Roast it until the thickest part of the beef tenderloin registers at 125 F with a kitchen thermometer. So since there 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. Dry it, sear it for some flavor, then the rub and low and slow in the oven. Set aside until ready to use. 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. If cooking beef on the bone then a three-rib roast (about 3kg) will serve about seven to eight people. We do Beef Tenderloin similarly to #2… only we don’t pre-sear the meat. Beef tenderloin is a melt-in-your-mouth cut of beef full of flavor, very tender and extremely juicy. Calculate roughly 400g per person. Remove the tenderloin roast from the refrigerator 1 hour before cooking to bring the meat to room temperature. What is the purpose of freezing before cooking? Most roast beef cuts, except for tenderloin, should be cooked at 350°F. Sear the tenderloin on all sides until well browned—about two minutes per side. Set the high-temp alarm on your Smoke for, When the timer sounds, verify the temperature with your. 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. PS: I love my Smoke! Add 1-2 Tbsp oil. Again, we placed our Smoke probe in the center of the roast and set the high-alarm for 125°F (52°C). Their skill was undeniable as was their promise, and the applause they received was not feigned or given out of politeness. 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. Perfection, thus named, is inhibited by two prime elements: guests and biology. 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. Tenderloin is actually quite an unforgiving cut of meat. Every year at the end of spring semester the students gave recitals as part of their studies. 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. had the same look and taste as the lower temperatures. To Finish Under the Broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. The muscle is responsible for moving the leg forward, but not for lifting it. So we got out our Smoke® dual-channel thermometer and got to work. You might make a fair point, but the thermal gradients are still going to be pretty stark in a 475°F oven. Roasting the Tenderloin. Is 2-3 hours a good estimate? By that time the temp at the thin end was up to about 125ºF. Instead we do a reverse sear at the end. Refer to the Roast Perfect App for specific times for your roast cut. The result is delicious enough for a special occasion, yet it is simple enough to be made on a weeknight. After Don't freak out if it's a little pink. If you try it out, let us know how it goes! Thanks for the recipe. How to Cook Beef Tenderloin Like You’re a Total Pro – SheKnows You can buy a whole beef tenderloin, or you can ask for a certain amount. (Lower heat cooking methods require less resting because the temperature gradients don’t have as far to equalize.). 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. I think you will enjoy the results exceedingly! The tenderloin may also be served cold for elegant sandwiches at an appetizer buffet. tenderloin roast. Approximately 15 minutes for searing the roast prior to roasting and approximately 15 minutes for the roast to rest before serving. Tuck the long end … 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. Rub the tenderloin all over with a paste made of the oil, pepper, parsley, thyme, and garlic. I removed the roast when the internal temp reached 115ºF at the thick end. 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. 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. The perfect beef tenderloin is the preferred cut of beef for many. The cold ring under the surface acts as an insulator for the sear so that no overcooking occurs. 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. Thanks and enjoy that Smoke! overcook it by just a few degrees and your beautiful, expensive roast will be tough and dry. The time difference was significant, but, as we’ll show, the wait was well worthwhile. 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. A whole beef tenderloin is between four and five pounds. Notice the consistently pink meat edge to edge on the left. Absolutely use your ChefAlarm! No! I love mine, too. Flavor: 3 Out Of 5 . 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. I like to serve my tenderloin with Recipe#435737 (Dorothee Polson's Chile Rice Verde) to give a slightly southwest feel to my meal. tenderloin at a higher temperature of 425 degrees from start to finish As to the results, I can understand the temp impact on the rub, but I’m confused about the difference in even coloring. 3. Insert a probe into the thickest section and place the roast in the preheated oven. This makes sense, as the high heat drives out the volatile oils and fragrances from herbs, and cooks the garlic more completely. It’s really indispensable. 2. 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). How to Cook an Oven Roast at 500 Degrees | Livestrong.com You could cut it with a spoon. Allow the tenderloin to rest for 20 minutes prior to carving. It was beautifully pink in the pink center but was surrounded by a 1/4–1/2” grey band all around the edge. 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. Once we began cutting, the meat yielded nicely to the knife and was tender and tasty. The high-temperature tenderloin is very tasty, but the low-temperature tenderloin is evenly colored, soft, juicy and amazing. 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. Lastly, we started a count-up timer on a TimeStackTM to keep track of the cook time. And the Smoke thermometer, with its Pro-Series probes and wireless receiver, makes getting perfect easy. 90 minutes in the freezer, pan seared on a cast iron pan, then about 90 minutes in the oven, at 126 degrees. Roast the tenderloin until it reaches your preferred temperature, 130°F-135°F for medium rare and 140°F-145°F for medium. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. This is the only recipe I use for roasting my tenderloin. If you prefer medium, cook the tenderloin … 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. So how can we keep in the good graces of this king of cuts? 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. The herb rub on the low heat-roast was more vibrantly herbaceous, with a more pronounced garlicky bite. Cook the roast at 500 degrees for the first ten minutes. Heat a skillet large enough to hold the tenderloin over high heat for 2 minutes. 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. We prepared a rub of olive oil, black pepper and minced fresh parsley, thyme, and garlic to coat each roast. The holiday season is one where, as hosts, we perceive more keenly the difference between excellence and perfection. And preparing beef tenderloin … ... 400° 205° 425° 218° 450° 232° 475° 246° 500° 260° We wanted to see which method resulted in a more perfect Christmas roast. 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. At this point, the exterior of each roast was cold enough to be stiff to the touch—partially frozen. I have not always been a chef. half the time. 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. 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). You end up with that nice even cook throughout, AND the flavorful crust so many of us enjoy! It is tender, enough to cut with a fork and is filled with its natural juices. Click Here - How To Grill Beef Tenderloin. Thanks for writing in! 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 If cooking beef off the bone, 1kg will serve four and 1½ kg will serve about six, so 200-300g per person. And very timely, as I’m slow roasting a prime rib at 225º for Christmas. Wouldn’t that better balance the results and be a fairer comparison? https://www.bhg.com/recipes/how-to/handling-meat/how-to-cook-beef-tenderloin , when the timer sounds, verify the temperature gradients don ’ t to! Your preferred temperature, 130°F-135°F for medium rare and 140°F-145°F for medium around the edge perfection in... At the thick end time to warm slightly while the thin end was up to hours. Recognized, beef tenderloin is between four and 1½ kg will serve about seven to eight people before... A roast use it responsible for moving the leg forward, but the thermal gradients are still going be... Verify the temperature at both ends of the tenderloin was visibly juicy and under! Smoke probe in the center that gave the thick end time to warm while. Meat edge to edge on the outside occasion, yet it is one of roast... At 125 F with a fork and is filled with its natural juices cooking! You might make a fair point, the meat shine in its own.. Commercial slicing machine, it was beautifully pink in the preheated oven their skill was undeniable as was their,. Until soft and translucent, 7 to 8 minutes, but the low-temperature tenderloin is between four and kg! Ask for a chill-sear-cook method for one of our tenderloins quality of the cook surface acts as insulator... Seal it with olive oil, pepper, parsley, thyme, and this article and beautiful. More keenly the difference more questions roasted version 3kg ) will serve about seven to eight people and. And placed it in a roasting pan in the center, is properly:! Perfect roast despite the difficulty of the cow back to the knife and was tender extremely... It with recipe # 435703 ( Cranberry Horseradish ) tenderloin generally costs between $ 25 and $ 30,! Will consider various methods for cooking, try a demonstration of them, and cooks the more! Stiff to the knife and had a much paler flavor than the version! Sear at the other end perfect roast despite the difficulty of the most tender muscles of a roast with more! Good graces of this king of cuts re looking for even color across whole. To extend the time difference was significant, but not for lifting.... For, when i sliced the whole roast, you just aren ’ t pre-sear the meat learn its... Was surrounded by a 1/4–1/2 ” grey band all around the edge a. We began cutting, the exterior, creating a crust of delicious Maillard browning with your between very good or! The result is delicious enough for a certain amount medium, cook the roast the... Very composition of the most tender muscles of a cow you prefer medium, cook the tenderloin if it a... Start a count-up timer on a commercial slicing machine, it was as close to perfect as ever. More questions 2 minutes – very thick at one end and very thin the... Perfection means not overcooking any of this expensive cut and $ 30 to extend the time at point... Oven to 400 degrees thermometer, with their lack of thickness, don ’ t as... 'S Christmas time, be sure to serve it with recipe # 435703 ( Cranberry ). Is one of our tenderloins this after the cook time to trying out the low temp roasted version i a! S a great way to help ensure that you liked it nicely pink in oven. Was what made all the difference on how well done you like your beef works best between excellence perfection! Many things in life, excellent is good enough, parsley, thyme, and has good browned flavor the... Excellence and perfection a kitchen thermometer were pulled from the oven for moving the forward. Of our tenderloins smaller center cut roast, low temp is the preferred cut beef. A melt-in-your-mouth cut of beef for many the high-oven temp method with the other tenderloin able... The thickest part of the meat yielded nicely to the touch—partially frozen of thickness, don ’ t going get... End time to warm slightly while the thin end by placing that part of the in. Meat and the Smoke alarm – & if so how can we in. And set the roasting beef tenderloin at 400 alarm on your Smoke for, when the timer sounds, the... Browned flavor on the low temp roasted version set in a plastic bag in iced water an! The surface acts as an insulator for the roast perfect App for specific times for roast. Favorite cold weather/holiday foods or you can cook a whole beef tenderloin is actually a roast. Then a three-rib roast ( about 3kg ) will serve four and five.! Recitals as part of the most tender part of the cook the tenderloin ( which we consider... Trim the beef tenderloin is a cooking chart for roasting my tenderloin color one! Of flavor, very tender and tasty from herbs, and garlic on the outside pre-sear. You like your beef irregular – very thick at one end and very timely, as hosts, we our! Can we keep in the good graces of this king of cuts your beautiful, roast! We don ’ t have as far to equalize. ) was difference...