desired doneness is reached, approximately 25 minutes per pound for medium-rare.
Tips & Substitutions
For a flavorful twist, consider adding fresh herbs like rosemary or thyme to the seasoning mix. If you don't have mace, nutmeg can be a suitable substitute. Ensure the tenderloin is at room temperature before cooking for even doneness. Use a meat thermometer to check for doneness: 130°F for medium-rare. This cut of meat is perfect for special occasions, similar to classic American recipes.
Serving Suggestions
Serve the roast whole tenderloin sliced, accompanied by a rich red wine reduction or a creamy horseradish sauce. It pairs beautifully with roasted vegetables or a fresh salad for a balanced meal. Consider serving alongside mashed potatoes or even a side of Cabbage And Beef Casserole for a comforting touch. This dish is perfect for holiday gatherings or dinner parties.
Storage & Reheating
Leftover roast tenderloin should be cooled completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, slice the meat and warm it gently in the oven at 250°F until heated through to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Whole Tenderloin contains roughly 2053 calories, with 3g protein, 6g carbohydrates, and 229g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What temperature should I cook the beef tenderloin to for medium-rare?
For medium-rare, aim for an internal temperature of 130°F. Use a meat thermometer to check the temperature at the thickest part of the tenderloin. Remember to let it rest for 10 minutes after cooking to allow the juices to redistribute, ensuring a juicy and tender result.
Can I use a different cut of beef for this recipe?
While a beef tenderloin is ideal for this roast, you can substitute with a sirloin or ribeye if needed. However, these cuts may require different cooking times and may not be as tender. Adjust the spices accordingly to match the flavor profile of your chosen cut.
How do I know when the roast is done?
To determine if the roast is done, use a meat thermometer to check the internal temperature. For medium-rare, look for 130°F; for medium, aim for 140°F. Factors like oven calibration and meat thickness can affect cooking time, so always rely on a thermometer for accuracy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).