How Long To Cook A Beef Tenderloin In Oven

What Temperature To Cook Beef Tenderloin?

After searing the beef tenderloin in a skillet, we’re roasting it at a high temperature of 425 degrees Fahrenheit. You can sear the beef tenderloin and then move it to an oven-safe dish to finish cooking if you don’t already have an oven-safe skillet.

Making the Cut: Choosing the Perfect Beef Tenderloin

However, we must first determine which cut of meat we are working with before we can turn on the oven. A whole tenderloin weighs roughly four to five pounds. A whole tenderloin is shaped unevenly, with a fat bulb on one end and a thin, tapering tail on the other. To ensure that it cooks evenly, you will need to fold the thinner end back and secure it in place.

How Long To Cook A Beef Tenderloin In Oven

This works well for feeding a large group of eight to twelve people, but if you’re feeding a smaller group of four to six people, you should use a center-cut tenderloin, sometimes called a chateaubriand.

How Long To Cook A Beef Tenderloin In Oven

The center portion of the tenderloin is shaped like a smooth, even cylinder, which makes cooking it much easier. (If you would like to discover how to cut a tenderloin yourself and save some money, see our guide here.) ).

How Long To Cook A Beef Tenderloin In Oven

Tying a tenderloin up at even intervals helps prevent it from sagging and becoming misshapen during the cooking process. This can be done very easily by learning how to tie butcher’s knots, though plain old square knots will also work.

To achieve that, most tenderloin recipes (as well as those for most steaks and roasts) call for searing the meat at a high temperature first, followed by finishing it at a relatively low temperature. By now, you must be aware that the whole “sealing in the juices” thing is a myth with no real basis in reality. Therefore, even though the conventional hot-then-cool method functions fairly well, it is actually more effective if the process is carried out in reverse.

I created a method known as the “reverse sear” while I was employed at Cooks Illustrated (you might want to skip ahead a little if you’ve heard me talk about it a million times). These days, I use it for everything when I want perfectly cooked meat with a great crust, like prime rib, pan-seared steaks, and pork chops.

How Long To Cook A Beef Tenderloin In Oven

You end up with a piece of meat that has a very small temperature gradient when you begin the process by putting the raw meat on a rack in a low-temperature oven (I went with 225°F because that was the lowest temperature my oven could hold) and slow-roasting it until the center hits just a few degrees below your desired final serving temperature (I aim for 125°F for rare or 130°F for medium-rare on an instant-read thermometer). From edge to edge, the meat will be almost perfectly cooked.

How Long To Cook A Beef Tenderloin In Oven

You can also extend the amount of time that low-and-slow cooking allows you to cook meat between the ideal doneness and overdoneness.

All you need to do is sear the meat after it’s done. When cooking a steak, I usually do it in a big skillet over the stove. You can use the same method if your tenderloin is small enough, basting it with butter, shallots, and thyme to add more flavor and richness. Additionally, butter browns more quickly than oil because of the additional milk proteins.

However, what happens if it’s too big to fit in a skillet and you’d rather bake it in the oven?

Initially, I believed that I could cook a tenderloin in the same way as my prime rib—by simply placing it in an oven set at 500°F (260°C) for a short while to sear the outside. When I tried it, the meat came out with a large, fat layer of overcooked meat around the outside and barely browned meat.

The problem, of course, is that fat content again. The nice, thick layer of fat that coats the outside of a prime rib can aid in its even and quicker browning. Because of this insulation, it also cooks more slowly, so even after 10 minutes at 500°F, there is hardly any gray, overcooked meat visible. Conversely, 10 minutes at 500°F in the oven results in a lean tenderloin that is cooked almost to the center, well beyond medium!

Therefore, I set out to find ways to accelerate the browning process so that the tenderloin wouldn’t overcook. It took a two-pronged approach to get there.

Proceed without stopping; you do not wish to remove any remaining fat at all. Like any meat cut, a small amount of fat enhances flavor. Keep your attention on the large pieces to avoid having your tenderloin experience ruined. And make no mistake about it…tenderloin is an experience.

Start slicing the fat from the top with an extremely sharp knife so that the silver cartilage underneath can be seen. Now, using one hand to pull and the other to cut, cut off the cartilage. Though I was rushing and getting a little meat as well, you won’t have to do that if you’re more cautious and thorough.

Im going to let you in on a little secret. Cold beef tenderloin tastes even better than hot, fresh-from-the-oven tenderloin. Whatever you want to call it—a hoax or one of life’s biggest mysteries Ill just call it delicious. It’s absolutely delicious when sliced and piled onto a sandwich with horseradish mayonnaise! Advertisement – Read More Below

To obtain an accurate reading of the internal temperature, insert the thermometer’s long needle lengthwise into the meat. Leave the thermometer in place while cooking. I usually remove my tenderloin from the oven a few minutes before it reaches 140 degrees, but keep in mind that the meat will continue to cook for a few more minutes after that. Recall that you can always cook meat that is too rare a little bit longer, but once it is done, there’s nothing you can do about it.

To give the meat a nice little butter injection before baking, I add a few tablespoons of butter to the skillet after I add the meat. (I wouldn’t mind if I had heated the butter with the olive oil; however, I wanted to act appropriately for the sake of this post.) The house is now filled with black smoke. ).