Food and Recipes Meat Beef 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. By Nathalie Dupree Nathalie Dupree Nathalie Dupree is the author of fifteen cookbooks, selling over half a million copies, and host of more than three hundred national and international cooking shows, which have aired since 1986 on the PBS, the Food Network, and the Learning Channel. She has been prominently featured in the New York Times, Washington post, Los Angeles Times, Chicago Tribune as well as Bon Appétit, Food and Wine, Southern Living, Coastal Living, Better Homes and Garden, Redbook, Cosmopolitan, and Good Housekeeping. Southern Living's editorial guidelines Published on December 18, 2018 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling; Tina Bell Stamos Active Time: 10 mins Total Time: 40 mins Yield: 8 to 10 serves Ingredients 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 Directions 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. 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. 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.) Print