➤What that means for cooking
These biological details put together give us an idea of how we might prepare this meat:
- Due to the lack of connective tissue, it will be tasty and tender at lower pull temperatures.
- Due to the lack of fat stores to keep it moist and the contraction of the muscle fibers at high heat, overcooking will cause it to become dry because the water that is bound in the muscle will be released.
- we should try to avoid high temperatures and
- To help preserve moisture, we should think about combining some proteins with salt before cooking.
Accepted methods for cooking beef tenderloin
A tenderloin should be cooked quickly in a hot oven (450–500°F; 232–260°C) using a great deal of cookbooks (many of them of very high reputation), followed by a counter rest. The justification is the exterior’s air-searing, which results in a delicious Maillard browning crust.
Other authors and chefs recommend cooking at a lower heat for a longer period of time, usually after searing the food in a hot pan to create the Maillard effect. Although we might be sacrificing a crust because of the natural basting that will happen over a longer cook, reducing some of the crispiness of the crust, less pronounced thermal gradients should result in a more even cook through the width of the roast.
Some recipes call for a reverse sear, but it’s difficult to accept the “flying blind” nature of doing so after cooking, when the meat is already heated and at risk of overcooking. It can be challenging to keep a probe thermometer in the meat during a sear, but we want to achieve the most precise finish temperature possible. For one of our tenderloins, we decided to use a chill-sear-cook method in light of our prior experiences with prime rib. We tested the high-oven temp method with the other tenderloin.
We wanted to see which method resulted in a more perfect Christmas roast. So we got out our Smoke® dual-channel thermometer and got to work. The Smoke is perfect for larger roasts that take a little longer in the oven because the receiver allows you to go about your business while keeping a weather eye on your rising meat temperatures.
Method of experiment
To determine the best cooking method, we took two tenderloins of comparable size, salted them with about 2 Tbsp of coarse kosher salt, and tied them with butcher’s twine to create two roughly even cylindrical shapes. We placed Pro-Series® penetration probes ~¼” below the surface of each to track our chill temps and placed them in the freezer at 2°F (-17°C) until our Smoke’s low-alarm sounded at our set 29.5°F (-1°C) (roughly 90 minutes). At this point, the exterior of each roast was cold enough to be stiff to the touch—partially frozen. We prepared a rub of olive oil, black pepper and minced fresh parsley, thyme, and garlic to coat each roast.
We seared the first tenderloin on a 450°F (232°C) cast iron griddle (but a roasting pan can work too), then rubbed it with the herb-oil mixture and placed it on a wire rack set into a cookie sheet in a 225°F (107°C) oven, we re-set our penetration probe and set the high-alarm on our Smoke to 125°F (52°C). Lastly, we started a count-up timer on a TimeStackTM to keep track of the cook time.
Fresh from the freezer, the second tenderloin was rubbed with the herb mixture and placed on a wire rack set inside a cookie sheet in an oven set to 475°F (246°C). Once more, we positioned our Smoke probe in the roast’s center and adjusted the high alarm to 125°F (52°C). In order to begin the countdown for the high-oven roast, we used one of the other channels on our TimeStack.
We used a Thermapen® to check the temperature of each roast when its high alarm went off, then we let them rest on the counter to finish carryover cooking and reabsorb juices. The high-heat roast received at least 20 minutes of rest, while the slow-heat roast received about 10 minutes. (Because temperature gradients don’t need to equalize as far when cooking at lower temperatures, resting time is reduced.) ).
Results and comparison
While the tenderloin in the lower-temperature oven took much longer, taking about 95 minutes to reach its pull temperature, the roast only took about 45 minutes to reach that temperature in the high oven. Although there was a significant time difference, as we shall demonstrate, it was well worth the wait.
The high-heat roast had a thin crust that made it difficult to cut it with a knife at first but did little to improve the texture. It had a gorgeous pink center but had a 1/4-1/2″ grey band all the way around the edge. The meat was tasty and tender once we started cutting it, and it yielded nicely to the knife. It was a fantastic roast, the kind of dish a cook could serve to guests without feeling awkward and that would draw genuine compliments.
But the low-heat roast. Oh, the low-heat roast. The low-heat roast was perfectly pink and evenly colored from edge to edge, with no observable grey band at all. It lacked a substantial crust, though. The texture of the tenderloin was surprisingly tender and soft, and it was clearly juicy and yielding when cut. You could cut it with a spoon. It was a roast that a cook could serve in full confidence that it would receive immediate and rapturous acclaim (as well as favorable mentions months later).
Aside from the color and texture of the meat itself, there was another difference that stood out: how the heat affected the herb-rub. Compared to the low-heat roast, the herbs and garlic on the high-heat roast had a much paler flavor. This makes sense because the high heat completely cooks the garlic and removes the volatile oils and fragrances from the herbs. The low heat roast’s herb rub had a more vibrant herbaceous flavor and a stronger garlicky bite. We will address that in the recipe below.
Final outcome Tenderloin cooked in a
At 125°F (52°C), these two roasts were taken out of the oven. On the left, observe how the meat is uniformly pink from edge to edge. This is the difference between excellence and perfection. The low-temperature tenderloin is amazing because it is evenly colored, soft, and juicy in addition to being very tasty.
Taking thermal control of your beef tenderloin roast by limiting the thermal gradients and monitoring the temperature results in a stunning presentation piece of the highest quality. And the Smoke thermometer, with its Pro-Series probes and wireless receiver, makes getting perfect easy.
Perfect Roast Beef Tenderloin
based on a recipe by Bon Appétit
- 1 beef tenderloin, trimmed
- Coarse kosher salt
- 1/4 C olive oil, plus more for searing
- 1 tsp black pepper
- 2 Tbsp minced fresh parsley
- 1 tsp minced fresh thyme
- 2 minced garlic cloves (you can cook the garlic in the oil slowly over medium heat for one to two minutes to soften the garlic’s bite, then let the oil cool with the garlic in it)
- The tenderloin should be tied (or your butcher should tie it) into a largely uniform shape, with the tail end folded under the roast to help create a consistent thickness.
- When the outside of the tenderloin is chilled and well-firm (partially frozen), at a temperature of about 30°F (-1°C), place it in the freezer.
- Preheat an oven to 225°F (107°C).
We set Smoke’s low-temp alarm to
- Heat a griddle, heavy roasting pan, or cast-iron skillet to 450°F (232°C).
- Add 1-2 Tbsp oil.
- About two minutes per side, sear the tenderloin until well-browned on all sides.
- A paste made of the oil, pepper, parsley, thyme, and garlic should be applied all over the tenderloin.
- Put the roast on a baking sheet with a wire rack inside.
- Place the roast in the preheated oven after inserting a probe into the thickest part.
- Cook the roast by setting the Smoke’s high-temp alarm to 125°F (52°C) for medium rare (higher for more well-done).
- When the timer sounds, verify the temperature with your Thermapen®. Remove it from the oven and let it rest on the counter for 5–10 minutes before slicing and serving if the lowest temperature observed is 125°F (52°C).
For many things in life, excellent is good enough. However, you can achieve true perfection with your holiday tenderloin roast. All it takes is a little extra planning and careful internal temperature monitoring.
Shop now for products used in this post:
Smoke a Beef Tenderloin on a Pellet Grill – and NAIL the Perfect Doneness!
FAQ
How long does it take to cook tenderloin at 225?
For a medium-rare roast (internal temperature at 135 degrees F after the meat has rested), slow-roasting tenderloin in a 225 degrees F heated oven will take 50 minutes per pound. It will take roughly 2 12 hours to roast a 3-pound tenderloin to medium-rare in a low-heated oven at 225 degrees.
How long to cook beef tenderloin per pound at 250 degrees?
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 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 long to smoke a 5 lb beef tenderloin at 225?
Set up the smoker for indirect heat cooking at about 225°F (107°C). If your smoker uses a water pan, fill it up. The meat should be cooked for about 2 hours, or until it reaches your desired level of doneness or 130°F (54°C).