how long to cook beef tenderloin in oven at 350

Cooking Instructions: Tenderloin & Eye Rib RoastPreheat oven to 350°F.Lightly brush roast with olive oil and season with salt and pepper.Roast in a roasting pan approximately 15 minutes per pound for medium-rare (a 3.5 pound roast will take about 45 minutes to cook) or to desired internal temperature.

  1. Preheat oven to 350°F.
  2. Lightly brush roast with olive oil and season with salt and pepper.
  3. Roast in a roasting pan approximately 15 minutes per pound for medium-rare (a 3.5 pound roast will take about 45 minutes to cook) or to desired internal temperature.

Beef Tenderloin Roast Instructions

This is a surprisingly easy recipe, considering its such a fancy cut. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

  • You start by bringing the roast to room temperature. This will help it cook more evenly.
  • In a small bowl, prepare a mixture of olive oil and spices. (Photos 1-3).
  • Pat the beef dry, then rub it all over with the mixture. (Photo 4).
  • Insert an oven-safe meat thermometer into the roasts thickest part. Cook it for 15 minutes in a super hot (500°F) oven. (Photo 5).
  • Lower the oven temperature to 350°F and keep cooking until the roast reaches an internal temperature of 130°F. Using a small 2-lb. roast, this should take 20-30 minutes. The only way to know for sure is to use a meat thermometer.
  • Let the roast rest before slicing it to prevent the juices from escaping when you cut into it.
  • Gently remove the butcher twine, then slice the roast. (Photo 6).

how long to cook beef tenderloin in oven at 350

I usually get this roast at Whole Foods. The butchers are always happy to cut me a small roast and tie it with butcher twine.

So just ask! Its not difficult to tie it yourself, but its best to let the professionals do it for you.

No. The tenderloin is an elongated cut from near the cows rear. Its an area that doesnt get exercised by the animal, which is why its so tender. Filet mignon is not a whole roast. Its a steak that comes from the part of the tenderloin that goes into the short loin. Each tenderloin can produce just a few filet mignon steaks, which are the cows most tender parts. A drawing of cow parts showing where the tenderloin is.

Theres no need to sear it. The 15 minutes it spends in a superhot 500°F oven allow it to nicely brown, saving us the extra step of searing.

You should cook it uncovered. You want it to get browned. This is achieved by leaving it uncovered.

When cooking roasts, one of the best tools you can use is an oven-safe meat thermometer that you can set to alert you when the meat reaches your desired temperature. You dont want to overcook an expensive roast, and you also dont want the middle to remain completely raw. Ideally, you want the inside to be medium-rare, 130°F. (The USDA recommends cooking roasts to an internal temperature of 145°F.)

Its important to allow the roast to rest for 30 minutes before slicing it. The rest time allows the temperature to stabilize and the juices to redistribute and settle. Cut into the roast too early, and you will lose some of those yummy juices, leaving you with drier meat.

I typically serve beef tenderloin roast with one of the following side dishes:

Sometimes I serve it with brown butter sauce. To make brown butter, melt 4 tablespoons of salted butter in a small saucepan over medium heat. Keep cooking until it slightly browns, then remove it from the heat. After slicing the roast, drizzle the brown butter over the beef slices.

The leftovers keep well in the fridge, in an airtight container, for 3-4 days. I prefer not to reheat them because I dont want to dry out the meat.

But if youd like to reheat them, do so gently, covered, in the microwave at 50% power.

One of my favorite lunches is slices of cold roast beef served with grainy mustard, fresh-cut vegetables, and pickles like these pickled red onions.

how long to cook beef tenderloin in oven at 350

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how long to cook beef tenderloin in oven at 350

  • 2 lb. beef tenderloin roast
  • 3 tablespoons olive oil
  • 2 teaspoons Diamond Crystal kosher salt (not fine table salt)
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Remove the roast from the fridge an hour before you plan to start cooking it.
  • Preheat your oven to 500°F. Line a rimmed baking sheet with foil (for easy cleanup) and fit it with a wire rack.
  • Pat the beef dry with paper towels. If one end is thinner, tuck it underneath and tie it with a butchers twine to ensure the roast cooks evenly. You can also ask your butcher to tie it for you.
  • Mix the olive oil and the spices, then use your clean hands to rub the beef all over with the mixture.
  • Place the roast on the wire rack. Insert an oven-safe meat thermometer into its thickest part. Place it in the oven and roast it for 15 minutes in the 500°F oven.
  • Lower the oven temperature to 350°F. Continue roasting until the thermometer registers 130°F (medium-rare), 20-30 more minutes.
  • Transfer the roast to a cutting board. Loosely cover it with foil and allow it to rest for 30 minutes.
  • Gently remove the butcher twine (you can cut it with kitchen scissors and then gently pull it out of the meat), slice, and serve.
  • Nutrition info is based on CalorieKing.com.
  • The USDA recommends cooking roasts to an internal temperature of 145°F with a three-minute rest time.
  • Optional brown butter sauce: Melt 4 tablespoons of salted butter in a small saucepan over medium heat. Keep cooking until it slightly browns, then remove it from the heat. After slicing the roast, drizzle the brown butter over the beef slices.
  • The leftovers keep well in the fridge, in an airtight container, for 3-4 days. I prefer not to reheat them because I dont want to dry out the meat. But if youd like to reheat them, do so gently, covered, in the microwave at 50% power.

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.

Making the Cut: Choosing the Perfect Beef Tenderloin

Before we get to the oven, though, we need to first figure out what cut of meat were working with. A full tenderloin is a big chunk of meat, about four to five pounds. Because a whole tenderloin has an uneven shape, with a thin, tapered tail and a fat bulb on the other end, youll need to fold that thinner end back and tie it into place to get it to cook evenly.

how long to cook beef tenderloin in oven at 350

This is fine if youve got a large party of eight to 12 to feed, but for a smaller group of four to six, youll want to use a center-cut tenderloin, also known as a chateaubriand.

how long to cook beef tenderloin in oven at 350

This is the center section of the tenderloin, and it has a smooth, even, cylindrical shape that makes cooking it much simpler. (If you want to learn how to save some money by trimming a tenderloin yourself, check out our guide here.)

how long to cook beef tenderloin in oven at 350

Cooking it on its own can cause it to sag and turn misshapen as it cooks, so I always like to truss a tenderloin by tying it up at even intervals. Learning how to tie butchers knots makes this very easy, though regular old square knots will work as well.

So how do you get there? Well, traditional recipes for tenderloin (and most steaks and roasts) call for first searing the meat at a high temperature, then finishing it off at a relatively low temperature. By this stage, we all know that the whole “sealing in the juices” thing is nothing more than a myth with no actual basis in reality, right? So, while the standard hot-then-cool method works okay, it actually works better if you do the process in reverse.

Its a thing called the reverse sear, a technique I developed while I was working at Cooks Illustrated (and if youve already heard me talk about it a million times, you may want to skip ahead a bit). These days, I use it for everything from prime rib to pan-seared steaks to pork chops—any time I want perfectly evenly cooked meat and a great crust.

how long to cook beef tenderloin in oven at 350

When you start the process by placing the raw meat on a rack in a low-temperature oven (in this case, I went with 225°F—the lowest temperature my oven could reliably hold) and slow-roasting it until the center hits just a few degrees below your desired final serving temperature (a serving temperature of 125°F for rare or 130°F for medium-rare is what I shoot for on an instant-read thermometer), you end up with a piece of meat that has a very small temperature gradient. The meat will be almost perfectly cooked from edge to edge.

how long to cook beef tenderloin in oven at 350

Low-and-slow cooking also gives you a larger window of time between that point at which the meat is perfectly cooked and the point when its overcooked.

Once the meat is done, all youve got to do is put a sear on it. With a steak, Ill generally do that in a large skillet on the stovetop. If your tenderloin is small enough, you can do it the same way, basting it with butter, shallots, and thyme for extra flavor and richness. The added milk proteins in butter also help it to brown faster than oil does.

But what if its too large to fit in a skillet, or you prefer to use the oven?

At first, I thought I could treat a tenderloin exactly how I treat my prime rib—just toss it in a 500°F (260°C) oven for a few minutes to sear the exterior. I tried it and ended up with barely browned meat and a big, fat layer of overcooked meat around the outer edges.

The problem, of course, is that fat content again. A prime rib has a nice thick layer of fat on its exterior that can help it brown faster and more evenly. It also cooks more slowly due to this insulation, so even with a 10-minute stay in a 500°F oven, you get barely any gray, overcooked meat under the surface. With a lean tenderloin, on the other hand, 10 minutes in a 500°F oven leads to a chunk of meat thats cooked beyond medium, almost all the way to the center!

So my goal was to figure out ways to speed up the browning process so that the tenderloin wouldnt have time to overcook. It took a two-pronged approach to get there.

Cooking Instructions: Tenderloin & Eye Rib RoastPreheat oven to 350°F.Lightly brush roast with olive oil and season with salt and pepper.Roast in a roasting pan approximately 15 minutes per pound for medium-rare (a 3.5 pound roast will take about 45 minutes to cook) or to desired internal temperature.

FAQ

What is the best temperature to cook a beef tenderloin?

Knowing how long to cook and the right beef tenderloin temperature is key to any tenderloin recipe. Timings are based on meat removed directly from the refrigerator. 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.

Is it better to cook beef tenderloin fast or slow?

How to Cook Beef Tenderloin. This beef tenderloin is slow-roasted at a low temperature, then finished under the broiler. The low and slow method gives it a buttery, juicy interior, and the final broil gives it that beautiful 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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