How to Cook Beef Tenderloin in the Oven
The oven is one of the simplest ways to prepare beef tenderloin. With little preparation and our simple instructions, you’ll serve guests a juicy and delicious roast in no time. Make sure the tenderloin roast has fully thawed for the best results. If your roast is frozen, we suggest thawing it for at least 48 hours in the refrigerator. When your roast has thawed, take it out of the fridge at least an hour (but no longer than two hours) before cooking so that it can reach room temperature.
Season your Beef Tenderloin Roast well. A great option is our Kansas City Steak Original Steak Seasoning; coarse salt and freshly ground pepper are always traditional. Leave overnight for deeper flavor.
Preheat your oven to 450°F.
To cook a perfect beef tenderloin roast in the oven, follow the instructions below:
- Place the roast on a rack in a shallow roasting pan, fat side up. Do not add water or cover the roast. According to the Measuring Doneness and Cooking Times Chart below, cook the roast to desired doneness without adding water or covering it.
- Roast for 25 to 30 minutes for medium-rare doneness or for 35 to 40 minutes for medium doneness, or until a meat thermometer reads 130°F. After you remove your roast from the oven, keep in mind that it will continue to warm.
- Your roast should now be moved to a carving board. Loosely tent with aluminum foil. Allow it to rest for 15–20 minutes before carving. During this time, the meat’s temperature will continue to rise by up to 10°F.
- To ensure that your Filet Mignon is cooked to the ideal degree of doneness, from rare to medium-well, use a meat thermometer to check the internal temperature of the meat. The final temperature for medium-rare should read 135°F.
- Resting is crucial because cooking heat draws the meat’s juices to the surface; if you cut into it right away, those flavorful juices will end up on your plate rather than in your steak. By giving your roast time to rest, the juices will have a chance to permeate the entire piece of meat and stay there, keeping the meat moist and flavorful.
- Add Kansas City Steak Finishing Butters to the dish before serving to enhance the delectable flavor.
- Lastly, carve into individual steaks and serve!
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. Although grilling may not be your preferred method, you’ll be amazed at how it brings out rich flavors and tenderness that melts in your mouth. This traditional roast tastes delicious when roasted over an open flame on a gas or charcoal grill. When using charcoal or gas to grill, there are a few guidelines to remember.
Whichever method you use, make sure your roast is completely defrosted before grilling. If your roast is frozen, we suggest thawing it for at least 48 hours in the refrigerator. When your roast has thawed, take it out of the fridge at least an hour (but no longer than two hours) before cooking so that it can reach room temperature.
For the best bite after bite, season to taste with Kansas City Steaks Original Steak Seasoning.
- Equivalent numbers of charcoal briquettes should be placed on both sides of a charcoal grill to prepare it for indirect cooking. After about 25 minutes, when the coals are medium and covered in ash, add a few fresh briquettes to each side. Place the cooking rack handles over the coals to make it simple to add more briquettes.
- Put the seasoned beef tenderloin roast on the cooking rack over the coals and sear it for 5 to 10 minutes, turning it once or twice, until it is browned all over. For indirect cooking, move the roast to the center and close the grill lid.
- Grill for 20–25 minutes for medium-rare doneness or for 25–30 minutes for medium doneness, or until a meat thermometer reads 130°F. Follow the Cooking Times Chart below for the best results.
- Your roast should now be moved to a carving board. Loosely tent with aluminum foil. Before carving, let the meat rest for 15 minutes; during this time, the temperature will continue to rise by up to 10°F (this is known as “carryover cooking”).
- Resting is crucial because cooking heat draws the meat’s juices to the surface; if you cut into it right away, those flavorful juices will end up on your plate rather than in your steak. By giving your roast time to rest, the juices will have a chance to permeate the entire piece of meat and stay there, keeping the meat moist and flavorful.
- Carve into individual steaks and serve!
- Preheat grill on high.
- The seasoned beef tenderloin should be seared for five to ten minutes, turning it once or twice, until browned all over. Turn off the burners underneath the roast by moving to the center of the grill. Close grill lid.
- Grill for 20–25 minutes for medium-rare doneness or for 25–30 minutes for medium doneness, or until a meat thermometer reads 130°F. Follow the Cooking Times Chart below for the best results.
- Your roast should now be moved to a carving board. Loosely tent with aluminum foil. Before carving, let the meat rest for 15 minutes; during this time, the temperature will continue to rise by up to 10°F (this is known as “carryover cooking”).
- Resting is crucial because cooking heat draws the meat’s juices to the surface; if you cut into it right away, those flavorful juices will end up on your plate rather than in your steak. By giving your roast time to rest, the juices will have a chance to permeate the entire piece of meat and stay there, keeping the meat moist and flavorful.
- Carve into individual steaks and serve!
Specialty Beef Tenderloin Cooking
There are several specialized methods to enjoy, including using a smoker, sous vide machine, or a slow cooker. If you’re up for trying an adventurous Beef Tenderloin Roast cooking method for dinner, there are several tried-and-true methods to prepare your roast as well.
We advise thawing your roast in the refrigerator for at least 48 hours with each technique. When your roast has thawed, take it out of the fridge at least an hour (but no longer than two hours) before cooking so that it can reach room temperature. Use a tenderloin rub to season your roast as desired; Kansas City Steak Original Steak Seasoning is a great option. For perfect doneness, we recommend using a meat thermometer.
For a fork-tender, mouth-watering bite, a smoker is your choice. Visitors will return for seconds and thirds when combined with that distinctive smoky flavor that only a smoker can provide. The amount of time needed to smoke a beef tenderloin varies significantly depending on the cut of meat, its thickness, the smoker’s quality, the amount of smoke produced, how much smoke is retained, the wind, etc. The internal temperature of the meat should be used as the primary indicator of doneness. These instructions are for a 2 lb. Tenderloin Roast; for anything over 2 lbs. for every additional lb, extend the smoking period by 10 to 15 minutes. of meat.
Due to concerns about food safety, meat cooked below 130°F shouldn’t be cooked for more than 2 12 hours at a time.
Start by heating your smoker to 180 degrees Fahrenheit and preheating with the lid closed for 15 minutes.
- Place your tenderloin roast, which has been well-seasoned or marinated, directly onto the grates of your smoker. Once the lid is closed, smoke the meat for one hour.
- Once the meat is about 10°F below the desired internal doneness temperature (see our Measuring Doneness Chart below), increase the heat on your smoker to 400°F and smoke it for 20 to 30 minutes. ) .
- Checking for smoking doneness by temperature after removing from the smoker will result in a reading that is approximately 10°F below final doneness. This is because the searing process will cause your roast to warm up an additional 5°F. Temperatures are as follows: .
- Rare: 115°F
- Medium-Rare: 125°F
- Medium: 135°F
- Medium-Well: 145°F
- Next, preheat a large skillet over medium-high heat. Once hot, lightly brush a high smoke point oil or butter on the bottom of your skillet. If using butter, add your roast when it is melted and bubbling. Due to the size of these steaks, searing can also be done on a grill at medium-high heat. Brush melted butter on each side of your roast before searing it on the grill.
- The roast should be seared for about 2 minutes on each side in a skillet or on the grill. Cook the roast for about 5°F less than the internal temperature you want it to be. Use a meat thermometer and the Measuring Doneness chart below to determine the level of doneness.
- The roast should be taken out of the skillet and given a light foil covering to rest for five to ten minutes. During this time, the meat’s temperature will continue to rise by about 5°F (this is known as “carryover cooking”).
- Resting is crucial because cooking draws the meat’s juices to the surface; if you cut into it right away, those flavorful juices will end up on your plate rather than in your roast. By giving your roast time to rest, the juices will have a chance to permeate the entire piece of meat and stay there, keeping the meat moist and flavorful.
- Add Kansas City Steak Finishing Butters to the dish before serving to enhance the delectable flavor.
- Lastly, carve into individual steaks and serve!
By eliminating all the guesswork, sous vide cooking consistently produces steaks that are cooked to the desired doneness. Every bite of a steak cooked sous vide will be as tender and juicy as the first because the technique uses low heat and a long cooking time.
Due to concerns about food safety, meat cooked below 130°F shouldn’t be cooked for more than 2 12 hours at a time. You would set your sous vide machine at the temperature shown in the chart to achieve that level of doneness.
Prepare It
- Set your sous vide device to the appropriate temperature for the desired doneness and fill your sous vide container with warm water to prepare your water bath. The sous vide device should be set as follows: .
- Rare: 122°F
- Medium-Rare: 129°F
- Medium: 135°F
- Medium-Well: 145°F
- All of our products are delivered to you vacuum-sealed in heat- and sous-vide-ready packaging, enabling you to quickly add them to the water bath and cook them to the level of doneness that you prefer. However, we advise seasoning or marinating your tenderloin for improved flavor before cooking in the sous vide if you have the means to repackage your tenderloin roast into sous vide heat-stable bags at home. Another choice is to place some fresh herbs and Kanas City Steaks Finishing Butter in the heat-stable vacuum seal bag with your raw tenderloin before sealing it.
- You are prepared to begin cooking once the food has been defrosted, brought to room temperature, seasoned, and heated in the sous vide.
Cook It
- Prior to adding the roast, make sure the water bath has reached the ideal cooking temperature. Depending on the level of doneness you desire, place the packaged roast in the water bath and cook it for the recommended amount of time.
- Depending on the level of doneness you desire, cook for two to three hours at the temperature suggested above.
- When your roast is done cooking, take it out of the packaging and out of the sous vide.
- For about 5 minutes, heat a skillet over high heat (you can do this in your kitchen or on a grill). A hot skillet delivers the best sear.
- Put a thin layer of high smoke point oil, such as avocado oil, canola oil, or grapeseed oil, on the bottom of your skillet. You should sear your roast for about two minutes on each side in the skillet. Cook the roast until the internal temperature reaches the desired level, as indicated on the Measuring Doneness Chart below.
- Your tenderloin roast will be seared to achieve the rich golden-brown color and enhanced flavor typically associated with grilled roast.
- Serve immediately. Unlike other methods of roast cooking, sous vide uses low heat, which prevents the meat’s juices from rising to the surface, negating the need for additional resting time.
Slow-cooked beef tenderloin roast adds incredible flavor and tenderness to your roast. It is also a simple, hands-off method that only needs you to follow a few easy steps. These instructions are for a 2 lb. Tenderloin Roast; for anything over 2 lbs. for every additional lb of food, increase the cooking time by 45 minutes. of meat.
Here are the steps to follow when cooking a Beef Tenderloin Roast in a slow cooker:
- For about 5 minutes, heat a skillet over high heat (you can do this in your kitchen or on a grill). A hot skillet delivers the best sear.
- Put a thin layer of high smoke point oil, such as avocado oil, canola oil, or grapeseed oil, on the bottom of your skillet. To the skillet, add the seasoned Tenderloin, and sear it on all sides.
- Transfer the seared Tenderloin to the slow cooker. Add beef cooking stock and any other desired seasonings to the pan drippings before pouring them over the tenderloin in the slow cooker.
- Cook the tenderloin on low for 2-4 hours, or until it reaches the desired level of doneness. Begin checking after 1½ hour of cooking. To determine whether the tenderloin is finished, we advise measuring its internal temperature. Use a meat thermometer and the Measuring Doneness and Cooking Times Charts below to determine the level of doneness.
- When the temperature of your Tenderloin drops by 5°F from where you want it to be done, remove it from the slow cooker. This is because while resting, the tenderloin will continue to warm up by 5°F.
- Wrap the food tightly in foil or butcher paper after removing it from the slow cooker and let it rest for 10 to 15 minutes.
- Lastly, slice against the grain and serve!
Beef Tenderloin Cooking Times
For the best results, choose a cooking technique that suits you and stick to the suggested cooking times. We advise using a meat thermometer and the Measuring Doneness Chart below for perfectly doneness. Beef Tenderloin In The Oven Temperature Oven Rare 2 lb. 450°F 20–25 mins Medium-Rare 2 lb. 450°F 25–30 mins Medium 2 lb. 450°F 30–35 mins Medium-Well 2 lb. Rare 2 lb. Beef Tenderloin Grilled at 450°F for 35–40 minutes on a gas or charcoal grill 15–20 mins 15–20 mins Medium-Rare 2 lb. 20–25 mins 20–25 mins Medium 2 lb. 25–30 mins 25–30 mins Medium-Well 2 lb. 30–35 mins 30–35 mins.
Ask Jason Time & Temperature for Beef Tenderloin
FAQ
What temperature do you cook beef tenderloin to?
Roast meats weighing 2 to 3 pounds for 35 to 40 minutes at 425 °F for medium-rare (135 °F) and 45 to 50 minutes for medium-doneness (150 °F). For medium-rare (135°F) and medium (150°F) tenderloin roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes each.
What temperature should a pound of beef tenderloin be?
Preheat oven to 350°F. Roast should be lightly brushed with olive oil and sprinkled with salt and pepper. For medium-rare, roast in a roasting pan for about 15 minutes per pound (a 3 45 minutes will be needed to cook a 5-pound roast, or until the desired internal temperature is reached.
What temperature do you pull beef tenderloin off the grill?
Keep the grill’s temperature between 325 and 350 degrees (on the cool side). It should take a 6 pound beef tenderloin just over an hour to reach our ideal temperature of 130 degrees. Don’t go by time though, cook to temperature. Remove the tenderloin from the grill once it reaches 130 degrees and place it on a platter.
Is it best to cook beef tenderloin on high heat or low heat?
A beef tenderloin can be prepared in two different ways: low and slow (around 275°F), or fast and hot (around 475°F). As long as you don’t overcook the tenderloin, both techniques produce a delicious product. If in doubt, choose a lower cooking temperature and more cooking time.