How to Cook a Half Pound Beef Tenderloin

Brand an impression with this Garlic Roast Beefiness Tenderloin Recipe. Super piece of cake to prepare, yet tastes like a one thousand thousand bucks!

We love to make this special cut of meat for the holidays because it'southward perfect for feeding a large corporeality of people and doesn't require a ton of work. With just a little bit of prep, a good skillet and a probe meat thermometer, you lot'll take a juicy cut of roast beef tenderloin that'll make y'all close your eyes, do a little dance and smiling with each bite.

What Is a Beef Tenderloin?

Beefiness tenderloin is the most tender cut of beef and it is located within the loin. This is where we get filet mignon, which is fabricated from the very tip of the pointy end of the tenderloin. In that location is also very little fat within the tenderloin, making it a very lean cut. Considering of all that, beef tenderloin is one of the most expensive cuts of beef.

When properly cooked, it volition melt in your mouth. And let's face information technology, when you're paying a pretty penny for some meat, y'all'll want to make certain you're cooking it right.

How To Prepare Beef Tenderloin

• TRIM:     Start by trimming your beef tenderloin if it is not already trimmed for yous. I purchased mine from Costco and it came trimmed. To trim the beef tenderloin yous'll want to remove the "silverskin" that runs down the length of the tenderloin. Run your knife gently underneath while pulling it upwards with your other hand. Trim off any other excess fatty around the outside and remove "the chain" which is just a fatty strip along the exterior as well.
• Necktie:    A beef tenderloin is a long cut of beef that comes to a betoken at 1 end. In social club to become the beefiness to cook evenly it's of import to tie it up and make information technology equally uniform in shape every bit possible. Using butcher's twine you can easily necktie information technology upward. Constrict the long pointed end upward into the thicker office of the tenderloin creating a uniform cylinder shape.
• CHILL:     To requite your tenderloin a delicious chaff on the outside, you can leave it in the fridge overnight unwrapped. This will dry out the surface, helping it to proceeds a gorgeous browned chaff when seared. This step is optional, and then if you don't have fourth dimension, don't worry, you'll still go cracking results.

Video On How To Tie Beefiness Tenderloin:

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How To Cook Roast Beef Tenderloin

• SEASON:     Glaze the exterior with salt and pepper and let sit down at room temperature for a couple of hours. This volition help to cook the insides evenly.
• SEAR:     Heat some olive oil in a big cast-iron skillet and sear the beefiness tenderloin on all sides for about 3 to 5 minutes per side. Since the beef tenderloin is a long slice of beef, I've cut it in two manageable roasts that can hands fit into my 12″ skillet.
• SLATHER:      Create a simple garlic and herb butter and slather it all over the seared beefiness. Insert your probe thermometer.
• ROAST: Cook the beefiness tenderloin at 425 degrees F. until the desired internal temperature is reached. This volition simply take about 20 to 25 minutes!

What Temperature To Cook Beefiness Tenderloin?

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

How Long To Cook Beef Tenderloin?

Searing the outside of the beefiness tenderloin should take virtually 12 to 15 minutes (well-nigh 3 to 5 minutes per side), followed by 20 to 25 minutes in the oven for a total of about 40 to 45 minutes. After it's finished cooking, you'll desire to let information technology rest for about xv minutes, where it'll yet rise in temperature but permit the juices inside to settle and redistribute.

What Temperature Should Beef Tenderloin Be?

The worst affair you lot can practice is overcook a pricey cut of beefiness. Ideally you should cook information technology to a nice medium-rare or medium. The higher the internal temperature, the more tough the meat will become. My biggest suggestion is to apply a digital probe thermometer for accurate cooking.

Here is a good chart to go by.

• 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 volition go on to rise about v to 7 degrees afterwards 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 than Beefiness Recipes To Try

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

Helpful Products To Make Recipe:

Final updated on May 31, 2022 8:07 am

Million Dollar Roast Beef Tenderloin Recipe

This succulent cutting of beef tenderloin is seared on the outside to give it a delicious crust then roasted to perfection, for a melt-in-your-oral fissure experience.

Prep Time 15 mins

Cook Fourth dimension forty mins

Total Time 55 mins

Course: Main Dish

Cuisine: American

Servings: 10

Calories: 564 kcal

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

The Twenty-four hour period Earlier Cooking (*optional):

• Trim the beef tenderloin if it's non already, so cut in half to make ii pieces. Constrict the long end under and use butcher'due south twine to tie the tenderloin. *Watch video in weblog post for demonstration

• Season all over with common salt and pepper and exit in fridge, uncovered overnight, or at least 10 hours. *non necessary, simply helps to requite the tenderloin a not bad crust.

Day Of Cooking:

• Necktie up tenderloin and season with common salt and pepper if you did non practice this the day prior. Remove from fridge and set on counter for about 2 hours prior to cooking, to come up to room temperature.

• Preheat oven to 425 degrees F.

• Place oil in a large bandage-fe skillet and oestrus over medium-high estrus. Sear the beef tenderloin on all sides, almost 3 to 5 minutes per side, creating a nice golden-brown chaff.

• 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 and then insert a probe thermometer. If using the skillet, identify in preheated oven, or transfer to a baking dish and identify in preheated oven. Roast until desired internal temperature is reached, about 20 to 25 minutes. *see notes for temperatures.

• Remove tenderloin from oven and transfer to a cutting board. Let residue for fifteen to 20 minutes to allow the juices to redistribute earlier slicing into one" slices.

[adthrive-in-postal service-video-player video-id="rlX4nL4q" upload-date="2019-12-21T20:13:03.000Z" proper noun="Tie Beef Tenderloin NEW" description="Unproblematic demonstration of how to tie a beef tenderloin." player-type="default" override-embed="default"]

Internal Temperature Guide:

• RARE – 115°F - 120°F
• MEDIUM RARE – 120°F - 125°F
• MEDIUM – 130°F - 135°F

Calories: 564 kcal | Carbohydrates: one 1000 | Protein: 33 one thousand | Fatty: 47 g | Saturated Fat: 20 one thousand | Cholesterol: 139 mg | Sodium: 364 mg | Potassium: 552 mg | Cobweb: 1 chiliad | Carbohydrate: 1 g | Vitamin A: 142 IU | Vitamin C: 1 mg | Calcium: 15 mg | Fe: 4 mg

Keywords: Beefiness Tenderloin, Christmas, Roast, Sear

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