Tenderloin Roast: Cooking Time Per Pound

Cooking a tenderloin roast is a delicate process that requires precision to avoid overcooking the meat. The cooking time per pound of a tenderloin roast depends on the desired doneness, with rare to medium-rare requiring 10-12 minutes per pound at 275°F, medium-rare to medium requiring 15-17 minutes per pound, and medium-well to well-done requiring 18-22 minutes per pound. For a medium-rare roast, the internal temperature should reach 125°F, while for medium it should be 135°F. To achieve a nice brown crust and an ultra-tender centre, it is recommended to use the reverse sear technique, which involves first slow-roasting the tenderloin at a low temperature and then finishing it with a quick sear.

How to get a nice brown crust

A brown crust on a tenderloin roast is desirable for several reasons. Firstly, it adds texture and flavour to the meat, giving it a crispy exterior and a juicy interior. Secondly, it looks appealing and can elevate the presentation of the dish. Here are some tips to achieve a nice brown crust on your tenderloin roast:

Choose the Right Pan

Use a cast-iron skillet or stainless steel pan for best results. These pans can withstand high temperatures and distribute heat evenly, which is essential for achieving a uniform crust. Avoid using non-stick or aluminium pans, as they are not ideal for browning.

Prepare the Meat

Before cooking, blot the surface of the meat with paper towels to remove any excess moisture. Moisture is the enemy of browning, as it can cause steaming instead of searing. Let the meat sit at room temperature for about 20-30 minutes to increase its overall temperature and dry it out slightly. If you want to go the extra mile, you can let the meat sit uncovered in the fridge for several hours to further dry the surface.

Heat the Pan

Make sure your pan is hot before adding the meat. Heat a cast-iron skillet over medium-high heat, and add a small amount of vegetable oil or another oil with a high smoke point. You want the oil to be hot but not smoking.

Sear the Meat

Place the tenderloin in the hot pan and let it sit without moving it for 4-5 minutes. This step is crucial, as it allows the meat to develop a nice brown crust. After the first side is browned, flip the meat and repeat the process. You can then break the meat into smaller pieces and continue browning if necessary.

Seasoning

Once the meat is nicely browned and dry, season it with salt and any other desired spices. If you find it challenging to distribute the seasonings evenly, you can add a small amount of liquid (water, wine, or beef broth) to help coat the meat.

Avoid Overcrowding the Pan

When browning the meat, make sure not to overcrowd the pan. This can cause the meat to steam instead of brown, resulting in a beige, chewy texture rather than a crispy brown crust. Use a pan that is large enough to give the meat enough space to breathe.

Alternative Methods

If you want to try something different, you can experiment with adding baking soda or heavy cream to the meat before browning. These ingredients can help lock in moisture and encourage browning. However, these methods may not work for everyone, and they might require some adjustments to get right.

How long to cook for a medium-rare centre

To achieve a medium-rare centre when cooking a tenderloin roast, there are a few methods you can use. The first is to cook the tenderloin in an oven preheated to 275°F for 10-12 minutes per pound of meat. For a 3-pound tenderloin, this means cooking it for 30-36 minutes. Another method is to cook the tenderloin in an oven preheated to 475°F for 15-20 minutes, or until a meat thermometer shows an internal temperature of 125°F. This will give you a beautiful medium-rare roast with a golden brown crust.

If you are looking for a more precise method, you can try the reverse sear technique. This involves first roasting the tenderloin in an oven preheated to 225°F until the internal temperature reaches 120°F-125°F. This should take around 2-3 hours. Then, you can finish the tenderloin by searing it in a hot skillet or under a preheated broiler for a couple of minutes, until a nice crust forms.

It is important to note that the cooking time may vary depending on the shape and size of your tenderloin, as well as your desired doneness. Always use a meat thermometer to check the internal temperature of the tenderloin to ensure it is cooked to your liking.

Remember to let the tenderloin rest for a few minutes before slicing and serving. This will give the juices a chance to redistribute, resulting in a juicy and tender roast.

How to avoid overcooking

Beef tenderloin is an expensive cut of meat, so the last thing you want to do is overcook it. Here are some tips to ensure your tenderloin is cooked to perfection:

• Use a meat thermometer. This is the best way to ensure your meat is cooked to the right temperature. It is the only way to scientifically ensure you don't overcook your meat.
• Cook at a lower temperature. Cooking at a high temperature for a short time can lead to overcooking. A lower temperature for a longer time will give you a more even cook.
• Sear the meat first. This will give your meat a nice brown crust and seal in the juices. However, be careful not to overcook the meat during this step.
• Rest the meat. After cooking, let the meat rest for 10 minutes or so. This will give the meat a chance to relax and the temperature will continue to rise a little.
• Don't cook past rare. Beef tenderloin is best served rare to medium-rare. If you cook it past this point, it will become tough and dry.
• Be careful with seasoning. Remember that the meat will be sliced after cooking, so you are seasoning a much smaller surface area than a regular steak. Go heavy on the seasoning to pack a punch.
• Don't overcook it! Beef tenderloin is expensive and delicate, so don't take any chances. If you need to, you can always cook a piece of rare meat a little more, but once it's overdone, there's no going back.

How to store and reheat

Beef tenderloin is a premium cut of meat known for its tenderness and flavour. It is often the centerpiece of a lavish meal, but when it comes to leftovers, the challenge is to reheat this delicate meat without drying it out or losing its succulence.

Storing

Before storing, it is important to let the beef tenderloin cool completely. Placing hot food in the refrigerator can raise the appliance's temperature, creating an environment where bacteria can thrive. Once cooled, store the beef tenderloin in an airtight container or cover it in plastic wrap and keep it in the refrigerator if you plan to consume it within three to four days. For longer storage, it can be kept in the freezer. The refrigerator should be set below 40°F (4°C), while the freezer should be at 0°F (-18°C) or lower.

Reheating

The key to reheating beef tenderloin is to use gentle heat and retain moisture. It is also important to bring the meat to room temperature before reheating to ensure even warming throughout.

If you are reheating a whole roast, the best method is to use the oven. Preheat the oven to the appropriate temperature based on the doneness of the original roast: 250°F (120°C) for medium-rare, 350°F for medium, and 390°F for medium to well-done. Wrap the meat in foil and place it on a baking tray. Once the oven reaches the desired temperature, turn it off and put the tray in. It will take around 20 minutes to warm up in the residual heat.

For sliced beef tenderloin, a skillet or microwave can be used. Heat each slice for a couple of minutes on each side in a medium-hot skillet, or reheat in the microwave with its juices in short intervals. Another option is to simmer the slices in a water bath (sous-vide) by placing the meat in a vacuum-sealed bag and submerging it in water at around 140°F (60°C) for 45 minutes to 1.5 hours, depending on the thickness of the meat.

To maintain moisture during reheating, cover the meat with foil, add juices or broth, and use a meat thermometer to monitor the internal temperature. For a juicy and flavourful tenderloin, the optimal internal temperatures are 120°F to 125°F for rare, 130°F to 135°F for medium-rare, and 160°F to 170°F for well-done.

How to trim the tenderloin

Trimming a whole beef tenderloin can be intimidating at first, but with a bit of practice and the right tools, it's quite easy. Here is a step-by-step guide on how to trim a beef tenderloin:

Tools and Materials:

• A good, sharp, flexible boning knife
• Butcher's twine
• Cutting board
• Cut-resistant gloves (optional)

Step 1: Remove the Chain

When you have the tenderloin on the table, you'll notice that there's a tapered end and a fat end. Along the length of it, you'll also find a narrow strip of meat that is only loosely attached to the main bit. This is known as the "chain." Grab the end of it closest to the tapered side of the tenderloin and pull it away from the rest of the meat. It should come off very easily, and you can remove it completely by snipping it with the tip of your knife. The meat from this chain can be salvaged for stir-fries or quick stews.

Step 2: Remove the Connective Tissue

Now, remove the thick layer of connective tissue that wraps the tenderloin. Start by sliding the tip of your knife underneath the connective tissue somewhere around the middle of the roast. Try to keep the knife tip as close to the surface of the meat as possible to minimize meat loss. Once the tip of the blade has exited the other side, slide the blade underneath the tissue, using your free hand to pull the connective tissue tight against the blade. Angle the blade slightly away from the meat to help minimize meat loss. Keep sliding until the blade exits a few inches away from where you started.

Now, turn your knife over, grab the end of the flap you just created, and slide the knife back underneath, going in the opposite direction. The flap of connective tissue should come off in one solid piece. Repeat this process until all connective tissue is removed.

Step 3: Trim Off Excess Fat

Once the connective tissue is removed, trim away the small pockets of fat near where the tenderloin was attached to the inside of the spine.

The fat end of the tenderloin has a large lobe of meat attached to the main length, with connective tissue and fat in between. Use the tip of your knife to trim this out as best as possible.

Step 4: Tie Up the Meat

Now you have a whole, trimmed tenderloin, but it's not quite ready to roast yet. First, you need to even out the differences in thickness between the fat and narrow ends.

Step 5: Fold and Tie the Narrow End

Fold the narrow end of the tenderloin back under itself to create a relatively even thickness along the entire length. Tie the tenderloin at one-inch intervals using butcher's knots or regular square knots.

Optional Step: Get the Center Cut

At this point, you can choose to trim down the whole tenderloin to just the center cut, also known as the chateaubriand. Cut off the fat and narrow ends, and reserve them for another dish or slice them into steaks. The center cut is a desirable option for roasting because of its more uniform shape and size.

Frequently asked questions