How Long to Roast Beef Tenderloin for

This like shooting fish in a barrel recipe is all yous need to make the juiciest, meltingly tender roast beef tenderloin with the perfect chaff! Serve it with my garlicky, herby chermoula sauce (optional) for a pop of color and flavor. I've included skilful tips and video for how to cook beef tenderloin perfectly every unmarried fourth dimension!

Beef tenderloin makes a delicious and elegant centerpiece for a special dinner to impress company. But because of its hefty cost tag, it is important to cook your tenderloin properly so it won't dry out or lose its "wow" factor.

The practiced news is, with the correct technique—which is what this easy dull-roasted beef tenderloin recipe gives you—yous will have a succulent, meltingly tender roast every unmarried time.

And if you choose to apparel it upwards with my herby Chermoula and a few pomegranate seeds, yous've got yourself a show-stopping centerpiece for the holidays or your next special dinner.

Allow's comprehend some of import basics and tips...

Cull heart-cutting beefiness tenderloin

Beef tenderloin is a lean cut of meat that comes from the beast's loin (the muscle that extends from the hip bone to the ribs of the animal). Because this muscle (the psoas major) does non get much practise, tenderloin meat is the well-nigh tender, buttery cut with piffling fatty.

For my roast, I love using the center-cut of the tenderloin, besides known every bit chateaubriand (the cut from which fillet mignon steaks come up). This is typically somewhere between 2 and 3 pounds, and because of its uniform, cylindrical shape, center-cut beef tenderloin cooks evenly and is piece of cake to cleave into beautiful slices--no special skills needed, just a good knife (this is the one I use and go questions most all the time). If you don't desire to trim a whole tenderloin to get to the eye, y'all can inquire your butcher to practice it for you.

Ii secrets for the all-time beef tenderloin roast

At present, how to best cook beef tenderloin? Roasting your tenderloin depression and slow is cardinal hither, only two secrets make all the difference:

• Table salt and air-chill your beefiness tenderloin in the fridge for a few hours or overnight before you roast it! Salting the tenderloin well on all sides will infuse the meat with season (remember, this cut has little fat and therefore needs flavor). Exercise this 1 night alee and allow the tenderloin to sit down in the fridge, uncovered overnight. By generously salting the meat and so chilling it for several hours, y'all allow the surface of the meat to dry out out. This might seem counter-productive to producing a juicy beefiness tenderloin only removing the surface moisture helps the meat to brown rapidly, and dull-roasting lets the meat cook steadily, retaining its juiciness. (BTW, this fob works well on turkey chest and roast craven as well.)
• Reverse sear your roast beef tenderloin. Reverse searing is a technique where instead of searing the meat at the beginning, you roast it low and slow for a few hours, then at the very stop, you finish it under the direct estrus of your broiler to get the perfect sear on the outside. By roasting the meat on depression heat for a few hours, yous permit it to cook to the aforementioned temperature all the fashion through, instead of having it be more than done on the outside than in the eye. Searing the tenderloin at the stop adds beautiful color and the about succulent crispy crust.

How long should y'all cook it?

Slow-roasted tenderloin in a 225 degrees F heated oven will have fifty minutes per pound for a medium-rare roast (internal temperature at 135 degrees F subsequently the meat has rested).

To roast a three-pound tenderloin to medium-rare, it will have about 2 ½ hours to roast in a low-heated oven at 225 degrees. Roasting time will vary depending on your oven, and the caste of doneness you're trying to achieve.

Beefiness tenderloin temperatures guide

Beefiness tenderloin roast is best served rare or medium-rare with an internal temperature at around 135 degrees . Employ a meat thermometer to determine if the roast is done, and recollect that the temperature of the meat will rise equally it rests for 15 minutes or so before serving. Here is a quick guide:

• Rare: 125°F after the meat has rested. Remove the roast from your oven when its internal temperature reaches 115°F.
• Medium-Rare: 135°F later on the meat has rested. Remove the roast from the oven when its internal temperature reaches 125°F.
• Medium: 145°F later the meat has rested. Remove the roast from the oven when its internal temperature reaches 135°F.
• Medium-Well: 155°F after the meat has rested. Remove the roast from the oven when its internal temperature reaches 145°F.

Ingredients yous'll need for this slow-roasted beef tenderloin recipe

The cardinal ingredients to this recipe could not exist more than uncomplicated. Here is what y'all need to make it:

• Center-cut beef tenderloin – ii to 3 pounds
• Kosher salt and black pepper – To season the beef before it is air-chilled overnight
• Extra virgin olive oil – Brush the tenderloin on all sides with good EVOO later it has irksome-roasted, and put information technology under the broiler to sear.
• Optional Chermoula sauce and pomegranate seeds to serve. The fresh, herby chermoula sauce adds a Mediterranean twist to the tenderloin, while pomegranate seeds lend the dish a festive air too as a nice crunch. Feel free to stop with your choice of sauce and garnish instead!

How to cook beef tenderloin in the oven: step-by-step

Ho-hum-roasting beef tenderloin takes a bit of preparation and time, only information technology is well worth it! Follow my step-past-step guide for the best way to cook beef tenderloin. (Printer-friendly version below.)

• Season and chill the beef tenderloin. The night earlier (if possible), season it with kosher salt and black pepper on all sides. Exist very generous with the salt, this is key to flavor. (If yous forget, but do this as shortly every bit y'all remember).
• Truss the tenderloin. Grab some kitchen twine and cut information technology into pieces. Tie the tenderloin in roughly one-inch increments. (This is trussing.) I like to truss the meat to help it hold its shape. Trussing the tenderloin also helps to make slicing easier one time the roast is ready, since y'all already accept a guide for how to cutting fifty-fifty pieces. Don't accept kitchen twine? Don't worry! Just leave your seasoned beef tenderloin as is and jump to the next step.
• Air-arctic the beef. Top a big canvass pan with a wire rack and place the tenderloin on the rack. Refrigerate, uncovered, overnight. Leaving the beef tenderloin uncovered in the refrigerator helps to dry out the surface moisture, which helps with browning later. Placing the meat on a wire rack instead of directly on a canvass pan allows air to circulate all around the beef (including underneath), ensuring all sides get dry in the fridge. (Even xxx minutes or 1 hour in the fridge will help)

  

• Slow-roast the tenderloin. On the center rack of a 225 degrees F-heated oven, slow roast the beefiness tenderloin. Roast for 2 to 3 hours, or until a meat thermometer inserted into the beefiness reads 125 degrees F. Remove from the oven and gear up aside to rest. (The temperature will continue to rise while resting.) Annotation: If you lot are serving this with my delicious chermoula sauce, you tin can brand it co-ordinate to this recipe while the beef is roasting.

  

• Sear under the broiler. Identify a rack 6 inches abroad from the broiler and turn it on. Brush the tenderloin on all sides with some extra virgin olive oil, and place it under the broiler. Broil for about two minutes, turning every few seconds until browned on all sides. A meat thermometer should read somewhere between 125 and 130 degrees F for medium-rare (If you lot like your meat more cooked, you can let information technology more time in the oven).

  

• Let the meat to balance. Remove the tenderloin from the oven and let information technology residue for a few minutes (fifteen to 20 or and so). Cut off and discard the twine.
• Slice and serve. Piece the tenderloin into 1-inch-thick rounds. (The twine marks will help guide y'all.) Conform the slices on a platter and drizzle with chermoula. Garnish with pomegranate seeds

The sauce!

While many recipes will have you serving this roast with a creamy horseradish sauce, mushroom sauce, or rich wine-based gravy (all succulent options!), I dearest to use something bright and herby to requite a quick pop of flavor and color! I chose chermoula , which is a elementary sauce made with parsley, cilantro, garlic, lemon, and warm spices. It takes merely v minutes to blitz together, so you can easily do it while the roast is in the oven. Chermoula instantly brightens and elevates beef tenderloin.

If you lot'd like to try something with a similar flavour, but with a lot more estrus, make a quick batch of zhoug, which is similar to pesto – just spicier and with cilantro. For something milder, yous could make some basil pesto, if basil is in season.

For an option that is non herby, only still packs a punch, toum would be an excellent selection! Toum is a flossy Middle Eastern garlic sauce that comes together in minutes in a nutrient processor.

What to serve with slow-roasted tenderloin

Nix beats roasted vegetables aslope a beautiful tenderloin. Your favorite roasted veggies would work perfectly, but I take some ideas for you: Italian Roasted Vegetables (colorful and bright), Simple Roasted Butternut Squash, Crispy Broccoli, or Smashed Potatoes.

Leftovers and storage

Leftovers volition keep in an airtight container for upward to 4 days. Enjoy your roast at room temperature or reheat it briefly in a medium-heated oven until only warmed through (or in a skillet with a little bit of extra virgin olive oil)

Other special roast recipes you may enjoy

• Roast Rack of Lamb Recipe with Garlic and Herb Crust

• Garlic and Herb Roast Turkey Breast (Extra Juicy!)

• Mediterranean-Style Roasted Leg of Lamb

• Cornish Hen Recipe with Mediterranean Garlic and Spice Marinade

Hungry for more? Here are all ourMediterranean Recipes!

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BEST Beef Tenderloin Roast Recipe

The easiest slow-roasted beef tenderloin recipe for juicy, cook-in-your-rima oris results! Serve it with my herby chermoula sauce and some pomegranate seeds (both optional) for a popular of colour and flavour. Beefiness tenderloin roast is best served medium-rare; see the internal temperature guide.

Prep Time ten mins

Cook Fourth dimension 3 hrs 2 mins

Air-Chilling Fourth dimension 8 hrs

Course Dinner

Cuisine American/Mediterranean

Servings 8 people

Calories 466.ane kcal

• ▢ iii pound center-cut beefiness tenderloin, fat-trimmed (a little bit of fat is okay for flavor)
• ▢ Kosher table salt and black pepper

• One night ahead (if possible), season the beef on all sides with kosher salt and black pepper. Using kitchen twine pieces, tie the tenderloin with the twine 1-inch apart. Prepare a large sheet pan and top it with a wire rack. Put the tenderloin on top and air-condition uncovered for ane night (If you don't have the fourth dimension, you can season information technology and allow it 30 minutes to 1 hour)

• Position a rack in the heart of the oven and heat the oven to 225 degrees F.

• Slow-roast the tenderloin. Place the sheet pan with the rack and seasoned tenderloin on top on the center rack of the heated oven. Roast for 2 to 3 hours at 225 degrees F or until the tenderloin is cooked to an internal temperature between 120 and 125 degrees F for medium-rare. Remove the meat from the oven for now.

• Adjust a rack to half dozen-inches away from the broiler. Plough the broiler on.

• Brush the tenderloin on all sides with a footling scrap of extra virgin olive oil.

• Broil. Place the tenderloin dorsum in the oven, this fourth dimension under the broiler. Broil briefly (about two minutes), turning around every few seconds until browned on all sides.

• Allow the meat to residuum before etching. Remove the roast from the oven and allow the meat to rest for about 15 to twenty minutes or so (internal temperature should annals 135 degrees F after resting), and so cut the twine off and discard the twine.

• Make the chermoula sauce. If serving the roast with the chermoula sauce, get in co-ordinate to this recipe (it takes only 5 minutes).

• Once rested, slice the tenderloin crosswise into 1-inch-thick rounds (use the twine marks to guide you).

• To serve, arrange the meat slices on a platter and drizzle with a bit of the chermoula sauce, if you like. Garnish with pomegranate seeds for a festive pop of color!

• Which beefiness cut to choose? For best results, use the eye section of the tenderloin, known as centre-cut tenderloin or chateaubriand. It a large, cylindrical piece that is compatible in shape and is easier to cook evenly than a whole tenderloin. (You tin can besides inquire your butcher for this cut).
• Flavor and air-chill the tenderloin ane nighttime alee. For best flavor, salt the beefiness well on all sides one-night ahead, then place it on a wire rack over a pan sail and arctic it in the fridge uncovered.
• How exercise you lot know when your roast is set? Beefiness tenderloin roast is best served rare or medium-rare or when its internal temperature after resting reaches 135 degrees F, which is how the recipe is written. All the same, you tin can allow more time in the oven if you similar your meat more washed.
• Allow the meat to rest after cooking. Requite the roast about 15 minutes or then to residual undisturbed before yous slice it up, this volition permit the juices to reabsorb. Remember, the internal temperature of the meat volition continue to rise equally it sits.
• Leftover and storage. Once cooled, y'all can store the leftovers in the fridge in a tight-lid container for up to 4 days. Enjoy information technology at room temperature or reheat briefly in a medium-heated oven or on the stovetop in a skillet with a tiny bit of extra virgin olive oil.
• Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices.

Calories: 466.1 kcal Poly peptide: xxx.nine g Fat: 37.ane thou Saturated Fatty: xv.2 1000 Polyunsaturated Fat: i.5 g Monounsaturated Fat: 15.eight g Cholesterol: 119.1 mg Sodium: 228.vii mg Potassium: 517.i mg Calcium: 12 mg Iron: 4 mg

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