How to Cook Beef Tenderloin in a Convection

A convection oven, whether full size or tabletop, will roast a beef tenderloin to perfection in less time than a traditional oven. Depending on the size of your convection oven, you can cook a small beef tenderloin for a family meal or one large enough to feed a crowd. Either way, the tenderloin will be juicy, tender and cooked to perfection.

Things You'll Need

• 3 lb. beef tenderloin
• Sharp knife
• Roasting pan with rack
• 1 tbsp. olive oil
• 1 tbsp. finely minced, fresh rosemary leaves
• 4 cloves garlic, minced fine
• Salt and pepper
• Meat thermometer
• Aluminum foil

Instructions

1. Trim all visible fat or silver skin from the beef tenderloin using a sharp knife.

2. Place the tenderloin on a cooking rack set in a shallow roasting pan. If you are using a tabletop convection oven, the shallow pan is not necessary; simply place the tenderloin on the cooking rack that came with the oven.

3. Preheat the convection oven to 325 degrees Fahrenheit.

4. Make a paste by combining the olive oil, rosemary and garlic. Add salt and pepper to taste. Rub the paste over the entire tenderloin.

5. Place the tenderloin in the oven and cook for 15 minutes per pound for a rare roast, 18 minutes per pound for a medium roast and 20 to 21 minutes per pound for a well-done tenderloin.

6. Use a meat thermometer inserted at least 1/4 inch into the meat to ensure doneness. A rare roast will read 145 degrees Fahrenheit, a medium roast will read 160 and a well-done roast will read 170 or hotter.

7. Remove the roast from the oven. Cover loosely with aluminum foil and let the tenderloin rest for 10 to 15 minutes before carving.

Tips & Warnings

• You also can trim the tenderloin and apply the paste a day ahead of time. Keep the tenderloin wrapped in plastic wrap in the refrigerator until you are ready to cook.

• You can cut the seasoning in half for a smaller roast or double the amounts for a larger tenderloin.

• The resting period for a tenderloin is important as this allows the meat to redistribute the juices throughout for more juicy meat. The meat will continue to cook as it rests, causing the internal temperature to rise approximately 5 degrees Fahrenheit.

References

• Safe Food is Good Business--Cooking Beef Roasts Safely, South Dakota State University Extension (PDF)
• Decosonic Convection Oven User's Guide and Recipe Booklet