Oven Roast Beef Tenderloin

Ps.103:11-16
11 For as high as the heavens are above the earth, so great is his steadfast love toward those who fear him; 

12 as far as the east is from the west, so far does he remove our transgressions from us. 
13 As a father shows compassion to his children, so the LORD shows compassion to those who fear him. 
14 For he knows our frame; he remembers that we are dust. 
15 As for man, his days are like grass; he flourishes like a flower of the field; 
16 for the wind passes over it, and it is gone, and its place knows it no more.


Take tenderloin out of package, oil with olive oil, lots of coarse salt, and pepper.
Place tenderloin, uncovered on waxed paper and place on a cookie sheet and set in fridge for 24 hours.
This will create a dry surface which will help the herb mixture adhere better.

Two hours before cooking set tenderloin out so it will come to room temp and evenly cook. Tie the tenderloin with kitchen string at 1 inch intervals.


Take fresh chopped tarragon; mix with a little olive oil and garlic salt to make a paste. Cover tenderloin. Liberally salt and pepper tenderloin again!

Take 1/2 c red wine, 1 c water and 1/2 Jim Beam put in bottom of pan to steam tenderloin as it bakes. Place tenderloin on rack and put on top of liquid mixture.

I roasted mine 425 degrees for 1 hour but next time I will only cook it for 50 minutes. This was so yummy! I made tarragon butter, recipe found on my log, to add to your tenderloin before eating.


Final Roasting Temperature
(when to remove from oven)

Tenderloin roast
(cooked at 425°F)

1 pound
35 to 40 minutes
45 to 50 minutes
140°F (145°F medium rare after standing)
155°F (160°F medium after standing)

2 to 3 pounds
35 to 40 minutes
45 to 50 minutes
135°F (145°F medium rare after standing)
150°F (160°F medium after standing)

4 to 5 pounds
50 to 60 minutes
60 to 70 minutes
135°F (145°F medium rare after standing)
150°F (160°F medium after standing)

Roast: Browning the tenderloin first is not optional, it will caramelize the outside and lock in the juices. In a large skillet heat olive oil over medium-high heat and quickly brown the tenderloin on all sides in the hot oil. Transfer the roast to a rack in a shallow roasting pan which has the prepared liquid. Preheat oven to 425°F. Roast tenderloin, uncovered, according to the timing chart below. Check temp after 45 minutes with an instant read thermometer. Transfer meat to a cutting board and cover with foil. Let stand for 15 minutes before slicing. The temperature of the meat will rise during the rest time.