How to Cook Beef Tenderloin Tails in the Oven: A Step-by-Step Guide for Delicious Results

Beef tenderloin tails are an underappreciated cut of meat that can make for an incredible entrée when cooked properly Tender, flavorful, and elegant, beef tenderloin tails are perfect for special occasions or to impress dinner guests The tails are cut from the tapered end of the whole tenderloin and feature a texture similar to filet mignon. When oven-roasted, they become succulent, juicy and rich with beefy flavor.

In this detailed guide, I’ll walk you through the simple process of cooking beef tenderloin tails in the oven to crispy, tender perfection. With just a few basic ingredients and a short active cooking time, you can achieve restaurant-quality results right at home. Let’s get started!

Benefits of Cooking Beef Tenderloin Tails

Before jumping into the cooking instructions let’s first go over some of the advantages of choosing beef tenderloin tails

  • Tender and flavorful – The tenderloin is the most tender cut of beef. The tails retain this tender texture while developing robust beefy flavor when oven-roasted.

  • Impressive presentation – Whole tenderloin tails look elegant and refined when served, making them ideal for special occasions.

  • Versatile – Their mild flavor allows them to pair well with various seasonings and sides. Great for a wide range of recipes.

  • Lean yet juicy – Provides a healthful option compared to fattier cuts yet remains succulent when cooked properly.

  • Satisfying portions – Tails are the perfect individual-sized cuts for serving. Much more reasonable than cooking a whole tenderloin.

With all those benefits checked off, let’s get cooking!

Ingredients Needed

To cook delicious oven-roasted beef tenderloin tails, you will need:

  • 4 beef tenderloin tails, about 6 ounces each
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, chopped
  • Salt and pepper to taste

That’s it for the core ingredients! Feel free to tweak the herbs and seasonings to your preferences. Now let’s go over the easy process.

Step-by-Step Instructions

Follow these simple steps for perfectly cooked beef tenderloin tails every time:

1. Preheat the Oven

Preheat your oven to 425°F. Place a cast iron skillet or oven-safe pan in the oven as it preheats so it gets piping hot.

2. Prepare the Tails

Pat the tenderloin tails dry with paper towels. Generously season all sides with salt and pepper. I like using a coarse sea salt for a bit of crunch.

3. Make the Flavorful Marinade

In a small bowl, combine the minced garlic, thyme, and olive oil. Mix well to distribute evenly. This marinade will add a ton of flavor.

4. Sear the Meat

Carefully remove the hot skillet from the oven using oven mitts. Place the seasoned tenderloin tails in the skillet. Sear for 2-3 minutes per side until nicely browned.

5. Coat with the Marinade

Use a spoon to evenly coat each seared tail with the garlic-thyme marinade.

6. Roast in the Oven

Transfer the skillet to the preheated oven. Roast for approximately 15-20 minutes for medium-rare doneness.

7. Rest and Slice

Remove the tails from the oven and let rest for 5-10 minutes before slicing into medallions. Dig in!

And that’s all it takes for irresistibly delicious oven-roasted beef tenderloin tails!

Cooking Tips

Keep these tips in mind for perfect results:

  • For best flavor, let the tails sit at room temperature for 30 minutes before cooking.

  • Use a digital meat thermometer to check doneness instead of relying on cook times.

  • Medium-rare temperature is 125°F and medium is 130°F. Adjust oven time accordingly.

  • Letting the tails rest after cooking allows juices to redistribute for a tender texture.

  • Slice against the grain for the most tender results.

  • Add pepper and garlic after searing to avoid burning.

The Perfect Accompaniments

Beef tenderloin tails pair wonderfully with all sorts of sides. Here are some of my favorite pairings:

  • Roasted potatoes – Crispy roasted potatoes or roasted garlic mashed potatoes.

  • Sauteed mushrooms – Meaty mushrooms like cremini add an earthy, savory note.

  • Roasted vegetables – Think roasted carrots, Brussels sprouts, or asparagus.

  • Fresh salad – A light salad with vinaigrette dressing balances the richness.

  • Yorkshire puddings – Classic with roasts and great for dipping meat juices.

  • Horseradish sauce – Spicy horseradish cuts through the fattiness.

Mix and match the sides based on your menu and preferences. A nice glass of Cabernet Sauvignon or Malbec wine also complements the beef beautifully.

Marvelous Marinades to Try

While the garlic-thyme marinade is perfect for letting the true beefy flavor shine, you can also experiment with other herb and spice blends. Get creative with your own signature marinades!

Simple Marinades

  • Rosemary, oregano, and olive oil
  • Soy sauce, sesame oil, garlic, and ginger
  • Red wine, garlic, and cracked black pepper

Elevated Marinades

  • Bacon drippings, red wine vinegar, maple syrup, and Dijon mustard
  • Balsamic vinegar, fig jam, and chopped fresh basil
  • Tamarind paste, fish sauce, lemon juice, garlic, and chili pepper

The possibilities are endless. Change up the flavors each time you make these oven-roasted tails.

Let’s Get Cooking!

Tenderloin Tails: Budget Friendly Filet Mingon


What to do with the tail end of a beef tenderloin?

Tenderloin Tips Nicely trimmed, extremely tender and flavorful ends of the Tenderloin. Perfect for center of the plate, kabobs, stews and stir-fry.

What is the difference between tenderloin and tenderloin tail?

The second part of the tenderloin is the tail, also known as the thin end. This is the narrower end of the muscle and is located closer to the front of the cow. The tail is thinner and smaller than the butt and is often used to make tournedos or medallions.

Which cooking method is best for beef tenderloin?

The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.

Do you cook tenderloin covered or uncovered?

Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

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