How to Cook Beef Tenderloin
Quantity: Plan on 1/3-1/2 lb. per person
Cooking: Preheat oven to 400°F
- Rub 1 tablespoon of olive oil or butter all over the tenderloin, then sprinkle liberally with salt and freshly cracked pepper. Heat a large skillet, and quickly brown all sides of the tenderloin, about 5 minutes total.
- Place beef tenderloins in a lightly oiled roasting pan, and place in middle of oven until meat thermometer in middle of roast reaches 130° (will continue rising out of oven) for medium rare.
- Approximate times: 2-3 lb. roast: 30-35 minutes, 4-5 lb. roast: 45-55 minutes. It’s always best to use a good meat thermometer.
- Allow roast to rest 10 minutes before slicing; this allow it to finish cooking in center and the juices to settle back into the meat. Slice across the grain in 1/2” slices.
Variations:
- After browning in pan, brush with some dijon mustard. In small bowl, mix 2 tablespoons each of minced garlic, dried thyme and rosemary with 3 tablespoons olive oil. Rub over roast and cook as above.
- Add sliced shallots and mushrooms to bottom of roasting pan with 1/2 cup red wine. When roast is done, whisk up glazed bits from bottom, and then whisk in 1 tablespoons of butter. Pour over slices.