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 and Cynthia Graubert, Mastering the Art of Southern Cooking

Gallery

Antonis Achilleos; Prop Styling: Christine Keely; Food Styling; Tina Bell Stamos

Recipe Summary

active:
10 mins
total:
40 mins
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

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