How Long to Roast a Beef Tenderloin? A Guide to Perfect Tenderness
A perfectly roasted beef tenderloin requires careful timing and temperature control. In general, roast a beef tenderloin at 425°F (220°C) for approximately 13-15 minutes per pound for medium-rare, and 15-17 minutes per pound for medium, adjusting based on the thickness and desired doneness, aiming for an internal temperature of 130-135°F for medium-rare.
Understanding the Beef Tenderloin
The beef tenderloin, also known as filet mignon or Chateaubriand, is arguably the most tender cut of beef. It is located beneath the ribs, along the spine, and is known for its lean texture and mild flavor. Its delicate nature means it needs to be cooked carefully to avoid overcooking, which can result in a dry and tough roast. Because of its prized qualities, getting the roasting time right is paramount to enjoying this cut to its full potential.
Benefits of Roasting Beef Tenderloin
Roasting a beef tenderloin is a relatively simple cooking method that yields impressive results, making it ideal for special occasions or elegant dinners. Here are a few key benefits:
- Exceptional Tenderness: The tenderloin is inherently tender, and roasting helps preserve this quality.
- Even Cooking: Proper roasting ensures even cooking throughout the roast, minimizing overcooked edges and undercooked centers.
- Minimal Effort: Compared to other cooking methods, roasting requires relatively little active preparation and supervision.
- Versatile Flavor Profile: While mild, the tenderloin pairs well with a variety of seasonings and sauces, allowing for culinary creativity.
The Roasting Process: Step-by-Step
Achieving a perfectly roasted beef tenderloin requires attention to detail. Here is a step-by-step guide:
- Preparation: Remove the tenderloin from the refrigerator at least 30 minutes prior to cooking to allow it to come to room temperature. Pat it dry with paper towels. This helps to ensure even browning.
- Trimming (Optional): Trim away any excess silver skin or fat, though leaving a thin layer of fat can help to retain moisture.
- Seasoning: Generously season the tenderloin with salt, pepper, and any other desired herbs or spices. Consider a simple rub of garlic powder, onion powder, and paprika.
- Searing (Optional but Recommended): Sear the tenderloin on all sides in a hot skillet with oil or butter to create a flavorful crust. This locks in juices and adds depth of flavor.
- Roasting: Place the tenderloin on a roasting rack in a baking pan. The rack allows hot air to circulate evenly around the meat.
- Temperature and Time: Roast at 425°F (220°C). Use the guidelines below for timing, but always rely on an internal meat thermometer for accuracy.
- Resting: Once the tenderloin reaches the desired internal temperature, remove it from the oven and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Determining Doneness: Temperature is Key
Using a meat thermometer is crucial for achieving the desired level of doneness. Insert the thermometer into the thickest part of the tenderloin, avoiding bone or fat.
| Doneness | Internal Temperature (Fahrenheit) | Internal Temperature (Celsius) |
|---|---|---|
| Rare | 120-130°F | 49-54°C |
| Medium-Rare | 130-135°F | 54-57°C |
| Medium | 135-145°F | 57-63°C |
| Medium-Well | 145-155°F | 63-68°C |
| Well-Done | 155°F+ | 68°C+ |
Remember that the internal temperature will continue to rise slightly during the resting period, known as carry-over cooking. Remove the roast from the oven when it is 5-10 degrees below your target temperature.
Common Mistakes to Avoid
Several common mistakes can ruin an otherwise perfect beef tenderloin.
- Overcooking: The most common mistake. Use a meat thermometer and err on the side of undercooking, as the temperature will rise during resting.
- Insufficient Seasoning: The tenderloin has a mild flavor, so generous seasoning is essential.
- Skipping the Sear: Searing creates a flavorful crust and locks in juices. Don’t skip this step if you have the time.
- Not Resting: Resting is crucial for allowing the juices to redistribute and preventing a dry roast.
- Slicing Too Soon: Slicing before resting allows the juices to escape, resulting in a less tender and flavorful roast.
Frequently Asked Questions (FAQs)
What is the best oven temperature for roasting a beef tenderloin?
The best oven temperature for roasting beef tenderloin is generally 425°F (220°C). This high heat helps to create a nice sear on the outside while keeping the inside tender and juicy. Lower temperatures can be used, but require a longer roasting time and may not result in the same desirable crust.
How do I know when my beef tenderloin is done?
The most reliable way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the tenderloin. Aim for an internal temperature of 130-135°F (54-57°C) for medium-rare, and 135-145°F (57-63°C) for medium.
Can I roast a frozen beef tenderloin?
Roasting a frozen beef tenderloin is not recommended. It will cook unevenly and is likely to result in a tough and dry roast. Always thaw the tenderloin completely in the refrigerator before cooking.
Do I need to sear the beef tenderloin before roasting?
Searing the beef tenderloin before roasting is optional but highly recommended. Searing creates a flavorful crust and helps to lock in juices. It adds another layer of deliciousness to the overall result.
Should I cover the beef tenderloin while roasting?
It is generally not necessary to cover the beef tenderloin while roasting. Covering it can trap steam and prevent the outside from browning properly.
How long should I let the beef tenderloin rest after roasting?
Let the beef tenderloin rest for at least 10-15 minutes after roasting. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Tent it loosely with foil to keep it warm without steaming.
What is the best way to slice a beef tenderloin?
Slice the beef tenderloin against the grain for maximum tenderness. Use a sharp carving knife and slice into uniform pieces.
Can I use a marinade on my beef tenderloin before roasting?
Yes, you can use a marinade on your beef tenderloin. Marinating can add flavor and help to tenderize the meat. However, be mindful of acidic marinades, as they can toughen the meat if used for too long. Marinate for no more than 2-4 hours.
How do I prevent my beef tenderloin from drying out?
To prevent your beef tenderloin from drying out, avoid overcooking it, sear it before roasting (if desired), and allow it to rest properly. Basting with pan juices during the roasting process can also help to retain moisture.
What are some good side dishes to serve with beef tenderloin?
Beef tenderloin pairs well with a variety of side dishes, such as roasted vegetables (asparagus, Brussels sprouts, potatoes), mashed potatoes, creamy polenta, or a fresh salad. A rich red wine sauce or a simple horseradish cream sauce also complements the flavor of the tenderloin.
Can I roast a beef tenderloin in advance and reheat it?
Yes, you can roast a beef tenderloin in advance and reheat it, but it’s best when freshly roasted. To reheat, slice the tenderloin and gently warm it in a low-temperature oven (250°F/120°C) with a little beef broth to prevent it from drying out. Reheating can slightly reduce the tenderness.
How should I store leftover beef tenderloin?
Store leftover beef tenderloin in an airtight container in the refrigerator. It will keep for 3-4 days. It’s best to slice the tenderloin only when you’re ready to eat it to minimize drying.