Roasted Beef Tenderloin Recipe

Southern cooking legend Nathalie Dupree is a fan of serving roasted beef tenderloin for parties and other gatherings. This tender cut is definitely special occasion-worthy and it can also be prepared in advance and reheated. Serve as-is or add Nathalie's Vidalia-Onion-and-Vinegar Sauce on the side.

Cheese Sauce over Cauliflower
Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling; Tina Bell Stamos
Active Time:
10 mins
Total Time:
40 mins
8 to 10 serves


  • 1 (3- to 5-lb.) beef tenderloin, trimmed

  • 1 tablespoon olive oil

  • 2 teaspoons black pepper, plus more to taste

  • 1 1/2 teaspoons kosher salt, plus more to taste

  • Vidalia Onion-and-Vinegar Sauce


  1. Preheat oven to 500°F. Place tenderloin in a roasting pan; rub with oil, and sprinkle with pepper and salt. Tuck bottom end, or "tail," underneath the tenderloin.

  2. Place in oven, and immediately reduce heat to 400°F; roast tenderloin until a thermometer inserted in thickest portion registers 130°F for rare or 140°F for medium-rare, 20 to 25 minutes. Sprinkle with additional salt and pepper to taste. Let rest 10 minutes before slicing.

  3. Serve hot or cold with Vidalia Onion-and-Vinegar Sauce. May be made ahead, wrapped in aluminum foil, and then reheated 15 minutes in a 350°F oven. (It is easiest to slice when cold.)

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