what temp is beef tenderloin done

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.

I have a whole whole beef tenderloin from Sams, whats a recipe for medium-rare on the rare side?

Like other sous vided meats, the doneness you want is all about the temperature its cooked at. I have some charts on my sous vide Time and Temperatures page that gives you general ranges for rare, medium-rare, medium, etc.

I like 130°F (54.4°C) for a juicy medium-rare temperature, and its out of the danger zone so you dont have to worry. I can sous vide a chuck steak at 130°F (54.4°C) for a few days, or I can do a filet at 130°F (54.4°C) for an hour. That temperature works great at both extremes.

But if youre trying to achieve something more on the rare side, I would say you might be happier with 127°F (52.8°C) or 128°F (53.3°C). But for a tenderloin, its normally going to be 3 to 4 hours if youre at these lower temperatures. Youll only cook it for 2 to 4 hours because youre going to be right on the edge of the danger zone the whole time. So youre going to want to be careful and not be down at that temperature too long.

Note: For more information on the danger zone, you can read my article on Is Sous Vide Safe? Key Safety Guidelines.

Note: A whole tenderloin is going to be cooked by thickness. I have a sous vide timing ruler and Cooking by Thickness information on my website to help.

If youre at 130°F (54.4°C) you can let it go a little bit longer. But it is filet, so the meat will be pretty tender before you even start the cook. Whereas to enjoy a prime rib roast, you would need to cook it the whole 10 hours at 130°F (54.4°C).

So, if youre looking for a rarer medium-rare then I would suggest trying 128°F (53.3°C) for 2 to 4 hours depending on the thickness of your whole tenderloin. You should be pretty happy with those results.

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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.

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.

FAQ

What temperature is beef tenderloin for medium?

Rare
120 – 125 degrees F
Medium Rare
130 – 135 degrees F
Medium
140 – 145 degrees F
Medium Well
150 – 155 degrees F
Well Done
160 + degrees F

What temperature do you pull beef tenderloin off the grill?

If you follow our rule of thumb and take your tenderloin off when your meat thermometer reads 40°C / 110°F, your meat will be perfectly prepared. Remember, you still need to cover the meat loosely with foil and let it rest for 15 minutes before slicing it.

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.

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