how do i roast a beef tenderloin

For a 2-1/2-pound beef tenderloin, roast the meat uncovered for 20 minutes at 250°F. Then turn up the heat to 425°F. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135°F (about 30 to 40 minutes). Remove from the oven. Cover loosely with foil. Let stand 10 minutes before serving.

Make an impression with this Garlic Roast Beef Tenderloin Recipe. Super easy to prepare, yet tastes like a million bucks!

Make an impression with this Garlic Roast Beef Tenderloin Recipe. Super easy to prepare, yet tastes like a million bucks! We love to make this special cut of meat for the holidays because it’s perfect for feeding a large amount of people and doesn’t require a ton of work. With just a little bit of prep, a good skillet and a probe meat thermometer, you’ll have a juicy cut of roast beef tenderloin that’ll make you close your eyes, do a little dance and smile with each bite.

Im going to let you in on a little secret. Cold beef tenderloin tastes even better than hot, fresh-from-the-oven tenderloin. Call it what you will—a hoax, one of the greatest mysteries of life. Ill just call it delicious. Sliced and piled onto a sandwich with horseradish mayonnaise it is utterly divine!Advertisement – Continue Reading Below

IMPORTANT (and cheap) KITCHEN TOOL: The Meat Thermometer. You can get one at any grocery store and when it comes to beef tenderloin, you dont want to be without it. See, tenderloin is an expensive cut of beef, and if you overcook it, its all over. Youll hate yourself and have to move to another state. A meat thermometer is the only way to scientifically ensure that you wont throw $60 down the drain.

Now its time to season the meat. Important point: When youre seasoning a tenderloin, you have to remember that it will be sliced after its cooked. So youre talking about a much smaller surface area–just the rim surrounding the piece—for seasonings than, say a regular steak, which youd season on both sides. So you can much more liberally season a tenderloin, because youre having to pack more of a punch in order for the seasoning to make an impact. Start with Lawrys Seasoned Salt. If you live outside of America, any good salt blend will do. (For the record, I think Lawrys has salt, garlic powder, onion powder, and paprika in it, among other things.)

Now, I like to prepare my tenderloin “au poivre” or with a dang lot of pepper. I like to use whatever tri-colored peppercorns I can find. They’re widely available in grocery stores these days, or you can find an old jar from a Williams Sonoma gift basket your punk kid sister gave you eight years ago in the back of your spice cabinet like I did.

When youre finished, youll have a nicely trimmed tenderloin and a yummy pile of fat for your favorite pet. Some people like to leave a little more fat than this, and thats just fine. As long as you get rid of the silver cartilage, youre good to go. (Hint, you can also ask the butcher to do this trimming for you if the process seems intimidating.)

What Is a Beef Tenderloin?

Beef tenderloin is the most tender cut of beef and it is located within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin. There is also very little fat within the tenderloin, making it a very lean cut. Because of all that, beef tenderloin is one of the most expensive cuts of beef.

When properly cooked, it will melt in your mouth. And let’s face it, when you’re paying a pretty penny for some meat, you’ll want to make sure you’re cooking it right.

What Temperature To Cook Beef Tenderloin?

We’re roasting our beef tenderloin at a high temperature of 425 degrees F after we’ve seared it in a skillet. If you don’t have an oven-safe skillet yet, you can sear the beef tenderloin and then transfer it to an oven safe dish to finish cooking.

For a 2-1/2-pound beef tenderloin, roast the meat uncovered for 20 minutes at 250°F. Then turn up the heat to 425°F. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135°F (about 30 to 40 minutes). Remove from the oven. Cover loosely with foil. Let stand 10 minutes before serving.

FAQ

Which cooking method is best for beef tenderloin?

One of the easiest methods of cooking Beef Tenderloin is in the oven. With minimal prep and our easy-to-follow guidelines, you’ll present a juicy and tasty roast to guests in no time.

What temperature should a beef tenderloin be cooked at?

Let your meat sit and get up to room temperature. Follow this chart for cooking times and meat temperatures of whole beef tenderloin (filet). Ideally beef tenderloin should be cooked at 135 to 140 degrees for perfect flavor and temperature.

Do you need to tie beef tenderloin before roasting?

To seal in the flavors and help the tenderloin hold its shape as it cooks, you will want to truss the meat. All you’ll need is about 2 yards of butcher’s twine. Wrap the twine underneath and around one end of the beef tenderloin and tie a double knot.

What’s the difference between beef tenderloin and beef tenderloin roast?

The main difference between the two is the way they are cut and prepared. Beef tenderloin roast is a larger cut of meat that is typically roasted whole and then sliced into individual portions. It is often used for special occasions or large gatherings.

Related Posts