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

FAQs

Which cooking method is best for beef tenderloin? ›

Place the tenderloin into the oven and allow it to cook until it reaches your desired internal temperature. For rare, this is approximately 130 F, or 50 minutes in the oven. Once the beef tenderloin is done, remove it from the oven and allow it to rest for 10 minutes. Then, slice the beef tenderloin, serve, and enjoy!

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.

Tenderloins have a narrow end and a thick end. To ensure consistency, roasts & steaks are typically cut from the thick end. Roasts can be made from the thin end by cutting the smallest portion off and trussing it to a thicker portion using butcher's twine. The thin end can also be sliced for beef medallions.

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.

Overnight salting – A recommended step for the absolute best results: Sprinkle beef with salt the night before and leave overnight in the fridge, uncovered. This will season the meat all the way through into the middle.

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.

Notes. For best results, season and trim the meat and allow it to rest at least overnight uncovered in the refrigerator to improve seasoning, browning, and texture. A center-cut beef tenderloin is also called a chateaubriand.

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.

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.

The tenderloin itself, once trimmed and cooked, serves about 2-3 people per pound as part of a larger meal, so often anywhere from 12-16 people for a whole one.

What is another name for beef tenderloin roast? ›

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

Beef tenderloin is where you'll find filet mignon. But because filet mignon is just a portion of the full tenderloin, it's more expensive per pound than the beef tenderloin itself. However, that doesn't make the beef tenderloin a cheap piece of meat.

Preheat the oven to 450 degrees Fahrenheit. Bake the tenderloin steak in the oven for 20 to 35 minutes, depending on how you prefer your beef cooked. The best way to get the tenderloin done to perfection is to use a meat thermometer. You need to let the roast "rest" for 10 to 15 minutes before slicing it into steaks.

Avocado Oil: This is my go-to oil choice when searing meat at a high temperature in a pan. But you can use olive oil as well. Butter: It's best to stick with unsalted butter as it'll already be salted from the searing process.

Cooking to the right temperature (whether frying, baking, broiling, boiling or grilling) kills germs on meat and poultry, so washing these products is risky and not necessary for safety. Never use soaps or detergents on your meat or poultry products.

The best cooking methods for these cuts are dry heat methods such as grilling, broiling, or pan-searing. These methods help to enhance the natural flavor and tenderness of the tenderloin.

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.

Don't overcook it. Most meat dries out because it is cooked too long. Using a marinade, or a mop on the meat while it is cooking can help to reduce dryness. Also putting a pan of water in next to the meat (don't put the meat in the water) will keep moister in your oven, grill or smoker while the meat cooks.

When it comes to filet mignon vs tenderloin, filet mignon is usually the more tender steak cut. Still, both cuts are incredibly tender. Beef tenderloin can be just about as tender as filet mignon if cooked slowly in low heat to medium rare.