For some home cooks, beef tenderloin takes center stage during special occasions, and a large, 8- to 10-pound tenderloin feeds a crowd. Beef tenderloin cooking time is approximately 10 minutes per pound. Because the tenderloin is a tender selection, it's typically more expensive than other cuts.
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Although the expenditure may prohibit it from appearing on the weekly dinner menu, tenderloin is boneless, so leftovers — if there are any, given the premium flavor of this cut — can also elevate humdrum meals to savory delights, maximizing the expense of the cut.
There's no one best way to cook beef tenderloin — roast it in the oven, or grill it up if the weather's nice.
Best Oven Beef Tenderloin Recipe
Step 1: Bring Meat to Room Temperature
Allow beef to stand at room temperature for 30 minutes before cooking.
Step 2: Preheat the Oven
Preheat the oven to 425 degrees Fahrenheit. In the kitchen, the oven is the most ideal method for cooking the best beef tenderloin recipe as it seals in the flavorful juices while roasting.
Step 3: Place Rack in Pan
Fit a roasting rack into a large, shallow roasting pan. With the large size of this cut, you may have to fit two racks side by side into a large jelly roll pan.
Step 4: Season Your Meat
Place the tenderloin directly onto the rack. While this cut is delicious without any seasoning, consider adding your own culinary flair. Roll the tenderloin in cracked pepper or pat a seasoning mix into the meat.
Chopped herbs or vegetables, such as parsley, oregano, tarragon, basil, finely minced onions and garlic blend well with the rich flavors of the meat and create flavorful juices.
Olive oil may be added to the mixture to form a paste that better adheres to the beef. Sea salt can also be added to the herb mixture, but should be used sparingly to limit the amount of sodium. The American Heart Association recommends that healthy adults consume no more than 2,300 milligrams per day.
Step 5: Roast Your Tenderloin
Roast your beef tenderloin with a cooking time per pound of approximately 10 minutes per pound, according to the USDA Food Safety and Inspection Service.
Step 6: Check the Temperature
Insert a meat thermometer into the center of the tenderloin to ensure it has reached the desired level of doneness.
However, beef tenderloin must be cooked to a minimum internal temperature of 145 F for safe consumption, according to the Academy of Nutrition and Dietetics.
Step 7: Remove From Oven
Remove the roasting pan from the oven.
Step 8: Let It Rest
Transfer the tenderloin to a cutting board designated solely for meat and tent with foil for 15 to 20 minutes. The roast will continue to cook, raising the internal temperature by 5 to 10 degrees, so bear that in mind while monitoring the cooking temperature.
Allowing the tenderloin to rest pulls the juices back toward the center of the meat, preventing them from running out as you carve.
Grill Your Beef Tenderloin
Step 1: Preheat Your Grill
Preheat a gas grill to medium-high or allow a charcoal grill to reduce to a medium-hot ash.
Step 2: Add Some Oil
Brush olive oil on the cooking grate and place the tenderloin directly onto the grate. Given the large size of the tenderloin, the grill may be an easier method of cooking as grills can typically accommodate larger cuts of meat.
Step 3: Char the Outside
Char the outside of the tenderloin, turning the meat with tongs to ensure even blackening.
Step 4: Take Its Temperature
Move the tenderloin away from the center part of the grill and insert a meat thermometer into the beef.
Step 5: Grill Until Fully Cooked
Close the lid to the grill and cook for 15 to 20 minutes per pound until the meat thermometer registers the desired temperature.
Step 6: Rest and Serve
Remove the tenderloin from the grill, tent with foil and allow it to rest before carving.
Read more: How to Cook a Chuck Roast Perfectly
Although there is some fat within this cut, a 3-ounce serving of tenderloin is only 184 calories with 8.3 grams of fat, according to the USDA. Even if you double the size of that serving, it remains a choice for the health-conscious eater.
Sauces are wonderful accompaniments to tenderloin and classics, such as a red-wine reduction or béarnaise, enhance the flavors of the beef.
Remove all of the silvery, papery skin and extra fat that is on the surface of the tenderloin before cooking.
- USDA Food Safety and Inspection Service: "Beef From Farm to Table"
- American Heart Association: "How Much Sodium Should I Eat Per Day?"
- Academy of Nutrition and Dietetics: "Complete List of Cooking Temperatures"
- USDA FoodData Central: "Beef, Loin, Tenderloin Steak, Boneless, Separable Lean and Fat, Trimmed to 0" Fat, Choice, Cooked, Grilled"
- Texas A & M Agrilife Extension: Roasted Beef Tenderloin