Foolproof Beef Tenderloin Recipe - Lydi Out Loud (2024)

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Hi friends! TodayI’m thrilled to welcome Elaine, author of the ever chic blogOMG Lifestylewho is sharing one of her favorite (and mine!) recipes with you; it would make a perfect Christmas Eve or Christmas dinner. Happy Holidays to all of you! xo

It’s a pleasure to be guest posting for Lydi Out Loud today. I’m excited to be sharing my Foolproof Beef Tenderloin Recipe. It’s one I have made dozens of times and it truly is foolproof with the help of my favorite kitchen gadget.

Beef Tenderloin is an ideal entrée for the holidays yet many people shy away from it for fear of not knowing how to prepare it. There is no need to be intimated in preparing such an expensive cut of meat. I have perfected making this delicious roastand am happy to share with you my simple recipe and tip on how to cook it to the desired temperature each and every time.

My Delicious & Easy Beef Tenderloin Recipe

Foolproof Beef Tenderloin Recipe - Lydi Out Loud (1)

Items needed to prepare tenderloin:

  • Whole Beef Tenderloin, Trimmed
  • Paper Towels
  • Kitchen Twine
  • Foil lined pan or roasting pan with rack
  • Cooking Spray or Olive Oil
  • External Meat Thermometer with Probe (see below)
  • McCormick’s Montreal Steak Seasoning

Foolproof Beef Tenderloin Recipe - Lydi Out Loud (2)

Remove tenderloin from packaging and dry thoroughly with paper towels. Place beef tenderloin on a roasting rack or foil lined pan. Tie tenderloin as needed with kitchen twine wherever there are loose parts.

Let the tenderloin sit at room temperature a minimum of 45 minutes before roasting.

Pre-heat the oven to 500 degrees 15 minutes prior to roasting.

Spray the meat with either canola oil or rubsome olive oil over it. You don’t need much. The purpose of this step is to allow the seasoning to stick to the meat.

Heavily season the roast with McCormick’s Montreal Steak Seasoning. If you haven’t tried this seasoning, it’s the perfect blend of coarse salt, pepper and garlic.

Insert a meat thermometerhalfwayinto the thickest part of the roast. Set the thermometer to your desired temperature. (I cook it until it reaches 125º for medium rare, as shown in the photo).

That’s the only prep needed! It doesn’t get any easier!

Roasting the Tenderloin

Cook the roast at 500 degrees for the first ten minutes. By starting the roast at a high temperature, it sears the meat. Be sure to set a timer so you don’t forget the next step!

After the initial ten minutes, drop the oven temperature to 400 degrees and continue to cook until the thermometer reaches your desired temperature. As mentioned above, our preference is to cook the roast until it reaches 125 degrees which is medium rare.

Foolproof Beef Tenderloin Recipe - Lydi Out Loud (3)

Once the tenderloin has reached your desired temperature, let it sit for a minimum of 15 minutes. Tent it loosely with aluminum foil to keep it warm. It needs to rest so that the juices remain in the meat and not on the cutting board. It’s best to cut the roast on a cutting board that has grooves to collect any juices.

Foolproof Beef Tenderloin Recipe - Lydi Out Loud (4)

Beef Tenderloin cooked to internal temperature of 125 degrees

For suggestions on accompaniments for the tenderloin as well as garnishing the platter, click here for some great ideas.

Beef Tenderloin is the perfect meal for a dinner party as the only last-minute prep you need to do is slice the meat, allowing you and your guests time for cocktails and hors d’oeuvres.

My Key to the Perfect Roast

What makes this recipe foolproof as I mentioned earlier? My all in one meat thermometer and timer is the key to the perfect roast! I’d be lost without it.

The thermometer has a heat proof probe that you stick in the thickest part of the roast. The cord attached to the probe is long enough to extend outside of the oven where it plugs into the timer. Set the timer to the internal temperature you prefer. Make sure the sound is turned on so that you can hear the alarm. The timer will beep when its time to take it out of the oven.

There you have it. A simple yet delicious recipe for beef tenderloin. Print the recipe here!

Foolproof Beef Tenderloin Recipe - Lydi Out Loud (5)

Foolproof Beef Tenderloin Recipe

4.65 from 17 votes

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Ingredients

  • Whole Beef Tenderloin Trimmed
  • Cooking Spray or Olive Oil
  • McCormick's Montreal Steak Seasoning

Instructions

  • Remove tenderloin from packaging and dry thoroughly with paper towels. Place beef tenderloin on a roasting rack or foil lined pan. Tie tenderloin as needed with kitchen twine wherever there are loose parts.

  • Let the tenderloin sit at room temperature a minimum of 45 minutes before roasting.

  • Pre-heat the oven to 500 degrees 15 minutes prior to roasting.

  • Spray the meat with either canola oil or rubsome olive oil over it. You don't need much. The purpose of this step is to allow the seasoning to stick to the meat.

  • Heavily season the roast with McCormick's Montreal Steak Seasoning. If you haven't tried this seasoning, it's the perfect blend of coarse salt, pepper and garlic.

  • Insert a meat thermometerhalfwayinto the thickest part of the roast. Set the thermometer to your desired temperature. (I cook it until it reaches 125º for medium rare, as shown in the photo).

  • Cook the roast at 500 degrees for the first ten minutes. By starting the roast at a high temperature, it sears the meat. Be sure to set a timer so you don't forget the next step!

  • After the initial ten minutes, drop the oven temperature to 400 degrees and continue to cook until the thermometer reaches your desired temperature. As mentioned above, our preference is to cook the roast until it reaches 125 degrees which is medium rare.

  • Once the tenderloin has reached your desired temperature, let it sit for a minimum of 15 minutes. Tent it loosely with aluminum foil to keep it warm. It needs to rest so that the juices remain in the meat and not on the cutting board. It's best to cut the roast on a cutting board that has grooves to collect any juices.

Tried this recipe?Mention @lydioutloud or tag #lydioutloud!

I’d love for you tovisit my blog, OMG Lifestylewhere I share food, fashion, decor and travel inspiration. You can also find me onPinterest,Facebook,Twitterand Instagram. I look forward to connecting with you.

Thank you Lydia for the opportunity to be on your wonderful blog. Happy holidays to all!

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Foolproof Beef Tenderloin Recipe - Lydi Out Loud (2024)

FAQs

Which cooking method is best for 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.

How long should a beef tenderloin sit out before cooking? ›

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.

Should beef tenderloin be cooked covered or uncovered? ›

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. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

Is it better to cook a beef tenderloin slow or fast? ›

Low-and-slow cooking also gives you a larger window of time between that point at which the meat is perfectly cooked and the point when it's overcooked. Once the meat is done, all you've got to do is put a sear on it.

Should you salt beef tenderloin before cooking? ›

Generously season roast with kosher salt. Keep uncovered in refrigerator for at least 6 hours, or up to overnight. About 1 to 1½ hours before planning to cook, remove roast from oven and allow to come to room temperature. Preheat oven to 425 degrees F.

Should I sear beef tenderloin before roasting? ›

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.

What is the best temperature to cook a beef tenderloin? ›

For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F) and 45 to 50 minutes for medium (150°F) doneness. For roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F) and 60 to 70 minutes for medium (150°F).

What temperature should a beef tenderloin be cooked at? ›

Step 3 - Cook in oven + Enjoy the aromas
Rare120 - 125 degrees F
Medium Rare130 - 135 degrees F
Medium140 - 145 degrees F
Medium Well150 - 155 degrees F
Well Done160 + degrees F
Sep 28, 2011

How do you prepare a tenderloin? ›

Rub salt and pepper all over tenderloin and place onto rack in a roasting pan and let rest uncovered in the fridge for 1 hour or up to 24 hours. This dry aging process will help the filets have a nice crust. You can skip this step if you don't have time. Once ready to cook, preheat oven to 425°.

Do you have to remove the Silverskin from beef tenderloin? ›

Beef tenderloin comes with silverskin, which is a layer of silvery connective tissue that runs along its surface. If you cook the tenderloin with the silverskin on, you may not have the optimum eating experience that this cut can give.

Should beef tenderloin be covered in oven? ›

For a 2-1/2-pound beef tenderloin, roast the meat uncovered for 20 minutes at 250°F. Then turn up the heat to 425°F. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135°F (about 30 to 40 minutes).

What is the difference between filet mignon and tenderloin? ›

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.

How long does it take to cook a tenderloin in the oven at 400 degrees? ›

Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle.

Why is my beef tenderloin tough? ›

Overcooking it.

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.

Is it better to grill or roast a beef tenderloin? ›

Tenderloin is a boneless cut of beef that cooks up juicy and tender. It's great to make on the grill because you can get a high temperature that sears the outside of the tenderloin to get it browned and full of flavor.

Should I bake or broil a 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.

Is beef tenderloin the same as filet mignon? ›

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.

Which is better choice or prime beef tenderloin? ›

Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking.

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