How Long to Cook a 3 Pound Beef Tenderliok.on 400

Make an impression with this Garlic Roast Beefiness Tenderloin Recipe. Super easy to prepare, all the same tastes like a million bucks!

We love to make this special cut of meat for the holidays because it'southward perfect for feeding a large amount of people and doesn't require a ton of work. With but a little bit of prep, a good skillet and a probe meat thermometer, y'all'll have a juicy cut of roast beef tenderloin that'll make you close your eyes, practise a little dance and smile with each bite.

What Is a Beef Tenderloin?

Beef tenderloin is the almost tender cut of beef and it is located within the loin. This is where we become filet mignon, which is fabricated from the very tip of the pointy end of the tenderloin. There is as well very fiddling fat inside the tenderloin, making it a very lean cut. Because of all that, beef tenderloin is i of the most expensive cuts of beefiness.

When properly cooked, information technology will melt in your mouth. And let'south face it, when you lot're paying a pretty penny for some meat, you'll want to make certain you lot're cooking information technology correct.

How To Prepare Beefiness Tenderloin

• TRIM:     Showtime by trimming your beefiness tenderloin if it is not already trimmed for you. I purchased mine from Costco and it came trimmed. To trim the beefiness tenderloin you lot'll want to remove the "silverskin" that runs downwards the length of the tenderloin. Run your pocketknife gently underneath while pulling it up with your other hand. Trim off any other excess fatty around the outside and remove "the chain" which is just a fatty strip along the outside equally well.
• Tie:    A beef tenderloin is a long cut of beef that comes to a bespeak at one finish. In order to go the beef to melt evenly it's important to necktie it up and brand it every bit uniform in shape as possible. Using butcher's twine you can easily tie it upwards. Constrict the long pointed end up into the thicker function of the tenderloin creating a uniform cylinder shape.
• CHILL:     To requite your tenderloin a delicious crust on the outside, yous tin leave it in the fridge overnight unwrapped. This will dry out the surface, helping it to gain a gorgeous browned crust when seared. This step is optional, and so if you don't have time, don't worry, you'll still get bully results.

Video On How To Tie Beefiness Tenderloin:

How To Cook Roast Beef Tenderloin

• SEASON:     Glaze the outside with common salt and pepper and let sit down at room temperature for a couple of hours. This will aid to cook the insides evenly.
• SEAR:     Estrus some olive oil in a big bandage-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 cutting it in two manageable roasts that can easily fit into my 12″ skillet.
• SLATHER:      Create a simple garlic and herb butter and slather information technology all over the seared beef. Insert your probe thermometer.
• ROAST: Cook the beef tenderloin at 425 degrees F. until the desired internal temperature is reached. This will only take about xx to 25 minutes!

What Temperature To Melt Beef Tenderloin?

We're roasting our beef tenderloin at a loftier temperature of 425 degrees F after we've seared information technology in a skillet. If you don't have an oven-safe skillet yet, you lot tin can sear the beefiness tenderloin and and so transfer it to an oven rubber dish to end cooking.

How Long To Melt Beef Tenderloin?

Searing the exterior of the beefiness tenderloin should accept about 12 to xv minutes (about iii to 5 minutes per side), followed by 20 to 25 minutes in the oven for a total of about forty to 45 minutes. After it'southward finished cooking, you'll want to let it rest for about 15 minutes, where it'll still rise in temperature merely let the juices inside to settle and redistribute.

What Temperature Should Beef Tenderloin Be?

The worst affair you tin can do is overcook a pricey cutting of beef. Ideally you should cook information technology to a nice medium-rare or medium. The higher the internal temperature, the more tough the meat will become. My biggest proposition is to use a digital probe thermometer for accurate cooking.

Here is a good chart to go by.

• RARE – 115°F – 120°F
• MEDIUM RARE – 120°F – 125°F
• MEDIUM – 130°F – 135°F

PRO TIP: Keep in mind that the internal temperature will continue to rise well-nigh 5 to 7 degrees after beingness removed from the oven.

What To Serve with Beef Tenderloin

• Flossy Horseradish Sauce
• Fluffy Mashed Potatoes
• Parmesan Roasted Brussels Sprouts
• Toss some fresh green beans and mushrooms in the aforementioned skillet that the beef tenderloin cooked in and sauté them over medium heat until tender – so good!

More Beef Recipes To Try

• Garlic Herb Prime Rib
• Parmesan Crusted Ribeye
• Best Steak Marinade
• Flossy Beef Stroganoff

Helpful Products To Make Recipe:

Final updated on May 26, 2022 4:23 pm

Million Dollar Roast Beef Tenderloin Recipe

This delicious cut of beef tenderloin is seared on the outside to requite it a delicious crust then roasted to perfection, for a melt-in-your-rima oris experience.

Prep Fourth dimension 15 mins

Melt Time 40 mins

Full Time 55 mins

Course: Main Dish

Cuisine: American

Servings: x

Calories: 564 kcal

• 4 to 5 lb. Beef tenderloin, trimmed, cut in two pieces and tied.
• ane tsp salt
• i/2 tsp blackness pepper
• two tbsp olive oil
• 4 tbsp butter, salted, softened
• 2 tsp garlic, minced
• ane tsp horseradish, prepared or dijon mustard
• 1 tsp rosemary, minced or thyme

The Twenty-four hour period Before Cooking (*optional):

• Trim the beef tenderloin if it's non already, then cut in half to make ii pieces. Tuck the long end under and use butcher's twine to tie the tenderloin. *Watch video in web log mail service for demonstration

• Season all over with salt and pepper and leave in fridge, uncovered overnight, or at least 10 hours. *not necessary, merely helps to give the tenderloin a great crust.

Day Of Cooking:

• Tie up tenderloin and season with table salt and pepper if you did not do this the mean solar day prior. Remove from fridge and assail counter for most two hours prior to cooking, to come to room temperature.

• Preheat oven to 425 degrees F.

• Place oil in a large cast-iron skillet and oestrus over medium-loftier heat. Sear the beef tenderloin on all sides, near 3 to 5 minutes per side, creating a nice gilt-brownish crust.

• Meanwhile combine the softened butter, garlic, horseradish and herbs in a modest dish and mix. Slather the seared tenderloin with the butter mixture and then insert a probe thermometer. If using the skillet, place in preheated oven, or transfer to a blistering dish and place in preheated oven. Roast until desired internal temperature is reached, nearly 20 to 25 minutes. *see notes for temperatures.

• Remove tenderloin from oven and transfer to a cutting board. Let residuum for 15 to xx minutes to permit the juices to redistribute before slicing into ane" slices.

Internal Temperature Guide:

• RARE – 115°F - 120°F
• MEDIUM RARE – 120°F - 125°F
• MEDIUM – 130°F - 135°F

Calories: 564 kcal | Carbohydrates: ane k | Poly peptide: 33 g | Fatty: 47 yard | Saturated Fat: 20 yard | Cholesterol: 139 mg | Sodium: 364 mg | Potassium: 552 mg | Fiber: 1 g | Sugar: one g | Vitamin A: 142 IU | Vitamin C: i mg | Calcium: 15 mg | Iron: 4 mg

Keywords: Beefiness Tenderloin, Christmas, Roast, Sear

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