what temp 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).

Once you pull your meat out of the oven its time to let it rest. I like to cover my meat for 10 – 20 minutes after and let the juice rehydrate the inside of the meat. Your meat will continue to cook for this 10 – 20 minutes so keep that in mind when checking temperatures.

How to Cook Beef Tenderloin on the Grill

No question, Beef Tenderloin is a perfect holiday meal. It is indulgent, flavorful, and always a crowd pleaser. Grilling might not be your first choice, but youll be amazed at how it brings out rich flavors and melt-in-your-mouth tenderness. Roasting over charcoal or gas grill gives this classic roast that open-flame flavor we love. There are a few tips to follow when grilling over charcoal or gas.

Regardless of which method you choose, be sure your roast is completely thawed before grilling. If your roast is frozen, we recommend thawing it in the refrigerator for at least 48 hours. Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature.

Season to taste with Kansas City Steaks Original Steak Seasoning for the best bite after bite.

  • Prepare a charcoal grill for indirect cooking by arranging an equal number of charcoal briquettes on each side. Add a few new briquettes to each side when coals are medium, ash-covered (about 25 minutes). Position the cooking rack handles over coals so adding extra briquettes is easy.
  • Place the seasoned Beef Tenderloin Roast on the cooking rack directly over the coals; sear for 5–10 minutes, turning once or twice, until browned on all sides. Move roast to center for indirect cooking and cover with the grill lid.
  • Grill until a meat thermometer registers 130°F (about 20–25 minutes) for medium-rare doneness or 140°F for medium doneness (about 25–30 minutes). Follow the Cooking Times Chart below for the best results.
  • Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called “carryover cooking”).
  • Resting is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your roast to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • Carve into individual steaks and serve!
  • Preheat grill on high.
  • Sear the seasoned Beef Tenderloin for 5–10 minutes, turning once or twice, until browned on all sides. Move to the center of the grill and turn off the burners directly under the roast. Close grill lid.
  • Grill until a meat thermometer registers 130°F (about 20–25 minutes) for medium-rare doneness or 140°F for medium doneness (about 25–30 minutes). Follow the Cooking Times Chart below for the best results.
  • Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called “carryover cooking”).
  • Resting is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your roast to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • Carve into individual steaks and serve!

Once you pull your meat out of the oven its time to let it rest. I like to cover my meat for 10 – 20 minutes after and let the juice rehydrate the inside of the meat. Your meat will continue to cook for this 10 – 20 minutes so keep that in mind when checking temperatures.

How to Cook Beef Tenderloin in the Oven

One of the easiest methods of cooking Beef Tenderloin is in the oven. With minimal prep and our easy-to-follow guidelines, youll present a juicy and tasty roast to guests in no time. For best results, make sure the Tenderloin roast is completely thawed. If your roast is frozen, we recommend thawing it in the refrigerator for at least 48 hours. Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature.

Season your Beef Tenderloin Roast well. Our Kansas City Steak Original Steak Seasoning is an excellent choice; coarse salt and freshly ground pepper are always classic. Leave overnight for deeper flavor.

Preheat your oven to 450°F.

Follow the directions below for cooking Beef Tenderloin Roast in the oven to perfection:

  • Place the roast fat side up on a rack in a shallow roasting pan. Do not add water or cover the roast. Do not add water or cover the roast and cook to desired doneness, according to the Measuring Doneness and Cooking Times Chart listed below.
  • Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven.
  • Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15–20 minutes before carving. The temperature of the meat will continue to rise for as much as 10°F during this time.
  • Use a meat thermometer to check the internal temperature of your Filet Mignon to ensure it is cooked to the perfect level of doneness, from rare to medium-well. The final temperature for medium-rare should read 135°F.
  • Resting is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your roast to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • Prior to serving, expand upon the delicious taste by topping with Kansas City Steak Finishing Butters for full flavor.
  • Lastly, carve into individual steaks and serve!

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).

FAQ

What temperature should beef tenderloin be cooked to?

Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven. Transfer your roast to a carving board and tent loosely with aluminum foil.

What temperature should I cook filet mignon?

Filet Mignon Doneness
Steak Temperature
Time On Grill
Medium Rare
125° F – 135° F
5 minutes per side
Medium
135° F – 145° F
5-7 minutes per side
Medium Well
145° F – 155° F
7-9 minutes per side
Well Done
Above 155° F
10 minutes per side

How long to cook 8lb beef tenderloin?

Beef Tenderloin Size
Cooking Time (at 425 F)
7 lbs.
1 hr. 10 mins.
8 lbs.
1 hr. 20 mins.
9 lbs.
1 hr. 30 mins.
10 lbs.
1 hr. 40 mins.

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