How Long to Cook Beef Tenderloin (Whole Roast)
Whole or half beef tenderloin roast, the premium cut used for chateaubriand and filet mignon.
The Short Answer
Whole or half beef tenderloin roast, the premium cut used for chateaubriand and filet mignon. Cook to an internal temperature of 145 degrees F.
Use an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 425°F
Time: 25–45 minutes
For a 4-5 pound roast. Sear on all sides in a hot skillet first. Roast until internal temp reaches 125-130 degrees F for medium-rare. Time varies significantly by thickness.
Rest: 15 minutes
🔥 Grill
Temperature: 450°F
Time: 25–40 minutes
Sear over direct high heat for 2 minutes per side, then move to indirect heat until internal temp reaches 125-130 degrees F. Use a leave-in thermometer.
Rest: 15 minutes
Tie the roast with kitchen twine every 2 inches to create a uniform cylinder. Without tying, the thinner tail end overcooks while the thick center is still rare. You can also tuck the thin end under itself for even thickness.
Frequently Asked Questions
At 425 degrees F, plan roughly 5-7 minutes per pound for medium-rare after searing. A 5-pound roast takes 25-35 minutes in the oven. Always use a thermometer, not time alone.
Pull at 125-130 degrees F and let it rest for 15 minutes. The temperature will rise 5-10 degrees during rest, landing at 130-140 degrees F (medium-rare to medium).
Yes. Searing in a hot skillet for 1-2 minutes per side creates a flavorful crust that oven roasting alone cannot achieve. This step is essential for the best result.
The Bottom Line
Beef Tenderloin (Whole Roast) cooking times vary by method and thickness. Always verify doneness with a thermometer reading 145 degrees F. The times above are guidelines; your specific results depend on the size and starting temperature of your food.