Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (2024)

FAQs

What is the best cooking method for tenderloin? ›

Slow-roasting in a low oven cooks the tenderloin evenly from edge to center. Basting the tenderloin with browned butter flavored with thyme and shallots enhances browning and gives it more flavor.

Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven.

Tenderloins have a narrow end and a thick end. To ensure consistency, roasts & steaks are typically cut from the thick end. Roasts can be made from the thin end by cutting the smallest portion off and trussing it to a thicker portion using butcher's twine. The thin end can also be sliced for beef medallions.

Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.

Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

Low-Temperature Roasting

Low-heat roasting— 225°F to 300°F, or 200°F to 275°F in a convection oven—will produce a roast with rosy interior that's evenly cooked all the way through, but you won't get much in the way of a well-seared crust.

Roasting in a low 120°C/250°F oven is the key here which actually doesn't take that long (just 40 minutes). This yields exceptional results with evenly cooked beef from edge to edge (no thick overcooked band you get from higher temps) makes this recipe shockingly straightforward and virtually risk-free.

Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle.

Limited Availability and High Demand

This cut is extracted from the tenderloin area of the animal, a relatively small muscle that produces only a small portion of meat per animal. As a result, there is a limited supply of filet mignon available compared to other cuts, which increases its overall value.

Beef tenderloin is where you'll find filet mignon. But because filet mignon is just a portion of the full tenderloin, it's more expensive per pound than the beef tenderloin itself.

What is another name for beef tenderloin roast? ›

Beef tenderloin has a few other names, including fillet, eye filet, and tenderloin steak. Because it comes from the loin primal cut of the animal, some also refer to beef tenderloin as primal steak or loin steak.

The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.) But I really believe that the depth and complexity of flavor we gain in this searing step is well-worth the extra effort.

The meat would drip more juices and probably be drier. The broth/sauce would have a different intensity of flavor. While searing meat before slow cooking can enhance flavors by developing a caramelized crust, it's not strictly necessary.

Generously season roast with kosher salt. Keep uncovered in refrigerator for at least 6 hours, or up to overnight. About 1 to 1½ hours before planning to cook, remove roast from oven and allow to come to room temperature. Preheat oven to 425 degrees F.

Slow Oven-Roasting Method

Even if you like well-done beef, this is the method to use. Follow these steps to slow-roast your tenderloin: Preheat the oven to 225 degrees. Sear the tenderloin in a large skillet using the searing steps above.

A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven.

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

Sear + Roast

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.