Roasting a beef tenderloin, also known as filet of beef or Chateaubriand, might sound intimidating, but with the right guidance, it’s incredibly straightforward. Forget complicated recipes and fussy techniques – this guide will show you how to achieve a perfectly juicy and tender roast every single time. Just like the Pioneer Woman herself would make it, this method is fuss-free and delivers exceptional results, ideal for any special occasion or holiday feast. All you need is a good cut of meat and a reliable instant-read thermometer, and you’re set to impress your guests with a restaurant-quality meal at home.
Understanding Beef Tenderloin: The Star of the Show
Beef tenderloin, often referred to as filet of beef or Chateaubriand, is undeniably one of the most luxurious cuts of beef available. Its incredible tenderness and delicate flavor make it a top choice for special meals. Filet mignon steaks are actually cut from the beef tenderloin, highlighting its premium nature.
This prized cut comes from the loin section of the cow and is characterized by its elongated shape, typically weighing between 2 to 6 pounds. Beef tenderloin is naturally lean and exceptionally tender, requiring minimal fat trimming. You’ll often find it pre-tied with butcher’s twine, which is crucial for ensuring even cooking throughout the roast.
If you’re looking for a show-stopping main course that’s surprisingly easier than tackling a turkey, a Pioneer Woman-style filet of beef roast is the perfect choice. Your guests will appreciate a delightful change from the usual holiday bird.
Sourcing Your Filet of Beef: What to Look For
Finding a quality beef tenderloin is key to a successful roast. Many butchers will carry tenderloins, and warehouse stores like Costco are also reliable sources. If you prefer to shop at your regular supermarket, it’s best to order your tenderloin ahead of time from the meat counter to ensure availability and freshness.
For a holiday gathering, a whole beef tenderloin is ideal, comfortably serving 8 to 10 people. A good rule of thumb is to plan for at least 1/2 pound of beef per guest. If you’re expecting a larger crowd, roasting multiple tenderloins is a great option. For smaller family dinners, you can request a smaller cut from your butcher.
When purchasing, specifically ask for your beef tenderloin to be trimmed and tied. Trimming removes any tough silverskin and excess fat, while tying ensures a uniform thickness for even cooking, a technique even the Pioneer Woman would approve of for a perfectly roasted filet of beef.
Essential Ingredients for Your Pioneer Woman Filet of Beef
Here’s what you’ll need to create this delectable roast beef tenderloin, Pioneer Woman style:
- 4-6 pound beef tenderloin, trimmed and tied: The star of the show, ensure it’s prepped by your butcher.
- Olive oil: For searing and flavor.
- Large flake salt: Enhances the natural beef flavor.
- Multi-colored peppercorns (green, pink, black, and white): Crushed, for a flavorful crust.
- Garlic or garlic powder: Adds a savory note, you can use fresh garlic or for simplicity, garlic powder.
- Large roasting pan or baking sheet: To accommodate your tenderloin.
- Instant-read meat thermometer: Absolutely essential for perfectly cooked beef.
Optional Garlic Butter Sauce: The Pioneer Woman Touch
To elevate your Pioneer Woman Filet Of Beef even further, consider this irresistible garlic butter sauce:
- 1 stick butter: Unsalted, for rich flavor.
- 3-4 cloves garlic: Fresh, smashed.
- Salt: To taste, balances the flavors.
Why Skip the Marinade? Embracing Simple Flavors
In line with the Pioneer Woman’s straightforward cooking style, this recipe avoids unnecessary marinades. A high-quality cut like beef tenderloin truly shines with simple seasoning. Overpowering it with complex marinades can mask its natural flavor. A basic salt and pepper rub enhances the beef without disguising it.
The concept of marinating meat has been increasingly debated. Studies suggest that marinades don’t penetrate deeply into the meat, and some can even alter the texture negatively, making it mushy. For a deeper dive into this topic, resources like Cook’s Illustrated’s article on marinating myths provide further insights. For this Pioneer Woman filet of beef recipe, we’re keeping it simple and focusing on the quality of the meat itself.
Key Steps to Pioneer Woman Perfect Filet of Beef
Follow these crucial tips for roasting beef tenderloin to perfection, Pioneer Woman style:
- Bring the beef to near room temperature: Take the tenderloin out of the refrigerator 1-2 hours before cooking and let it rest, covered, on the counter. This crucial step ensures even cooking. Cold meat placed directly into a hot oven will cook unevenly, potentially resulting in a raw center.
- Season generously: Beef tenderloin is lean, so ample seasoning is essential to flavor the entire roast. Don’t be shy with the salt and pepper; pat it onto the surface to ensure it adheres well.
- Preheat your oven thoroughly: Make sure your oven is fully preheated and hot before placing the meat inside. The initial high heat sears the exterior, creating a flavorful crust before the temperature is lowered to finish cooking.
- Use a meat thermometer: Relying on cooking time alone is unreliable. An oven thermometer is your best tool for accuracy. Refer to a temperature chart (provided below) for precise internal temperatures to achieve your desired level of doneness.
- Rest the meat: Allow the roasted tenderloin to rest, loosely tented with foil, for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Roasting Methods Inspired by the Greats
While our method here is inspired by the Pioneer Woman’s simple approach, various renowned chefs have their preferred techniques for roasting beef tenderloin. There’s no single “right” way, but understanding different methods can help you refine your technique:
- Certified Angus Beef Method: This method, which we are following, involves searing the tenderloin in a 450°F oven for the first 15 minutes, then reducing the heat to 325°F to finish cooking.
- Ina Garten’s High-Heat Method: Ina Garten prefers a high-heat approach, roasting the seasoned tenderloin at 500°F for approximately 25 minutes for medium-rare.
- Pioneer Woman’s High-Temperature Roast: The Pioneer Woman herself often roasts her filet of beef at 475°F for 20-25 minutes, achieving a beautifully browned exterior and juicy interior.
- America’s Test Kitchen Grilling Technique: For a smoky flavor, America’s Test Kitchen recommends grilling the filet over high heat for 12 minutes, then moving it to a cooler zone of the grill (around 300°F) to finish cooking for about an hour, or until it reaches 125°F internally.
Sauce It Up: Complementing Your Filet of Beef
A well-chosen sauce can elevate your Pioneer Woman filet of beef to another level. Here are some fantastic sauce pairings:
- Browned Butter Garlic Sauce: The easy pan sauce featured in this recipe is a classic for a reason – it’s incredibly flavorful and quick to make.
- Creamy Horseradish Sauce: A timeless pairing with beef, the creamy tang of horseradish cuts through the richness of the tenderloin beautifully.
- Cranberry Horseradish Sauce: Especially festive for the holidays, this sauce combines the tartness of cranberries with the zing of horseradish.
- Chimichurri: Inspired by Argentinian grilling traditions, chimichurri’s vibrant herb flavors are an excellent complement to beef tenderloin.
Serving Suggestions for Your Pioneer Woman Filet of Beef
How to Serve Beef Tenderloin
- Beef tenderloin offers serving versatility. You can present it whole and slice it tableside for a dramatic effect, or slice it in advance for easier serving. A large platter is essential either way.
- For holiday and special occasion presentations, enhance the platter with sprigs of fresh herbs to frame the roast.
- The red and green peppercorns used in the rub make this dish particularly fitting for Christmas, echoing the holiday color palette.
Slicing Like a Pro: No Carving Skills Needed
Forget any anxieties about carving! Beef tenderloin is incredibly easy to slice. Using a sharp knife, simply cut into thick or thin slices after the resting period. It will slice effortlessly, like butter. Arrange the slices on a platter, garnish with fresh herbs, and your Pioneer Woman filet of beef is ready to impress.
This recipe truly is an ideal main course for any holiday or special gathering, offering both ease of preparation and impressive results. While your guests enjoy appetizers, you can have this roast in the oven, knowing it will be cooked to perfection in under an hour – a true Pioneer Woman-approved approach to stress-free entertaining.
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How to Roast a Whole Beef Tenderloin Recipe: Pioneer Woman Style
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How to Roast Beef Tenderloin (aka filet of beef or Chateaubriand) ~ I’ll give you easy instructions for the perfect roast of juicy meat!
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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8-10 people
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Equipment
- Instant read meat thermometer
Ingredients
- 4-5 pounds whole beef tenderloin, trimmed and tied
- Olive oil
- Coarse salt
- 3 Tbsp multicolored peppercorns
Garlic browned butter sauce
- 1 stick butter
- 3-4 cloves garlic
- Salt
Instructions
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Remove the meat from the refrigerator and let rest on the counter for 1-2 hours, covered.
Alt text: Untrimmed and tied beef tenderloin resting before roasting, a key step for even cooking.
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Preheat the oven to 450°F.
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Crush the peppercorns using a food processor, spice grinder, or rolling pin to a rough, cracked consistency.
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Rub the beef tenderloin all over with olive oil, then season generously with coarse salt.
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Press the crushed peppercorns evenly onto the surface of the meat. Place the tenderloin in a roasting pan or on a baking sheet.
Alt text: Beef tenderloin seasoned with salt and pepper rub, ready for roasting, showcasing simple yet effective seasoning.
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Roast at 450°F for 15 minutes, then reduce the oven temperature to 325°F without opening the door. Continue roasting until a meat thermometer inserted into the thickest part registers 125°F for medium-rare (the internal temperature will rise slightly as it rests). Cooking time will vary, but mine took approximately 30 minutes after reducing the heat.
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Let the roasted beef tenderloin rest, loosely tented with foil, for 10 minutes before slicing.
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While the meat rests, prepare the garlic butter sauce: Melt butter in a small saucepan over medium heat. Add smashed garlic cloves and cook until the butter turns golden brown and nutty, stirring frequently. Watch carefully to prevent burning. Remove garlic cloves and season the browned butter sauce with salt to taste.
Alt text: Preparing garlic butter sauce for beef tenderloin, melting butter with garlic cloves to create a rich and flavorful topping.
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Slice the beef tenderloin using a sharp carving knife into ½-inch or filet-sized slices, as preferred.
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Arrange the sliced beef on a platter, garnish with fresh herbs if desired, and drizzle generously with the garlic butter sauce. Serve any extra sauce on the side.
Alt text: Platter of sliced roast beef tenderloin garnished with fresh herbs and drizzled with garlic butter sauce, ready to serve for a special occasion.
Recipe Notes
- For medium doneness, roast to an internal temperature of 135°F. For well-done, roast to 145°F, keeping in mind that beef tenderloin is best enjoyed medium-rare to medium for optimal tenderness.
Internal Temperature Chart for Cooking Beef
| Rare | 120-130 °F | Red |
|---|---|---|
| Medium Rare | 130-135 °F | Pink |
| Medium | 135-145 °F | Some Pink |
| Well Done | 145-155 °F | Sliver of Light Pink |
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Course: Main Course
Cuisine: American
Author: Sue Moran
Keyword: beef, beef tenderloin, Christmas, holidays, roast, Thanksgiving, pioneer woman filet of beef
Nutrition
Serving: 8 ounces · Calories: 741 kcal · Carbohydrates: 4 g · Protein: 42 g · Fat: 61 g · Saturated Fat: 28 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 24 g · Trans Fat: 0.5 g · Cholesterol: 189 mg · Sodium: 203 mg · Potassium: 701 mg · Fiber: 1 g · Sugar: 0.02 g · Vitamin A: 355 IU · Vitamin C: 2 mg · Calcium: 36 mg · Iron: 6 mg
Nutritional information is an estimate.
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