how long to cook a 5 pound beef tenderloin

For roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F) and 60 to 70 minutes for medium (150°F).

Beef tenderloin is a prized centerpiece for holiday meals. It also makes fantastic appetizers for parties. Trending Videos

Beef tenderloin is the essential holiday meal, whether served as an appetizer or a dinner centerpiece. When seasoning roasts, this will generally do the trick: 1 tsp. of kosher salt per pound of meat. Plan on about 5 pounds of meat for every 12 guests.

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How To Cook Roast Beef Tenderloin

  • SEASON: Coat the outside with salt and pepper and let sit at room temperature for a couple of hours. This will help to cook the insides evenly.
  • SEAR: Heat some olive oil in a large cast-iron skillet and sear the beef tenderloin on all sides for about 3 to 5 minutes per side. Since the beef tenderloin is a long piece of beef, I’ve cut it in two manageable roasts that can easily fit into my 12″ skillet.
  • SLATHER: Create a simple garlic and herb butter and slather it all over the seared beef. Insert your probe thermometer.
  • ROAST: Cook the beef tenderloin at 425 degrees F. until the desired internal temperature is reached. This will only take about 20 to 25 minutes!

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.

How To Prepare Beef Tenderloin

  • TRIM: Start by trimming your beef tenderloin if it is not already trimmed for you. I purchased mine from Costco and it came trimmed. To trim the beef tenderloin you’ll want to remove the “silverskin” that runs down the length of the tenderloin. Run your knife gently underneath while pulling it up with your other hand. Trim off any other excess fat around the outside and remove “the chain” which is just a fatty strip along the outside as well.
  • TIE: A beef tenderloin is a long cut of beef that comes to a point at one end. In order to get the beef to cook evenly it’s important to tie it up and make it as uniform in shape as possible. Using butcher’s twine you can easily tie it up. Tuck the long pointed end up into the thicker part of the tenderloin creating a uniform cylinder shape.
  • CHILL: To give your tenderloin a delicious crust on the outside, you can leave it in the fridge overnight unwrapped. This will dry out the surface, helping it to gain a gorgeous browned crust when seared. This step is optional, so if you don’t have time, don’t worry, you’ll still get great results.

For roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F) and 60 to 70 minutes for medium (150°F).

FAQ

What is the cooking TIme chart for beef tenderloin?

beef cut
Tenderloin Roast (well-trimmed)
oven temperature (preheated)
425°F
weight (pounds)
2 to 3 (center-cut) 4 to 5 (whole)
Approximate Total Cooking TIme
Medium Rare: 35 to 45 minutes Medium: 45 to 50 minutes Medium Rare: 45 to 55 minutes Medium: 55 to 65 minutes

How many people will a 5 pound beef tenderloin feed?

The tenderloin itself, once trimmed and cooked, serves about 2-3 people per pound as part of a larger meal, so often anywhere from 12-16 people for a whole one.

Is it better to roast a beef tenderloin at a high or low temperature?

Low-heat roasting— 225°F to 300°F, or 200°F to 275°F in a convection oven—will produce a roast with rosy interior that’s evenly cooked all the way through, but you won’t get much in the way of a well-seared crust.

How long does it take to cook a 6 pound tenderloin?

4 – 5 lbs
35 minutes
5 – 6 lbs
45 minutes
6 – 7 lbs
1 hour
7 – 8 lbs
1 – 1 1/2 hours

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