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Photo: Iain Bagwell; Styling: Buffy Hargett Miller  

Perfect Beef Tenderloin

When seasoning roasts, this will generally do the trick: 1 tsp. of kosher salt per pound of meat. Plan on about 5 pounds of meat for every 12 guests.

Southern Living DECEMBER 2013

  • Yield: Makes 12 to 14 appetizer servings
  • Hands-on: 10 Minutes
  • Total: 50 Minutes


  • 1 (5- to 7-lb.) beef tenderloin, trimmed
  • 3 tablespoons butter, softened
  • 5 to 7 tsp. kosher salt
  • 3/4 teaspoon cracked black pepper


1. Preheat oven to 425°. Place beef on a wire rack in a jelly-roll pan. Rub butter over beef, and sprinkle with salt and pepper.

2. Bake at 425° for 25 to 35 minutes or until a meat thermometer inserted into thickest portion registers 135° (medium rare). Cover loosely with aluminum foil; let stand 15 minutes before slicing.

Note: We tested with Diamond Crystal Kosher Salt.


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Perfect Beef Tenderloin Recipe