A beef tenderloin roast is a premium cut of meat sometimes called a mignon roast. This cut of meat is one of the tenderest pieces of beef you can eat. Dry cooking methods such as roasting, grilling and broiling are ideal for the tenderloin. Applying a dry rub to the meat allows home cooks to easily create a signature dry rub seasoning to personalize the taste of the meal.
Step 1
Roast your beef tenderloin roast in the oven. Do not add liquid or cover the meat while cooking. Rub the roast with a mixture of herbs and spices. Put it in a shallow roasting pan because a deep pan does not allow the roast to brown properly. Keep track of the temperature by inserting a special meat thermometer into the thickest area of the roast. Remove the meat from the oven when the temperature reaches 135 degrees F for medium-rare, 150 degrees for medium and 160 degrees for well-done. Leave the roast to stand between 15 and 20 minutes before slicing or you will lose a lot of juice when you slice it.
Step 2
Grill your beef tenderloin roast over flames and heat created by charcoal, wood or gas. Bring the temperature of your indoor or outdoor grilling device up to medium heat. Season, marinate or add barbecue sauce to the meat as desired, but this premium cut of meat can stand alone with a bit of salt and pepper. Grill the meat on top of a cooking grate, uncovered, and only turn the meat once. Cook a 1-inch-thick tenderloin roast for a total of 13 to 15 minutes for medium-rare to medium.
Step 3
Broil your beef tenderloin when you don't have access to a grill. Place the rack high in the oven so when your 1-inch-thick beef tenderloin roast is in, the broiling pan sits within 2 to 3 inches of the heating element. Preheat the oven for 10 minutes on the broil setting. Leave the roast in the refrigerator until the very last minute, season the meat, place it on the broiler pan and put it in the oven. Broil the roast for a total of 13 to 16 minutes for meat that is medium-rare to medium. Turn the roast occasionally while broiling. Move the meat further away from the heat if you need to, rather than turning down the temperature of the oven. Turn your tenderloin roast with tongs rather than a fork to keep the natural juices inside the meat.
Tips and Warnings
- Place the fattier side up in the pan to keep the meat juicy and add flavor.
- Eating undercooked beef can cause food poisoning.
Things You'll Need
- Herbs and spices
- Shallow roasting pan
- Meat thermometer
- Oven
- Grill
- Tongs
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