Good ways to roast beef tenderloin include cooking it at 325, 400 or 425 degrees Fahrenheit, searing the meat and applying different spiced rubs to the roast. A good dry rub for the roast requires 1 1/2 teaspoons of salt and 1/2 tablespoon each of rosemary, thyme, garlic and pepper.
Many roast beef tenderloin recipes suggest searing the tenderloin before transferring it to the oven to roast. Sear the meat by pouring 1 tablespoon of extra-virgin olive oil into a skillet and heating the oil over medium-high heat. Once the oil is hot enough, place the roast in the pan. Sear the roast for 10 minutes. Turn it occasionally so that all its sides are browned evenly.
Roasting the tenderloin in the oven is acceptable at different temperatures, but the temperature dictates how long the roast needs to cook. Roast a seared tenderloin in an oven at 325 degrees Fahrenheit for about 45 minutes or at 400 F for 20 to 25 minutes. If a roast has not been seared, cook it for approximately 45 minutes when roasting at a temperature of 425 degrees Fahrenheit.
The weight of the tenderloin roast also dictates how long it should cook. For example, a 1-pound roast takes approximately 35 to 40 minutes at 425 degrees Fahrenheit to cook properly, while a 2-pound roast takes 45 to 50 minutes at the same temperature.
Rub a 2-pound piece of beef tenderloin with a mixture of 1 tablespoon olive oil, 1 1/2 tablespoons chopped rosemary, 1/2 tablespoon chopped thyme and 1/2 tablespoon minced garlic. Brown the seasoned tenderloin in a skillet with oil, and place it on a plate.
Mix 1 1/2 pounds of halved, red potatoes and 5 sliced carrots with 1 tablespoon chopped rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle the vegetables with remaining meat drippings, and arrange them in a large roasting pan. Place the meat on top of the vegetables. Cook 1/3 cup of chicken broth in the used skillet, cleaning meat fragments from the pan. Pour this mixture over the meat, and roast at 400 degrees Fahrenheit until a meat thermometer registers 130 degrees Fahrenheit.
To make roast beef tenderloin with cognac butter, mix 1 tablespoon of Dijon mustard, 2 teaspoons of honey, 1 teaspoon of soy sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper, and spread the mixture over a 2-pound beef tenderloin. Bake the tenderloin in a shallow roasting pan at 425 degrees Fahrenheit until a meat thermometer registers 135 degrees Fahrenheit. Cut the cooked tenderloin into even servings and top with butter flavored with cognac, shallots, fresh thyme and black pepper.