Beef Tenderloin

 Serves: 8-10    |     Prep: 5 min     |     Cook: 25-40 min     |     Rest: 20 min     |     Ready: 1 hr 5 min


1  (4-5 lb.) choice or prime beef
     tenderloin, trimmed & tied
2 T. butter, unsalted at room
1-2 T. worcestershire sauce, *optional
2-3 cloves minced garlic
1 T. kosher salt
1 T. coarsely ground black pepper


Link for gravy.

The Weber Family Christmas traditional meal always includes this delectable entrée. The meal usually includes tons of gravy, over buttered mashed potatoes, and rolls, rolls and more rolls. Maybe a random veggie too.


Preheat oven to 475 degrees. Trim and tie the tenderloin at this point if not previously done.

Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. If using worcestershire sauce, carefully drizzle on the meat so as not to wash off butter. Sprinkle evenly with the salt, pepper and garlic.

Cook for 25-40 minutes, depending on the size of your roast, until an oven-safe meat thermometer inserted into the thickest part of the tenderloin registers between 125 and 140 degrees. The temperature of the meat will continue to rise another 5 degrees after it is removed from the oven while it is resting before slicing.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Make gravy from pan drippings while the foil wrapped beef rests.

Remove the strings, slice the fillet thickly and serve.

Beef Tenderloin Temperature Guide:
Rare (125 degrees F); Medium-Rare (130-135 degrees F); Medium (140-145 degrees F).