How To Cook An 8 Pound Beef Tenderloin Roast

Popular methods for roasting beef tenderloin

You can see that there are various methods for cooking this type of meat, and there is no right or wrong way to prepare it.

Using Certified Angus Beef, I sear the meat for 15 minutes at 450°F in the oven before lowering the temperature to 325°F to finish cooking.

To achieve medium rare, Ina Garten places the seasoned roast in an oven set at 500°F and cooks it for 25 minutes.

The Pioneer Woman cooks her at 475F for 20-25 minutes.

The filet is grilled for 12 minutes on the hot side of a gas grill by America’s Test Kitchen, and then for an additional hour on the cooler side (300F) or until the internal temperature reaches 125F.

How To Cook An 8 Pound Beef Tenderloin Roast

Favorite sauces for tenderloin of beef

This is practically my favorite part ~ I adore the flavor that a great sauce can impart on beef.

I used brown butter garlic sauce today; it’s a really simple pan sauce that never lets you down.

Creamy horseradish sauce is a classic. A small amount of vinegar, salt, and freshly grated horseradish are combined with sour cream. Simple and powerful, I love it.

Cranberry horseradish sauce would be spectacular for the holidays.

Chimichurri: Argentinians are the best when it comes to beef, and their famous herb sauce tastes amazing with tenderloin.

How To Cook An 8 Pound Beef Tenderloin Roast

Classic Roast Beef Tenderloin for a Crowd

Serves: 12 to 16; 2 to 2⅔ hours for preparation and cooking; adds 12 hours for salting

Our goal was to develop an infallible recipe that would reduce the stress involved in preparing this impressive roast. The trimmed beef tenderloin gained more flavor and depth of flavor from being seasoned all over with an overnight salting. By roasting it at a low temperature of 250 degrees, we were able to ensure even cooking and have a wider safety margin against overcooking. The tenderloin was easier to fit in the pan and guaranteed a deep brown crust if it was cut in half before being seared in a very hot skillet.

5 pound beef tenderloin (1 roast), trimmed

2 tablespoons kosher salt

Before cooking, the roast needs to be salted and chilled for at least 12 hours. When purchasing an untrimmed tenderloin, make sure its weight is between 6 and 7 pounds.

For two roasts, cut the tenderloin crosswise at the base of the head. Using kitchen twine, tie head at 1-inch intervals. To achieve a more uniform shape, tuck the second roast’s tail end underneath by three to five inches. To secure, tie kitchen twine at 1-inch intervals around the tucked portion.

Arrange one roast on a sizable piece of plastic wrap, then liberally sprinkle with one tablespoon of salt. Wrap tightly in a double layer of plastic. Repeat with remaining roast and 1 tablespoon salt. Chill roasts for a minimum of 12 hours or a maximum of 24 hours.

Preheat the oven to 250 degrees and center the oven rack. Set a wire rack in a rimmed baking sheet. Season roasts with pepper and place on prepared wire rack. Roast the meat for 1 hour 20 minutes to 1 hour 40 minutes for the tail-end roast and 1 hour 40 minutes to 2 hours for the head-end roast, or until the internal temperature reaches 125 degrees for medium-rare or 130 degrees for medium. Place the roasts on a carving board, cover with foil, and allow them to rest for twenty minutes.

Pat roasts dry with paper towels. In a 12-inch nonstick skillet, heat the oil over medium-high heat until it begins to smoke. Add both roasts and sear for five to seven minutes, or until well browned on all sides. Move roasts to a carving board, cut off the twine, and cut into ½-inch thick slices. Serve.

From America’s Test Kitchen.