Beef Tenderloin Recipe - The Cookie Rookie® (2024)

FAQs

What cooking method is best for beef tenderloin? ›

One of the easiest methods of cooking Beef Tenderloin is in the oven. With minimal prep and our easy-to-follow guidelines, you'll present a juicy and tasty roast to guests in no time. For best results, make sure the Tenderloin roast is completely thawed.

Baking soda. Here's where it gets science-y: The baking soda raises the pH on the outside of the meat as it marinates, in a process known as velveting (which can also be done with a cornstarch slurry). This makes it so the proteins have a harder time bonding to each other when it's time to cook the meat.

To sum up: Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.

For a 2-1/2-pound beef tenderloin, roast the meat uncovered for 20 minutes at 250°F. Then turn up the heat to 425°F. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135°F (about 30 to 40 minutes).

Season the tenderloin ahead of time and sear it for 5 minutes per side on your grill. After the tenderloin is seared, top with the crust and bake immediately. For a more convenient approach, crust the tenderloin and keep refrigerated until you are ready to cook.

Low-Temperature Roasting

Low-heat roasting— 225°F to 300°F, or 200°F to 275°F in a convection oven—will produce a roast with rosy interior that's evenly cooked all the way through, but you won't get much in the way of a well-seared crust.

Beef tenderloin is where you'll find filet mignon. But because filet mignon is just a portion of the full tenderloin, it's more expensive per pound than the beef tenderloin itself. However, that doesn't make the beef tenderloin a cheap piece of meat.

When deciding how to season Filet Mignon, salt and pepper are all you really need for this cut of beef. But beyond that, it's a matter of personal preference. Fresh rosemary and cracked black pepper are a popular flavor combination for this steak, as are garlic-based mixtures and those that feature thyme and marjoram.

Having your beef come to room temperature will help it cook more evenly. You also want to make sure your oven is on a relatively high setting. I preheated my oven to 450 degrees. If you purchased your tenderloin from a butcher, it should be trimmed and ready to go.

Washing beef, pork, lamb, or veal before cooking it is not recommended.

Why is my beef tenderloin tough? ›

Overcooking it.

Tenderloin is lean and one of the most tender cuts around, but the lack of fat means that overcooking it will result in dry, tough meat. Follow this tip: Tenderloin is best served rare or medium-rare, so use a thermometer to make sure it doesn't get cooked past 140°F in the center.

The best cooking methods for these cuts are dry heat methods such as grilling, broiling, or pan-searing. These methods help to enhance the natural flavor and tenderness of the tenderloin. When cooking these cuts, it's important to avoid overcooking as it can result in dry and tough meat.

Beef tenderloin roast is best served rare or medium-rare with an internal temperature at between 125°F and 135°F, respectively. Use a meat thermometer to determine if the roast is done, and remember that the temperature of the meat will rise under the broiler and as it rests before serving.

A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven.

Sprinkle the beef generously with salt (about 2 teaspoons) and press in an even coating of pepper (about 1 teaspoon). Roast until browned and a meat thermometer inserted in the center registers 120 to 125 degrees for medium-rare, 25 to 30 minutes. (Start checking at 20 minutes to make sure you don't overcook the meat.)