Whole Beef Tenderloin

Keep raw beef tenderloin refrigerated. If freezing, wrap tightly in plastic wrap and then in foil or a freezer bag.

Bring the tenderloin to room temperature for about an hour before cooking for more even results.

Sear the tenderloin on all sides in a hot pan before roasting in the oven to develop a flavorful crust.

Use a meat thermometer to ensure it's cooked to your desired doneness (130-135°F for medium-rare).

Let the tenderloin rest for at least 10-15 minutes after cooking before slicing.

Mashed potatoes

Roasted root vegetables (carrots, parsnips)

Asparagus or green beans

Red wine sauce or béarnaise sauce

Overcooking the tenderloin, which can make it dry and less tender.

Not letting the roast rest after cooking, causing juices to run out when sliced.

Slicing against the grain can make even the most tender cut feel tougher.