Beef tenderloin is a dinner party staple a lot of people. While it is expensive, Beef Tenderloins are pretty fool proof and always delicious.

Serve Beef Tenderloins with either the Horseradish Cream Sauce of the Blue Cheese butter. Mushroom Potatoes and Creamed Spinach are nice accompaniments to beef tenderloins. Go all the way and serve Creamy Cheesecake for dessert.

If you are thinking of a Beef Tenderloin Roast Recipe and asks how the cooking time of beef tenderloin, here is a good beef tenderloin recipe from James Beard of American Cookery:

Roast Fillet of Beef (Tenderloin Roast)

The whole beef tenderloin is frequently used as a roast. It is either barded with fat and roasted or trimmed carefully of fat, brushed well with oil and butter, and basted frequently during roasting. While it is considered an elegant roast for important occasions, an eye of the rib roast or a shell roast has more flavor and makes just as handsome a presentation.

Beef fillets weigh from 4 to 10 pounds and have a coating of kidney fat on one side and a membrane that often runs the entire length of the cut. These should be removed before cooking. It is a fairly simple operation that anyone can do, even though his butcher may turn out a more finished product.

This beef roast and the eye of the rib, which are usually thin, without bone, and with little fat, cook better at high temperatures, such as 400°F to 450°F (205°C to 235°C). An average beef fillet takes about 35 minutes to reach the very rare state, which is what it should be. An eye of the rib may take slightly longer because of its greater thickness, but surely not more than 50 minutes.

Test with a meat thermometer for an inner temperature of 120°F to 125°F (50°C to 52°C) for rare and 140°F (60°C) for medium rare. Salt the roast about 10 minutes before removing from the oven. Allow to stand 10 to 15 minutes before carving.