How to Roast Beef Tenderloin

By á-4084

Ingredients

• 1: 1: Shopping for tenderloin
• 2: 2: Seasoning the meat
• 3: 3: Giving it a quick sear

Details

Adapted from bhg.com

Preparation

Step 1

Step 4: Roasting until desired doneness

Spread the mustard-spice rub over the top and sides of the tenderloin. Insert an oven-going thermometer into the center of the tenderloin. Roast in the preheated oven, uncovered, until desired doneness, according to the timings below. Transfer meat to a cutting board and cover with foil. Let stand for 15 minutes before slicing. The temperature of the meat will rise during this time (this is reflected in the timings below).

Tip: If you don't have an oven-going thermometer, use an instant-read thermometer inserted into the thickest portion of the roast to test the temperature (do not keep this kind of thermometer in the roast during cooking).


ut


Weight


Approximate Roasting Time
(based on meat directly from refrigerator)


Final Roasting Temperature
(when to remove from oven)

Tenderloin roast
(cooked at 425°F)


1 pound


35 to 40 minutes
45 to 50 minutes


140°F (145°F medium rare after standing)
155°F (160°F medium after standing)




2 to 3 pounds


35 to 40 minutes
45 to 50 minutes


135°F (145°F medium rare after standing)
150°F (160°F medium after standing)




4 to 5 pounds


50 to 60 minutes
60 to 70 minutes


135°F (145°F medium rare after standing)
150°F (160°F medium after standing)
Step 5: Serving

After the standing time, cut the tenderloin into slices. The sliced meat will be juicy and flavorful as is, but if you prefer a sauce, consider pairing your beef with one of these:

Mustard-Horseradish Sauce

Bearnaise Sauce

Bordelaise Sauce