How to Roast a Beef Tenderloin in the Oven

The coveted beef tenderloin is a pricey, but delectable cut of meat. It has a mild, buttery flavor that makes it ideal for entertaining and perfect for special occasions. This long, cylindrical cut comes from the short loin and extends into the sirloin — the most tender cut of the steer. Boneless, with little fat, it carves easily into lean but tender fillets, known as filet mignon. While you must roast tougher cuts of meat at a low temperature for a long time to make them tender, the beef tenderloin cooks up tender at a high temperature in a shorter amount of time. Like other prime cuts, beef tenderloin is best when roasted to medium rare.

Roasting a beef tenderloin in the oven is easy. (Image: stockfotocz/iStock/GettyImages)

Tips for the Best Way to Cook Beef Tenderloin

  • There are four servings per pound of tenderloin
  • Use butcher's twine to tie up the roast - this ensures it has tight and even cooking
  • Season a beef tenderloin well - they do not hold a lot of flavor on their own - salt and pepper work best
  • Don't be afraid to check the temperature periodically during cooking - all ovens are calibrated differently - you do not want an overcooked beef tenderloin

Prepare a Beef Tenderloin

Step 1: Let it Rest

Remove the beef tenderloin from the refrigerator 1 hour before you roast it. The roast cooks more evenly when first warmed to room temperature.

Step 2: Preheat Your Oven

Preheat the oven to 425 degrees Fahrenheit. This is a high enough temperature to brown the outside and create a flavorful crust, without having to take an extra step to sear the roast. The temperature you roast will determine your cooking time. You may roast at a lower temperature for a longer time, if you desire.

Step 3: Trim the Fat

Trim the tenderloin of extra fat. Peel off any skin that has not been removed by the butcher. Note that one end of the tenderloin is narrower. Fold this narrow end of the tenderloin into itself so the roast is uniform in shape and size. Wrap butcher's twine around the roast at one-inch intervals.

Step 4: Season Well

Pat the tenderloin dry with a paper towel. Drizzle the tenderloin with olive oil and then massage your favorite spices into the roast to add flavor. Common spices include pepper, garlic, allspice and thyme. Season well with salt.

Roasting a Beef Tenderloin in the Oven

Step 1: Oven Placement

Transfer the beef tenderloin to a rack placed in the middle of a shallow roasting pan. Place the pan, uncovered, in the middle of the oven.

Step 2: Temperature to Cook Beef Tenderloin

Roast the tenderloin until an instant-read meat thermometer indicates an internal temperature of 135 degrees for medium rare or 145 degrees for medium. The USDA considers beef cooked at a minimum temperature of 145 degrees Fahrenheit. A two to three pound tenderloin will take 30 to 40 minutes to reach medium rare and 45 to 50 minutes to reach medium. A four to five pound beef tenderloin will take 50 to 60 minutes to reach medium rare and 60 to 70 minutes to reach medium.

Step 3: Let it Rest

Transfer the tenderloin to a serving dish, cover it with aluminum foil and let it rest for 15 to 20 minutes. The internal temperature continues to rise for a few minutes. After about 15 minutes, the meat relaxes and becomes more tender. The juices that have collected in the center of the tenderloin redistribute evenly throughout the roast.

Step 4: Make an Au Jus

Deglaze the pan, if you want to serve the tenderloin au jus. Stir in 1/4 to 1/2 cup of quality consommé or beef broth into the roasting pan. Scrape the pan drippings off the bottom of the pan as you bring the broth to a boil. Simmer the liquid for several minutes to reduce it, or cut the liquid in half, and concentrate the flavors.

Things You'll Need

  • Paper towels

  • Chef’s knife

  • Cutting board

  • Fresh ground pepper

  • Dry spices of choice

  • Olive oil

  • Roasting pan

  • Wire roasting rack

  • Instant-read meat thermometer

  • Aluminum foil

  • 1/4 to 1/2 cup broth or consommé

Tip

Check the temperature of the tenderloin 10 to 15 minutes before you expect it to be done cooking.

REFERENCES & RESOURCES
Load comments
PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION

Copyright © 2019 Leaf Group Ltd. Use of this web site constitutes acceptance of the LIVESTRONG.COM Terms of Use , Privacy Policy and Copyright Policy . The material appearing on LIVESTRONG.COM is for educational use only. It should not be used as a substitute for professional medical advice, diagnosis or treatment. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse any of the products or services that are advertised on the web site. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the advertisements are served by third party advertising companies.