Are you planning a special dinner and want to impress your guests with a perfectly cooked beef tenderloin?
Cooking this cut of meat can be intimidating, but fear not! With the right techniques and knowledge, you can achieve a tender and juicy beef tenderloin that will have everyone asking for seconds.
In this article, we will focus on cooking beef tenderloin at 250 degrees Fahrenheit, exploring different methods and cook times to help you achieve the perfect doneness.
So, grab your apron and let’s get cooking!
How Long To Cook Beef Tenderloin At 250 Degrees?
Cooking beef tenderloin at 250 degrees Fahrenheit is a slow and low method that allows the meat to cook evenly and retain its juices. The cooking time will depend on the weight of your roast, but generally, it takes about 2-3 hours to reach the desired internal temperature.
For a 2-3 pound roast, roast at 250°F for about 2-3 hours until the internal temperature reaches 120-125°F. For a 4-5 pound roast, roast at 250°F for about 3-4 hours until the internal temperature reaches 120-125°F.
It’s important to note that cooking times may vary depending on your oven and the thickness of your roast. To ensure that your beef tenderloin is cooked to perfection, use an instant-read thermometer to check the internal temperature.
Preparing The Beef Tenderloin For Cooking
Before cooking your beef tenderloin, there are a few steps you should take to ensure that it turns out perfectly. First, coat the outside of the tenderloin with salt and pepper and let it sit at room temperature for a couple of hours. This will help the insides cook evenly.
Next, preheat your oven to 250°F. While the oven is heating up, prepare a marinade by mixing together oil, vinegar, mustard, thyme, rosemary, bay leaf, smashed garlic, and honey in a large bowl. Add the tenderloin to the bowl and cover it with plastic wrap. Marinate the tenderloin in the refrigerator for at least one hour or up to one day.
After marinating, remove the tenderloin from the bowl and pat it dry with paper towels. Season it all over with salt, pepper, minced garlic, and rosemary. Place the tenderloin on a rack in a shallow roasting pan with the fat side up. Do not add water or cover the roast.
Insert an oven-going meat thermometer into the thickest part of the roast. Roast until the internal temperature reaches 120-125°F for rare or 130-135°F for medium-rare. This will take about 2-3 hours for a 2-3 pound roast and 3-4 hours for a 4-5 pound roast.
Once your beef tenderloin reaches its desired internal temperature, remove it from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat and keeps it moist and flavorful.
Seasoning And Flavoring Options
When it comes to seasoning and flavoring your beef tenderloin, the possibilities are endless. Here are some options to consider:
1. Salt and Pepper: The classic combination of salt and pepper is always a safe bet. Season your beef tenderloin generously with salt and freshly ground black pepper before roasting.
2. Garlic and Herbs: Crushed garlic, rosemary, thyme, and parsley can add a delicious flavor to your beef tenderloin. Rub the mixture all over the meat before roasting.
3. Mustard and Horseradish: A mixture of Dijon mustard and horseradish can add a tangy kick to your beef tenderloin. Spread the mixture over the meat before roasting.
4. Soy Sauce and Brown Sugar: For an Asian-inspired flavor, mix soy sauce, brown sugar, garlic, and ginger together. Brush the mixture onto the meat before roasting.
5. Red Wine and Shallots: A red wine and shallot sauce can add an elegant touch to your beef tenderloin. Sauté chopped shallots in butter until softened, then add red wine and simmer until reduced. Serve the sauce alongside the roasted meat.
No matter what seasoning or flavoring you choose, be sure to let your beef tenderloin rest for at least 10-15 minutes before slicing to allow the juices to redistribute throughout the meat. Enjoy!
Oven Roasting Method At 250 Degrees
The oven roasting method at 250 degrees Fahrenheit for beef tenderloin is a great way to achieve a perfectly cooked roast. Here are the steps to follow:
1. Prepare the roast: 24-48 hours before you plan to serve the roast, rub it all over with salt and freshly ground black pepper. You can add fresh or dried herbs if you wish. This dry brining time creates a more well-seasoned flavor. Remove the meat from the refrigerator an hour before cooking.
2. Preheat the oven: Preheat your oven to 250 degrees Fahrenheit.
3. Roast the beef tenderloin: Place the beef tenderloin on a roasting rack fat-side up inside a roasting pan. Insert a meat thermometer into the fullest part of the meat. Slow roast it in the oven at 250°F until the internal temperature reaches your desired target, which is 120-125°F for medium-rare.
4. Rest the roast: Once the beef tenderloin has reached your desired internal temperature, remove it from the oven and loosely cover it with foil. Let it rest for 20 to 30 minutes. You will see the temperature rise due to the residual heat or carryover cooking.
5. Crank up the heat: Meanwhile, heat your oven to 500 degrees Fahrenheit.
6. Sear the roast: Once your oven is hot, add the beef tenderloin back into the oven to sear the outside until browned and crispy. This is the reverse sear step.
7. Carve and serve: Remove the beef tenderloin from the oven and let it rest for a few minutes before carving it into slices and serving immediately.
Cooking beef tenderloin at 250 degrees Fahrenheit using this oven roasting method will result in a perfectly cooked roast that is juicy and flavorful. Remember to use an instant-read thermometer to check the internal temperature of your roast to ensure that it is cooked to your desired level of doneness.
Grilling Method At 250 Degrees
If you prefer to grill your beef tenderloin at 250 degrees Fahrenheit, it’s important to use a grill that can maintain a constant temperature. Start by lighting the coals using a full chimney of charcoal or about 4 pounds of briquets. Once the coals are lit, spread them out evenly across the surface of the lower grill grate.
Place the beef tenderloin on the grill and close the lid. Cook the tenderloin for about 2-3 hours, depending on its weight and desired internal temperature. Use a meat thermometer to check the internal temperature regularly.
To add some smoky flavor to your beef tenderloin, consider using wood chips. Soak your wood chips in water for about 30 minutes before using them, then place them on top of the coals or in a smoker box on a gas grill.
Remember to keep an eye on your beef tenderloin throughout the grilling process and to adjust the temperature as needed. Once it reaches your desired internal temperature, remove it from the grill and let it rest for about 10 minutes before slicing and serving.
Sous Vide Method For Beef Tenderloin
If you’re looking for a foolproof way to cook beef tenderloin, sous vide is the way to go. Sous vide cooking involves placing the meat in a vacuum-sealed bag and cooking it in a water bath at a precise temperature for an extended period of time. This method ensures that the meat is cooked evenly and retains its juices, resulting in a tender and flavorful roast.
To sous vide beef tenderloin, start by seasoning the meat with salt, pepper, and any other desired herbs or spices. Place the seasoned meat in a vacuum-sealed bag with some olive oil, garlic, and herbs such as rosemary or thyme. Seal the bag and place it in a water bath preheated to 134°F / 56.7°C for medium-rare or 140°F for medium.
Cook the beef for about 2-3 hours, depending on the thickness of your roast. Once cooked, remove the bag from the water bath and pat the meat dry with paper towels. Season with additional salt and pepper if needed.
To finish the beef tenderloin, sear it on all sides in a hot skillet with some butter or oil until browned and crispy. Let it rest for a few minutes before slicing and serving with your favorite sides.
Checking For Doneness And Resting The Meat
Checking for doneness is crucial when cooking beef tenderloin. The best way to know if your roast is cooked to your desired level of doneness is by using an instant-read meat thermometer. Insert the thermometer into the thickest part of the meat, making sure not to touch any bones or fat.
For a medium-rare roast, the internal temperature should read 135°F. For a medium roast, the internal temperature should read 150°F. Keep in mind that the temperature will continue to rise slightly as the meat rests.
Once your beef tenderloin has reached the desired internal temperature, it’s important to let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat and makes for a more tender and flavorful roast.
To rest the meat, remove it from the oven and cover it loosely with foil. Let it sit undisturbed for at least 10 minutes before slicing against the grain and serving.
