Beef tenderloin is the most tender cut of the cow, prized for its fine grain and buttery texture. It’s the cut used for filet mignon steaks and is also what forms the centerpiece of a Beef Wellington. Because it’s so naturally lean and delicate, tenderloin is best cooked simply; letting its texture take the lead.

For a cut as tender and luxurious as beef tenderloin, let the meat speak for itself. The goal here is to coax out a deep, savory crust and tender, butter-like interior.

Organic Ingredients, serves 8-10

1 PSMO Grass Fed Beef Tenderloin approximately 6lbs (see Notes)
Cracked Black Pepper & Salt to taste
2 Tbsps. Extra Virgin Olive Oil or Avocado Oil for cooking

Gravy Ingredeints

1 Cup Red Wine
2 Cups Beef Broth/Stock
1 Tbsp. Dijon Mustard
Salt & Pepper to taste

Method

You can ask your butcher to trim some of the fat from the Tenderloin, or do it yourself. Using a sharp knife simply trim any excess pieces of fat from around the cut. Beneath the fat, you may find a small area of ‘silverskin’ attached. You’ll want to trim this as well before cooking. This piece does not render during cooking and stays tough. Step by step pictures below will help you locate this area of your Tenderloin.

Remove prepped Tenderloin from fridge and let sit at room temperature for 1 hour before cooking. Unwrap, season with a little good quality Salt and leave to sit. Salting helps remove surface moisture, allowing for better browning and a more flavorful crust. Before cooking, season generously with Salt & cracked Black Pepper.

You’ll need a large roasting pan that you can sit across two knobs on your stove. Add a little Olive/Avocado Oil to your pan and place onto high heat. As the Oil begins to ripple, place the tenderloin in the pan. Leave it alone to cook for 2-3 minutes as a beautiful golden brown crust develops. Rotate it gently to sear all sides.

Once you have that rich, savoury exterior, transfer the tenderloin to a 425f oven to finish the roast. The transition from stovetop to oven in the same pan keeps all those good bits locked into the meat. How long you roast will depend on your preferences and the thickness of your cut - I did 30 minutes here for a 6lb cut.

Let the roast rest when it comes out so the juices settle and the texture becomes buttery to slice. Follow my step by step images below to get you a super simple, luxurious, festive dinner.

Notes

From both a health and environmental perspective, grass-fed beef offers a more nutrient-dense option while supporting farming practices that are gentler on the land.
A PSMO grass-fed beef tenderloin refers to the whole, untrimmed cut (with the silverskin still intact), and its generous size makes it perfect for special occasions and gatherings - a full tenderloin typically feeds about 8–10 people. For a regular dinner at home, ask your butcher for a smaller center-cut piece; 1/2 a pound per person

Beef Tenderloin Doneness Guide

Cook time will vary depending on thickness; use an instant-read thermometer for best results.

Rare: 120–125°F
Medium-Rare: 130–135°F
Medium: 140–145°F (my go to)

Remove the tenderloin from the oven about 5°F before your target temperature, as it will continue to cook while resting.
Always rest the meat for 10–15 minutes before slicing.

While the Tenderloin is resting, make the gravy. Place the roasting pan with all those beautiful drippings over two burners set to high heat. Pour in 1 cup red wine and bring it to a boil, letting it bubble and reduce for about a minute. Add 2 cups beef stock, 1 tablespoon Dijon mustard, and salt and pepper to taste. Using a wooden spoon, gently scrape up all the flavorful browned bits from the bottom of the pan.The pan will be very hot, so be mindful and use oven mitts when handling. After a few minutes on high heat, the gravy should begin to thicken slightly and come together. Remove from heat and pour into a gravy pot and set aside.

Beef Tenderloin Roast

PRAWN CURRY