How To Cook A Whole Beef Tenderloin - The Best Filet Mignons

How To Cook A Whole Beef Tenderloin - The Best Filet Mignons

Over here at Goodstock, we're getting ready to celebrate the holidays a little different this year. Although we may have fewer people at the table, that doesn't mean we won't put in just as much effort (if not more!) to make things special. We're truly looking forward to exploring new festive meals that may turn into new family traditions. That's why we partnered with Natalie Paramore, an incredible food blogger based right here in central Texas to give our products a try, and share some of her expertise in preparing a different kind of holiday meal - a super juicy and tender whole tenderloin straight from our butcher shop. Check out her original recipe here and give it try for one of your special meals this holiday season.


Servings: 12 4oz servings

Prep Time: 10 min

Cook Time: 45 min

Chilling Time (optional): 1 hour up to overnight



3lb Goodstock whole beef tenderloin

1 tsp kosher salt

1 tsp black pepper



  1. Trim any fat or silver-y flesh from tenderloin if needed. Curl the small end towards the middle to create an even thickness from end to end so that meat cooks evenly. Use kitchen twine with tie tenderloin into 1 inch thick sections.
  2. Rub salt and pepper all over tenderloin and place onto rack in a roasting pan and let rest uncovered in the fridge for 1 hour or up to 24 hours. This dry aging process will help the filets have a nice crust. You can skip this step if you don't have time.
  3. Once ready to cook, preheat oven to 425°. In a large skillet, on high heat, sear each side for the tenderloin for 3-4 minutes. You can bend the tenderloin to fit into skillet or cut it if needed. It is ok to the leave the kitchen twine on while searing.
  4. If the skillet is oven safe, like a cast iron, place the skillet with the tenderloin in it into the oven. If your skillet is not oven safe, then transfer to an oven safe dish. Roast for 20-25 minutes until tenderloin reaches your desired doneness. This tenderloin reached 120° at 25 minutes. Remember it is better to undercook slightly than to over cook since you can always cook it more. The tenderloin will continue to rise in temperature after removed from oven, so be sure to remove when it is 5-10° below where you want it to end up.

Let the tenderloin rest for 15 minutes before slicing. Do not cover during this time. Slice and serve!

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