Simple and Easy Whole Beef Tenderloin

This easy and simple whole beef tenderloin recipe is pan seared in a cast iron skillet until brown and caramelized and then transferred to the oven at 400F for ~ 15 minutes to finish cooking.

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Serve this easy whole beef tenderloin recipe with Horseradish sour cream sauce, plum coulis, mushroom gravy, or a simple pan sauce with dijon and cream or beef broth.

Tying an Uneven Whole Beef Tenderloin

Whole beef tenderloins can have some loose uneven edges. Ask the butcher to tie the tenderloin together for you so you don't have to - they should be happy to. Many times, it doesn't need to be tied, but ask anyway just in case.

Don't be intimidated if the loose edges of the beef tenderloin have not been tied. You know how to tie your shoes, grab some string and hack job it!

How To Cook Beef Tenderloin

Follow these simple steps to cook a perfect beef tenderloin.

Tie any loose edges of the beef tenderloin (see notes above).

Let beef rest at room temperature for 30-60 minutes. Blot tenderloin dry with paper towels.

Salt and pepper the beef tenderloin. Don't be afraid of the salt. It will help flavor it, and also help dry it out to get a crusty exterior.

Pan sear the whole beef tenderloin first on the stovetop in a cast iron skillet for ~ 2-3 minutes per side or until browned. See searing notes below.

Place tabs of butter along the tenderloin when you get to the last side.

Transfer the beef tenderloin to the oven (still in the cast iron skillet) to finish cooking for ~ 15 minutes at 400F. This leaves the tenderloin with a crusty exterior and a tender interior.

Rest 15 minutes before slicing.

Searing Beef Tenderloin on the Stovetop

The first side of any cut of meat generally takes a little bit longer to sear than the other sides. This is because the pan is warming up and also warming up every side of the beef tenderloin even if it's not touching the pan.

Set the heat fairly high when adding the vegetable oil and beef tenderloin to the cast iron pan, let's say 8 out of 10. Sear the first side for ~ 2-3 minutes.

Don't disturb the beef in the pan, but do gently check the bottom ONCE around 1 ½ minutes in to see if the beef is browning and caramelizing.

Turn the heat down before flipping to the second side, for me that's going from heat level 8 to heat ~ 6 ½ of the dial. Check out the video, that's plenty hot enough for a little smoke and popping.

There are four sides to beef tenderloin. Each side will need less time to sear then the initial time of 2-3 minutes. The second side may need, ~ 1 ½ - 2 minutes. The third side may need 1 - 1 ½ minutes. The fourth side is just flipped, butter added, and then it goes into the oven.

If the pan is popping and SMOKING hot dangerously at any point, turn it down or remove it from heat. Also, grab a splatter guard for easy clean up if grease is going everywhere.

Bake the Beef Tenderloin at 400F After Searing

Man.  You don't want to mess up an expensive cut of meat like beef tenderloin.  The trick for this easy beef tenderloin recipe is to know your oven.  Is it spot on for temperature or does it run hot, cold, or uneven in certain places?

The best thing to do is undercook the tenderloin it if you're not sure.  You can always put it back in or sear individual slices of beef on the stovetop. However, it can never be made more rare.

Once you have cooked this beef tenderloin recipe well and know your time on the particular weight of the beef, make sure to WRITE it down for the future.

For my oven - cooking 1 ½ pounds of beef tenderloin (after searing) for 12 minutes is medium rare. 2 pounds of beef tenderloin will take 15 minutes at 400F for medium rare.

Why Cast Iron Skillet For Cooking Whole Beef Tenderloin

Cast iron is best to use for cooking beef tenderloin because it holds heat more evenly than other pan types and also can handle super hot heat.

Lastly it goes from stovetop to oven with no problems (unlike most non-stick skillets capping out at around 375F).

Pre-heat the cast iron skillet in the oven while the oven is warming up. If you forget to do this, then just heat it up on the stovetop until you can see heat rising from the pan.

Very light smoke is good. Turn down the heat if it's really smoking.

Having said that, be careful when grabbing the handle of the smoking hot pan.

Also, when the cast iron skillet is off the heat, place a dish towel or oven mitt over the handle so you don't accidentally grab it and scorch your hand.

What's the Difference Between Beef Tenderloin and Filet Mignon?

Beef tenderloin is the large uncooked cut of meat before it is sliced.  It's called filet mignon once it's sliced into individual pieces.  

Filet mignon and beef tenderloin are extremely tender cuts of beef with little to no fat.

Last Tips On This Beef Tenderloin Recipe

Don't have a cast iron skillet? No worries, use any pan for this beef tenderloin recipe that is oven safe to 400F.

Pick a skillet size that fits the size of the beef tenderloin the best. Too much space is not good (burnt oil). Too little space is not good either (cramped).

The outside edges of the beef tenderloin will always be more well done than the middle because the edges are generally thinner and the heat is closer to the edges.  Keep this in mind if you have a couple people that like it more done.

Add your favorite herbs or spices to this simple beef tenderloin recipe. Try rosemary, garlic, thyme, curry powder, chili powder, or sage.

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