I Cooked Beef Tenderloin Med Rare

Brand an impression with this Garlic Roast Beefiness Tenderloin Recipe. Super easy to set up, yet tastes like a million bucks!

We beloved to make this special cutting of meat for the holidays because information technology'due south perfect for feeding a large amount of people and doesn't require a ton of work. With merely a little scrap of prep, a expert skillet and a probe meat thermometer, yous'll have a juicy cut of roast beef tenderloin that'll make yous shut your eyes, exercise a little dance and smile with each seize with teeth.

What Is a Beef Tenderloin?

Beef tenderloin is the most tender cut of beef and it is located within the loin. This is where we become filet mignon, which is made from the very tip of the pointy end of the tenderloin. In that location is also very trivial fat inside the tenderloin, making information technology a very lean cut. Considering of all that, beef tenderloin is i of the most expensive cuts of beef.

When properly cooked, it will melt in your oral cavity. And let's face it, when you're paying a pretty penny for some meat, you lot'll want to make sure you lot're cooking it right.

How To Prepare Beef Tenderloin

• TRIM:     Start by trimming your beefiness tenderloin if it is non already trimmed for you. I purchased mine from Costco and it came trimmed. To trim the beef tenderloin you'll want to remove the "silverskin" that runs downwards the length of the tenderloin. Run your knife gently underneath while pulling it up with your other hand. Trim off any other excess fat around the outside and remove "the concatenation" which is just a fat strip along the outside likewise.
• Tie:    A beef tenderloin is a long cut of beef that comes to a point at i end. In order to get the beef to cook evenly it's important to tie it upwards and brand it equally uniform in shape as possible. Using butcher'south twine y'all can easily tie information technology upward. Tuck the long pointed end up into the thicker part of the tenderloin creating a uniform cylinder shape.
• Arctic:     To give your tenderloin a delicious crust on the outside, you can exit information technology in the fridge overnight unwrapped. This will dry out the surface, helping information technology to gain a gorgeous browned crust when seared. This pace is optional, so if yous don't accept time, don't worry, you'll still become great results.

Video On How To Tie Beefiness Tenderloin:

How To Cook Roast Beef Tenderloin

• Flavor:     Glaze the outside with common salt and pepper and let sit down at room temperature for a couple of hours. This will help to cook the insides evenly.
• SEAR:     Heat some olive oil in a large cast-atomic number 26 skillet and sear the beef tenderloin on all sides for about 3 to v minutes per side. Since the beef tenderloin is a long slice of beef, I've cut it in ii manageable roasts that can easily fit into my 12″ skillet.
• SLATHER:      Create a simple garlic and herb butter and slather it all over the seared beef. Insert your probe thermometer.
• ROAST: Cook the beefiness tenderloin at 425 degrees F. until the desired internal temperature is reached. This volition only accept about xx to 25 minutes!

What Temperature To Cook Beef Tenderloin?

We're roasting our beef tenderloin at a high temperature of 425 degrees F after we've seared it in a skillet. If yous don't accept an oven-safe skillet even so, you can sear the beef tenderloin and then transfer it to an oven rubber dish to finish cooking.

How Long To Cook Beef Tenderloin?

Searing the exterior of the beef tenderloin should take almost 12 to 15 minutes (most iii to 5 minutes per side), followed by 20 to 25 minutes in the oven for a total of about 40 to 45 minutes. Afterward it'southward finished cooking, yous'll want to let information technology residuum for about 15 minutes, where information technology'll still rise in temperature but permit the juices inside to settle and redistribute.

What Temperature Should Beef Tenderloin Be?

The worst thing you can do is overcook a pricey cut of beef. Ideally you should melt it to a nice medium-rare or medium. The higher the internal temperature, the more tough the meat will become. My biggest suggestion is to utilise a digital probe thermometer for authentic cooking.

Here is a good chart to go past.

• 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 about v to 7 degrees after being removed from the oven.

What To Serve with Beef Tenderloin

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

More Beefiness Recipes To Attempt

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

Helpful Products To Make Recipe:

Final updated on May 30, 2022 half-dozen:47 am

Million Dollar Roast Beef Tenderloin Recipe

This delicious cut of beef tenderloin is seared on the outside to requite information technology a delicious crust then roasted to perfection, for a cook-in-your-oral cavity feel.

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course: Chief Dish

Cuisine: American

Servings: x

Calories: 564 kcal

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

The Mean solar day Before Cooking (*optional):

• Trim the beef tenderloin if it's not already, then cut in one-half to brand two pieces. Constrict the long end under and use butcher's twine to tie the tenderloin. *Watch video in web log post for demonstration

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

Twenty-four hours Of Cooking:

• Necktie up tenderloin and season with salt and pepper if you did not do this the day prior. Remove from fridge and set on counter for nigh 2 hours prior to cooking, to come up to room temperature.

• Preheat oven to 425 degrees F.

• Identify oil in a big cast-iron skillet and heat over medium-high oestrus. Sear the beef tenderloin on all sides, most three to 5 minutes per side, creating a overnice gilded-dark-brown crust.

• Meanwhile combine the softened butter, garlic, horseradish and herbs in a small-scale 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, near 20 to 25 minutes. *run across notes for temperatures.

• Remove tenderloin from oven and transfer to a cut lath. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into 1" 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 g | Protein: 33 g | Fat: 47 g | Saturated Fat: twenty thou | Cholesterol: 139 mg | Sodium: 364 mg | Potassium: 552 mg | Fiber: 1 grand | Sugar: 1 thou | Vitamin A: 142 IU | Vitamin C: 1 mg | Calcium: 15 mg | Iron: four mg

Keywords: Beef Tenderloin, Christmas, Roast, Sear

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