15 minutes
Let stand for 15 minutes before slicing. The temperature of the meat will rise during this time (this is reflected in the timings below). Untitled Document Cut Description How to use it Whole tenderloin roast, trimmed This is a long, cylindrical, boneless cut from the loin. Usually about 4 to 6 pounds. The tenderloin is the gold standard of beef cuts. It's tender, versatile, and easier to cook than you might think. Learn how to do it right with our step-by-step guide. Transfer the tenderloin to a cutting board designated solely for meat and tent with foil for 15 to 20 minutes. The roast will continue to cook, raising the internal temperature by 5 to 10 degrees, so bear that in mind while monitoring the cooking temperature. For some home cooks, beef tenderloin takes center stage during special occasions, and a large, 8-to-10-pound tenderloin feeds a crowd. Because the tenderloin is a tender selection, it’s typically more expensive than other cuts of beef. When the tenderloin roast is cooked to your liking, remove from oven, and transfer onto a cutting board; cover with a tent of aluminum foil and let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Place the seared roast in a large baking pan or roasting pan and bake, uncovered. Roast in oven approximately 20 to 40 minutes (depending on size of your roast) until a meat thermometer registers desired internal temperature (see below). 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. When the tenderloin is cooked the way you like it, let it rest at room temperature for 15 minutes before slicing. This will let the juices redistribute so the meat is juicy all over. The best way to cook beef tenderloin is a two-step process: sear, then roast. That way, the tenderloin gets a nice crusty brown exterior without overcooking inside. Use enough vegetable oil to just cover the skillet, and heat it over medium-high heat. Photo Credit Kim Stemmer/Demand Media. Roast the tenderloin until an instant-read meat thermometer indicates an internal temperature of 135 degrees for medium rare or 145 degrees for medium. A two to three pound tenderloin will take 30 to 40 minutes to reach medium rare and 45 to 50 minutes to reach medium. A four to five pound beef tenderloin will take 50 to 60 minutes to reach medium rare and 60 to 70 minutes to reach medium. Remove the beef tenderloin from the refrigerator 60 to 75 minutes before you roast it. The roast cooks more quickly and evenly when first warmed to room temperature. Start with beef tenderloin steaks cut 3/4 inch to 1 inch thick (1 inch for grilling). Trim fat from steaks. Season as desired. Timings below are based on meat removed directly from the refrigerator. The tenderloin is the gold standard of beef cuts. It's tender, versatile, and easier to cook than you might think. Learn how to do it right with our step-by-step guide. Roast the tenderloin for 12 to 14 minutes per pound for rare, 14 to 16 minutes per pound for medium-rare or 20 to 25 minutes per pound for a well-done tenderloin. To reach a medium-rare state, allow about two and a half hours of cooking time. For some home cooks, beef tenderloin takes center stage during special occasions, and a large, 8-to-10-pound tenderloin feeds a crowd. Because the tenderloin is a tender selection, it’s typically more expensive than other cuts of beef.
http://www.bhg.com/recipes/how-to/handling-meat/how-to-cook-beef-tenderloin/ http://www.livestrong.com/article/438442-how-to-cook-an-8-to-10-pound-beef-tenderloin/ http://whatscookingamerica.net/Beef/PepWineBeef.htm http://www.finecooking.com/videos/how-to-roast-beef-tenderloin.aspx http://www.livestrong.com/article/450072-how-to-roast-a-beef-tenderloin-in-the-oven/ http://www.bhg.com/recipes/how-to/handling-meat/how-to-cook-beef-tenderloin/ http://www.livestrong.com/article/438442-how-to-cook-an-8-to-10-pound-beef-tenderloin/
how long do you cook a beef tenderloin