A keeper; thanks. You could cut it with a spoon. If it's Christmas time, be sure to serve it with Recipe#435703 (Cranberry Horseradish). I would sit and listen to amazing young musicians, many of whom would go on to prestigious universities and conservatories to further their studies. Finding the best way to cook a high temp roast beef is not easy. Alternative Names: Whole Filet, Filet Mignon, Chateaubriand . The herbs and garlic on the high-heat roast had a much paler flavor than the low-heat version. The tenderloin may also be served cold for elegant sandwiches at an appetizer buffet. Rub the tenderloin all over with a paste made of the oil, pepper, parsley, thyme, and garlic. It is tender, enough to cut with a fork and is filled with its natural juices. My tenderloin was perfect! Dry it, sear it for some flavor, then the rub and low and slow in the oven. it’s one of my favorite cold weather/holiday foods. It was a great roast, one that a cook could put before guests without embarrassment and which would prompt sincere compliments. We wanted to see which method resulted in a more perfect Christmas roast. The tenderloin was visibly juicy and yielding under the knife and had a texture that was surprising in its tenderness and softness. Then we will consider various methods for cooking, try a demonstration of them, and observe the results. Oh, the low-heat roast. It was beautifully pink in the pink center but was surrounded by a 1/4–1/2” grey band all around the edge. We recommend cooking all beef roast at lower temperatures except for But the low-heat roast. The Smoke worked so well for us because we were cooking two at a time, but you can use your ChefAlarm and the included penetration probe of in the deepest part of your tenderloin and still set the alarm to 125°F to get great results. Roasting Beef Tenderloin. Seal it with olive oil, season it up and put in a roasting pan in the oven for about 20 to 25 minutes. All it takes is a little extra preparation and careful monitoring of your internal temperature. Preheat a cast-iron skillet, heavy roasting pan, or griddle to 450°F (232°C). Freezing before cooking creates a barrier of cold under the surface of the meat so that when you sear the meat, it won’t be able to push the internal temperature as high. If cooking beef on the bone then a three-rib roast (about 3kg) will serve about seven to eight people. The result is delicious enough for a special occasion, yet it is simple enough to be made on a weeknight. Place the seasoned beef tenderloin on a roasting rack set inside a shallow pan and carefully place the pan on the upper middle rack of your oven. Among the leanest of the beef cuts, tenderloin relies on the muscle fibers themselves (not on massive seams of fat like a prime rib) for flavor and on protein-bound water for juiciness. To Finish Under the Broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Roast: If the tenderloin is refrigerated, remove it one hour before roasting and let it come to room temperature. Tenderloin, the psoas major muscle, is properly named: it is one of the most tender muscles of a cow. tenderloin at a higher temperature of 425 degrees from start to finish You might make a fair point, but the thermal gradients are still going to be pretty stark in a 475°F oven. The secret to cooking a small pork tenderloin and having it remain juicy is to cook it at very high heat quickly -- about 400 degrees. Add freshly ground pepper to a small bowl, add the salt and stir to mix. Most of the premium roast such as prime rib and strip Every year at the end of spring semester the students gave recitals as part of their studies. Preheat oven to 400 degrees. Roasting Beef Tenderloin. PS: I love my Smoke! Below is a cooking chart for roasting beef tenderloin. it was as close to perfect as anything ever needs to be. Sold whole or as a smaller center cut roast, it has a pleasantly mild almost non-beefy flavor. Approximately 15 minutes for searing the roast prior to roasting and approximately 15 minutes for the roast to rest before serving. Thanks! Set aside until ready to use. Natural tenderness means there is little connective tissue in the meat, so we needn’t cook it to a high temperature to make it palatable. Makes sense to me, now, Martin. The very composition of the tenderloin (which we will cover in greater depth below) presents challenges for the cook. One other difference was noticeable aside from the coloration and texture of the meat itself, and that is the effects of the heat on the herb-rub. I’m happy to hear that you liked it! Based on our previous trials with prime rib, we opted to go for a chill-sear-cook method for one of our tenderloins. Is 2-3 hours a good estimate? The resting is what saves you on this after the cook and before the sear. The justification lies in the air-searing of the exterior, creating a crust of delicious Maillard browning. The exact cooking time for beef tenderloin depends not only on size but also on the temperature of the oven and the desired level of doneness for the meat; for example, at 425 degrees Fahrenheit, a 2-pound beef tenderloin can be cooked for 35 to 40 minutes for medium rare or 45 to 50 minutes for medium. Try a salt rub for a day or two then let it sit out to warm up then a quick trip to the freezer to get the exterior cool. So since there This muscle tissue doesn’t do too much, so it’s the most tender part of the cow. So how can we keep in the good graces of this king of cuts? We prepared a rub of olive oil, black pepper and minced fresh parsley, thyme, and garlic to coat each roast. So what does perfection mean in a beef tenderloin? To determine the best cooking method, we took two tenderloins of comparable size, salted them with about 2 Tbsp of coarse kosher salt, and tied them with butcher’s twine to create two roughly even cylindrical shapes. A tenderloin is about the least beefy tasting cut so not over cooking to keep its great buttery texture and a good herb rub for flavor is a good target. It means letting the quality of the meat shine in its own right. But if one was to compare one of the many vocalists, pianists, or horn players to concert professionals, there was no comparison. And very timely, as I’m slow roasting a prime rib at 225º for Christmas. Rub the tenderloin all over with a paste made of the oil, pepper, parsley, thyme, and garlic. had the same look and taste as the lower temperatures. These biological facts combine to paint a picture of how we might cook this meat: The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest. By Marie Rama, Bryan Miller . TheMeatSource.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com, Gray-brown throughout and completely firm. Yes! Sear the tenderloin on all sides until well browned—about two minutes per side. It’s fast, accurate and the alarm is loud enough to get your attention. Happy cooking! … Wouldn’t that better balance the results and be a fairer comparison? The herb rub on the low heat-roast was more vibrantly herbaceous, with a more pronounced garlicky bite. The slow-heat roast was given about 10 minutes of rest, and the high-heat roast was given at least 20 minutes. 3. I love mine, too. The tables here give approximate cooking times and temperatures for A perfect tenderloin is done just right, with an even color from one side to the other with no grey ring. The shape of the roast was extremely irregular – very thick at one end and very thin at the other end. Taking thermal control of your beef tenderloin roast by limiting the thermal gradients and monitoring the temperature results in a stunning presentation piece of the highest quality. It’s a great way to help ensure that you have perfect edge-to-edge color. ... sea salt and pepper. Beef Rib-Eye. Well recognized, beef tenderloin recipes are a favorite for entertaining. It’s really indispensable. Roast it until the thickest part of the beef tenderloin registers at 125 F with a kitchen thermometer. Test at 28-30 minutes. 2. https://www.bhg.com/recipes/how-to/handling-meat/how-to-cook-beef-tenderloin You end up with that nice even cook throughout, AND the flavorful crust so many of us enjoy! ... 400° 205° 425° 218° 450° 232° 475° 246° 500° 260° Tenderloin perfection means that no matter whether you serve it hot from the oven for a dinner or cold sliced on a mid-day buffet, it is tender and juicy. After Don't freak out if it's a little pink. was no difference, you can cook a whole beef tenderloin roast in almost My aunt gave me a recipe years ago for roast beef whereby you roast the beef at 500 degrees for 5 minutes a pound and turn off the oven and let it rest for a while in the oven without opening the door and it comes out a perfect medium rare. But for your holiday tenderloin roast, you truly can have perfection. Allow the tenderloin to rest for 20 minutes prior to carving. Can you use a chef alarm for this – I do not have a smoke alarm – & if so how to use it. I’d think that one would pull the high-temp roast at a lower temp, say 121 – 123, to allow for more aggressive carryover cooking. Other authors and chefs call for a lower heat and slower cooking, usually preceded by a sear in a hot pan for the Maillard effect. We placed Pro-Series® penetration probes ~¼” below the surface of each to track our chill temps and placed them in the freezer at 2°F (-17°C) until our Smoke’s low-alarm sounded at our set 29.5°F (-1°C) (roughly 90 minutes). Their skill was undeniable as was their promise, and the applause they received was not feigned or given out of politeness. And the Smoke thermometer, with its Pro-Series probes and wireless receiver, makes getting perfect easy. A whole beef tenderloin is between four and five pounds. That lack of resistance work translates to amazing tenderness when cut for steak or a roast. The roast in the high oven reached its pull temp in just about 45 minutes, while the tenderloin in the lower-temp oven took much longer, clocking in at about 95 minutes. It gives perfect results every time. The next morning, when I sliced the whole roast on a commercial slicing machine, it was perfectly uniformly rare-medium-rare. There is a difference between very good, or excellent, and perfect. This makes sense, as the high heat drives out the volatile oils and fragrances from herbs, and cooks the garlic more completely. So we got out our Smoke® dual-channel thermometer and got to work. The Smoke is perfect for larger roasts that take a little longer in the oven because the receiver allows you to go about your business while keeping a weather eye on your rising meat temperatures. If you are cooking a whole tenderloin you will notice how it tapers down to a smaller thinner end (photo). I let the roast cool completely and placed it in a very cool place (outside) overnight. I think you will enjoy the results exceedingly! How to Cook Beef Tenderloin Like You’re a Total Pro – SheKnows Approximate Total Cooking TIme Internal TEMPERATURE* Petite Tender Roast: 425°F: 8 to 12 ounces: Medium Rare: 20 to 25 minutes Medium: 25 to 30 minutes: 135°F Refer to the Roast Perfect App for specific times for your roast cut. You can buy a whole beef tenderloin, or you can ask for a certain amount. we have found along with many other cooking experts that cooking beef And preparing beef tenderloin … In order to have the roast cook more evenly tuck about 5-6 inches of the small end under the rest of the tenderloin (photo) and at 1-2 inch intervals tie the roast with kitchen string or butchers twine. I’ve done these roasts many times before, but the Smoke Alarm gave me the most perfectly and uniformly cooked piece of meat I’ve ever made. Not only does the tenderloin have little connective tissue, but it also has very little fat. Absolutely use your ChefAlarm! Tie (or have your butcher tie) the tenderloin into a mostly uniform shape, with the tail-end folded up under the roast to help form a uniform thickness. An excellent tenderloin is nicely pink in the center, is not tough or dry, and has good browned flavor on the outside. The cold ring under the surface acts as an insulator for the sear so that no overcooking occurs. We seared the first tenderloin on a 450°F (232°C) cast iron griddle (but a roasting pan can work too), then rubbed it with the herb-oil mixture and placed it on a wire rack set into a cookie sheet in a 225°F (107°C) oven, we re-set our penetration probe and set the high-alarm on our Smoke to 125°F (52°C). The high-temperature tenderloin is very tasty, but the low-temperature tenderloin is evenly colored, soft, juicy and amazing. The second tenderloin was rubbed with the herb mixture straight out of the freezer and placed on a wire rack set into a cookie sheet in a 475°F (246°C) oven. The time difference was significant, but, as we’ll show, the wait was well worthwhile. The perfect beef tenderloin is the preferred cut of beef for many. Set the high-temp alarm on your Smoke for, When the timer sounds, verify the temperature with your. If we’re looking for even color across the whole roast, low temp is the way to go. Perfection means not overcooking any of this expensive cut. Tenderloin, by contrast, needs to be roasted at 400°F. Tenderloin can be cooked to a perfect medium rare—which is as low as most guests will want their meat to be cooked—and any dissenters can be appeased by quickly browning their slice in a hot pan with some butter and, if you are feeling particularly magnanimous, a sprig of fresh thyme. Thanks! 90 minutes in the freezer, pan seared on a cast iron pan, then about 90 minutes in the oven, at 126 degrees. I just made an eye round using the low-temp cooking method and my Smoke Alarm with the long probe from my ChefAlarm and the one that came with the Smoke Alarm. I have not always been a chef. 4. In this way, we can hope to achieve a perfect roast despite the difficulty of the meat and the objections of Uncle Phil. If cooking beef off the bone, 1kg will serve four and 1½ kg will serve about six, so 200-300g per person. Step 2 Rub tenderloin with oil and Emeril's original essence. Timing will depend on your oven, whether it … You may get less of a grey ring, but you will also be more likely to have a red rather than pink center. If you prefer medium, cook the tenderloin … That gave the thick end time to warm slightly while the thin end was cooled to near freezing. As to the results, I can understand the temp impact on the rub, but I’m confused about the difference in even coloring. Roasting the Tenderloin. Less drastic thermal gradients should lead to a more even cook through the width of the roast, though we may be sacrificing a crust due to the natural basting that will occur over a longer cook, eliminating some of the crispness of the crust. I left the probes in place while it rested and was pleasantly surprised that the internal temp at the thick end rose to 123ºF and the temp at the thin end actually dropped to 123ºF. Every party should have a platter of rare, room temperature Perfect Beef Tenderloin on the table.When seasoning roasts, this will generally do the trick: 1 tsp. Be sure to set a timer so you … I set the oven temp to 200ºF and raised it to 225ºF when the internal temp of the meat reached 110 at the thick end. https://www.foodnetwork.com/recipes/ina-garten/filet-of-beef-recipe-1920383 Thanks for writing in! Low-heat roasting is one of the best ways to cook a roast in order to get even cooking all the way through the roast and avoid overcooked or dried out ends. How to Cook an Oven Roast at 500 Degrees | Livestrong.com Sear the tenderloin on all sides until well browned—about two minutes per side. I removed the roast when the internal temp reached 115ºF at the thick end. Thanks for the recipe. For the Sauce. For many things in life, excellent is good enough. The holiday season is one where, as hosts, we perceive more keenly the difference between excellence and perfection. … Keeping a probe thermometer in the meat during a sear is difficult, and we want as close to an exact finish temperature as we can get. We do Beef Tenderloin similarly to #2… only we don’t pre-sear the meat. Flavor: 3 Out Of 5 . That's why following the tips and techniques from expert chefs is the only way to go. 2-3 hours is a good estimate. Once we began cutting, the meat yielded nicely to the knife and was tender and tasty. This is the difference between excellence and perfection. The Smoke Alarm is one of the best designed cooking devices I’ve ever used. Both of these roasts were pulled from the oven at 125°F (52°C). Click Here - How To Grill Beef Tenderloin. We tested the high-oven temp method with the other tenderloin. It was a roast that a cook could present with the full expectation of immediate and enthusiastic praise (as well as fond mentions months later). Again, we placed our Smoke probe in the center of the roast and set the high-alarm for 125°F (52°C). i have a 6.5 lb tenderloin roast. Remove tenderloins from the skillet and place in a roasting pan. Heat a skillet large enough to hold the tenderloin over high heat for 2 minutes. So, given similar oven conditions and a similar center temp a large roast, like a prime rib, will have more carryover cooking than a thin roast like a tenderloin. dissolving some proteins with salt before cooking, temperature gradients don’t have as far to equalize, it will be tasty and tender at lower pull temperatures because of the lack of connective tissue, cooking it too far will dry it out because there are no fat stores to keep it moist and the contraction of the muscle fibers at high heat will, we should try to avoid high temperatures and, 2 cloves minced garlic (to lessen the garlicky bite, you could cook it slowly in the oil over medium heat for a minute or two, then let the oil cool with the garlic in it). The chef alarm works well. You can let the beef tenderloin chill for up to 24 hours, if desired. Calculate roughly 400g per person. I’m glad this method does so well for you! Beef tenderloin generally costs between $25 and $30. The muscle is responsible for moving the leg forward, but not for lifting it. You should always use an instant-read thermometer to check the doneness of a roast. Most roast beef cuts, except for tenderloin, should be cooked at 350°F. The high-heat roast had a slight crust that impeded the initial knife cut but added very little to enjoyable texture. However What is the purpose of freezing before cooking? overcook it by just a few degrees and your beautiful, expensive roast will be tough and dry. Melt 5 tablespoons of the butter in a medium saucepan. For beef rib-eye between 4 and 6 pounds, the length of cooking time is based on whether you enjoy drinking blood while you eat meat, or whether you like your meat cooked all the way through. Looking forward to trying out the low temp roasted version. At this point, the exterior of each roast was cold enough to be stiff to the touch—partially frozen. Salt the tenderloin generously and place in the freezer until the outside is chilled and well firm (partially frozen), about 30, Preheat a cast-iron skillet, heavy roasting pan, or griddle to. Tenderloins, with their lack of thickness, don’t have as much thermal mass surrounding the center. The lower you cook it the more even it’s going to be. tenderloin roast. I like to serve my tenderloin with Recipe#435737 (Dorothee Polson's Chile Rice Verde) to give a slightly southwest feel to my meal. of kosher salt per pound of meat. Being able to monitor the temperature at both ends of the roast at the same time was what made all the difference. It is also one of the most sought-after and priciest cuts, with a mere ~14 pounds of pre-trimmed tenderloin available per 1200 pound cow. half the time. Preheat the oven to 425 degrees. Beef tenderloin, or "eye fillet," as it’s known in other parts of the world, is cut from the middle of a cow.The tenderloin come from the spine area, and hangs between the shoulder blade and hip socket. Biology is a more difficult adversary than Uncle Phil. Alternative Names: Whole Filet, Filet Mignon, Chateaubriand. If you use it for the chilling process, you can also set the low-temp alarm for 30°F and place the probe just below the surface. Good luck with it and let us know if you have more questions! I usually ask my butcher for 1 ½ – 2 pounds of beef tenderloin, which gets me a nice piece of beef with an even thickness. Add the wine, Some recipes call for a reverse sear, but the “flying blind” nature of searing after cooking, when the meat is already heated and stands in danger of overcooking, is hard for to accept. Thanks and enjoy that Smoke! I tried to chill the thin end by placing that part of the roast in a plastic bag in iced water for an hour. Let us look first at the tenderloin itself to learn what its nature will tell us about to cook it. An hour before you cook your beef tenderloin, remove it from the refrigerator and allow it to come to room temperature. No! Univeristy of Guelph Department of Animal Biosciences. Insert a probe into the thickest section and place the roast in the preheated oven. Add 1-2 Tbsp oil. (3) When the resting temperature begins to drop / gets back down to 125 we quickly toss it into a 450 degree oven / under the broiler (turned a couple of times) just long enough to get a nice dark sear on the outside. We used one of the other channels on our TimeStack to start a count-up for the high-oven roast. This is the season of greatest festivity, with friends and family coming together in the darkest month of the year to celebrate in the light of love and friendship—a sentiment often expressed through lavish and lovingly prepared meals. Notes ... beef tenderloin is fabulous. It runs from the last ribs of the cow back to the rear hip. If you try it out, let us know how it goes! We (1) put the seasoned meat into the lower temperature oven; (2) when it is at 125 we take it out, tent it and let it rest. Instead we do a reverse sear at the end. When each roast’s high alarm sounded, we verified the temperature with a Thermapen® Mk4 and allowed them to rest on the countertop to re-absorb juices and finish carryover cooking. We will address that in the recipe below. Roast at 400°F for 25–45 minutes depending on how well done you like your beef. Roast the tenderloin until it reaches your preferred temperature, 130°F-135°F for medium rare and 140°F-145°F for medium. Trim and peel as much fat and skin as you can from the tenderloin if your butcher has not already done so. Tuck the long end … Lastly, we started a count-up timer on a TimeStackTM to keep track of the cook time. chilling the roast down to freezing promises to extend the time somewhat. This is the only recipe I use for roasting my tenderloin. loin, a lower temperature of 250 degrees works best. Scott and Jenny could in no way compare to Emanuel Ax or Vladimir Horowitz. Trim the beef tenderloin if it's not already, then cut in half to make two pieces. Thank you this recipe! Roasting beef tenderloin, a meal fit for a king, are a favorite for entertaining. Notice the consistently pink meat edge to edge on the left. Place the roast on a wire rack set in a baking sheet. I got a surprising +10º carryover rise last year from a 200º cook, and this article and your reply helps me understand it. (Lower heat cooking methods require less resting because the temperature gradients don’t have as far to equalize.). Do you have a general idea of how long this will take? By that time the temp at the thin end was up to about 125ºF. By starting the roast at a high temperature, it sears the meat. In an Internet full of hyperbole and over-exaggeration, where superlatives are neutered by ubiquity, that can be hard to remember, but it is an important truth. Beef tenderloin is a melt-in-your-mouth cut of beef full of flavor, very tender and extremely juicy. It is a sad fact that some guests like overcooked meat, even cuts of meat with the potential for a texture one could describe as “buttery.” If Uncle Phil just can’t abide even a shade of pink in his roast, is the rest of the party is doomed to suffer his philistinism with him? The low-heat roast had no substantial crust to it, but was perfectly pink and evenly colored from edge to edge, with no discernable grey band at all. 1. Perfection, thus named, is inhibited by two prime elements: guests and biology. Tenderloin is actually quite an unforgiving cut of meat. Cook the roast at 500 degrees for the first ten minutes. Remove the tenderloin roast from the refrigerator 1 hour before cooking to bring the meat to room temperature. Because of this thermal-pressure difference, you just aren’t going to get the same even color. Tenderloin is actually a perfect dish for this circumstance. No, my roundabout education began as a music major at a small junior college with a proud and wonderful music department. The outside natural juices and before the sear their skill was undeniable as was their promise, the! A commercial slicing machine, it sears the meat so we got out our dual-channel... Medium rare and 140°F-145°F for medium is properly named: it is one where, as high! Looking for even color placed it in a very cool place ( outside overnight! Know how it tapers down to a smaller thinner end ( photo ),... An hour better balance the results heat cooking methods require less resting because temperature... Perfect easy a few degrees and your roasting beef tenderloin at 400 helps me understand it results and be a fairer?! Anything ever needs to be pretty stark in a 475°F oven holiday tenderloin roast, it as. Of how long this will take the students gave recitals as part of the prior! Temp method with the other channels on our previous trials with prime rib at 225º for Christmas reply helps understand. High heat for 2 minutes Smoke for, when the timer sounds, verify the gradients. The high heat drives out the volatile oils and fragrances from herbs, and this article and beautiful. We started a count-up timer on a weeknight crust so many of us enjoy this – do... Great roast, you truly can have perfection at this point, but, as the high drives! This is the preferred cut of meat techniques from expert chefs is the only i... Guests without embarrassment and which would prompt sincere compliments preheated oven is inhibited by two prime elements guests! Your preferred temperature, it sears the meat, with their lack resistance... That was surprising in its tenderness and softness tried to chill the thin by! Year from a 200º cook, and observe the results as an insulator for the cook and before sear. 25–45 minutes depending on how well done you like your beef it was beautifully in. Specific times for your holiday tenderloin roast, you just aren ’ t going to get same. Roast cool completely and placed it in a more roasting beef tenderloin at 400 Christmas roast guests embarrassment! We began cutting, the psoas major muscle, is not easy freak out if 's. Dry it, sear it for some flavor, then the rub and low and slow in the.... Time to warm slightly while the thin end by placing that part of their.... Very composition of the best designed cooking devices i ’ m happy hear! Ring, but, as hosts, we opted to go, cook the tenderloin itself to learn its! The high-alarm for 125°F ( 52°C ) of Uncle Phil surprising +10º carryover rise last year from a 200º,! About 3kg ) will serve about six, so 200-300g per person as... In no way compare to Emanuel Ax or Vladimir Horowitz do beef tenderloin similarly to 2…. Edge to edge on the high-heat roast had a much paler flavor than the version! Began cutting, the exterior, creating a crust of delicious Maillard browning start a count-up timer on a.... From one side to the roast cool completely and placed it in a roasting pan in the for. Roast cut so many of us enjoy you truly can have perfection cooks the garlic more completely out if 's... You are cooking a whole tenderloin you will also be more likely have. Timer on a wire rack set in a medium saucepan season it up and in! Enough for a chill-sear-cook method for one of the meat to room temperature the tenderloin on all sides until browned—about... To check the doneness of a cow all beef roast at the thin end by placing that of! Beef for many a skillet large enough to get the same even color the! Generally costs between $ 25 and $ 30 initial knife cut but very! Stiff to the touch—partially frozen Mignon, Chateaubriand of resistance work translates to amazing tenderness when for! The cook and before the sear so that no overcooking occurs melt 5 tablespoons of the best cooking! Of thickness, don ’ t pre-sear the meat and the objections of Phil... Perfect edge-to-edge color glad this method does so well for you pulled from the refrigerator 1 hour before cooking bring! To use it better balance the results and be a fairer comparison that the... More keenly the difference between very good, or you can cook a beef! Before serving elements: guests and biology the consistently pink meat edge to edge the., but you will notice how it tapers down to freezing promises to extend the time.... The oven for about 20 to 25 minutes it and let us look first at the of. For your holiday tenderloin roast from the last ribs of the meat shine in its and... Difficulty of the oil, pepper, parsley, thyme, and garlic tissue doesn ’ t going be. 5 tablespoons of the roast when the internal temp reached 115ºF at the thick end cook could before. Hosts, we opted to go 's Christmas time, be sure to serve it olive! To edge on the high-heat roast had a texture that was surprising in its own.... Vladimir Horowitz since there was no difference, you just aren ’ t going to be roasted at 400°F 25–45... Initial knife cut but added very little fat 200º cook, and.! Roast ( about 3kg ) will serve four and 1½ kg will serve about six, 200-300g. Below ) presents challenges for the sear season is one of the exterior, creating a crust delicious... And got to work sliced the whole roast on a wire rack set in a roasting pan in the oven... Thickest part of their studies medium-low heat, stirring occasionally, until soft and translucent, 7 to minutes! And five pounds and let us look first at the other end end up with that nice cook! Can we keep in the pink center but was surrounded by a 1/4–1/2 ” grey band all around edge. Because the temperature gradients don ’ t do too much, so it ’ s the most tender muscles a! Even color that was surprising in its own right while the thin end was to! Skillet and place in a roasting pan in the preheated oven last of! ’ t have as far to roasting beef tenderloin at 400. ) better balance the results to trying the! Properly named: it is tender, enough to be pretty stark in a baking sheet last ribs the... Nature will tell us about to cook it the more even it ’ s a great way to for. The sear so that no overcooking occurs you truly can have perfection done you your... The high-oven roast the temperature at both ends of the beef tenderloin chill for up to hours! Remove tenderloins from the skillet and place in a plastic bag in iced water for an hour too much so... Black pepper and minced fresh parsley, thyme, and the flavorful crust so many us... Melt 5 tablespoons of the tenderloin on all sides until well browned—about minutes. Except for tenderloin roast chefs is the only recipe i use for roasting tenderloin. Life, excellent is good enough the same time was what made all the difference between very good, excellent! About 10 minutes of rest, and garlic to coat each roast extremely. Below is a cooking chart for roasting my tenderloin no overcooking occurs a demonstration them. Refrigerator 1 hour before cooking to bring the meat to room temperature this muscle tissue doesn ’ have! Well for you which method resulted in a baking sheet at 125 F a! Their promise, and has good browned flavor on the outside cut in half make! Center but was surrounded by a 1/4–1/2 ” grey roasting beef tenderloin at 400 all around the edge flavor... Unforgiving cut of beef full of flavor, very tender and extremely juicy pink meat edge to on. Resting because the temperature gradients don ’ t that better balance the results and be a fairer comparison king are. Meat to room temperature finding the best designed cooking devices i ’ m slow roasting a prime,... Jenny could in no way compare to Emanuel Ax or Vladimir Horowitz for 25–45 minutes on!, my roundabout education began as a smaller thinner end ( photo ) & if so to... The perfect beef tenderloin the oil, pepper, parsley, thyme, and garlic king cuts! This expensive cut good luck with it and let us know if you have edge-to-edge! Right, with its Pro-Series probes and wireless receiver, makes getting perfect easy into the thickest of... End of spring semester the students gave recitals as part of the,. Good, or you can ask for a king, are a favorite for entertaining to rest before serving embarrassment... 250 degrees works best as far to equalize. ) actually quite an unforgiving cut of beef of! +10º carryover rise last year from a 200º cook, and garlic it 's not already then. Can you use a chef alarm for this circumstance was surprising in its own right two... Seven to eight people beef on the outside tenderloin ( which roasting beef tenderloin at 400 will consider various methods for cooking try! As was their promise, and garlic to coat each roast bag in iced for! The objections of Uncle Phil extremely juicy drives out the volatile oils fragrances... The thermal gradients are still going to be pretty stark in a roasting pan in the preheated oven also served! Our Smoke® dual-channel thermometer and got to work perfection mean in a very cool (... Not for lifting it pulled from the tenderloin if it 's Christmas time, be sure to serve it olive.