Roasting Tenderloin: How Long Should You Cook It?

Roasting a tenderloin to perfection can be a daunting task, but with the right techniques and tools, you can achieve a mouth-watering roast that will impress your guests. The key factors to consider are the type of meat, preparation, cooking temperature, and timing.

The type of meat you choose plays a significant role in the roasting process. Beef tenderloin, also known as eye fillet, is a premium and tender cut of beef that is usually reserved for special occasions due to its high price. On the other hand, pork tenderloin is a lean and flavorful option that should not be overcooked to maintain its tenderness.

Before roasting, it is essential to prepare the tenderloin properly. This includes trimming any excess fat, tying the meat to ensure even cooking, and seasoning with salt and pepper. Some recipes also recommend an overnight salting process to enhance flavor and drying the surface for a better crust.

When it comes to cooking temperature and timing, there are different approaches. Some recipes suggest searing the tenderloin in a skillet on high heat before transferring it to an oven to roast at a lower temperature of around 250°F for about 40 minutes. Others recommend roasting at a higher temperature of 425°F for 20-25 minutes. The desired internal temperature depends on your preference for doneness, ranging from rare to medium.

In conclusion, roasting a tenderloin can be a challenging but rewarding endeavor. By selecting the right type of meat, properly preparing it, and following recommended cooking temperatures and timings, you can achieve a delicious and impressive roast.

How long to roast tenderloin at a high temperature

Roasting a beef tenderloin at a high temperature is a fast and effective way to cook this most tender of meats. However, it is important to remember that this cut of meat is very unforgiving, and overcooking it by just a few degrees can ruin your meal.

Preparation

Before roasting, tie your tenderloin into a mostly uniform shape, with the tail end folded up under the roast to help form a uniform thickness. This will help the meat cook evenly. You can ask your butcher to do this for you.

If you want to add a herb rub, sear the tenderloin on all sides on a cast-iron skillet, heavy roasting pan, or griddle at 450°F (232°C) until well browned, which should take about two minutes per side. Then rub the tenderloin all over with a paste made of olive oil, pepper, parsley, thyme, and garlic.

Cooking

Preheat your oven to 425°F (218°C). Place the beef tenderloin on a rack in a roasting pan. Insert an oven-going meat thermometer in the thickest part of the roast. Do not add water to the pan and do not cover the roast.

For a 2- to 3-pound tenderloin roast, roast for 35 to 40 minutes for medium-rare (135°F/57°C) or 45 to 50 minutes for medium (145°F/63°C). For a 4- to 5-pound tenderloin roast, roast for 50 to 60 minutes for medium-rare or 60 to 70 minutes for medium.

Resting

Remove the meat from the oven and tent with foil. Let the meat stand for 15 minutes before carving. The beef tenderloin temperature will rise to medium-rare (145°F/63°C) or medium (160°F/71°C) while it stands.

Alternative Method

An alternative method is to first roast the meat at a low temperature (250°F/121°C) for 20 minutes, and then turn up the heat to 425°F (218°C) and roast until an instant-read thermometer inserted in the thickest part of the meat registers 135°F (57°C) (about 30 to 40 minutes). Remove from the oven and cover loosely with foil. Let stand for 10 minutes before serving.

How long to roast tenderloin at a low temperature

Roasting a beef tenderloin at a low temperature is a great way to ensure a juicy, tender roast with a perfect medium-rare center.

The first step is to prepare the tenderloin. Tie the tenderloin at 1-inch intervals using butcher's knots. Season generously with salt and pepper. Place on a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered for at least 12 hours and up to 2 nights.

When ready to cook, preheat the oven to 225°F (107°C). Place the baking sheet with the rack and tenderloin in the oven and roast until the internal temperature reaches 120 to 125°F (49 to 52°C) for rare or 130°F (54°C) for medium-rare. This should take around 2 to 3 hours, depending on the size of your tenderloin.

Once the desired temperature is reached, remove the tenderloin from the oven and set it aside at room temperature for 10 minutes. Cut and remove the twine.

For a flavorful crust, you can finish the tenderloin under the broiler or in a skillet on the stovetop. To finish under the broiler, adjust the oven rack to 6 inches from the broiler element and preheat the broiler to high. Heat butter in a skillet over high heat until foaming subsides and it turns a light nutty brown. Add thyme and shallots and stir until crackling stops. Pour the butter mixture over the tenderloin, ensuring all surfaces are coated. Place the tenderloin under the broiler and broil, turning every 30 seconds, until the meat is well browned and the desired internal temperature is reached.

Alternatively, to finish on the stovetop, heat butter in a skillet over high heat. Add the tenderloin, shallots, and thyme to the skillet and cook, turning occasionally and spooning the hot butter and aromatics over the roast, until the meat is well browned and the desired internal temperature is reached.

After the final searing step, allow the tenderloin to rest for 5 minutes before slicing and serving.

With these steps, you can achieve a perfectly roasted beef tenderloin with a juicy, tender center and a flavorful crust.

How to get a good crust on a roast tenderloin

A good crust on a roast tenderloin is essential for a perfect dining experience. Here are some tips and techniques to achieve that desirable crust:

Choose the Right Cut of Meat:

Select a centre-cut trimmed beef tenderloin, also known as a chateaubriand. This cut has a smooth, even, cylindrical shape that cooks more evenly and makes it easier to form a uniform crust.

Prepare the Meat:

Trim away excess fat and remove the silvery cartilage from the tenderloin. This step ensures that the tough cartilage doesn't ruin the texture of your roast. You can ask your butcher to do this for you if you're not comfortable.

Seasoning:

Generously season the tenderloin with salt and pepper. You can also add other seasonings like lemon pepper or Lawry's Seasoned Salt. Don't be shy with the seasoning, as tenderloin has a smaller surface area after cooking due to slicing.

Chilling:

Place the seasoned tenderloin in the freezer until the exterior is chilled and partially frozen. This step helps create a barrier that prevents overcooking during the searing process and ensures even cooking.

Searing:

Heat a cast-iron skillet, heavy roasting pan, or griddle to a high temperature. Add some olive oil and sear the tenderloin on all sides until well-browned, which should take about two minutes per side. This step creates the desirable crust and adds flavour.

Cooking:

After searing, cook the tenderloin in the oven at a lower temperature, such as 225°F (107°C). This slow-roasting method ensures even cooking and helps maintain a good crust.

Basting:

For added flavour and a richer crust, baste the tenderloin with browned butter flavoured with thyme and shallots. This step also enhances browning and adds moisture to the meat.

Finishing:

Finally, finish the tenderloin by placing it under a preheated broiler or in a hot oven to achieve the desired crust. Ensure the internal temperature reaches 125°F (52°C) for rare or 130°F (54°C) for medium-rare.

By following these steps, you can achieve a roast tenderloin with a good crust and a perfectly cooked centre.

How to avoid overcooking a tenderloin

Tenderloin is an expensive cut of meat, so it's important to get it right. Here are some tips to avoid overcooking your tenderloin:

Know your desired level of doneness

Tenderloin is best served rare or medium-rare. If you have guests who like their meat well-done, consider cutting a whole tenderloin into pieces and cooking them to different temperatures to please everybody.

Use a thermometer

Use a meat thermometer to check the internal temperature of the tenderloin. For rare, remove the tenderloin from the oven when the internal temperature reaches 120°F. For medium-rare, remove it from the oven when the temperature reaches 125-130°F. The temperature will continue to rise by about 5°F during resting.

Rest the meat

When your tenderloin is done cooking, set it aside in a warm place to rest. This lets the meat relax and gives it a chance to redistribute and reabsorb its juices. Rest for a few minutes for steaks, and around 10-15 minutes for whole tenderloins.

Avoid high temperatures

Tenderloin is an unforgiving cut of meat. Overcook it by just a few degrees and your beautiful, expensive roast will be tough and dry. Avoid high temperatures and opt for a lower heat and slower cooking method.

Don't overcook it

This may seem obvious, but it bears repeating: don't overcook your tenderloin! Keep a close eye on the oven times and use a meat thermometer to monitor the internal temperature of the meat.

Don't crowd the pan

Cook individual tenderloins instead of one large one. This will help ensure even cooking and prevent overcooking.

How to serve roast tenderloin

Choosing your tenderloin

Beef tenderloin, also known as eye fillet, is one of the most expensive cuts of beef. It is prized for its tenderness, and because of the price, it is typically reserved for special occasions.

Preparation

When preparing your tenderloin, trim off any excess fat and remove the silverskin that runs down the length of the tenderloin. You can also tuck the long pointed end of the tenderloin under and tie it with butcher's twine to create a uniform cylinder shape. This will help the tenderloin cook evenly.

Seasoning

Seasoning your tenderloin is an important step to add flavour to the meat. You can use a variety of seasonings such as salt, pepper, garlic, thyme, rosemary, and horseradish. Some recipes also recommend salting the tenderloin and leaving it in the fridge overnight, uncovered, to enhance the flavour and dry out the surface for a better crust.

Cooking

There are different methods for cooking your tenderloin, but the most common steps involve searing and roasting.

Searing

Heat some oil in a large cast-iron skillet and sear the tenderloin on all sides until a nice golden-brown crust forms. This should take about 3 to 5 minutes per side.

Roasting

After searing, you can slather the tenderloin with a garlic and herb butter mixture. Then, transfer the tenderloin to the oven and roast at a temperature between 225°F and 475°F until the desired internal temperature is reached. A lower temperature is recommended to cook the meat more evenly and avoid overcooking.

Serving

Let the tenderloin rest for about 15 minutes after removing it from the oven. This will allow the juices to redistribute and ensure the meat is juicy and tender.

Side Dishes

• Mashed potatoes
• Roasted vegetables (e.g. yellow squash)
• Green beans and mushrooms
• Brie Dauphinoise potatoes
• Sauteed spinach
• Lemon potato salad

Frequently asked questions