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November 19, 2024
Beef tenderloin is a popular and luxurious cut of beef that is known for its tenderness and rich flavor. It is often served as a centerpiece for special occasions, and knowing how long to cook it can make all the difference in achieving the perfect result.
The cooking time for beef tenderloin roast depends on various factors, including the size of the roast, desired doneness, and the cooking method. However, a general guideline for cooking beef tenderloin is to roast it at a high temperature for a short period of time.
For a medium-rare beef tenderloin roast, the recommended cooking time is about 20 minutes per pound at 400°F (200°C). This will result in a beautifully seared and juicy roast with a slightly pink center. Keep in mind that the internal temperature of the roast will continue to rise even after it is removed from the oven, so be sure to use a meat thermometer to check for doneness.
Remember to allow the beef tenderloin roast to rest for at least 10 to 15 minutes before slicing. This allows the juices to redistribute and ensures a more flavorful and tender roast.
Whether you’re preparing beef tenderloin for a special occasion or a delicious weeknight meal, following the recommended cooking times and resting periods will help you achieve a perfectly cooked roast every time.
Roast Preparation
Before cooking the beef tenderloin roast, it’s important to properly prepare it to enhance its flavor and tenderness. Follow these steps to ensure delicious results:
| Step 1: | Remove the beef tenderloin roast from the refrigerator and let it come to room temperature. This will allow for more even cooking. |
| Step 2: | Trim any excess fat from the roast, leaving a thin layer to help keep it moist during cooking. |
| Step 3: | Season the roast generously with salt and pepper, or your preferred seasoning blend. |
| Step 4: | Preheat the oven to the desired cooking temperature, typically around 425°F (220°C) for a beef tenderloin roast. |
| Step 5: | Place the roast on a roasting rack inside a roasting pan, fat-side up. This will allow the heat to circulate around the meat, resulting in more even cooking. |
| Step 6: | Optional: Add aromatics such as garlic cloves, rosemary sprigs, or onions to the roasting pan to infuse the meat with extra flavor. |
| Step 7: | Insert a meat thermometer into the thickest part of the roast, avoiding any bone if present. This will help you monitor the internal temperature and ensure the roast is cooked to your desired level of doneness. |
By following these preparation steps, you will be well on your way to cooking a perfect beef tenderloin roast.
Seasoning the Roast
Before you start cooking the beef tenderloin roast, it’s important to season it properly. This will help enhance the flavor and ensure that each bite is delicious. Here are some seasoning options to consider:
Salt and Pepper
A classic and simple way to season a beef tenderloin roast is with salt and pepper. Sprinkle a generous amount of salt and freshly ground black pepper all over the roast, ensuring that it is evenly coated.
Garlic and Herbs
For added flavor, you can also rub minced garlic and your choice of fresh herbs onto the roast. Popular choices include rosemary, thyme, and parsley. Simply mix the minced garlic and chopped herbs together and press it onto the surface of the roast.
Marinades
If you prefer a more intense flavor, you can marinate the beef tenderloin roast before cooking. A simple marinade can be made by combining olive oil, soy sauce, Worcestershire sauce, minced garlic, and your choice of herbs and spices. Let the roast sit in the marinade for at least 2 hours to allow the flavors to penetrate the meat.
Once you have seasoned the beef tenderloin roast, make sure to let it sit at room temperature for about 30 minutes before cooking. This will help it cook more evenly. After seasoning and allowing it to come to room temperature, you are ready to move on to the cooking process.
Cooking Temperature
When cooking a beef tenderloin roast, it is important to ensure that it reaches the proper internal temperature for both taste and safety reasons. The recommended cooking temperature for a beef tenderloin roast is 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well done.
To accurately measure the internal temperature of the roast, use a meat thermometer inserted into the thickest part of the meat. Make sure the thermometer does not touch any bone, as this can give an inaccurate reading.
It is also important to let the roast rest for a few minutes after removing it from the oven or grill. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Remember, cooking times may vary depending on the size and thickness of the roast, as well as the individual oven or grill. It is best to use a meat thermometer to ensure that the beef tenderloin roast is cooked to your desired level of doneness.
| Doneness | Internal Temperature |
|---|---|
| Medium-Rare | 145°F (63°C) |
| Medium | 160°F (71°C) |
| Well Done | 170°F (77°C) |
Cooking Time
The cooking time of a beef tenderloin roast will vary depending on the size of the roast and the preferred level of doneness. Here are some general guidelines:
Rare:
- For a 2-pound roast, cook at 425°F (220°C) for approximately 20-25 minutes per pound.
- For a 3-pound roast, cook at 425°F (220°C) for approximately 15-20 minutes per pound.
- For a 4-pound roast, cook at 425°F (220°C) for approximately 12-15 minutes per pound.
Medium:
- For a 2-pound roast, cook at 425°F (220°C) for approximately 25-30 minutes per pound.
- For a 3-pound roast, cook at 425°F (220°C) for approximately 20-25 minutes per pound.
- For a 4-pound roast, cook at 425°F (220°C) for approximately 15-20 minutes per pound.
Well-Done:
- For a 2-pound roast, cook at 425°F (220°C) for approximately 30-35 minutes per pound.
- For a 3-pound roast, cook at 425°F (220°C) for approximately 25-30 minutes per pound.
- For a 4-pound roast, cook at 425°F (220°C) for approximately 20-25 minutes per pound.
It is important to note that these cooking times are just estimates and the best way to ensure that your beef tenderloin roast is cooked to your desired degree of doneness is to use a meat thermometer. The internal temperature should read 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well-done.
Resting the Roast
After cooking the beef tenderloin roast to your desired doneness, it is important to let it rest before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
To rest the roast, carefully transfer it from the oven to a cutting board and cover it loosely with foil. Let the roast rest for about 15-20 minutes before carving. This resting period allows the internal temperature of the roast to even out and the juices to reabsorb, ensuring a moist and juicy final result.
During the resting time, you can use this opportunity to prepare the accompanying sauce or side dishes. This will also give you time to gather your guests and set the table.
| Resting Times for Beef Tenderloin Roast | Weight | Resting Time |
|---|---|---|
| Rare | 1-2 pounds (450-900g) | 15 minutes |
| Medium-Rare | 1-2 pounds (450-900g) | 15 minutes |
| Medium | 1-2 pounds (450-900g) | 20 minutes |
| Medium-Well | 1-2 pounds (450-900g) | 20 minutes |
It’s important to note that during the resting period, the internal temperature of the roast will continue to rise a few degrees. If you prefer your meat cooked to a specific doneness, it is suggested to remove the roast from the oven a few degrees before it reaches your desired temperature.
Slicing and Serving
Once you have cooked your beef tenderloin roast to perfection, it’s time to slice and serve it. Follow these steps to ensure a delicious and visually appealing presentation:
- Remove the beef tenderloin roast from the oven and let it rest for about 15 minutes. This allows the juices to redistribute and the meat to become more tender.
- Using a sharp carving knife, slice the beef tenderloin across the grain into thin slices. This will result in a more tender and enjoyable eating experience.
- Arrange the sliced beef tenderloin on a platter or individual plates.
- Drizzle any accumulated juices from the roasting pan over the sliced beef tenderloin to enhance the flavor.
- Garnish the platter with sprigs of fresh herbs, such as rosemary or thyme, for added visual appeal.
- Serve the sliced beef tenderloin with your choice of accompaniments, such as horseradish sauce, mustard, or a gravy made from the pan drippings.
Remember to always cut the beef tenderloin roast just before serving to ensure maximum tenderness and juiciness.
Enjoy your perfectly cooked and beautifully presented beef tenderloin roast!
Q&A
How long should I cook a beef tenderloin roast for medium-rare?
A beef tenderloin roast should be cooked for about 20-25 minutes per pound for medium-rare. You can use a meat thermometer to check the internal temperature, it should be around 135°F.
What temperature should I cook a beef tenderloin roast at?
A beef tenderloin roast should be cooked at a temperature of 425°F (220°C) for the first 30 minutes, then the temperature should be reduced to 350°F (175°C) until the desired doneness is reached.
How long do I cook a beef tenderloin roast for medium?
A beef tenderloin roast should be cooked for about 25-30 minutes per pound for medium doneness. The internal temperature should be around 145°F.
How do I know when a beef tenderloin roast is done cooking?
You can use a meat thermometer to check the internal temperature of the beef tenderloin roast. For medium-rare, the thermometer should read around 135°F, while for medium, it should read around 145°F. Another way to check if it’s done is by using the finger test: press the meat with your fingers, if it feels soft and yields slightly, it’s likely medium-rare, if it feels firmer with a slight give, it’s likely medium.
Can I cook a beef tenderloin roast for longer than the recommended time?
Yes, you can cook a beef tenderloin roast for longer than the recommended time if you prefer it to be more well-done. Just keep in mind that cooking it for longer will result in a drier roast, so it’s important to monitor the internal temperature to avoid overcooking.