Cooking Beef Tenderloin? Here Are 5 Mistakes to Avoid

Cooking beef tenderloin

Beef tenderloin is a premium cut of meat, and it needs to be treated like one for the best eating experience! Whether you are cooking beef tenderloin steaks for your partner or roasting the whole tenderloin for guests, here are 5 mistakes to avoid:

Not Trimming

If you purchase your tenderloin trimmed, you don’t need to worry about this one! Beef tenderloin comes with silverskin, which is a thick layer of silvery connective tissue that runs along its surface. If you cook the tenderloin with the silverskin on, you may not have the optimum eating experience that this cut can give.

To remove the silverskin, use a thin and flexible knife and carefully cut all silverskin from the surface.

Not Tying

Cooking beef tenderloin

If you are cooking a whole tenderloin, the inconsistent shape can result in uneven cooking. This is why it’s best to tie the cut before you cook it. A whole beef tenderloin has a thin tapered end and a thicker end. Tuck the thin end under itself and then tie it up so that the tenderloin is the same thickness all the way around. If you are making steaks, stand each steak up on a cut end and tie string around it so that you achieve an even, round shape (like you can see in the picture above). Make sure that you use kitchen-safe string!


Although beef tenderloin is one of the most prized cuts of beef out there, this is mainly due it incredible texture as opposed to rich beefy flavour. To enhance the flavour of tenderloin, we recommend that you evenly season the meat with a thin layer of sea salt and pepper. You can also use dried herbs or crushed garlic for extra flavour. Want some inspiration? Check out the best spices and herbs for beef.


Tenderloin is one of the most tender cuts of meat available – which means it is easy to overcook. Tenderloin should be served rare or medium-rare. For best results, we recommend that you use a meat thermometer with a doneness guide. Simply place the thermometer in the thickest part of the meat (for steaks, insert it from the side until the probe reaches the centre) – and when it reaches the doneness guide for rare or medium rare you’re good to go.

Not Resting

Once your tenderloin is cooked, you need to let it rest at room temperature for about 5 minutes. This will ensure that the meat juices settle and guarantee you and your guests a plate of tender, juicy and all-round delicious beef tenderloin!

Want some more tips? Check out these 5 mouth-watering sides that taste incredible with beef tenderloin.