how long to cook a beef tenderloin in oven

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.

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.

A Rare Case: What’s the Best Degree of Doneness for Beef Tenderloin?

I used to be one of those “wave the steak in the direction of the fire and serve it to me” types. The rarer, the better. But when I actually started thinking critically about what was in my mouth, rather than letting whatever minor sense of machismo I had get the better of me, I realized that rarer does not always equal better, and Im willing to bet that anybody who currently thinks so could be convinced otherwise.

These days, I firmly believe that when youre cooking red meat, the degree of doneness to which you cook it should be directly related to its fat content. Rich, fatty cuts, like prime-grade prime rib, are better cooked to at least medium-rare, and often even up to medium—hot enough that the plentiful intramuscular fat can start to soften, spreading its flavor and its lubrication over your mouth.*

*In fact, in blindfolded taste tests I conducted, even avowed rare-meat-eaters more often than not picked the medium-rare prime rib or the medium prime rib over the rare as the best-tasting. This also may explain why the French, with their very lean beef, tend to prefer their meat cooked very rare, while Americans, with their extra-fatty meat, veer toward medium. Nobody can explain why the Brits cook their lean beef beyond well-done.

A lean tenderloin, on the other hand, has no intramuscular fat, so go beyond medium-rare at all and youre just drying it out. For tenderloin, edge-to-edge pink, with perhaps even a spot of translucent rare meat in the very center, is the way to go. And, of course, we still want a really nice dark crust on the exterior for flavor and texture.

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.

FAQ

How long and at what temperature do you cook beef tenderloin?

For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F) and 45 to 50 minutes for medium (150°F) doneness. 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).

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 many minutes per side for tenderloin?

Once the grill is hot, place the tenderloin filets directly over the heat, and cook for approximately 8 minutes. Cook for 2 minutes per side on the long sides, then cook for 1 minute per side on the short sides. This will help ensure even cooking, and a beautiful sear on all sides.

Related Posts