Preheat oven to 325 degrees and season to taste with your favorite blend – let roast stand for up to one hour at room temperature before cooking. Beef fat or bacon can be laid / tied on to baste the roast as it cooks – or for an encrusted roast; rub generously with olive oil and seasonings and omit fat layer.
Roast on a rack, uncovered, using the charts below as a guideline, test with a reliable meat thermometer. Remove roast at desired temperature, cover and rest 10-15 minutes before slicing - internal temperature will rise another 10 degrees, or so, as the juices settle.
2 to 4 lbs. 30 to 60 minutes
4 to 6 lbs. 50 to 80 minutes
6 to 8 lbs. 60 to 90 minutes
* Times are estimated based on roasts tied double thick; single thickness roasts may require more time.
Rare = remove at 115°-125°
Medium Rare = remove at 125°-135°
Med to Well Done= remove at 140°-160°
* Temperatures are approximate and individual impressions vary; test roasts early and often with a reliable meat thermometer!
Tenderloin - Hot Oven Method:
Here is another great method for single-thickness tenderloin roasts. Pre heat oven to 425° and roast seasoned tenderloin for 30 to 40 minutes uncovered on a roasting rack. Test internal temperature for desired doneness. Rest 10-15 minutes before slicing.