How Long To Roast A 4 Pound Beef Tenderloin

How Long To Cook Beef Tenderloin?

It should take roughly 12 to 15 minutes to sear the outside of the beef tenderloin (three to five minutes per side), plus an additional 20 to 25 minutes in the oven, for a total cooking time of 40 to 45 minutes. After cooking, you should let it rest for about 15 minutes so that the internal juices can settle and redistribute while the temperature continues to rise.

Beef Tenderloin Roast Is The Star Of Christmas Dinner

Holiday dinners are especially memorable because they center around opulent, expensive main courses. And that’s the main purpose of this beef tenderloin roast, my friends. It is incredibly tender and perfectly medium-rare pink. A flavorful garlic herb crust coats it, and it is served with a creamy horseradish sauce that enhances every bite.

However, you may be thinking, “This is one expensive cut of meat, and I’m a little intimidated.” Don’t worry, though, because this recipe for beef tenderloin is simple and completely foolproof. It cooks in about half the time of everyone’s favorite prime rib recipe, but it looks very similar. Additionally, it’s quite simple to carve into lovely serving slices, much like pork tenderloin. Who doesn’t love that?.

You should not be shocked if your family starts designating you for beef tenderloin duty on holiday occasions after you try this recipe. It’s truly a Christmas dinner sensation.

How Long To Roast A 4 Pound Beef Tenderloin

This expensive cut of meat has a reason for that. It’s the origin of filet mignon and the tenderest cut of beef available. Actually, filet mignon is just the tenderloin’s middle cut, sliced up. This explains why beef tenderloin makes such a popular holiday main course!

Most tender cuts of meat like this only require a basic garlic-herb butter to enhance their flavor. Here’s what you’ll need.

  • For this recipe, you will need a 4 to 4 ½-pound whole beef tenderloin. Or you could purchase two 2-pound chateaubriand-cut, or center-cut, tenderloins.
  • Salt
  • My preferred oil for pan-searing meat at a high temperature is avocado oil. But you can use olive oil as well.
  • Butter: Since unsalted butter has already been salted during the searing process, it is recommended to use it. Just be sure that before adding the garlic and herbs, the butter has reached room temperature. This will facilitate blending and applying slathering to the meat.
  • Garlic: It’s all about fresh garlic in this recipe. Fresh minced garlic has a stronger flavor and can also give the tenderloin’s exterior more texture.
  • Fresh Herbs: Thyme and rosemary are a wonderful combination of herbs to use in meat dishes. Just remember to use fresh sprigs rather than dried ones.

Tenderloin Shopping Tip: Tenderloins can be purchased untrimmed or trimmed. Ask your butcher to trim and tie the roast for you to save time and effort. Indeed, since it’s oblong by nature, tying with twine is required to guarantee even cooking!

Find the printable recipe with measurements below.

Make sure you have everything you need before we start cooking. Three things are required: a meat thermometer, kitchen twine, and an oven-safe pan.

  • Cast-Iron Pan: Take out your most cherished oven-safe skillet and start by searing the tenderloin on the stovetop before baking it. I love to use this cast-iron pan for this recipe!.
  • Kitchen Twine: Since a tenderloin is thinner on one end than the other, tying it with butcher’s twine will guarantee that it cooks evenly (see how you fix that below)
  • A thermometer is an essential tool for ensuring that your beef tenderloin is cooked to your exact specifications. You’ve got a few options here as well. You can use an instant read thermometer, a basic meat thermometer, or a probe thermometer that is intended to be left in the meat while it cooks.

A Rare Case: What’s the Best Degree of Doneness for Beef Tenderloin?

I used to be one of those people who would “wave the steak toward the fire and serve it to me.” The rarer, the better. However, instead of letting my slight machismo get the better of me, I began to question what was in my mouth, and I’m willing to bet that anyone who was under the impression that rarer things were always better could be persuaded otherwise.

These days, I really think that when cooking red meat, the amount of fat it contains should be directly correlated with the doneness to which the meat is cooked. Rich, fatty cuts, such as prime-grade prime rib, are best prepared to a minimum of medium-rare, and frequently even up to medium-rare; this is the temperature at which the abundant intramuscular fat begins to soften and spread its flavor and lubricant throughout your mouth. *.

*In fact, even ardent lovers of rare meats consistently chose the medium-rare or medium prime rib over the rare in blindfolded taste tests I carried out. This could also be the reason why Americans tend to prefer their meat medium-rare while French people prefer their very lean beef cooked rare. There’s no logical explanation for why British people cook their lean beef over-done.

However, lean tenderloin has no intramuscular fat, so cooking it past medium-rare will only dry it out. Tenderloin should be perfectly pink from edge to edge, with maybe a hint of translucent rare meat in the center. Naturally, for flavor and texture, we still want a really nice dark crust on the outside.