The tenderloin roast comes from a loin cut running along the backside of a cow, just to the side of the spinal column. This meat is often one of the most tender and flavorful roasts found on the cow, with exceptional fat marbling in comparison to other loin cuts found elsewhere on the body. Although its most recognizable incarnation is as a filet mignon steak, tenderloin can be cooked as a whole roast in the oven. From there the meat can be cut into steak slices. Roasting is a simple process that can lead to juicy and tender meat when cooked in proportion to the size of the meat.
Step 1
Preheat the oven to 425 degrees Fahrenheit.
Step 2
Apply a rub of seasonings to the roast, if desired. Although beef tenderloin is much more flavorful than other cuts of beef, it is not unusual to want to further enhance its taste. A rub made or garlic and/or herbs is common, depending on the flavors you would like to be added to the meat, and salt and pepper are mainstays among any type of meat, including beef tenderloin.
Step 3
Place the tenderloin roast on a roasting pan -- this pan will collect drippings that fall from the meat -- and place the pan in the oven. The cook time for this roast is determined by its weight. According to the USDA, a tenderloin weighing between four and six pounds will have a cook time ranging between 45 and 60 minutes. The roast's level of doneness is determined by its internal temperature. You can check this with a meat thermometer to help you decide when the roast has finished cooking. Medium-rare is reached at 145 degrees Fahrenheit, with 160 degrees marking medium-well and well-done occurring at 170 degrees.
Step 4
Remove the roast once it reaches the preferred temperature and let the roast sit for 10 minutes to allow the juices to disperse throughout the roast. Cover with aluminum foil to minimize moisture and heat loss.
Step 5
Carve the roast into slices with a knife and serve.
Things You'll Need
- Beef tenderloin roast
- Seasonings
- Roasting pan
- Meat thermometer
- Aluminum foil
- Knife
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