Beef tenderloin, also known as “eye fillet” in other world areas, is a cut from the center of a cow. Tenderloin originates in the spine and hangs between the shoulder blade and the hip socket. Because this muscular tissue doesn’t accomplish anything, it’s the cow’s most delicate region. This roast has the softest, most buttery texture of any beef.
The Roasted Beef Tenderloin steals the show! This tried-and-true approach is simple (no marinating necessary) and yields soft, delicious meat that melts in your mouth. For an outstanding meal, serve it with a creamy horseradish sauce.
Before roasting, place the beef tenderloin on a rack or in a shallow baking pan. Before decreasing the temperature, sear the beef tenderloin at 450°F, resulting in a beautiful crust. You can make a sauce with horseradish, sour cream, and lemon juice once the beef tenderloin has rested. As a finishing touch, serve the meat with the sauce.
Season the beef tenderloin the night before you plan to cook it. The taste and texture of your finished product are dependent on salt and pepper. Season the beef tenderloin liberally with salt for the best results. Use a lot of salt because it’s the key to a tasty outcome. If you’re serving a large group, a five-pound roast is recommended. You can accomplish the desired result by using the proper spicing techniques and lowering the salt amount.
How to Make Roasted Beef Tenderloin?
If your beef tenderloin has a shiny “silver skin,” clip it away because it contains fibrous and chewy connective tissue that prevents taste from penetrating the meat. Just under the connective tissue, slide the tip of the knife. To reduce meat loss, keep the knifepoint near the surface of the flesh.
Pull connective tissue tight against the blade with your other hand. Slide the knife away from the meat until it comes out the other side. Trim away any excess fat from the tenderloin; unlike other steaks, fat on beef tenderloin is unnecessary.
Tenderloins must be tied to ensure consistent cooking. It evens out the thickness, and if one side has a thin end, tuck it under the tenderloin and tie it to keep it in place; otherwise, one end will be raw, and the other will be overcooked.
A butcher can do this. For a complete demonstration, see the video recipe. Make a tight knot with a kitchen string around one of the tenderloins. Pull the string over your tenderloin by looping it around your left hand. Repeat the loops, spacing them 1 inch apart and tying them tightly. After 5-6 loops, tie the end with a knot.
- One beef tenderloin, entire (4 to 5 pounds) (butt)
- Four tablespoons of salted butter, or to taste
- A a third of a cup of whole peppercorns, to taste
- Lawry’s Seasoned Salt is a seasoned salt made by Lawry’s (or your favorite salt blend)
- Seasoning with lemon pepper
- Olive oil is a type of oil that comes from
- Preheat the oven to 475 degrees Fahrenheit.
- Rinse the meat thoroughly. To eliminate the silvery cartilage beneath the fat, trim away a portion of it. Begin removing the fat from the top with a very sharp knife, revealing the silver cartilage beneath. You don’t want to get rid of every last ounce of fat—not at all. Like any other cut of meat, a little fat adds to the flavor. (Hint: if the process seems intimidating, ask the butcher to handle the trimming for you.)
- Lawry’s should be liberally applied to the meat. Because you need to pack more punch for the seasoning to impact a tenderloin, you can season it much more liberally. To begin, use Lawry’s Seasoned Salt. With your fingertips, rub it in. Season both sides with a large amount of lemon and pepper seasoning. (There are no measures because it is a personal preference, but it’s seasonal.)
- Place the peppercorns in a Ziploc bag and pound them with a mallet, a hammer, or a large, heavy can to break them up a little. Remove from the equation.
- In a heavy skillet, heat some olive oil. Place the tenderloin in the boiling pan after the oil has reached the smoking point. Before putting it in the oven, add a couple of tablespoons of butter to the skillet to give it a good butter injection. Flip and repeat a minute or two later when one side starts to turn nice and brown.
- Place the tenderloin on a rack in an oven pan. Using your fingers, smear the crushed peppercorns all over the meat. Using your fingers, press the pepper onto the meat’s surface. Using several tablespoons of butter, coat the meat thoroughly. Insert the thermometer‘s long needle lengthwise into the meat. Preheat the oven to 475°F and bake for 15 to 20 minutes, or until the temperature reaches just about 140°F. Keep an eye on the meat thermometer and stay close to the oven to ensure it doesn’t overcook.
- Allow the meat to rest for 10 minutes before slicing to relax.
- For a little more flavor, spoon the olive oil/butter juices from the skillet onto the top of the meat before serving.
What Temperature Should a Beef Tenderloin be Cooked at?
For the best flavor and temperature, the beef tenderloin should be cooked at 135 to 140 degrees. Slow roasting is another option for beef tenderloin. You’ll need a sheet pan with a rack to broil the beef tenderloin. Preheat the oven to 225 degrees F and broil the chicken. Then, every couple of minutes, flip the tenderloin to attain a medium-rare temperature. Allow it to rest for at least 15 minutes after being cooked before slicing.
A golden-brown crust on the outside of the beef tenderloin, for example, can be achieved by searing or broiling it. You should prepare the meat during this period. Meanwhile, preheat the oven to 475 degrees Fahrenheit and put the olive oil, spices, and herbs in a mixing bowl. It will take a further 25 minutes to roast it. Resting time after cooking is critical for maintaining the meat’s juices.
Is Beef Tenderloin the Same as Filet Mignon?
The filet mignon is part of the beef tenderloin, a more significant steak cut. Purchase the entire tenderloin (or a substantial portion) from your grocery store or butcher if you want to make a significant, sharing beef dish like beef Wellington. Request the filet mignon if you want to grill a great steak. Beef tenderloin is a massive cut of meat that comes in two halves and weighs roughly 4–6 pounds. The authentic filet mignon is made up of a tiny circular strip that runs the length of the tenderloin.
A filet mignon steak is sliced into two-inch steaks from the entire tenderloin at American butcher shops. Only the tenderloin section of a trimmed tenderloin is served, which has a flavor similar to filet mignon. On the other hand, an untrimmed tenderloin will include sections of the short loin, which has a deeper flavor than the tenderloin. There is no right or wrong answer for beef tenderloin vs. filet mignon.
Do you Cook Beef Tenderloin With the Lid on or Off?
Bake for 40 to 50 minutes, uncovered, or until a thermometer registers at least 140°F. Cover beef with an aluminum foil tent and set aside for 15 minutes, or until the thermometer registers 145°F. (Beef will be simpler to carve when the temperature rises by around 5°.)Roast a 2-1/2-pound beef tenderloin at 250°F for 20 minutes, uncovered. Then raise the temperature to 425°F. Roast until an instant-read thermometer placed into the thickest portion of the meat registers 135 degrees Fahrenheit (about 30 to 40 minutes).
Remove the dish from the oven. With an internal temperature of around 135 degrees, beef tenderloin roast is best served rare or medium-rare. To check if the roast is done, use a meat thermometer, and keep in mind that the temperature of the flesh will rise as it rests for 15 minutes or so before serving.
Is Beef Tenderloin a Good Cut?
Beef tenderloin is the softest cut of meat you’ll ever bite into. It’s soft, juicy, and tasty without requiring any other seasoning than salt and pepper. This cut of beef is also quite adaptable since it may be roasted whole or chopped into steaks. Tenderloin de Boeuf is usually considered to be the most tender cut of beef, as well as the most expensive. It’s a cut from the ever-popular T-bone or porterhouse steak and the premium filet mignon.
These tender steaks benefit from a brief sear on the stovetop before cooking. Because it is so tender when cooked properly, this excellent cut of meat is consistently recognized as a great cut of meat. Because this cut comes from the cow’s loin, it is a non-weight-bearing muscle with fewer connective tissues than the rest of the cow’s muscles, making it much more sensitive in texture.
Combining roasting and searing is the best way to prepare beef tenderloin. A good roast will have a lovely crusty crust on the outside. Add a red wine sauce to the finished dish for a beautiful and nutritious supper. Serve your beef tenderloin with a rustic red wine sauce once it’s finished cooking. The roast’s seasoned juices can make the meat moist and tender.
Remember that the ideal cooking temperature for beef tenderloin varies depending on the cut of meat. The most common cooking temperature for this beef is medium-rare. Because most visitors want their steak medium-rare, try to cook it to medium-rare instead. Before cooking, use a meat thermometer to check the temperature. You can serve the beef tenderloin to your guests once it has reached the ideal temperature.