Recipe for cooking a tender and delicious beef tenderloin starts with preheating your oven to 425°F. You don’t need to sear the beef tenderloin before roasting it, simply place it on a rack in a roasting pan. Remember to insert an oven-going meat thermometer to ensure perfect doneness. For superbly tender results, let the roast stand for 15 minutes before carving. Whether you prefer a high-heat or slow-roasting method, follow these steps to cook a mouthwatering beef tenderloin at home.
Key Takeaways:
- Cooking Temperature: Preheat the oven to 425°F for roasting beef tenderloin.
- Roasting Method: Place the beef tenderloin on a rack in a roasting pan without searing it before roasting.
- Monitoring Doneness: Use an oven-going meat thermometer or an instant-read thermometer to check the roast’s doneness.
- Roasting Times: Roast a 2- to 3-pound tenderloin for 35 to 40 minutes for medium-rare or 45 to 50 minutes for medium.
- Resting Period: After roasting, tent the beef tenderloin with foil and let it stand for 15 minutes to allow the temperature to rise and ensure tender results.
How to Cook Beef Tenderloin—The Fast Way
Preparing the Oven
Before you start cooking your beef tenderloin, preheat the oven to 425°F. Place the meat on a rack in a roasting pan – there’s no need to sear it beforehand. Insert an oven-going meat thermometer into the thickest part of the beef tenderloin to ensure it cooks to your desired doneness. Remember not to add water to the pan or cover the roast before roasting.
Roasting the Beef Tenderloin
While the oven is preheating, roast the beef tenderloin according to its size and preferred doneness. For a 2- to 3-pound roast, cook it for about 35 to 40 minutes for a medium-rare finish or 45 to 50 minutes for medium. If your roast is larger, adjust the cooking time accordingly. When done, remove the beef tenderloin from the oven and let it rest for 15 minutes before carving to allow the temperature to rise and for juicier, tender results.
The beef tenderloin roast will continue to cook as it stands, reaching medium-rare or medium doneness. The resting period is crucial in ensuring the meat is perfectly cooked throughout.
Using a Meat Thermometer for Perfect Results
Roasting beef tenderloin to the right internal temperature is key for delicious results. Using a meat thermometer helps you achieve perfectly cooked beef every time. After roasting, tent the meat with foil and let it stand for 15 minutes. The resting time allows the juices to redistribute evenly throughout the beef tenderloin, resulting in a moist and flavorful dish.
Using a meat thermometer ensures that your beef tenderloin is safe to eat, as it helps you cook the meat to the ideal doneness without overcooking it.
How to Make a Slow-Roasted Beef Tenderloin Roast
Initial Slow Roasting
Roast your 2-1/2-pound beef tenderloin uncovered for the first 20 minutes at a low temperature of 250°F. This slow-roasting method helps to cook the meat evenly and keep it tender. After the initial slow roast, turn up the heat to 425°F to achieve a beautifully browned exterior and a perfectly cooked interior. Use an instant-read thermometer to check for doneness, aiming for a temperature of 135°F in the thickest part of the meat, which will take about 30 to 40 minutes.
Finishing the Roast
Even though your slow-roasted beef tenderloin roast is out of the oven, the cooking process is not over yet. Cover the roast loosely with foil and let it rest for 10 minutes before carving. During this resting period, the beef tenderloin will continue to cook slightly, reaching the ideal medium-rare temperature of 145°F or medium temperature of 160°F. This resting period is crucial for allowing the juices to redistribute throughout the meat, resulting in a more flavorful and tender final dish.
By slow-roasting your beef tenderloin, you have taken the time to ensure that the meat is cooked to perfection, with a beautifully seared exterior and a juicy, tender interior. The two-temperature method used in slow-roasting creates a depth of flavor and texture that is well worth the extra time and effort. Enjoy your superbly tender slow-roasted beef tenderloin roast!
Final Words
To wrap up, cooking beef tenderloin can be a delicious and rewarding experience. By following the recommended temperatures and roasting times, you can achieve perfectly cooked beef tenderloin, whether you prefer it medium-rare or medium. Remember to preheat your oven to 425°F and use a meat thermometer to ensure your roast reaches the desired doneness. Letting the beef tenderloin rest after cooking is imperative for optimal flavor and tenderness.
Whether you choose the fast high-heat method or the slow-roasted two-temperature method, mastering the art of cooking beef tenderloin will impress your family and guests. So, next time you have a special occasion or simply want to indulge in a gourmet meal at home, give beef tenderloin a try following these guidelines for a delicious and tender result every time.
FAQ
Q: How long should I let the beef tenderloin stand before carving?
A: It is recommended to tent the cooked beef tenderloin with foil and let it stand for 15 minutes before carving. This allows the temperature to rise to the desired doneness level and ensures the meat remains tender.
Q: Can I use a meat thermometer to check the doneness of the beef tenderloin?
A: Yes, using a meat thermometer is highly recommended for achieving superbly tender results with your beef tenderloin. Insert the thermometer in the thickest part of the roast to accurately measure its internal temperature.
Q: What is the recommended oven temperature for roasting beef tenderloin?
A: For a fast cooking method, preheat the oven to 425°F when roasting beef tenderloin. This high-heat setting helps cook the meat quickly while still keeping it tender and juicy.
