Beef Tenderloin (2024)

FAQs

How long should I cook beef tenderloin? ›

For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F), and 45 to 50 minutes for medium (150°F) doneness. For tenderloin roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F), and 60 to 70 minutes for medium (150°F).

Preheat oven to 350°F. Lightly brush roast with olive oil and season with salt and pepper. Roast in a roasting pan approximately 15 minutes per pound for medium-rare (a 3.5 pound roast will take about 45 minutes to cook) or to desired internal temperature.

Place the roast on a rack on top of a baking sheet. Bake for 20 to 25 minutes per pound for rare, and about 30 to 35 minutes per pound for medium rare. Check the internal temperature with a thermometer.

Ideally beef tenderloin should be cooked at 135 to 140 degrees for perfect flavor and temperature.

By roasting the meat on low heat for a few hours, you allow it to cook to the same temperature all the way through, instead of having it be more done on the outside than in the middle. Searing the tenderloin at the end adds beautiful color and the most delicious crispy crust.

Place the tenderloin on a rack over a roasting pan and place into an oven that is preheated to 500ºF. Roast for 15 minutes at 500F. After the first 15 minutes, reduce heat to 325F and roast for about 10 minutes per pound until the meat reaches 130ºF for medium rare and 155F for medium doneness.

Do you cook a pork tenderloin covered or uncovered? A baked pork tenderloin recipe needs to be covered if you want to keep it from drying out. This will ensure you get juicy and delicious meat when you're ready to serve dinner!

The best way to cook beef tenderloin is a two-step process: sear, then roast. The tenderloin gets a nice crusty brown exterior, which adds delicious flavor and texture to an otherwise lean cut. Begin by seasoning the beef with kosher salt and pepper.

Since beef tenderloin is a relatively lean, boneless cut of beef and tends to be quite expensive, you can easily cut down that recommendation to 6 ounces of beef per person, especially if your dinner menu includes a few hearty sides. For feeding four to six guests, you'll want a roast between 1 1/2 to 2 pounds.

Is better to cook beef tenderloin in high temperature or low temperature? ›

Low-Temperature Roasting

Low-heat roasting— 225°F to 300°F, or 200°F to 275°F in a convection oven—will produce a roast with rosy interior that's evenly cooked all the way through, but you won't get much in the way of a well-seared crust.

How Long To Cook Beef Tenderloin? Searing the outside of the beef tenderloin should take about 12 to 15 minutes (about 3 to 5 minutes per side), followed by 20 to 25 minutes in the oven for a total of about 40 to 45 minutes.

Thinner pieces will overcook, while thicker pieces will end up too rare. When cooking a whole beef tenderloin, tuck its end under itself and then tie the whole thing up so that it is the same thickness all the way around.

Cooking your pork tenderloin to 145°F means your pork will have just a touch of pink in the middle. Pork tenderloin can be (and should be) served with a little bit of pink in the middle in order to ensure it's juicy and fork-tender.

Brush the pork tenderloin with additional marinade, then bake in a preheated oven at 425°F for about 15-20 minutes, until the pork reaches a temperature of 145°F, then remove it from the oven. Cooking the pork tenderloin at the high temperature of 425 degrees F helps it cook quickly and prevents it from drying out.

As noted above, pork tenderloin is very lean—much like a chicken breast. Fat contributes to the feeling of juiciness in cooked meat, as well as contributing greatly to flavor. Lean meats easily become very dry when overcooked by even a couple of degrees.

Tenderloin is lean and one of the most tender cuts around, but the lack of fat means that overcooking it will result in dry, tough meat. Follow this tip: Tenderloin is best served rare or medium-rare, so use a thermometer to make sure it doesn't get cooked past 140°F in the center.

Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

Salt the meat with sea salt and leave uncovered in the refrigerator for 24 to 48 hours. Take the meat out at least one hour (two hours is better) prior to roasting. Sear the meat, a few minutes on each side (sides meaning all four sides). Season the meat with sea salt and freshly ground black pepper.

What does baking soda do to a beef tenderloin? ›

Baking soda applied to the tenderloin increases the surface pH, accelerating the Maillard browning reaction for added flavor before the direct heat overcooks the meat.

If you're feeding four people, you will need 1 pound (16 ounces) of raw, trimmed beef tenderloin, which will yield 3 ounces cooked beef per person. A five-pound trimmed tenderloin will feed 20 people, and so on.

A whole tenderloin can range from 5 to 8 lbs and can feed 6 to 12 people, depending on slices cut and sides served with it. If I am making a beef tenderloin for an intimate celebration of 2 to 6 people, I usually choose to make the center cut.

Close the lid and leave it alone! Maintain a grill temperature (on the cool side) of around 325 - 350. A 6 pound beef tenderloin should take a little over an hour to reach our magic temperature of 130 degrees.

Preheat oven to 375° and place tenderloin in the middle of a baking dish. Rub vegetables with olive oil and season with 1/8 teaspoon salt. Scatter them around pork in the baking dish. Roast 30 to 45 minutes (or until a thermometer inserted in tenderloin registers 155°).

A pork tenderloin will take about 20-25 minutes to cook in the oven at 400 degrees F.

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

Beef tenderloin cooks quickly. You can rub it down with salt, garlic and herbs and let it rest in the fridge overnight — or not. Even a couple of hours ahead will bring out its deep, mineral, beefy flavor.

Cook beef wrapped in foil for superior flavor and texture. The Cook's Thesaurus names beef loin, especially filet mignon, as the tenderest cut of beef but not necessarily the most flavorful. Cooking beef in foil adds flavor while preserving the natural texture of the meat.

Tying beef tenderloin not only keeps the meat about even from edge to edge, which allows for even cooking time, but also limits the amount the meat spreads while cooking.

How big of a beef tenderloin do I need for 8 adults? ›

For a holiday meal you'll want a whole tenderloin, and that will feed approximately 8 – 10 people. Allow at least 1/2 pound per person in your calculation. For more people you can cook multiple tenderloins. For a family meal, you can purchase a smaller piece, the butcher can cut it down for you.

Beef tenderloin yields approximately four servings per pound, so 5 pounds is appropriate for 20 people. For large groups, it is best to roast it whole.

A question we often get is “How much meat do I need?” The starting rule of thumb is: Boneless Meat: 1/2 lb. per person for adults and 1/4 lb. per person for children.

Roast – This tenderloin took about an hour and 20 minutes at 250 degrees F. Remove from oven when a digital thermometer reads 120 degrees. Between the carryover cooking and searing you'll end up right around 125 – 130 degrees for perfect medium-rare beef.

on rimmed baking sheet elevated on a cooling rack, Bake at 225 degrees for 2 1/2 - 3 1/2 hrs or until center reaches 125* (rare) or 130* (med rare). Since this is a low temp cook there will be almost no carryover cooking so take beef out when desired temp is reached.

Filet Mignon is part of the Tenderloin, which is why some see Tenderloin and Filet Mignon as one in the same. Filet Mignon is cut from the tip of the Tenderloin, a delicate and tender area of the loin primal.

The “mush” comes from the meat being pushed by the feedscrew through the plate holes but not being cut clean by the knife. This is caused if the knife and/or plate are dull or the tension between the plate and knife is not sufficient to allow the knife to clean cut the meat.

However, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. We call this cross-contamination.

What makes the tenderloin the most tender steak? ›

It comes from the short loin, or the psoas major of the beef carcass. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. Although it is generally not as flavorful as some other cuts of beef, it is greatly desired for being the most tender cut of beef.

Shoulder Petite Tender

It is nicknamed butcher's steak because it requires some skill to extract, and is (deservedly) popular among true beef aficionados. This lean, juicy cut looks like a small tenderloin, and tastes like one, too — so it's also sometimes known as the poor man's tenderloin.

Low and slow cooking methods can help to tenderize tough meat cuts. An easy, low maintenance way to achieve this is by using a slow cooker. Set the meat to cook at a low temperature for 8-10 hours, and be sure to add a sauce, marinade, or broth in order to keep your meat moist and flavorful.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Slow-roasted tenderloin in a 225 degrees F heated oven will take 50 minutes per pound for a medium-rare roast (internal temperature at 135 degrees F after the meat has rested). To roast a 3-pound tenderloin to medium-rare, it will take about 2 ½ hours to roast in a low-heated oven at 225 degrees.

A whole tenderloin can range from 5 to 8 lbs and can feed 6 to 12 people, depending on slices cut and sides served with it. If I am making a beef tenderloin for an intimate celebration of 2 to 6 people, I usually choose to make the center cut.

on rimmed baking sheet elevated on a cooling rack, Bake at 225 degrees for 2 1/2 - 3 1/2 hrs or until center reaches 125* (rare) or 130* (med rare). Since this is a low temp cook there will be almost no carryover cooking so take beef out when desired temp is reached.

Ideally beef tenderloin should be cooked at 135 to 140 degrees for perfect flavor and temperature.

For tenderloin roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F), and 60 to 70 minutes for medium (150°F).

1. How much beef tenderloin you need per person. As a general rule, estimate 8 ounces (or 1/2 pound) of meat person. This recommendation is based on raw weight and accounts for about 2 ounces in shrinkage during trimming and cooking.

How many pounds of tenderloin do I need for 10 people? ›

For a holiday meal you'll want a whole tenderloin, and that will feed approximately 8 – 10 people. Allow at least 1/2 pound per person in your calculation. For more people you can cook multiple tenderloins. For a family meal, you can purchase a smaller piece, the butcher can cut it down for you.

Plan on about 15 to 20 minutes per pound of meat with a low temperature and an additional 15 minutes of resting time. Remove the tenderloin when it has reached an internal temperature of 125 degrees F.

Since beef tenderloin is a relatively lean, boneless cut of beef and tends to be quite expensive, you can easily cut down that recommendation to 6 ounces of beef per person, especially if your dinner menu includes a few hearty sides. For feeding four to six guests, you'll want a roast between 1 1/2 to 2 pounds.

A question we often get is “How much meat do I need?” The starting rule of thumb is: Boneless Meat: 1/2 lb. per person for adults and 1/4 lb. per person for children.

In other words, if you're cooking for 10 people, you'll want at least five pounds of meat total. For 20 people, plan to purchase 10 or more pounds of meat.

How Long To Cook Beef Tenderloin? Searing the outside of the beef tenderloin should take about 12 to 15 minutes (about 3 to 5 minutes per side), followed by 20 to 25 minutes in the oven for a total of about 40 to 45 minutes.

Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

Why It Works. Salting the roast and letting it rest uncovered overnight makes for deeper seasoning, plus a drier surface for more efficient browning. Slow-roasting in a low oven cooks the tenderloin evenly from edge to center.

A whole tenderloin weighs between four and five pounds and is large enough to feed eight to 12 people.

If you want it trimmed by a butcher or it is already trimmed, then the costs, on average, can be about $20 to $30 per pound. With most whole tenderloins weighing five to nine pounds, the total cost can be anywhere from $50 to $270.

How much is Costco beef tenderloin per pound? ›

Choice Grade Beef Tenderloin Price at Costco

Kirkland's signature USDA-certified choice-grade beef tenderloin is sold at around $19.89 per pound. Tenderloin tails are 4lb averaging in weight, and Costco sells them at $6.64 per pound.

A whole beef tenderloin can cost anywhere from $7 to $50 a pound, but careful preparation can reduce the cost per serving significantly, making it an affordable luxury for special occasions.

The most common reason a steak ends up chewy is that it was cooked too long. Steaks should be cooked at a high temperature for a short time. This allows the fat to melt and be evenly distributed through the meat, so it is juicy and tender.

Place tenderloin on the hot grill and close the lid. Grill until well-seared, about 5 minutes. Flip and repeat on the other side.

Use a Marinade

A marinade is a great way to add flavor and moisture to lean cuts of meat like pork tenderloin. Marinades work by breaking down the muscle fibers and connective tissue in meat which tenderizes is and also allows it to better retain moisture.