Bone-in Tenderloin Recipe
Make Bone-in Tenderloin Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tenderloin & seasoning
Cooking fats & aromatics
Finishing & optional
Method
Tenderloin & seasoning
- 1
Bring to room temperature
Remove the bone-in tenderloin from the refrigerator 45–60 minutes before cooking so it comes close to room temperature. Pat it dry thoroughly with paper towels — moisture prevents a good sear.
- 2
Trim and tie (if needed)
If the tenderloin has excess fat or silver skin, trim it away leaving the bone exposed. If the muscle is uneven, use kitchen twine to tie the thicker parts for even cooking. Leave the bone attached to the roast.
- 3
Season
Generously season all sides of the tenderloin with kosher salt, then sprinkle with black pepper and garlic powder. Press the seasoning into the meat. Tuck thyme and rosemary sprigs alongside the roast or lay them on top.
Cooking fats & aromatics
- 4
Preheat pan and oven
Preheat the oven to 400°F (200°C). Heat a large, ovenproof skillet (cast iron preferred) over medium-high heat until very hot.
- 5
- 6
Add aromatics and baste
Reduce heat to medium-low. Add the unsalted butter and smashed garlic cloves to the pan. When the butter melts and foams, tilt the pan slightly and spoon the butter and aromatics over the top of the tenderloin repeatedly for 1–2 minutes to build flavor and color.
- 7
Roast to temperature
Transfer the skillet with the seared tenderloin to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part (not touching bone) reads: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 2 lb bone-in tenderloin expect approximately 12–20 minutes depending on desired doneness and oven variability. Start checking at 10 minutes.
- 8
Rest
Remove the skillet from the oven and transfer the tenderloin to a cutting board. Tent loosely with foil and rest for 10–15 minutes. Carryover cooking will raise the internal temperature ~5–10°F.
Finishing & optional
- 9
Make a simple pan sauce (optional)
While the meat rests, place the skillet back on medium heat. Carefully pour off any excess fat leaving browned bits. Add 1 cup red wine or beef stock to deglaze, scraping up browned bits with a wooden spoon. Simmer until reduced by half (about 4–6 minutes). Whisk in 1 tbsp cold butter to finish and season to taste with salt and pepper. Strain if desired.
- 10
