Are you planning a special dinner and want to impress your guests with a perfectly cooked beef tenderloin roast?
Cooking this cut of meat can be intimidating, but with the right technique and timing, you can achieve a delicious and juicy result.
In this article, we’ll explore the different methods and cooking times for beef tenderloin roast, so you can choose the one that suits your preferences and equipment.
Whether you prefer a slow-roasted or seared-and-baked tenderloin, we’ve got you covered.
So, grab your apron and let’s get cooking!
How Many Minutes Per Pound To Cook Beef Tenderloin Roast?
The cooking time for beef tenderloin roast depends on the weight of the meat and the desired level of doneness.
For a single-temperature method, preheat your oven to 425°F and roast the tenderloin for about 10 minutes per pound. For example, a 7-pound tenderloin will need about an hour and 10 minutes to fully bake.
However, if you prefer a two-temperature method, start by roasting the meat at a low temperature of 250°F for about 20 minutes per pound. Then, turn up the heat to 425°F and roast until the internal temperature reaches 135°F for medium-rare or 150°F for medium doneness.
For a slow-roasted tenderloin, preheat your oven to 225°F and roast for about 50 minutes per pound for a medium-rare roast with an internal temperature of 135°F after resting.
It’s important to note that these cooking times are just guidelines and may vary depending on your oven and the thickness of the meat. To ensure that your beef tenderloin is cooked to perfection, use a meat thermometer to check the internal temperature.
Understanding Beef Tenderloin Roast
Beef tenderloin roast is a highly prized cut of meat that comes from the loin of the cow. It is known for its exceptional tenderness and mild flavor. The tenderloin is a lean cut of meat with comparatively little intramuscular fat, which is why it can dry out if overcooked.
When cooking beef tenderloin roast, the cooking time can vary depending on the weight of the meat and the desired level of doneness. A single-temperature method involves preheating the oven to 425°F and roasting the tenderloin for about 10 minutes per pound. For a two-temperature method, start by roasting the meat at a low temperature of 250°F for about 20 minutes per pound, then turn up the heat to 425°F and roast until it reaches an internal temperature of 135°F for medium-rare or 150°F for medium doneness.
For those who prefer a slow-roasted tenderloin, preheat the oven to 225°F and roast for about 50 minutes per pound for a medium-rare roast with an internal temperature of 135°F after resting. However, it’s important to note that these cooking times are just guidelines and may vary depending on your oven and the thickness of the meat.
To ensure that your beef tenderloin roast is cooked to perfection, use a meat thermometer to check the internal temperature. Letting the beef tenderloin roast rest for 10-15 minutes after cooking will help the juices redistribute throughout the meat, making it extra tender and juicy. Beef tenderloin roast is an impressive cut of meat that is perfect for special occasions when only the best will do.
Factors Affecting Cooking Time
There are several factors that can affect the cooking time for beef tenderloin roast. The weight and thickness of the meat are important considerations, as larger and thicker cuts will take longer to cook than smaller ones. Additionally, the cooking method you choose can also impact the cooking time.
For example, roasting at a higher temperature of 425°F will cook the meat faster than roasting at a lower temperature of 225°F. The two-temperature method, which involves starting with a low temperature and then increasing it, will also affect the overall cooking time.
Another factor to consider is the desired level of doneness. Cooking times will vary depending on whether you prefer your beef tenderloin rare, medium-rare, or medium. It’s important to use a meat thermometer to ensure that the internal temperature of the meat has reached at least 145°F for medium-rare and 160°F for medium.
Finally, it’s important to let the beef tenderloin rest for at least 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat and ensures that it is tender and flavorful.
Slow-Roasting Method
Slow-roasting beef tenderloin is a great option for achieving a tender and juicy roast with a crispy exterior. To slow-roast a beef tenderloin, start by preheating your oven to 225°F (107°C).
Using butcher’s twine, tie the tenderloin at 1-inch intervals using butcher’s knots. Season generously with salt and pepper, then transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered for at least overnight and up to 2 nights. This will help the seasoned exterior of the meat to dry out, creating a flavorful crust.
When ready to cook, place the baking sheet with the rack and tenderloin in the oven and roast until the internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, which should take about 2 to 3 hours.
Remove from the oven and set aside at room temperature for 10 minutes before cutting and removing the twine. To finish under the broiler, adjust the rack to 6 inches from the broiler element and preheat the broiler to high. Heat butter in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add thyme and shallots and stir until crackling stops. Pour butter mixture over tenderloin and spread with a spoon until all surfaces are coated. Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total.
Alternatively, you can finish the tenderloin on the stovetop by heating butter in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, shallots, and thyme and cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 minutes.
After cooking, let the meat stand for about 10 minutes before slicing to allow it to relax a bit. This will help keep the juices in the meat rather than on your cutting board. Finally, slice into 1/2-inch slices, sprinkle with chives and coarse sea salt, and serve with Horseradish Cream Sauce for an impressive and delicious meal.
Searing-and-Baking Method
If you prefer a crusty exterior on your beef tenderloin, the searing-and-baking method is a great option. Start by searing the beef tenderloin in a cast iron skillet on the stovetop until it’s brown and caramelized. Then, transfer it to the oven preheated to 400°F to finish cooking.
For a 4-pound beef tenderloin, sear it on the stovetop for about 3 to 5 minutes per side, followed by 15 to 20 minutes in the oven for a perfect medium-rare. If you prefer a medium doneness, cook it for a couple of minutes more. Keep in mind that the outside edges of the beef tenderloin will always be more well-done than the middle.
It’s important not to guess on time when cooking beef tenderloin. Use a meat thermometer or even better, a probe thermometer that beeps when it hits the right temperature, to know exactly when it’s done. Let it rest for about 15 minutes after cooking, where it’ll still rise in temperature but allow the juices inside to settle and redistribute.
Remember that the searing-and-baking method is just one of many ways to cook beef tenderloin roast. Choose the method that suits your preferences and cooking style, and enjoy this delicious cut of meat!
Checking For Doneness
To check for doneness, insert a meat thermometer into the thickest part of the roast. For medium-rare, the internal temperature should read 135°F, while for medium doneness, it should read 150°F. Keep in mind that the temperature will continue to rise by 5 to 10 degrees Fahrenheit during resting time.
When taking the temperature, make sure not to touch any bone or fat, as this can give an inaccurate reading. Also, avoid checking the temperature too often, as this can release juices and dry out the meat.
Once the roast reaches the desired temperature, remove it from the oven and let it rest for about 10 to 15 minutes before slicing. This resting time allows the juices to redistribute throughout the meat, resulting in a tender and juicy roast.
By following these guidelines and checking for doneness with a meat thermometer, you can ensure that your beef tenderloin roast is cooked to perfection every time.
Resting And Carving The Roast
After removing the beef tenderloin roast from the oven, it’s essential to let it rest for at least 15-20 minutes before carving. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
To rest the roast, transfer it to a carving board and loosely tent it with aluminum foil. The temperature of the meat will continue to rise by as much as 10°F during this time, so be sure to factor that in when checking for doneness.
When carving the roast, it’s essential to slice against the grain for maximum tenderness. Start by removing any twine or netting and cutting off any excess fat. Then, slice the roast into even pieces of your desired thickness.
For an extra touch of flavor, top your beef tenderloin roast with finishing butters or a flavorful sauce before serving. And remember, always use a meat thermometer to ensure that your roast is cooked to perfection.