Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (2024)

FAQs

Which cooking method is best for beef tenderloin? ›

Accepted methods for cooking beef tenderloin

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.

The high-temperature tenderloin is very tasty, but the low-temperature tenderloin is evenly colored, soft, juicy and amazing. Taking thermal control of your beef tenderloin roast by limiting the thermal gradients and monitoring the temperature results in a stunning presentation piece of the highest quality.

When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. The point here is to give the meat some nice color before putting it into the oven, and to seal in the juices.

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.

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.

Either way, it's important to trim off the chain, which is the thin, fatty section that lies along side of the tenderloin. While smaller, this section contains substantial meat and is perfect for stews, soups or stir-fries as we mentioned earlier.

Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Season your Beef Tenderloin Roast well.

Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef. 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.

Filet Mignon is also referred to as “Tenderloin filet,” “Tenderloin steak,” “tournedos (Tenderloin tips),” or simply “filet.”

How many lbs of beef tenderloin per person? ›

It's actually fairly easy to figure out how much you need to buy: Simply purchase 8 ounces (1/2 pound) of meat per person. So if you're feeding 6 people, you'll need three pounds of meat. For a larger crowd, say 12 people, you'll need closer to 6 pounds of meat.

By definition, a filet is really any boneless cut of meat. But Filet Mignon is the beef tenderloin. There's quite a difference in taste and in price. The steak from the convenience store only cost $2.49, so that's the first sign that it's not Filet Mignon.

Fabricated cuts that contain the tenderloin are filet mignon, Chateaubriand, and tournedos. The best cooking methods for these cuts are grilling, broiling, or pan-searing.

Beef tenderloin roast is best served rare or medium-rare with an internal temperature at between 125°F and 135°F, respectively. Use a meat thermometer to determine if the roast is done, and remember that the temperature of the meat will rise under the broiler and as it rests before serving.

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.