How to cook a whole beef tenderloin (Chateau Briand)

Whole beef tenderloin trimmed and tied.
Cooking a whole beef tenderloin can be easy but many cooking instructions vary. The cooking times can vary  depending on how your roast is tied or if it is even tied at all. Many butchers will take the tail end of the tenderloin and tie it underneath to create a more uniform thickness which will add slighlty more cooking time.

Preheat oven to 500 degrees F. Tip: Make sure your oven is clean before doing this or your oven may smoke and you might just set off the smoke detector in your home.
To perfectly cook a beef tenderloin start with a 4 to 5 lb whole tenderloin, well trimmed and tied. The image shown has the tail end cut and tied up underneath for a more uniform roast, rather than having a longer tapered roast. Rub the roast with melted butter and/or olive oil. Season with salt, pepper, and garlic. Put the roast into a shallow roasting pan and place in oven uncovered. Cook for 25 to 35 minutes depending on how rare or well you like your beef. Remove from oven and immediately cover with aluminum foil. Let roast sit, covered for at least 20 minutes as it will continue to cook. Slice, serve, and enjoy.

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