Beef Tenderloin Roast (Chateaubriand)

 Approximate Roasting Time
(based on meat directly from refrigerator) Final Roasting Temperature
(when to remove from oven)
Always use an internal meat thermometer.

2 to 3 pounds 30 to 40 minutes

40 to 50 minutes 130°F (140°F medium rare after standing)
135°F (150°F medium after standing)

4 to 5 pounds 50 to 60 minutes

60 to 70 minutes 130°F (140°F medium rare after standing)
135°F (150°F medium after standing)


How to Cook Beef Tenderloin
Whole Tenderloin and Center-Cut Tenderloin Roasts

Step 1: Roast or Grill the Tenderloin
Roast: Browning the tenderloin first is optional, but it benefits the meat by caramelizing the outside and locking in the juices. In a large skillet heat olive oil over medium-high heat. Quickly brown the tenderloin on all sides in the hot oil. Transfer the roast to a rack in a shallow roasting pan. Preheat oven to 425°F. Insert an oven-going thermometer into the center of the tenderloin. Roast, uncovered, until desired doneness according to the timings. Transfer meat to a cutting board and cover with foil. Let stand for 15 minutes before slicing. The temperature of the meat will rise during this time (this is reflected in the timings).