How long beef tenderloin in oven

This cut—when served a juicy medium-rare or medium—never fails to impress beef-lovers. Think of a roasted beef tenderloin as your entertaining go-to when only the best will do. Wini Moranville headshot. By Wini Moranville Updated September 23, Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.

Save Pin FB More. Oven-Roasted Beef Tenderloin. Credit: Jason Donnelly. Place the beef tenderloin on a rack in a roasting pan. Insert an oven-going meat thermometer in the thickest part of the roast. Do not add water to the pan and do not cover the roast.

Roast in the preheated oven until the thermometer reaches the doneness temperatures below. Remove the meat from the oven. Gallery Perfect Roasted Beef Tenderloin. Recipe Summary test active:. Reviews 2. Sort by: Newest. Newest Oldest. MyRecipes Member. Rating: 5 stars. Load More Reviews. Close this dialog window Review this recipe. What did you think about this recipe? Did you make any changes or notes? Cancel Submit. Reviews: Most Helpful. Unwrap the meat from the plastic or paper wrapping and rinse well.

Now, see all that fat on top? We're going to trim away some of that in order to remove the silvery cartilage underneath. It's really tough and needs to go.

So let's get to work, shall we? With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. Now cut off the cartilage, pulling with one hand and cutting with the other. See the silvery skin underneath? That's what we need to get rid of.

Just keep going; you definitely don't want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. Just focus on the big chunks so they won't ruin your tenderloin experience. And make no mistake about it…tenderloin is an experience. Now it's Marlboro Man's turn.

These are his hands. Sometimes, I like for him to take over halfway through, because I'm flighty and get bored very easily, which is why I have seventeen unfinished needlepoint projects in the closet of my childhood home. I always liked doing the colorful designs, but when it came time for the plain background, I always cut and ran.

Marlboro Man does a better job, anyway. Those hands can do just about anything. There's an oblong piece of meat on the side of the loin, and sometimes Marlboro Man slices into it to remove some more of that tough, silvery skin.

And again, no need to go crazy, just get the cartilage. When you're finished, you'll have a nicely trimmed tenderloin and a yummy pile of fat for your favorite pet. Some people like to leave a little more fat than this, and that's just fine. As long as you get rid of the silver cartilage, you're good to go.

Hint, you can also ask the butcher to do this trimming for you if the process seems intimidating. Now it's time to season the meat. Important point: When you're seasoning a tenderloin, you have to remember that it will be sliced after it's cooked. So you're talking about a much smaller surface area—just the rim surrounding the piece—for seasonings than, say a regular steak, which you'd season on both sides.

So you can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. If you live outside of America, any good salt blend will do. Now, I like to prepare my tenderloin "au poivre" or with a dang lot of pepper.

I like to use whatever tri-colored peppercorns I can find. I mostly use these peppercorns for the varied colors, but you could easily use all black peppercorn if that's all you have. Now, with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. If you're angry at the IRS or your car repair technician or your librarian, this would be a great time to release all of that hostility.

Just let it go. And don't forget to breathe. No need to go nuts on the poor peppercorns; just break 'em up a bit. When you're finished, set them aside. Now, heat some olive oil in a heavy skillet. This is my iron skillet, my best friend in the kitchen next to Hyacinth.

When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. The point here is to give the meat some nice color before putting it into the oven, and to seal in the juices. After I put the meat into the pan, I throw a couple of tablespoons of butter into the skillet, to give it a nice little butter injection before going in the oven.