How to Cook Beef Tenderloin Roast

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With its relaxed grouping of muscle fibers, beef tenderloin stays tender all the way to medium doneness, despite its lack of marbling. Tenderloin has about as much connective tissue as it does fat, so it cooks relatively quickly, making it one of the few large cuts of meat you can grill in a reasonable amount of time. Checking internal temperature serves you best when gauging the doneness of a whole tenderloin, whether grilled or roasted, so use a digital thermometer to determine when to stop cooking. As with all meats, let the tenderloin rest before you carve it.

Things You'll Need

  • Vegetable oil
  • Kitchen twine

Oven-Roasted

Set the oven to 450 degrees Fahrenheit. Lay the tenderloin in a dish lined with paper towels and generously season it with kosher salt. Let the tenderloin come up to room temperature for about 30 to 45 minutes.

Line the oven's broiler pan with aluminum foil and set a wire roasting rack in it. Blot the tenderloin with paper towels and coat it with vegetable oil, then snugly tie it with twine crosswise at intervals of 1 to 1 1/2 inches.

Place the tenderloin on the roasting rack in a straight alignment without bending it; position the tenderloin diagonally on the rack if you need to. Crack freshly ground black pepper over the tenderloin and add fresh herbs to taste, if desired.

Slide the pan into the center position in the oven. Roast the tenderloin until it develops a golden crust, about 7 minutes per pound. Then lower the oven temperature to 350 F.

Roast the tenderloin at 350 F until it reaches an internal temperature of 125 F for medium rare, or about 8 minutes per pound; roast until it reaches 130 to 135 F for medium, or about 10 minutes per pound. Insert an instant-read thermometer in the center of the tenderloin to check its doneness.

Take the pan out of the oven and transfer the tenderloin to a carving board. Tent a piece of aluminum foil over the tenderloin.

Let the tenderloin sit for 15 minutes to finish cooking. Carve the tenderloin as desired and serve.

Grill

Set the tenderloin in a dish lined with paper towels and let it come up in temperature for about 45 minutes. Season the tenderloin with kosher salt when you first place it in the dish.

Set up a medium fire in a barbecue grill; two layers of coals in the tray is usually all it takes. If you have a propane grill, set the burners to medium.

Pat the tenderloin with paper towels and season it with pepper and fresh herbs, if desired. Tie the tenderloin crosswise with twine at intervals of 1 to 1 1/2 inches and coat it with vegetable oil.

Transfer the tenderloin to the grill, positioning it as straight as possible on the cooking grate. Close the grill.

Turn the tenderloin over every 10 minutes. Grill the tenderloin for 12 to 15 minutes per pound for medium rare, or until it reaches 125 F; grill it for 15 to 18 minutes per pound for medium, or 130 to 135 F.

Transfer the tenderloin to a carving board when it reaches the desired temperature. Tent a piece of aluminum foil over the tenderloin.

Let the tenderloin sit for 15 minutes to finish cooking. Carve the tenderloin as desired and serve.

References

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