When cooking beef tenderloin in the oven, there are two ways to go about it: fast or not-so-fast. The easiest way is to pop the beef tenderloin in the oven and roast it at high heat. However, some recipes call for initially roasting the beef at a low oven temperature, then turning up the oven temperature to help the roast brown as it finishes.
Either of these strategies can yield your best-ever beef tenderloin roast—as long as you don't overcook it! We'll show you exactly how long to roast beef tenderloin for the most flavorful results, starting with our fastest and most basic method.
Our Easiest Oven Roasted Beef Tenderloin
Equipment Needed to Make Oven-Roasted Beef Tenderloin
You'll need a roasting pan or a large, sturdy, shallow pan with a rack set inside to cook beef tenderloin. The pan's sides should be 2 to 3 inches high. If you don't have a roasting pan with a rack for beef tenderloin, you can use a 13x9-inch baking pan with an oven-safe wire rack set inside. You'll also need an oven-going meat thermometer.
A common question beef tenderloin newbies ask is, "Should I roast beef tenderloin on a rack?" The answer is yes! Placing the meat on a rack set in a roasting pan keeps it above the juices. This allows the heat to circulate all around the meat.
What temperature should you cook a beef tenderloin? If you stick to our basic high-heat method, 425°F is your number. Here's how to roast beef tenderloin at this temperature.
Preheat the oven to 425°F.
Place the beef tenderloin on a rack in a roasting pan. (Tip: You don't need to sear beef tenderloin before roasting.)
Insert an oven-going meat thermometer in the thickest part of the roast. (If you don't have an oven-going meat thermometer, you can check the doneness with an instant-read thermometer near the end of cooking time.) Don't add water to the pan, and don't cover the roast.
Roast in the preheated oven until the thermometer reaches the doneness temperatures below. Here's how long to roast beef tenderloin depending on the size of your roast and which doneness you prefer.
For a 2- to 3-pound tenderloin roast:
Roast 35 to 40 minutes for medium-rare (135°F)
Roast 45 to 50 minutes for medium (150°F)
For a 4- to 5-pound tenderloin roast:
Roast 50 to 60 minutes for medium-rare (135°F)
Roast 60 to 70 minutes for medium (150°F)
How to Use a Meat Thermometer for Superbly Tender Results
Remove the meat from the oven. Tent with foil and let stand 15 minutes before carving. The beef tenderloin temperature will rise to medium-rare (145°F) or medium (160°F) while it stands.
How to Make a Slow-Roasted Beef Tenderloin Roast
Oven-roasted beef tenderloin—the slow way—calls for initially roasting the meat at a low temperature (250°F), then turning up the heat to 425°F to obtain an enticingly brown exterior. Naturally, the beef tenderloin roast time will be different for this two-temperature method than for a single-temp method.
For a 2-1/2-pound beef tenderloin, roast the meat uncovered for 20 minutes at 250°F. Then turn up the heat to 425°F. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135°F (about 30 to 40 minutes). Remove from the oven. Cover loosely with foil. Let stand 10 minutes before serving.
Cooking beef tenderloin roast in the slow cooker isn't recommended. That's because a slow cooker uses moist heat for cooking. Dry heat works best for beef tenderloin, making the oven your best option for roasting. On the other hand, your slow cooker is perfect for making many different kinds of pot roasts!
So, what cut is a beef tenderloin roast, and why is it so special? Beef tenderloin comes from the loin—under the backbone and tucked between the rib and sirloin. Since this area doesn't get much of a workout, the meat is the most tender cut of beef available. Because it's lean and boneless, it's a cinch to work with. Plan on four servings per pound. For a smaller roast, ask for a center-cut roast.
The Best Beef Tenderloin Temperature for Perfectly Cooked Meat
Beef tenderloin is indeed expensive. Yet the beautiful cut of meat pays you back with the confidence you'll have when cooking for special occasions. When served a juicy medium-rare or medium, this cut impresses beef lovers. Think of a roasted beef tenderloin as your entertaining go-to when only the best will do.
Frequently Asked Questions
Is beef tenderloin roast the same thing as a filet mignon?
Not exactly. Filet mignon comes from beef tenderloin—it's the most tender part of the tenderloin, cut from the end of the meat. Beef tenderloin is a large piece of meat that can feed a crowd, while filet mignon is meant to be prepared for one person.
What are other names for tenderloin roasts?
You may find beef tenderloin in your store labeled "beef loin tenderloin roast." It's sometimes referred to as chateaubriand, the French term for this cut of meat.
What is the best cooking method for a tenderloin roast?
Many chefs recommend searing beef tenderloin before slow-roasting it at a low temperature.
One of the easiest methods of cooking Beef Tenderloin is in the oven. With minimal prep and our easy-to-follow guidelines, you'll present a juicy and tasty roast to guests in no time. For best results, make sure the Tenderloin roast is completely thawed.
Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F) and 45 to 50 minutes for medium (150°F) doneness. For roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F) and 60 to 70 minutes for medium (150°F).
Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.
Salting the roast and letting it rest uncovered overnight makes for deeper seasoning, plus a drier surface for more efficient browning. Slow-roasting in a low oven cooks the tenderloin evenly from edge to center.
Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle.
Along the length of it, you'll also find a narrow strip of meat that is only loosely attached to the main bit. This is known as the "chain," and should be removed for roasting. Grab the end of it closest to the tapered side of the tenderloin, then pull it away from the rest of the meat.
Rub salt and pepper all over tenderloin and place onto rack in a roasting pan and let rest uncovered in the fridge for 1 hour or up to 24 hours. This dry aging process will help the filets have a nice crust. You can skip this step if you don't have time. Once ready to cook, preheat oven to 425°.
To roast, heat your oven to 250. A full tenderloin is an unwieldy wobbly thing, and it is rare that you would have a skillet large enough to sear it whole, so I always cut the tied roast in half even if I am cooking all of it.
To sum up: Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.
Here's how to determine doneness without a thermometer. Gingerly poke a lean surface of the roast with your index finger.If the flesh yields easily, the meat is rare; more resistance means the meat is medium rare, and firm meat is well done. The same technique applies to steaks.
Tenderloin is lean and one of the most tender cuts around, but the lack of fat means that overcooking it will result in dry, tough meat. Follow this tip: Tenderloin is best served rare or medium-rare, so use a thermometer to make sure it doesn't get cooked past 140°F in the center.
It's great to make on the grill because you can get a high temperature that sears the outside of the tenderloin to get it browned and full of flavor. Lots of smoke can develop while the beef is searing, so cooking it outside keeps your kitchen smoke-free.
A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven.
You can cook this cut on the grill or under a broiler for a juicy steak, but you could also use the convection oven. Cooking beef tenderloin in a convection oven is similar to cooking in a conventional oven, except that the tenderloin will cook faster because a convection oven's fan circulates the heat evenly.
This will help to cook the insides evenly. SEAR: Heat some olive oil in a large cast-iron skillet and sear the beef tenderloin on all sides for about 3 to 5 minutes per side. Since the beef tenderloin is a long piece of beef, I've cut it in two manageable roasts that can easily fit into my 12″ skillet.
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