Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (2024)

FAQs

What cooking method is best for beef tenderloin? ›

The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.

Tenderloins have a narrow end and a thick end. To ensure consistency, roasts & steaks are typically cut from the thick end. Roasts can be made from the thin end by cutting the smallest portion off and trussing it to a thicker portion using butcher's twine. The thin end can also be sliced for beef medallions.

Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.

Slow-roasting in a low oven cooks the tenderloin evenly from edge to center. Basting the tenderloin with browned butter flavored with thyme and shallots enhances browning and gives it more flavor.

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.)

When it comes to filet mignon vs tenderloin, filet mignon is usually the more tender steak cut. Still, both cuts are incredibly tender. Beef tenderloin can be just about as tender as filet mignon if cooked slowly in low heat to medium rare.

The tenderloin itself, once trimmed and cooked, serves about 2-3 people per pound as part of a larger meal, so often anywhere from 12-16 people for a whole one.

Beef tenderloin is where you'll find filet mignon. But because filet mignon is just a portion of the full tenderloin, it's more expensive per pound than the beef tenderloin itself. However, that doesn't make the beef tenderloin a cheap piece of meat.

The entire tenderloin roast is a large cut that's extremely versatile. It can be cooked whole for a spectacular dinner, but it can also be cut into a beautiful stack of amazing steaks. Personally, I've found it's best to cut a combination of steaks and a small roast to get the most mileage from a whole tenderloin.

Admittedly, searing isn't strictly necessary for the cooking process. Technically speaking. The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.)

Is it better to roast a beef tenderloin at a high or low temperature? ›

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.

Figure that -- again with the variables -- that at 225°F, the roast will take from 2 to 3 hours. You won't know until you've done it a couple of times. Salt early for best flavor. If it only takes 2 hours, reverse sear (and a good, hot sauce) will save you (as will, in combination), early salting.

Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Season your Beef Tenderloin Roast well.

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.

Tenderloin is a boneless cut of beef that cooks up juicy and tender. It's great to make on the grill because you can get a high temperature that sears the outside of the tenderloin to get it browned and full of flavor.

A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven.

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 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).