Roasted Beef Tenderloin
- Total Time
Tenderloins cook quickly because they’re so lean. Check the meat's internal temperature after 15 minutes in the oven.
uncooked trimmed beef tenderloin5 pound(s)
kosher salt1 tsp
black pepper1 tsp, fresh, cracked or coarse-ground
cooking spray1 spray(s)
Dijon Mustard2 Tbsp, coarse
- Cut off a third of the tenderloin from the thicker end. Tie this short piece in three places to make it a compact roast. With remaining piece, fold thinner end under and tie meat in three places with butchers' twine to hold it together.
- Position rack in center of oven; heat oven to 400°F. Set a large roasting rack in a large roasting pan. Pat meat dry with paper towels. Sprinkle with salt and pepper.
- Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add one piece of tenderloin; brown on all sides, using tongs to hold meat as necessary, even on edges, about 6 minutes per piece. Repeat with second tenderloin. Transfer to rack in roasting pan; smear both pieces evenly with mustard.
- Roast until medium-rare, until an instant-read meat thermometer inserted into center of thickest part of meat registers 125°F, 18 to 20 minutes. Transfer tenderloins to a cutting board; let stand for 10 minutes. To serve, cut as many 1/2-inch-thick rounds as you need; seal remainder of cooled meat in plastic wrap and store in fridge for up to 3 days.
- Serving size: 2 slices