Raw beef tenderloin held above sea salt and pepper on a board.
A minimal cut, ready for a slow, juicy roast. Photo by Pasquale Farro on Unsplash

Beef Tenderloin Delight

A simple carnivore-style roast tenderloin: low-and-slow for juicy slices, finished with a sprinkle of sea salt.

Servings: 1–2 | Prep: 5–10 min (plus thaw) | Cook: 2½–4 hrs | Total: 2¾–4¼ hrs

Sliced medium-rare beef tenderloin with simple sides on white plate.
Tender slices finished with a light sprinkle of salt. Photo by Natalia Gusakova on Unsplash

Ingredients

  • 1 beef tenderloin (whole or portion), brought to room temperature
  • Fine sea salt, to taste

Equipment

  • Oven
  • Oven-safe pan (glass or metal)
  • Instant-read thermometer (recommended)

Instructions

  1. Thaw (if frozen): Transfer from freezer to fridge ~24 hours. Before cooking, rest at room temperature 30–60 minutes.
  2. Preheat oven to 250°F / 120°C.
  3. Pan prep: Place tenderloin in an ungreased oven-safe pan (my preference is glass).
  4. Roast until your target internal temperature (times vary by size and thickness. I suggest you start checking every 20–30 minutes after the 2-hour mark):
    • Medium-rare: 130–135°F / 54–57°C (about 2–2½ hrs for a typical piece)
    • Medium: 135–145°F / 57–63°C (about 2½–3½ hrs)
    • Medium-well: 150–155°F / 66–68°C (about 3½–4 hrs if that is the roast you prefer)
  5. Rest 10–15 minutes (you can leave in the oven or tent with foil, but you may make sure foil is not touching your meat), then slice (if preferred).
  6. Finish: Sprinkle fine sea salt or Himalayan salt to taste. Serve immediately.

Notes

  • Minimal method: My preference is no seasoning during the roast nor afterwards. I discovered meat has it’s own very palatable flavor.
  • If you prefer a crust: Do a quick reverse-sear after roasting… on a hot skillet for 45–60 seconds per side in tallow (skip if you’re keeping it ultra-minimal).
  • Serving ideas: Enjoy plain. Optionally use a raw egg yolk dip (which I love). Typically, my eggs come from pasture and organically raised chickens. If you don’t follow a strict carnivore way of eating, pair with simple sides.
  • Author’s context: Sometimes I aim for a medium roast, but land medium-well and I still find it very juicy and satisfying.

Related Reading

This recipe is educational and not medical advice. Please personalize choices with a qualified clinician, nutritionist, or registered dietitian if needed. For food safety, rely on internal temperature rather than time alone.

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