Beef tenderloin is cherished the world over as the most tender cut of beef available.

Served in fine restaurants and as the main course of holiday dinners, it is king of gourmet beef.

 Beef tenderloin is available in roast & steak cuts. It is known as Chateaubriand when left in whole roast form and often called the roast of romance thanks to its deliciously tender taste and texture. Beef tenderloin can also be sliced into several steaks. One to two inch thick slices from the loin end of the roast are often called filet mignon while the other portions are usually called tenderloin steaks, not filets.

 I recommend purchasing whole trimmed tenderloin roasts from a gourmet beef specialist. Although bit more expensive, purchasing your tenderloin as a pre-trimmed roast will save you the added preparation costs in time and trouble. A whole trimmed, boneless roast is normally around 6 pounds and feeds at least 10 people with no waste.

 Buying untrimmed tenderloin with the tough silver skin and thick fat layer intact will only save you $10 - $15 and require a tedious process to prepare. When you buy a trimmed roast it is ready to cook when you get it home and is usually of a higher grade because beef suppliers trim and prepare only the best cuts available.

The very best roasts are labeled USDA Prime by the U.S. department of agriculture and are well marbled with flat streaked through the muscle tissue. Marbled meat is much more tender, flavorful and juicy. Only about 2% of all beef receives a prime grade by the USDA. For this reason it is not always available in local stores and I suggest purchasing it from one of the several premium online beef suppliers.

 When you order a beef tenderloin roast online make sure to confirm that it comes pre-trimmed and ready to cook. While most online gourmet beef suppliers carry nothing but the best there are a few that carry untrimmed tenderloins.

 
When ordering your tenderloin roast make note of its delivery date and make sure you are home when it is delivered. It will be delivered in a temperature controlled box that is usually coated in wax and insulated with multiple layers along with an ice pack to keep the meat cool during transit. I suggest timing the delivery to the night before you intend to eat it so you can keep it in the refrigerator instead of freezing & ensure it is at its absolute freshest. If you can’t eat it immediately upon delivery, don’t fret, it will stay good in the refrigerator for up 4 – 5 days. If you do choose to freeze it you will need to thaw it thoroughly in the refrigerator before cooking.

 
Once you are ready to cook your tenderloin roast pre-heat your oven to 425 degrees F. (High heat is required to ensure a brown exterior) Season the thawed roast with salt and cracked pepper or your favorite steak seasonings and place it on a broiling or roasting pan. You don’t need to cover it. For a common 4 pound roast cook for 18 to 20 minutes or until an internal temperature of 130 degrees F is reached for medium rare. After you take the roast out of the oven let it site for 5 to ten minutes to allow its internal temperature to rise before slicing. Prime quality tenderloin is of such high flavor quality you will not need sauce and can serve it just how it is. Although I suggest against using any type of sauce, if you must, be sure to select a very high quality variety and don’t coat the entire tenderloin in it. Instead serve sauce in a small sauce bowl on the side.

 
Left over tenderloin meat also makes for the best steak sandwich you will ever taste, and I like to cook extra for this reason.

 
Once you have had the pleasure of beef tenderloin you too will cherish it as the best beef in the world.  Enjoy!