A beef tenderloin is the most tender cut of beef you can buy. It is full of flavor, very tender, and is very juicy. It is a preferred cut of beef for many people.
Before we talk about how to cook a beef tenderloin, let’s talk about how you buy one.
How to buy a beef tenderloin
You can buy a beef tenderloin in several different ways. The first consideration you will decide is what grade of beef you will purchase. Chances are you will encounter beef that is graded prime or choice. Less than 2% of all beef is graded as prime beef. It is the most marbled with fat and has the most flavor. It is also the most expensive. Typically specialty butcher shops, higher end grocery stores, and some warehouse stores carry prime beef. Most grocery stores carry choice beef; it is the second most marbled beef, and it is very flavorful as well. Choice beef is less expensive. I typically make my choice on by what is on sale. Sometimes prime beef may only cost a little more than choice, and if that is the case, I will go with the prime.
You can buy a tenderloin in the cryo-vac, you will need to break down the tenderloin yourself. It isn’t difficult you need a sharp knife. There will be some waste when you break down a tenderloin. You can also buy them trimmed, and ready to go. In the cryo-vac you will be purchasing the whole tenderloin, and if you buy one that is already trimmed you will purchase only what you need. For this recipe, I purchased only a roast-sized portion. You can easily adjust your cooking time as needed when you make the roast.
When you buy your already trimmed tenderloin, make sure that it has the silverskin that covers the meat removed. Sometimes the butcher may leave a bit of it still on the roast. If you don’t remove it, the roast will be tough where that silver skin remains.
How to cook a beef tenderloin
I like to use a two-step cooking method when I prepare a tenderloin roast. The primary cooking is done in the oven. The final stage of the cooking is simply searing the meat before allowing it to rest before cutting. I like to sear after it cooks in the oven. Often, we like to sear then bake. We are going to reverse that in this recipe. Why? If we do it before, the crust isn’t on the outside isn’t crisp, and browned. If we do it after we bake, it looks naturally beautiful and has a nice crisp outside.
It is critical that you use a meat thermometer with this recipe while cooking a roast is pretty straightforward, and you can use this chart to cook with it. Oven temperatures can vary. So I like to check the temperature once when we have hit about 75% of the cooking time. This roast is going to be cooked at 300 degrees. If you want your roast rare, it will take between 20 to 25 minutes per pound, medium rare it should take between 30 to 35 minutes per pound.
Temperatures for Beef Tenderloin
A lot of people are pretty finicky about what temperature to cook meat. I personally always like to cook beef more on the rare side. This way if I need to cook it later to reheat it, I feel I don’t end up with something that is close to shoe leather. This is a very personal choice. Unlike pork, you can eat beef safely when it is rare.
How to long to cook beef at 300 degrees
Rare 120 to 125 degrees Fahrenheit about 15 to 18 minutes a pound
Medium Rare 130 to 135 degrees Fahrenheit about 20 minutes a pound
Well 140 to 145 degrees Fahrenheit about 25 minutes a pound
Beef tenderloin add-ons
When you finish your beef tenderloin, you may want to serve it with some flavored butter, or even a little horseradish sauce.
Things to serve with your Tenderloin Roast
How to Cook a Ribeye Roast
Oven Roasted Asparagus
Parmesan Roasted Potatoes
Slow Cooker Baked Potatoes
How to make Beef Tenderloin in the Oven
Make a flavorful tenderloin in your oven.
Ingredients
- 2 pound beef tenderloin center cut is best
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons butter divided use
Instructions
Allow tenderloin to rest until it reaches room temperature. This could take about 45 minutes. Preheat the oven to 300 degrees. Salt and pepper the roast liberally. Spread 2 tablespoons of butter on the roast. Place the roast on a rack on top of a baking sheet.
Bake 20 to 25 minutes per pound for rare, medium rare it should take between 30 to 35 minutes per pound. Check temperature with a thermometer. If you are not using a rack be sure to flip the roast over when cooking. When you remove the roast heat 2 tablespoons of butter in a skillet over medium-high heat. Sear all sides of the roast in the butter until the sides brown. Allow the roast to rest for 15 minutes before serving.
Julie says
Stephanie, if i want the meat medium well to well, how long or at what temperature should it be??
Stephanie says
I would cook it for a bit longer, you need to weigh it, and add 5 to 10 minutes more to the cooking time.
Janet says
Double checking on serving size. Your recipe video (which is great!) calls for a 2pound tenderloin and it says that will serve 10. But in comments below you say about 1/2 lb per person. HELP. I’m serving 12 and am not sure how much per serving. Thank you.
Stephanie says
Thank you for noting this. Most meal planning advice is 1/2 pound meat per person. So if you are serving 12, you need a 6-pound beef tenderloin for this.
Cheryle says
Love your recipe – looks so easy – how long would you roast an 8 pound filet – medium? I’m making this tonight for Christmas Eve Dinner. Thank you!
Stephanie says
I would cook it for 160 minutes. So 8 X 20 = 160 minutes. I would check it at about 90 minutes, and see how it is going, and then again about 120 minutes. Individual pieces of meat can vary in cooking times.
Jackie R says
How big of a tenderloin would I need for a dinner party of 14? I believe the searing would be a little harder with a bigger piece of meat.
Stephanie says
I think you would want something between 7 to 9 pounds. A lot of people think about 1/2 pound per person is a good serving size.
Cooking Dance says
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Stephanie says
You are right I have fixed this. Thanks.
Nan Nishihara says
I often have to come up with the menu for my once a month family dinner. I go on line and look for ideas, I have done roasts before and never and I do mean ever had it come out they way we like it.
But to tie it up first is something new for me. Also I never seared it first but I can understand that keeps the juices in.
So this is the menu for my next family dinner, Roast beef rare, roasted red potatoes and either asparagus’s con fie (I hope I spelled that correctly) or roasted carrots. I think I’ll take the idea that one person who wrote that he has used canned brown gravy cool!
I love finding your site and will use it improve some of my tried and true recipe’s,
Mahalo
Stephanie says
It sounds like you have an amazing family dinner! I love roasted red potatoes.
Amy@Frugale.org says
I agree, letting the meat warm before cooking really makes a difference.
mish-mash says
This was my mother in laws go to meal for family occasions ….always perfect
Tim says
Looks good. But since there will be more cooking after pulling from the oven, what are the recommended temps for the meat thermometer?
mike says
120 rare 130 med. rare 14o med.-well
Dean Thompson says
That’s more like it! The original temps would ruin a good piece of meat!
Stephanie says
You would sear the meat after pulling it out of the oven. You remove it from the oven when it has reached the proper temps.