What Is Beef Tenderloin?
It is a cut of meat that frequently has an oblong shape, which explains why baker’s twine is required to keep it together while cooking.
Because it is so tender when cooked properly, this beautiful cut of meat is always regarded as a great cut of meat. Due to the fact that the loin is a non-weight-bearing muscle with fewer connective tissues than other cow muscles, this cut has a much more tender texture.
What You Will Need To Cook The Beef Tenderloin
- Beef Tenderloin: I bought a 5-pound tenderloin, which was sufficient to feed a large group.
- Olive Oil – Use good quality extra virgin olive oil.
- With regard to salt, I favor kosher salt over table salt.
- Black pepper or a pepper blend will work well as pepper.
- Because tenderloin is typically made of irregularly shaped cuts, butcher’s twine will help keep the meat together as it cooks.
What You Will Need For The Gorgonzola Sauce
- Half and Half – Adding half and half will give the sauce a rich flavor and the ideal consistency.
- Gorgonzola cheese will give us a delicious sauce that will go well with the meat’s richness.
- Salt & Pepper – Added to taste.
How To Cook Beef Tenderloin In Oven
Allow your beef to come to room temperature. Before cooking it, I let my beef sit out for an hour. Your beef will cook more evenly if you allow it to come to room temperature.
Additionally, make sure your oven is set to a relatively high temperature. I preheated my oven to 450 degrees.
If you bought your tenderloin from a butcher, it ought to be prepared and trimmed. This cut of beef is so flavorful that it only needs a little seasoning, which is one of its beauties.
I only lightly seasoned my beef with salt, pepper, and olive oil. You could use a peppercorn mixture and possibly some garlic to make it a little fancier.
After the roast has been taken out of the oven, place it on a cutting board or carving tray, tent it loosely with aluminum foil, and allow it to rest for a while. Larger roasts require more resting time, typically up to 15-20 minutes.
How Long to Cook Beef Tenderloin:
- When a thermometer reads 145 degrees for medium-rare beef, the meat is ready.
- It’s helpful to follow cooking guidelines when preparing a roast. An ovenproof meat thermometer that remains inside the roast while cooking is preferred to an instant-read thermometer when roasting larger cuts.
- By doing this, you can prevent opening the oven too soon, piercing the roast several times, and losing the succulent juices.
How to Make Gorgonzola Sauce
- Bring the half-and-half to a boil in a saucepan over medium heat to make the sauce.
- Once the cheese has melted and the sauce has thickened, turn down the heat and stir in the cheese.
- Season the sauce with salt and pepper to taste.
- Serve with your sliced tenderloin.
How to Trim a Beef Tenderloin
When you buy a beef tenderloin, it could include tiny fatty pieces or connective tissues with silver skin. Run a sharp paring knife along the meat and remove any silverskin or fat clumps you come across. The silver skin must be removed in its entirety because it will shrink as the meat cooks, turning it into chewy meat that we do not want.
How to Know When Beef Tenderloin is Done
An oven-safe meat thermometer should read 145 degrees F when used on beef tenderloin. One of those thermometers that sits inside the meat while it cooks in the oven allows you to press it into the meat before placing it in the oven and checking the temperature as the meat cooks. The interior should be a good medium rare and perfect for a melt-in-your-mouth experience once it reaches 145 degrees F.
- Heavy cream or milk can be substituted for half and half if you don’t have any on hand and still achieve satisfactory results.
- If you don’t have or don’t care for gorgonzola cheese, you can substitute blue cheese, which also tastes great.
- Omitting or Replacing: I opted to serve this straightforward gorgonzola sauce on the side, but you could also use melted butter, au jus, or a balsamic reduction.
Where Can I Buy Beef Tenderloin?
A butcher is the best source for beef tenderloin purchases. He can bind it up for you and adjust the cut to feed the number of guests you are expecting. If you want to have leftovers, you should purchase a tenderloin that will produce approximately half a pound per person. This is awesome because one 3 oz. A serving of beef contains 50% of the daily recommended value for protein.
Where Does Beef Tenderloin Come From?
A long, narrow muscle that is located high in the loin region is the tenderloin. It is typically inactive, which accounts for why it is so tender and appealing. It tastes so rich and practically melts in your mouth.
Is Beef Tenderloin Filet Mignon?
The large cut of beef before it is sliced into steak is known as beef tenderloin. After being cut into steaks, they are branded as filet mignon. In the market, I’ve seen steaks marketed as “beef tenderloin” steaks, which are the same as filet mignon steaks.
More Great Beef Recipe For You To Try:
Yield: 20
How To Cook Beef Tenderloin
Roasting beef tenderloin produces a tender roast fit for any special occasion, so knowing how to make one means you’ll always be prepared to impress!
Prep Time 10 minutes Cook Time 40 minutes Additional Time 1 hour Total Time 1 hour 50 minutes
Ingredients
- 1 5 lb beef tenderloin, trimmed
- 1 1/2 tablespoons olive oil
- 4 teaspoons of salt
- 2 teaspoons of pepper
- Gorgonzola Sauce:
- 1 1/2 cups half and half
- 3 oz crumbled gorgonzola cheese
- salt and pepper to taste
Instructions
- Give the beef tenderloin an hour to stand at room temperature.
- Preheat the oven to 450 degrees.
- Rub olive oil over the beef tenderloin. Season with salt and pepper.
- Bake the beef for 40 to 45 minutes, or until it reaches a medium rare internal temperature of 145 degrees, on a baking sheet covered with foil.
- Allow the beef to stand for 15 minutes before slicing.
- Bring heavy cream to a boil in a saucepan over medium heat to make the sauce. Reduce heat, add cheese, and continue stirring until sauce is thick. Season with salt and pepper to taste.
Nutrition Information
Yield
20
Serving Size
1 Amount Per Serving Calories 419Total Fat 32gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 15gCholesterol 107mgSodium 578mgCarbohydrates 1gFiber 0gSugar 1gProtein 29g
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BEEF TENDERLOIN ROAST | easy, foolproof recipe for Christmas dinner
FAQ
How long does it take to cook tenderloin per pound?
The tenderloin should be placed on a rack above a roasting pan and placed in a 500oF preheated oven. Roast for 15 minutes at 500F. Reduce the heat to 325F after the first 15 minutes, and roast the meat for roughly 10 minutes per pound until it reaches 130oF for medium rare and 155oF for medium doneness.
How many hours per pound for beef tenderloin?
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 should beef tenderloin be cooked at?
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.
How many people will a 4 lb tenderloin feed?
You’ll need a whole tenderloin for a holiday meal, and that will serve between 8 and 10 people. Allow at least 1/2 pound per person in your calculation. For more people you can cook multiple tenderloins. You can buy a smaller piece for a family meal, and the butcher can slice it for you.