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Roasting Beef TenderloinRoasting Beef Tenderloin Flavor: 3 Out Of 5 Alternative Names: Whole Filet, Filet Mignon, Chateaubriand
The tenderloin is a long cylindrical muscle cut from the middle of the cow right out of the short loin section. The muscle tissue does almost no work, so the tenderloin is the most tender piece of beef you can buy and because of this the most expensive. Sold whole or as a smaller center cut roast, it has a pleasantly mild almost non-beefy flavor. Well recognized, beef tenderloin recipes are a favorite for entertaining. We recommend cooking all beef roast at lower temperatures except for tenderloin roast. Most of the premium roast such as prime rib and strip loin, a lower temperature of 250 degrees works best. However we have found along with many other cooking experts that cooking beef tenderloin at a higher temperature of 425 degrees from start to finish had the same look and taste as the lower temperatures. So since there was no difference, you can cook a whole beef tenderloin roast in almost half the time. How To Cook Beef Tenderloin Roasting Beef Tenderloin 1. Remove the tenderloin roast from the refrigerator 1 hour before cooking to bring the meat to room temperature. 2. Trim and peel as much fat and skin as you can from the tenderloin if your butcher has not already done so. If you are cooking a whole tenderloin you will notice how it tapers down to a smaller thinner end (photo). In order to have the roast cook more evenly tuck about 5-6 inches of the small end under the rest of the tenderloin (photo) and at 1-2 inch intervals tie the roast with kitchen string or butchers twine.
Photo on left is a whole beef tenderloin. Photo on right the small end is folded under the roast and tied with twine at 1-2 inch intervals to give the roast a more uniform shape to help cook the tenderloin more evenly. 3. Rub with olive oil to help prevent the roast from drying out and thoroughly rub in your favorite seasonings. 4. Preheat oven to 425 and place oven rack in middle position. Transfer the prepared tenderloin to a wire rack set in a shallow roasting pan. Do Not Add Water. Roast uncovered about 40-50 minutes depending on the size and desired doneness. Always remove the roast from the oven about 10 degrees below the desired doneness. 5. Remove tenderloin and tent loosely with aluminum foil and let it rest for at least 15-20 minutes to allow the juices to redistribute evenly throughout the roast, the temperature will rise another 10 degrees while resting. Use a ovenproof or instant-read thermometer. Insert thermometer so that the tip is centered in thickest part of roast. For maximum flavor and tenderness cook to medium-rare or to medium doneness but no more, anything more will begin to dry out the roast.
Cut the tenderloin roast into half inch-thick slices. Arrange on a platter and serve.
Below is a cooking chart for roasting beef tenderloin. You should always use an instant-read thermometer to check the doneness of a roast.
Home Cooking Roast Beef Roasting Beef Tenderloin
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