How Difficult Is It to Cook a 6 Lbs Beef Tenderloin?
How to Roast Beef Tenderloin (aka filet of beef or Chateaubriand) ~ I'll give you easy instructions for the perfect roast, no muss no fuss ~ just juicy meat! Ideal for special occasions and vacation meals.
Roasting a beef tenderloin is uncomplicated, simple, elementary
You don't need a culinary caste, a video, complicated marinades, or lots of confusing instructions. Cooking a large cut of meat is easy and practically foolproof, just be certain yous've got your instant read thermometer handy, it will be your best friend.
beef tenderloin (aka beef filet or Chateaubriand)
It'south probably the poshest cut of beefiness, incredibly tender and my personal favorite. Filet mignon steak is sliced from the whole tenderloin, so you know information technology's special.
Beef tenderloin is from the loin portion of the cow, and is a long piece of meat that can range from 2-6 pounds. It'south low in fat, and very tender. Information technology should be tied with butcher'southward twine to help it cook evenly.
(Pssssst: this is a lot easier than roasting a turkey, and everybody will capeesh the interruption from the bird.)
How to purchase a beef tenderloin
Many butchers volition stock tenderloins, and you can detect them at stores like Costco. If you store at a regular supermarket you'll want to society one ahead of fourth dimension from the meat counter.
For a holiday meal y'all'll want a whole tenderloin, and that will feed approximately eight – 10 people. Let at least ane/2 pound per person in your calculation. For more people y'all can cook multiple tenderloins. For a family repast, you can purchase a smaller piece, the butcher can cut it downward for you lot.
Be certain to ask for your meat trimmed and tied . Trimming removes any tough 'silverskin' and excess fat, and tying insures that the meat is at an even thickness so it will melt evenly.
What you'll need
- a 4-6 pound beef tenderloin, trimmed and tied
- olive oil
- large flake salt
- multi colored peppercorns (light-green, pinkish, black, and white) ~ crushed with a rolling pin
- garlic or garlic powder
- large roasting pan that can accommodate your tenderloin (I use a baking sheet)
- instant read meat thermometer ~ this simple tool will make you a more confident melt
For the optional garlic butter sauce (you know you want information technology)
- 1 stick butter
- 3-4 cloves garlic
- table salt
Why I don't marinate my meat
In my opinion marinating is an unnecessary stride. A quality cut of meat like the tenderloin is fabulous in itself, and doesn't need extraneous flavors to disguise information technology. A uncomplicated salt and pepper rub ads subtle flavor and lets the meat itself smooth through.
The whole concept of marinating meat has been challenged in contempo years, I hash out information technology in my Sauerbraten post. The gist is that studies take shown that flavor does not actually penetrate the meat, fifty-fifty afterward lengthy marinades, and many marinades can actually brand meat mushy. This jibes with what I've observed over the years. If you're interested in the subject you tin read more about the myths of marinating,here.
Important tips for cooking beef tenderloin
- Take the beef out of the refrigerator and go out on the counter (covered) for an hour or 2 before cooking. This allows the meat to come closer to room temperature which in turn allows the meat to cook more evenly. If you put cold meat into the oven the center will not cook properly.
- Season well. A tenderloin is a large cut of meat that does not accept much fat in it. A generous amount of common salt and pepper will help flavor every piece. Pat it on to make sure it sticks.
- Make sure you preheat your oven and it is hot before you slide the meat in. You're going to sear it first, and so lower the estrus to finish cooking.
- Use an oven thermometer to bank check for the right temperature, don't rely on timing lone. See temperature chart below for verbal temps.
- Let the meat rest, loosely tented with foil, for 10 minutes before slicing to allow the juices to settle back into the meat.
Popular methods for roasting beef tenderloin
There'southward no right or wrong way, and every bit you can run across, there are multiple techniques for cooking this cutting of meat.
Certified Angus Beef (the method I'yard using) sears the meat in a 450F oven for 15 minutes and then turns down the rut to 325F to finish cooking.
Ina Garten slides the seasoned roast into a 500F oven and cooks for 25 minutes for medium rare.
The Pioneer Adult female cooks her at 475F for 20-25 minutes.
America's Test Kitchen grills the filet for 12 minutes on the hot side of a gas grill, so finishes on the cooler side (300F) for another 60 minutes or until it reaches 125F inside.
Favorite sauces for tenderloin of beef
This is almost my favorite part ~ I beloved what a cracking sauce tin bring to beefiness.
Browned butter garlic sauce ~ an easy peasy pan sauce that never disappoints, and what I used today.
Creamy horseradish sauce is a archetype. Sour cream is blended with fresh grated horseradish and a bear on of vinegar and salt. Simple and powerful, I beloved it.
Cranberry horseradish sauce would exist spectacular for the holidays.
Chimichurri ~ nobody knows beef amend than the Argentinians, and their signature herb sauce is epic with tenderloin.
What goes with filet of beef
- French Spud Onion Gratin
- Dark-green Bean Casserole
- Roasted Apple and Radicchio Salad
- Creamed Brussels Sprouts
- Asparagus Puff Pastry Tart
- Buttered Rutabagas
- Butter Pecan Pumpkin Souffle
- Sweet Corn Spoonbread Goulash
- Cheesy Zucchini Casserole
How to serve beefiness tenderloin
- Beef tenderloin tin be served whole, and sliced at the table, or sliced ahead of fourth dimension. Only be sure to have a large platter handy.
- For holidays and special occasions I like to frame the meat with sprigs of mixed herbs.
- This dish is perfect for Christmas considering the greenish and red peppercorns fit right into the holiday color scheme.
Forget all about those carving lessons you got from your uncle
This tenderloin is a cinch to slice up. Just grab your sharpest pocketknife and cutting into thick or sparse slices (afterward it has rested for 10 minutes, of grade.) It'll slice like butter! Arrange them on a platter and surround with a few fresh herbs for looks.
This is an ideal main course for any holiday, when I think y'all'll really appreciate the ease of prep. While your friends and family unit are enjoying their appetizers you can slide it in the oven and know information technology volition be done to perfection in under an hr.
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How to Roast a Whole Beef Tenderloin
How to Roast Beef Tenderloin (aka filet of beef or Chateaubriand) ~ I'll give you easy instructions for the perfect roast, no muss no fuss ~ just juicy meat! Platonic for special occasions and vacation meals.
Yield 8 -x servings
Foreclose your screen from going dark
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Instant read meat thermometer
- 1 4-5 pound beefiness tenderloin, trimmed and tied
- olive oil
- coarse salt
- three Tbsp multicolored peppercorns
Garlic browned butter sauce
- ane/2 cup (one stick) butter
- three cloves garlic, peeled
- salt
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Remove the meat from the fridge and let rest on the counter for 1-2 hours, covered.
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Preheat the oven to 450F
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Beat the peppercorns either in a minor food processor, a spice grinder, or with a rolling pin. Trounce them to a crude cracked stage, it's fine if a few are all the same whole.
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Rub the meat all over with olive oil. And then common salt it generously, all over.
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Printing the crushed peppercorns onto the surface of the meat, all around the tenderloin. Arrange the meat in your roasting pan or on your baking sheet.
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Roast at 450F for 15 minutes, then, without opening the door, plow the heat down to 325F and continue roasting until an instant read thermometor inserted in the thickest part reads 125F for mediun rare. (the internal temp will rise a bit as information technology rests.) The exact fourth dimension will depend on your particular roast, mine took nigh 30 minutes.
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Let the meat rest, loosely tented with foil, for 10 minutes before slicing.
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In the meantime make the sauce: cook the butter over medium heat in a modest heavy bottomed saucepan and add together the smashed garlic cloves. Melt the butter until it turns a aureate nutty brown, stirring or swirling the pan nearly constantly. Watch carefully because the butter can get from golden to burnt very quickly. If your butter isn't turning brown, only continue cooking, information technology will. Information technology should only take a few minutes. I like to utilize a silicone spoonula to scrape the bottom of the pan then nada scorches. Remove the garlic cloves and add salt to taste.
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Use a sharp carving knife to slice the meat. You lot can do 1/ii inch slices, or go for larger, filet sized slices, information technology's up to you lot.
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Arrange the sliced beefiness on a platter, surround with herbs, if you like, and drizzle with the sauce. Serve extra sauce on the side.
Internal temperature chart for cooking beef
| Rare | 120-130 °F | Cerise |
| Medium Rare | 130-135 °F | Pinkish |
| Medium | 135-145 °F | Some Pink |
| Well | 145-155 °F | Sliver of Light Pink |
The nutritional data for recipes on this site is provided every bit a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are simply estimates.
Source: https://theviewfromgreatisland.com/how-to-roast-beef-tenderloin/
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