Beef tenderloin is a melt-in-your-mouth cut of beef full of flavor, very tender and extremely juicy. The perfect beef tenderloin is the preferred cut of beef for many. And preparing beef tenderloin in an oven covered in butter is our preferred method! Serve with these Parmesan Roasted Potatoes for the perfect meal.
How to Buy a Beef Tenderloin
Before you heat up the oven, you’ll need to know how to purchase the perfect beef tenderloin. The first consideration you will decide is what grade of beef you will purchase.
- Choose between 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.
- Shop at 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.
- You can buy a tenderloin in the cryo-vac. If so, you will need to break down the tenderloin yourself. There will be some waste if you do it yourself. You can also buy them trimmed, and ready to go.
- 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 Make Beef Tenderloin
Before you start cooking the beef tenderloin, here are the ingredients you will need:
- 2 pounds Beef Tenderloin
- Salt & Pepper
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 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. For medium-rare, it should take between 30 to 35 minutes per pound.
- When setting the temperature, I 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.
- It is recommended to serve about 1/2 pound of tenderloin per person. This weight should be taken before cooking. If you are serving 10 people you would need five pounds of raw tenderloin. The 1/2 of beef may seem like a very large portion. Some water weight cooks out, and you will end up with less beef after cooking.
- Serve your beef tenderloin with some flavored butter or even a little horseradish sauce.
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
More Roasted Beef Recipes
- How to Cook Rib Eye Roast
- Beef Shanks
- How to Cook a Roast in the Oven
- How to Cook Corned Beef in the Oven
Great Main Dish Recipes
- Pot Roast Recipe Stove Top
- Roast Pork Loin
- Country Fried Chicken Recipe
- Oven Roasted Chicken Leg Quarters
- How to Make Chicken Fried Steak
- Baked Salmon
Side Dishes to Serve with Your Tenderloin Roast
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Roast Beef Tenderloin
- 2 pounds beef tenderloin center cut is best
- 4 tablespoons butter divided use
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Take the beef tenderloin out of the refrigerator about 45 minutes to an hour before roasting to bring it to room temperature.
- Preheat the oven to 300°F.
- Spread 2 tablespoons of butter on the roast.
- Salt and pepper the roast liberally.
- Place the roast on a rack on top of a baking sheet.
- Bake for 20 to 25 minutes per pound for rare, and about 30 to 35 minutes per pound for medium rare. Check the internal temperature with a thermometer.
- Remove the roast from the oven and heat 2 tablespoons of butter in a skillet over medium-high heat.
- Place the roast in the skillet and sear all sides of the roast in the butter until it is evenly browned.
- Remove the roast from the skillet and allow it to rest for 15 minutes before slicing and serving.