What Temperature to Cook 4lbs of Beef Tenderloin

Make an impression with this Garlic Roast Beef Tenderloin Recipe. Super easy to set, still tastes similar a million bucks!

We love to make this special cut of meat for the holidays considering information technology's perfect for feeding a large amount of people and doesn't crave a ton of work. With but a piffling chip of prep, a good skillet and a probe meat thermometer, you'll have a juicy cutting of roast beef tenderloin that'll brand you lot close your eyes, practise a little dance and smiling with each seize with teeth.

What Is a Beef Tenderloin?

Beefiness tenderloin is the near tender cut of beef and it is located within the loin. This is where nosotros get filet mignon, which is fabricated from the very tip of the pointy end of the tenderloin. There is besides very little fatty within the tenderloin, making it a very lean cutting. Considering of all that, beefiness tenderloin is one of the most expensive cuts of beef.

When properly cooked, information technology will melt in your mouth. And permit'southward face it, when you're paying a pretty penny for some meat, yous'll want to make sure you lot're cooking it right.

How To Prepare Beefiness Tenderloin

• TRIM:     Beginning by trimming your beef tenderloin if information technology is not already trimmed for yous. I purchased mine from Costco and it came trimmed. To trim the beef tenderloin you'll want to remove the "silverskin" that runs down the length of the tenderloin. Run your knife gently underneath while pulling it up with your other manus. Trim off any other excess fatty around the outside and remove "the chain" which is merely a fatty strip forth the outside equally well.
• TIE:    A beefiness tenderloin is a long cut of beef that comes to a point at 1 end. In order to get the beef to cook evenly it's important to tie information technology up and make information technology as uniform in shape as possible. Using butcher's twine yous tin hands tie it up. Tuck the long pointed end up into the thicker part of the tenderloin creating a uniform cylinder shape.
• Arctic:     To requite your tenderloin a delicious crust on the outside, you can leave information technology in the fridge overnight unwrapped. This will dry out out the surface, helping it to gain a gorgeous browned chaff when seared. This step is optional, then if y'all don't accept time, don't worry, you'll even so get great results.

How To Cook Roast Beef Tenderloin

• SEASON:     Coat the outside with salt and pepper and let sit at room temperature for a couple of hours. This will help to melt the insides evenly.
• SEAR:     Heat some olive oil in a large cast-atomic number 26 skillet and sear the beef tenderloin on all sides for about 3 to 5 minutes per side. Since the beef tenderloin is a long slice of beef, I've cut it in 2 manageable roasts that tin can easily fit into my 12″ skillet.
• SLATHER:      Create a simple garlic and herb butter and slather it all over the seared beef. Insert your probe thermometer.
• ROAST: Cook the beef tenderloin at 425 degrees F. until the desired internal temperature is reached. This will only take about 20 to 25 minutes!

What Temperature To Cook Beefiness Tenderloin?

We're roasting our beef tenderloin at a high temperature of 425 degrees F subsequently we've seared it in a skillet. If you don't take an oven-safe skillet nevertheless, you can sear the beefiness tenderloin so transfer it to an oven prophylactic dish to finish cooking.

How Long To Melt Beef Tenderloin?

Searing the outside of the beef tenderloin should take near 12 to fifteen minutes (about 3 to v minutes per side), followed by 20 to 25 minutes in the oven for a total of about 40 to 45 minutes. After information technology's finished cooking, you'll want to let it balance for about fifteen minutes, where it'll yet rise in temperature only allow the juices inside to settle and redistribute.

What Temperature Should Beef Tenderloin Be?

The worst thing you can do is overcook a pricey cut of beef. Ideally you should cook it to a overnice medium-rare or medium. The college the internal temperature, the more than tough the meat will go. My biggest proffer is to use a digital probe thermometer for accurate cooking.

Here is a good nautical chart to go past.

• RARE – 115°F – 120°F
• MEDIUM RARE – 120°F – 125°F
• MEDIUM – 130°F – 135°F

PRO TIP: Keep in heed that the internal temperature will continue to rise about v to 7 degrees after existence removed from the oven.

What To Serve with Beef Tenderloin

• Flossy Horseradish Sauce
• Fluffy Mashed Potatoes
• Parmesan Roasted Brussels Sprouts
• Toss some fresh green beans and mushrooms in the aforementioned skillet that the beef tenderloin cooked in and sauté them over medium heat until tender – and so adept!

More Beefiness Recipes To Endeavor

• Garlic Herb Prime Rib
• Parmesan Crusted Ribeye
• Best Steak Marinade
• Flossy Beef Stroganoff

Helpful Products To Make Recipe:

Terminal updated on June three, 2022 6:32 pm

1000000 Dollar Roast Beef Tenderloin Recipe

This delicious cut of beef tenderloin is seared on the exterior to give it a delicious crust then roasted to perfection, for a cook-in-your-mouth feel.

Prep Fourth dimension 15 mins

Cook Time xl mins

Total Fourth dimension 55 mins

Form: Master Dish

Cuisine: American

Servings: x

Calories: 564 kcal

• iv to 5 lb. Beef tenderloin, trimmed, cut in two pieces and tied.
• ane tsp common salt
• 1/two tsp black pepper
• 2 tbsp olive oil
• 4 tbsp butter, salted, softened
• 2 tsp garlic, minced
• 1 tsp horseradish, prepared or dijon mustard
• one tsp rosemary, minced or thyme

The Day Before Cooking (*optional):

• Trim the beefiness tenderloin if information technology's not already, then cut in half to make two pieces. Constrict the long end under and apply butcher's twine to tie the tenderloin. *Watch video in web log post for sit-in

• Flavor all over with table salt and pepper and leave in fridge, uncovered overnight, or at least ten hours. *not necessary, only helps to give the tenderloin a great chaff.

Day Of Cooking:

• Necktie up tenderloin and season with salt and pepper if you lot did not do this the solar day prior. Remove from refrigerator and set on counter for about 2 hours prior to cooking, to come to room temperature.

• Preheat oven to 425 degrees F.

• Place oil in a large cast-atomic number 26 skillet and heat over medium-loftier oestrus. Sear the beefiness tenderloin on all sides, about three to 5 minutes per side, creating a nice golden-brown crust.

• Meanwhile combine the softened butter, garlic, horseradish and herbs in a small dish and mix. Slather the seared tenderloin with the butter mixture then insert a probe thermometer. If using the skillet, place in preheated oven, or transfer to a baking dish and identify in preheated oven. Roast until desired internal temperature is reached, about 20 to 25 minutes. *see notes for temperatures.

• Remove tenderloin from oven and transfer to a cutting board. Let rest for 15 to twenty minutes to allow the juices to redistribute before slicing into 1" slices.

Internal Temperature Guide:

• RARE – 115°F - 120°F
• MEDIUM RARE – 120°F - 125°F
• MEDIUM – 130°F - 135°F

Calories: 564 kcal | Carbohydrates: one yard | Poly peptide: 33 g | Fatty: 47 1000 | Saturated Fat: 20 one thousand | Cholesterol: 139 mg | Sodium: 364 mg | Potassium: 552 mg | Fiber: 1 yard | Carbohydrate: ane g | Vitamin A: 142 IU | Vitamin C: 1 mg | Calcium: xv mg | Iron: 4 mg

Keywords: Beef Tenderloin, Christmas, Roast, Sear

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