It’s time to let your meat rest after you remove it from the oven. I like to cover my meat afterward for 10 to 20 minutes to allow the juice to rehydrate the meat. Remember that your meat will continue to cook for another 10 to 20 minutes as you check the temperatures.
What Is a Beef Tenderloin?
The most tender beef cut is the tenderloin, which is found inside the loin. This is where the tenderloin’s pointy end, which is used to make filet mignon, comes from. The tenderloin is a very lean cut because it contains very little fat. Due to all of that, beef tenderloin is one of the most costly beef cuts.
When properly cooked, it will melt in your mouth. And let’s face it, you’ll want to make sure you’re cooking the meat properly if you’re spending a lot of money on it.
How To Prepare Beef Tenderloin
- TRIM: If your beef tenderloin hasn’t already been prepared for you, begin by trimming it. I purchased mine from Costco and it came trimmed. Remove the “silverskin” that runs down the length of the beef tenderloin in order to trim it. With your other hand, gently pull it up while running your knife underneath. Remove “the chain,” which is merely a fatty strip along the outside, as well as any additional extra fat that may be present around the perimeter.
- TIE: The beef tenderloin is a long piece of beef with a point at one end. It’s crucial to tie the beef up and shape it as uniformly as you can so that it cooks evenly. Using butcher’s twine you can easily tie it up. Create a uniform cylinder shape by tucking the long pointed end up into the thicker part of the tenderloin.
- CHILL: You can leave your tenderloin in the refrigerator overnight, unwrapped, to give it a delicious crust on the outside. When seared, this will help the surface become drier and develop a gorgeous browned crust. If you don’t have time for this step, don’t worry; you’ll still get fantastic results.
How To Cook Roast Beef Tenderloin
- SEASON: Sprinkle salt and pepper on the exterior and allow to rest for a few hours at room temperature. This will help to cook the insides evenly.
- SEAR: In a large cast-iron skillet, heat a little olive oil over medium-high heat. Sear the beef tenderloin for 3 to 5 minutes per side. I divided the beef tenderloin into two manageable roasts that fit easily into my 12″ skillet because it is a long piece of beef.
- SLATHER: Make a straightforward garlic-herb butter and smother the seared beef with it. Insert your probe thermometer.
- ROAST: Cook the beef tenderloin at 425 degrees F. until the desired internal temperature is reached. This will only take about 20 to 25 minutes!.
What Temperature To Cook Beef Tenderloin?
After searing it in a skillet, we roast our beef tenderloin at a high temperature of 425 degrees Fahrenheit. If you don’t yet have an oven-safe skillet, you can sear the beef tenderloin first and then finish cooking it in an oven-safe dish.
How Long To Cook Beef Tenderloin?
The beef tenderloin should be seared on the outside for 12 to 15 minutes (about 3 to 5 minutes per side), then baked for another 20 to 25 minutes for a total cooking time of 40 to 45 minutes. You should allow it to rest after cooking for about 15 minutes so that the internal juices can redistribute and settle while the temperature continues to rise.
What Temperature Should Beef Tenderloin Be?
The worst thing you can do is overcook a pricey cut of beef. Ideally you should cook it to a nice medium-rare or medium. The higher the internal temperature, the more tough the meat will become. My biggest suggestion is to use a digital probe thermometer for accurate cooking.
Here is a good chart to go by.
- RARE – 115°F – 120°F
- MEDIUM RARE – 120°F – 125°F
- MEDIUM – 130°F – 135°F
Remember that after being taken out of the oven, the internal temperature will continue to rise by 5 to 7 degrees.
What To Serve with Beef Tenderloin
- Creamy Horseradish Sauce
- Fluffy Mashed Potatoes
- Parmesan Roasted Brussels Sprouts
- Fresh green beans and mushrooms can be cooked in the same skillet the beef tenderloin was cooked in until they are tender and delicious.
More Beef Recipes To Try
Million Dollar Roast Beef Tenderloin RecipeThis delicious cut of beef tenderloin is seared on the outside to give it a delicious crust then roasted to perfection, for a melt-in-your-mouth experience.
- 4 to 5 lb. Beef tenderloin, trimmed, cut in two pieces and tied.
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp butter, salted, softened
- 2 tsp garlic, minced
- 1 tsp horseradish, prepared or dijon mustard
- 1 tsp rosemary, minced or thyme
The Day Before Cooking (*optional):
- If you haven’t already, trim the beef tenderloin before slicing it in half to create two pieces. Use butcher’s twine to tie the tenderloin by tucking the long end under. *Watch video in blog post for demonstration.
- Sprinkle salt and pepper over everything and place in the refrigerator, uncovered, for at least 10 hours. *Not essential, but aids in creating a fantastic crust for the tenderloin
- If you didn’t do it the day before, tie the tenderloin up and season it with salt and pepper. To bring food to room temperature before cooking, remove from refrigerator and place on counter for about 2 hours.
- Preheat oven to 425 degrees F.
- Large cast-iron skillet with oil in it should be heated over medium-high heat. The beef tenderloin should be seared for three to five minutes on each side to achieve a nice golden-brown crust.
- In the meantime, mix the softened butter, garlic, horseradish, and herbs in a small bowl. Insert a probe thermometer after spreading the butter mixture all over the seared tenderloin. Use a preheated oven if using a skillet, or transfer to a baking dish and use a preheated oven. Roast for 20 to 25 minutes, or until the desired internal temperature is reached. *see notes for temperatures.
- Remove tenderloin from oven and transfer to a cutting board. Slice into 1″ slices after resting for 15 to 20 minutes to let the juices redistribute.
- RARE – 115°F – 120°F
- MEDIUM RARE – 120°F – 125°F
- MEDIUM – 130°F – 135°F
PIN THIS IMAGE TO SAVE THE RECIPE:
BEEF TENDERLOIN ROAST | easy, foolproof recipe for Christmas dinner
FAQ
What temperature do you cook beef tenderloin in the oven?
Roast a 2-1/2 pound beef tenderloin at 250°F for 20 minutes with the lid off. Then turn up the heat to 425°F. Roast for 30 to 40 minutes, or until an instant-read thermometer inserted in the center of the thickest part of the meat reads 135°F. Remove from the oven.
How long to cook filet mignon in oven at 400?
SEAR & ROASTPreheat oven to 400°F. Season filets with salt and pepper. 2 teaspoons of olive oil in a skillet should be heated to almost smoking. Sear filets 1 minute on each side. Roast in oven 6-8 minutes on each side for medium-rare.
How many minutes per pound to cook tenderloin?
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.