Whole Beef Tenderloin Roast

Keep tightly wrapped in its original packaging or butcher paper. For longer storage, freeze.

Allow the roast to come to room temperature for at least 30 minutes before cooking for even heating.

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

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

Rest the roast for 10-15 minutes after cooking before slicing, allowing the juices to redistribute.

Roasted root vegetables (potatoes, carrots, parsnips)

Creamy mashed potatoes

Asparagus or green beans

Red wine reduction sauce or béarnaise sauce

Cooking directly from cold, leading to uneven doneness.

Overcooking the tenderloin, which can make it dry.

Slicing into the roast immediately after cooking, losing valuable juices.