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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Whole Beef Tenderloin — Holiday Centerpiece
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Whole Beef Tenderloin — Holiday Centerpiece

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Whole Certified Angus Beef® Tenderloin with Herb Butter

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A whole Certified Angus Beef® tenderloin seasoned overnight with garlic herb butter, then roasted at high heat for a beautifully browned holiday centerpiece that’s surprisingly straightforward to prepare.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10–12 1x
  • Category: Main Course
  • Method: Oven
  • Cuisine: American

Ingredients

Scale
  • About 7.5 lbs whole Certified Angus Beef® tenderloin, trimmed and tied
  • 4 tablespoons Upstate Farms unsalted butter, softened
  • 6 cloves garlic, minced
  • 3 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh thyme, chopped
  • 3 tablespoons Palmer’s Nearly Famous Coarse Sea Salt
  • 2 tablespoons Palmer’s Nearly Famous Black Pepper, coarsely ground
  • Cento Extra Virgin Olive Oil, as needed

Instructions

  1. Season the day before. Combine softened butter, garlic, rosemary, and thyme. Rub evenly over the tenderloin, then season with salt and black pepper. Place on a rack set over a sheet pan, loosely cover, and refrigerate overnight on the lowest shelf.

  2. Prepare for roasting. Remove the tenderloin from the refrigerator about 45–60 minutes before cooking to take off the chill. Pat away any excess surface moisture if needed.

  3. Preheat the oven. Heat oven to 450°F. Place the tenderloin on a rack in a roasting pan.

  4. Start hot. Roast at 450°F for 15 minutes to develop a browned exterior.

  5. Finish gently. Reduce oven temperature to 325°F and continue roasting until the thickest part reaches your desired internal temperature. For USDA guidance, whole cuts of beef should reach 145°F followed by at least a 3-minute rest. Begin checking early rather than relying solely on cooking time.

  6. Rest. Transfer the tenderloin to a cutting board and rest for about 20 minutes before slicing.

  7. Serve. Remove the butcher’s twine and slice into approximately 1-inch medallions.

Notes

Whole tenderloins vary considerably in thickness and shape, so cooking time is only a guide. A probe thermometer is the best way to avoid overcooking an expensive cut. If the thinner tail end is tucked and tied underneath before roasting, the tenderloin will cook more evenly from end to end.

Nutrition

  • Serving Size: 11
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.