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September 20, 2024
Cooking beef tenderloin in the oven is a popular method to achieve a tender and flavorful dish. However, knowing the correct temperature to cook the beef is essential to ensure it is cooked to perfection. The internal temperature of the beef tenderloin determines how well-done it will be, and it is important to consider personal preferences as well.
For a medium-rare beef tenderloin, which is often considered the ideal way to enjoy this cut of meat, the internal temperature should reach around 135°F (57°C) after resting. This results in a pink, juicy and tender center. Keep in mind that the temperature will continue to rise a few degrees while resting, so it is advisable to remove the beef from the oven when it reaches around 130°F (54°C).
If you prefer medium or medium-well beef, you should cook the tenderloin to a higher internal temperature. For medium beef, the internal temperature should be about 145°F (63°C) after resting, while for medium-well, it should reach around 155°F (68°C). This will result in a slightly pink to no-pink center, respectively.
Regardless of the preferred doneness, it is crucial to use a meat thermometer to accurately monitor the internal temperature of the beef tenderloin. This will help you achieve the desired level of doneness and avoid undercooking or overcooking the meat. Remember to let the beef rest for about 15 minutes after cooking to allow the juices to redistribute and create an even more flavorful and tender bite.
Temperature for Cooking Beef Tenderloin in the Oven
Here are the recommended oven temperatures for cooking beef tenderloin to various levels of doneness:
| Doneness | Internal Temperature |
|---|---|
| Rare | 120°F to 125°F (49°C to 52°C) |
| Medium-rare | 130°F to 135°F (54°C to 57°C) |
| Medium | 140°F to 145°F (60°C to 63°C) |
| Well-done | 150°F to 155°F (65°C to 68°C) |
Before cooking the beef tenderloin, it is recommended to let it come to room temperature for about 30 minutes. This will ensure even cooking throughout the meat.
When roasting the beef tenderloin, preheat your oven to the desired temperature and place the meat on a baking sheet or in a roasting pan. Cook the tenderloin for about 15-20 minutes per pound, or until it reaches the internal temperature recommended for your desired level of doneness.
Using a meat thermometer is the most accurate way to check the internal temperature of the beef tenderloin. Insert the thermometer into the thickest part of the meat, away from any bones or fat.
Once the beef tenderloin has reached the desired internal temperature, remove it from the oven and let it rest for about 10 minutes before carving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful meat.
Whether you prefer your beef tenderloin rare, medium-rare, medium, or well-done, using the appropriate oven temperature will help you achieve the perfect level of doneness and ensure a delicious and tender meal.
Choosing the Right Temperature
When it comes to cooking beef tenderloin in the oven, choosing the right temperature is key. The ideal cooking temperature will ensure that your beef tenderloin is cooked to perfection, with a beautiful crust on the outside and a juicy, tender interior.
For medium-rare beef tenderloin, a temperature of 135°F (57°C) is recommended. This will result in a perfectly pink center that is both tender and flavorful. To achieve this temperature, you can set your oven to around 425°F (220°C).
If you prefer your beef tenderloin cooked to medium, a temperature of 145°F (63°C) is recommended. This will result in a slightly pink center that is still tender and juicy. To achieve this temperature, you can set your oven to around 450°F (230°C).
For those who prefer their beef tenderloin cooked to medium-well or well-done, a higher temperature is needed. A temperature of 160°F (71°C) will result in a fully cooked and slightly browned center. To achieve this temperature, you can set your oven to around 475°F (245°C).
Remember to use a meat thermometer to ensure accuracy when checking the internal temperature of your beef tenderloin. This will help you avoid overcooking or undercooking and ensure that your beef tenderloin is cooked to your desired level of doneness.
By choosing the right temperature and monitoring the cooking process, you can enjoy a delicious and perfectly cooked beef tenderloin every time.
Preparing the Beef Tenderloin
Before cooking your beef tenderloin in the oven, it is essential to properly prepare the meat. Follow these steps for a tender and delicious result:
1. Trimming the Tenderloin
Start by trimming the beef tenderloin of any excess fat or silver skin. Use a sharp knife to carefully remove any visible fat, as it can affect the taste and texture of the meat. Removing the silver skin will make the meat more tender and ensure even cooking.
2. Seasoning the Tenderloin
Next, season the beef tenderloin generously with salt and freshly ground black pepper. You can also add other seasonings, such as garlic powder, dried herbs, or a marinade of your choice. Rub the seasonings all over the meat, making sure to coat it evenly.
3. Tying the Tenderloin
To ensure even cooking and a uniform shape, consider tying the beef tenderloin with butcher’s twine. This will help the meat retain its shape and cook evenly. Tie the twine at regular intervals along the length of the tenderloin, securing it tightly but not too tightly that it squeezes the meat.
Once you have prepared the beef tenderloin, it is ready to be cooked in the oven according to your desired temperature and cooking time.
To prevent any possible foodborne illnesses, always remember to thoroughly wash your hands and any utensils or surfaces that come into contact with raw meat.
Pro tip:
For added flavor, consider marinating the beef tenderloin in a mixture of your favorite herbs, spices, and oils for a few hours or overnight before cooking. This will infuse the meat with extra flavors and make it even more delicious!
| Temperature | Cooking Time |
|---|---|
| Medium Rare | 135°F (57°C) |
| Medium | 145°F (63°C) |
| Medium Well | 150°F (66°C) |
Cooking Techniques for Beef Tenderloin
Beef tenderloin is a premium cut of beef known for its tenderness and flavour. Whether you’re cooking a whole tenderloin or individual steaks, mastering the right cooking techniques can elevate your dish to new heights. Here are some tried-and-true methods to cook beef tenderloin to perfection:
- Oven Roasting: Preheat your oven to 425°F (220°C). Rub the tenderloin with your choice of seasonings, then place it on a rack in a roasting pan. Cook for about 20 minutes per pound for medium-rare, or until the internal temperature reaches 135°F (57°C) on a meat thermometer. Let it rest for a few minutes before slicing.
- Grilling: Preheat your grill to medium-high heat. Season the beef tenderloin and sear it on all sides over direct heat for about 2-3 minutes per side. Move the tenderloin to indirect heat and continue grilling for about 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest before serving.
- Pan-Searing and Oven Finishing: Heat a skillet over high heat and add a tablespoon of oil. Sear the seasoned beef tenderloin for about 2 minutes on each side, until nicely browned. Transfer the tenderloin to a preheated oven at 425°F (220°C) and cook for about 10-15 minutes, or until the desired internal temperature is reached. Let it rest before slicing.
- Sous Vide: Preheat your sous vide machine to the desired temperature (130°F/54°C for medium-rare). Seal the seasoned tenderloin in a sous vide bag and cook it in the water bath for about 2-3 hours. Once done, remove the tenderloin from the bag and sear it in a hot skillet or grill for a minute on each side to develop a crust. Rest before serving.
Remember, the internal temperature of the beef tenderloin will rise a few degrees while resting, so it is essential to take it out of the oven or off the grill a few degrees below the desired final temperature. This ensures that the meat remains juicy and tender.
Experiment with these cooking techniques to find your favourite way of preparing beef tenderloin. Whether it’s a special occasion or a regular weeknight dinner, a perfectly cooked beef tenderloin is sure to impress.
Monitoring the Internal Temperature
When cooking beef tenderloin in the oven, it is crucial to monitor its internal temperature to ensure that it is cooked to perfection. This helps prevent undercooking or overcooking the meat.
Using a Meat Thermometer
The best way to monitor the internal temperature of the beef tenderloin is by using a meat thermometer. Insert the thermometer into the thickest part of the meat without touching the bone or fat. Make sure the thermometer is not positioned near the oven wall or any bone, as it may give a false temperature reading.
| Internal Temperature | Doneness |
|---|---|
| 120°F – 125°F | Rare |
| 130°F – 135°F | Medium Rare |
| 140°F – 145°F | Medium |
| 150°F – 155°F | Medium Well |
| 160°F – 165°F | Well Done |
Tent with Foil and Rest
Once the beef tenderloin reaches the desired internal temperature, it is important to remove it from the oven and tent it loosely with foil. This allows the meat to rest and the temperature to continue rising slightly, resulting in a juicy and flavorful tenderloin.
During the resting period, the temperature of the meat can increase by about 5°F, so it is recommended to remove the tenderloin from the oven when it is about 5°F away from the desired doneness.
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By monitoring the internal temperature and following these guidelines, you can ensure that your beef tenderloin is cooked to perfection and is juicy, tender, and flavorful.
Q&A
At what temperature should I cook beef tenderloin in the oven for medium-rare?
To cook beef tenderloin in the oven for medium-rare, you should set the temperature to 425°F (220°C). This high heat will help to quickly sear the outside of the tenderloin and create a nice crust, while still allowing the inside to stay tender and pink. The recommended internal temperature for medium-rare beef tenderloin is 135°F (57°C). Use a meat thermometer to check the temperature and ensure it reaches the desired doneness. Let the tenderloin rest for about 10 minutes before slicing to allow the juices to redistribute and for optimal flavor.
Can I cook beef tenderloin in the oven at a lower temperature?
Yes, you can cook beef tenderloin in the oven at a lower temperature if you prefer. However, it will require a longer cooking time. If you cook it at a lower temperature, such as 350°F (175°C), you may need to increase the cooking time by about 5-10 minutes per pound of meat. Keep in mind that cooking at a lower temperature may result in less browning on the outside of the tenderloin. It’s recommended to sear the beef tenderloin on the stovetop before transferring it to the oven, regardless of the cooking temperature, to achieve a nice crust.
How long should I cook beef tenderloin in the oven for medium?
To cook beef tenderloin in the oven for medium, you will need to cook it slightly longer compared to medium-rare. The recommended internal temperature for medium beef tenderloin is around 145°F (63°C). This will result in a slightly rosy and more fully cooked center. The cooking time will depend on the thickness of the tenderloin and the oven temperature. As a general guideline, you can cook beef tenderloin in the oven at 425°F (220°C) for about 25-30 minutes for medium. Use a meat thermometer to check the internal temperature and adjust the cooking time accordingly.
Can I cook beef tenderloin at a higher temperature to cook it faster?
While it is possible to cook beef tenderloin at a higher temperature to cook it faster, it is not recommended. Cooking beef tenderloin at a higher temperature, such as 450°F (230°C) or above, can result in the outside of the tenderloin becoming overcooked or burnt before the inside reaches the desired level of doneness. It’s best to cook beef tenderloin at a slightly lower temperature, around 425°F (220°C), to achieve a nice sear on the outside while still allowing the inside to cook evenly and remain tender and juicy. Additionally, using a higher temperature may risk drying out the tenderloin.