Best beef tenderloin roasts

Top pick: Pat LaFrieda USDA Prime Tenderloin Roast, tied. A whole, tied, boneless prime roast from a butcher known for steakhouse beef — the tying keeps it even as it roasts, and it's the best-reviewed of the bunch. Ask for custom sizing if you need a set weight.

Who the others suit:

• Snake River Farms — if you want the most luxurious, marbled version and a big crowd (serves 8–10).
• Lobel's of New York — a classic prime roast from a legendary butcher, for a traditional holiday centerpiece.
• Alpine Butcher — small prime roast for a smaller table.
• The Meat House Market chateaubriand — center-cut only, the most tender, uniform piece, at a modest grade.
• Tillman's / Better Beef — straightforward tenderloin roasts when you want simple and reliable.
• Marconda's American Wagyu — if you want wagyu richness without full Japanese wagyu.
• Wagyu Whole Tenderloin — a big wagyu-and-angus roast for a party.

Buying tips: center-cut (chateaubriand) is the most tender and even; whole tenderloins need trimming and tying; figure about ½ lb per person, and dry-brine the day before.