Roast Beef Tenderloin with Sautéed Mushrooms Recipe (2024)

FAQs

Should beef tenderloin be cooked fast or slow? ›

The meat will be almost perfectly cooked from edge to edge. Low-and-slow cooking also gives you a larger window of time between that point at which the meat is perfectly cooked and the point when it's overcooked. Once the meat is done, all you've got to do is put a sear on it.

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.)

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.

For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F) and 45 to 50 minutes for medium (150°F) doneness. For roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F) and 60 to 70 minutes for medium (150°F).

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.

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.

For a 2-1/2-pound beef tenderloin, roast the meat uncovered for 20 minutes at 250°F. Then turn up the heat to 425°F. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135°F (about 30 to 40 minutes). Remove from the oven.

Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Season your Beef Tenderloin Roast well.

Salt the roast evenly with the proper amount of salt on all sides. Place on a wire rack and place into the refrigerator (uncovered) overnight. This will season the roast deep into the meat providing the perfect amount of seasoning in every bite.

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.

Which is better, prime rib or beef tenderloin? ›

Beef tenderloin is leaner, making it a healthier option for those watching their fat intake. Prime rib, with its higher fat content, offers a richer taste and more calorie-dense profile. In terms of culinary applications, beef tenderloin is often the choice for elegant, refined dishes.

When it comes to filet mignon vs tenderloin, filet mignon is usually the more tender steak cut. Still, both cuts are incredibly tender. Beef tenderloin can be just about as tender as filet mignon if cooked slowly in low heat to medium rare.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Here's how to determine doneness without a thermometer. Gingerly poke a lean surface of the roast with your index finger. If the flesh yields easily, the meat is rare; more resistance means the meat is medium rare, and firm meat is well done. The same technique applies to steaks.

The general rule of thumb is: For tough meat, low and slow. For tender meat, hot and fast. For example, if you have a good quality beef steak, heat up a grill outdoors or a cast iron pan on the stovetop indoors, sear each side of the steak so it's nice and brown, and serve it.

The best cooking methods for these cuts are dry heat methods such as grilling, broiling, or pan-searing. These methods help to enhance the natural flavor and tenderness of the tenderloin. When cooking these cuts, it's important to avoid overcooking as it can result in dry and tough meat.

Preheat the oven to 225 degrees. Sear the tenderloin in a large skillet using the searing steps above. Place the tenderloin on a baking sheet and move it into the middle of the oven, cooking for 2-4 hours or until a meat thermometer reads 125 degrees.