125-135 degrees
Pre heat oven to 425 degrees and roast seasoned tenderloin for 30 to 40 minutes uncovered on a roasting rack. Test internal temperature for desired doneness. Rest 10-15 minutes before slicing. Allow the beef to roast at 450°F for 45 minutes and then begin checking the internal temperature of the meat with a meat thermometer. Continue roasting the meat until the internal temperature has reached 5 or 10 degrees below the desired doneness. Put the tenderloins on a rack in a roasting pan, and roast them in a 450°F oven. After about 15 minutes, check the internal temperature with a probe thermometer. For a tenderloin that's medium-rare, look for an internal temperature of 120°F. For medium, the internal temperature should be 125°F. Place the tenderloin over the cool part of the grill, cook until the internal temperature reaches 125-135 degrees, which should be about 25-30 minutes with lid down. 7. Remove the roast 5 degrees before the desired temperature, the roast will rise another 5 degrees well resting. Roasting the Tenderloin. We cooked the beef tenderloin at 350°F for about 60 min. until the temperature at the thickest part of the roast reached 135°F. After removing it from the oven and covering with tinfoil, we let it rest for approximately 15 minutes. Place the tenderloin over the cool part of the grill, cook until the internal temperature reaches 125-135 degrees, which should be about 25-30 minutes with lid down. As the temperature drops try to keep the grill temperature about 350-400 degrees, adjust the heated burner as necessary. 6. Roasting Beef Tenderloin 1. Remove the tenderloin roast from the refrigerator 1 hour before cooking to bring the meat to room temperature. 2. Trim and peel as much fat and skin as you can from the tenderloin if your butcher has not already done so.
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beef tenderloin internal temperature