Whole Beef Tenderloin - Prime

Remove any silverskin, tuck the thin tail underneath, and tie at intervals for even cooking. Sear in a hot roasting pan, then roast at 275°F until the thickest center reaches 125–130°F. Rest for 15–20 minutes, allowing carryover cooking to bring it toward 130–135°F for medium-rare. Tenderloin is naturally lean, so avoid overcooking to preserve its delicate texture. Remove the twine and slice across the grain into thick medallions.