Limited Edition Collector Blades
How to Slice a Beef Tenderloin Roast (Whole or Chateaubriand)
How do you slice a beef tenderloin roast? Rest it about 10 to 15 minutes, snip off any twine, then slice crosswise into medallions about 1/2" to 1" thick with a long, sharp slicing knife in single, smooth strokes. Tenderloin is already tender, so thickness is about presentation more than chew. Our pick is the Slicing & Carving Knife 12", Shogun Series, ELITE ($199), a 12" slicer in Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Its length lets you cut each medallion in one pull, so the crust stays on and the faces stay clean.
Whole roasted tenderloin, and its thick center cut, chateaubriand, are holiday showpieces. This guide covers slicing the cooked roast. For trimming raw tenderloin, see how to trim a whole beef tenderloin.
Thickness guide
| Serving style | Thickness |
|---|---|
| Plated medallions | About 1" |
| Buffet or platter | About 1/2" |
| Chateaubriand for two | Thick slices, about 1" |
| Cold sandwiches the next day | As thin as you can |
Step by step
Rest. Tent the roast with foil for 10 to 15 minutes. Cutting too early lets juice run onto the board.
Remove the twine. Tenderloin is often tied to keep an even shape. Snip each loop with kitchen scissors and pull it away gently so you don't tear the crust.
Steady the roast. Hold it with a carving fork or the flat of your hand, not by pressing down on the crust.
Slice crosswise. The grain of tenderloin runs along its length, so straight crosswise slices are across the grain. Use one long stroke from heel to tip for each medallion.
Serve the ends separately. The thin tail end cooks more than the center. Put those well-done pieces aside for anyone who prefers them.
Presentation tips
- Overlap medallions on a warm platter, cut side up to show the color.
- Spoon the resting juices over just before serving.
- Finish with flaky salt and a little cracked pepper on the cut faces.
- If you're serving a sauce, put it on the side so the crust stays crisp.
Why a long slicer
A chef's knife can slice tenderloin, but an 8" blade often needs a back-and-forth saw on a thick roast, which leaves ridges on each medallion. A 12" slicer gets through in one pass. A sharp edge matters too: hone before you start. Our prime rib carving guide uses the same technique.
Leftover tenderloin
Leftovers are best kept as a whole piece, wrapped tightly and refrigerated. Slice them cold and thin for sandwiches or steak salads; cold beef slices far more cleanly than warm. Reheat medallions gently in a low oven, covered, so the center doesn't cook past where you want it. Avoid the microwave, which turns tenderloin gray and dry quickly.
Our picks
Slicing & Carving Knife 12", Shogun Series, ELITE ($199). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A 12" slicer for roasts and holiday beef.
Carving Knife & Fork Set 9", Gladiator Series, NSF Certified ($119). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A 9" knife and fork set for smaller roasts.
FAQ
What knife is best for slicing beef tenderloin?
A long slicing knife. The Dalstrong Shogun Series 12" Slicing & Carving Knife ($199) cuts each medallion in one stroke, so the crust stays intact.
How thick do you slice beef tenderloin?
About 1" for plated medallions or 1/2" for a buffet platter.
How long should beef tenderloin rest before slicing?
About 10 to 15 minutes, loosely tented.
Do you slice tenderloin against the grain?
Yes. The grain runs lengthwise, so crosswise slices go against it.
What is chateaubriand?
The thick center cut of the beef tenderloin, often roasted whole and sliced for two.
