The tenderloin is beef’s most luxurious cut. Because it is so tender and has almost no fat, its flavor is mild
and benefits from a marinade or sauce. Plan on buying 1/2 lb per person and marinating the tenderloin for 2 to 24 hours.
TO PREPARE: Drain marinade from tenderloin, pat dry with paper towels, and rub with 1–2 Tbsp soft butter or seasoning. Place in shallow roasting dish just large enough to hold meat. Place in upper middle of a preheated oven.
TO ROAST: A trimmed beef tenderloin, whatever its weight and length, always has the same diameter (tuck the thinner tail under to ensure even cooking). It always takes 35 to 45 minutes at 425°F to reach an internal temperature of 125°F (rare). A meat thermometer inserted into the thickest part is the best indicator of doneness. Never cook tenderloin past 140°F or it will become dry and
tough. Count on 15 minutes “resting” time after roasting to allow for reabsorption of juices and a slight continuation of cooking.
TO GRILL: Marinate tenderloin, drain, and cook on grill over hot fire, turning once to desired doneness (we recommend 125°F on a meat thermometer). Depending on the fire, this should take 13–20 minutes total grilling time. Slice and serve as recommended above.