Beef tenderloin is a cut of meat that comes from below the cow's backbone, and it makes for the most tender and popular cuts of beef, according to the Cattlemen's Beef Board and National Cattlemen's Beef Association.
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You can cook this cut on the grill or under a broiler for a juicy steak, but you could also use the convection oven. Cooking beef tenderloin in a convection oven is similar to cooking in a conventional oven, except that the tenderloin will cook faster because a convection oven's fan circulates the heat evenly.
Things You'll Need
- Let the tenderloin rest at room temperature for about 30 minutes before roasting to help it cook more evenly.
- Preheat the convection oven to 350 degrees F.
- Trim off any excess fat from the tenderloin. Brush the tenderloin lightly with vegetable oil.
- Season the beef tenderloin with your choice of seasonings. Salt, pepper, soy sauce and thyme are examples of seasonings that pair well with this cut of beef.
- Place the beef tenderloin on a shallow pan and place it in the convection oven.
- Bake the beef tenderloin for 25 to 30 percent less time than your recipe suggests, as convection ovens cook foods faster. If you're not working from a recipe, cook the tenderloin for 20 to 30 minutes, checking periodically. The USDA recommends a minimum internal temperature of 145 degrees F, as measured with a meat thermometer.
Allow resting for at least 3 minutes before slicing, per the USDA. Resting allows the meat to come to a higher temperature, which destroys harmful bacteria.