Are you looking to impress your dinner guests with a perfectly cooked beef tenderloin? Look no further than your trusty convection oven!
With a few simple steps, you can achieve a tender and juicy roast with a crispy exterior. Whether you prefer a low-heat or high-heat method, we’ve got you covered.
In this article, we’ll walk you through the process of cooking beef tenderloin in a convection oven, including tips on seasoning and temperature control.
Get ready to elevate your culinary skills and impress your taste buds!
How To Cook Beef Tenderloin In Convection Oven?
Before you start cooking, it’s important to let the beef tenderloin rest at room temperature for about 30 minutes. This will help it cook more evenly.
Next, preheat your convection oven to 350 degrees F. While the oven is heating up, trim off any excess fat from the tenderloin and lightly brush it with vegetable oil.
Now it’s time to season your beef tenderloin. Salt, pepper, soy sauce, and thyme are all great options that pair well with this cut of beef. Once seasoned, place the tenderloin on a shallow pan and put it in the convection oven.
When cooking in a convection oven, it’s important to adjust the cooking time. Convection ovens cook foods faster than traditional ovens, so you’ll want to bake the beef tenderloin for 25 to 30 percent less time than your recipe suggests. If you’re not working from a recipe, cook the tenderloin for 20 to 30 minutes, checking periodically.
The USDA recommends a minimum internal temperature of 145 degrees F for beef, as measured with a meat thermometer. Keep an eye on the temperature and remove the tenderloin from the oven once it reaches your desired level of doneness.
Preparing The Beef Tenderloin
To prepare the beef tenderloin for cooking in a convection oven, start by letting it rest at room temperature for about 30 minutes. This will help ensure that it cooks evenly.
Next, trim off any excess fat from the tenderloin and lightly brush it with vegetable oil. This will help the seasoning stick to the meat and also promote browning during cooking.
Seasoning is an important step in cooking beef tenderloin. Fresh herbs such as thyme or rosemary, along with some slivered garlic, can add a lot of flavor to the meat. If you don’t have fresh herbs on hand, mixed Italian seasoning is a good option. Salt, pepper, soy sauce, and thyme are also great seasonings that pair well with this cut of beef.
Place the seasoned beef tenderloin on a shallow pan and put it in the convection oven. It isn’t necessary to place a rack under the meat because during the low-heat phase of cooking, the pan won’t get so hot that it will leech moisture from the meat.
When cooking in a convection oven, adjust the cooking time by baking the beef tenderloin for 25 to 30 percent less time than your recipe suggests. If you’re not working from a recipe, cook the tenderloin for 20 to 30 minutes, checking periodically.
It’s important to use a meat thermometer to check the internal temperature of the beef tenderloin. The USDA recommends a minimum internal temperature of 145 degrees F for beef. For a perfectly cooked medium-rare beef tenderloin, remove it from the oven once it reaches an internal temperature of 130-135 degrees F.
Once the beef tenderloin is cooked to your desired level of doneness, remove it from the oven and let it rest for about 15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat and ensure that it stays moist and flavorful.
Seasoning The Beef Tenderloin
Seasoning the beef tenderloin is an important step in achieving a delicious and flavorful dish. There are many seasoning options that pair well with this cut of beef, including salt, pepper, soy sauce, and thyme.
To season your beef tenderloin, start by lightly brushing it with vegetable oil. This will help the seasoning stick to the meat. Next, generously season the beef tenderloin with your choice of seasonings. Be sure to cover all sides of the meat evenly.
If you’re unsure about how much seasoning to use, start with a small amount and add more if needed. It’s always better to under-season and add more later than to over-season and ruin the dish.
Once seasoned, place the beef tenderloin on a shallow pan and put it in the preheated convection oven. Remember to adjust the cooking time to account for the faster cooking time in a convection oven.
By properly seasoning your beef tenderloin, you’ll be able to enhance its natural flavor and create a delicious and impressive dish that will impress any dinner guest.
Choosing The Right Temperature And Time
Choosing the right temperature and time is crucial when cooking beef tenderloin in a convection oven. There are a few different methods you can use, depending on your preferences and the equipment you have available.
One popular method is low-heat roasting, which involves cooking the tenderloin at a temperature between 225°F to 300°F, or 200°F to 275°F in a convection oven. This will result in a roast with a rosy interior that’s evenly cooked all the way through, but you won’t get much of a well-seared crust. This method is ideal if you or your guests prefer beef cooked to medium, as the gentle oven heat ensures that the roast maintains its moisture even when cooked past medium-rare. It also produces less variance in doneness temperatures than the high-heat method, meaning that the whole roast will generally be the same temperature when it’s finished cooking.
If you prefer a well-seared crust on your beef tenderloin, you can use a high-heat method. 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 tenderloin 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). Keep in mind that these beef tenderloin cooking times might vary slightly depending on your oven.
Another option is to use a two-temperature method, which involves roasting the beef tenderloin in the oven at a low temperature first (250°F), then turning up the heat to 425°F to obtain an enticingly brown exterior. For a 2.5-pound beef tenderloin, roast the meat uncovered for 20 minutes at 250°F. Then turn up the heat to 425°F and roast until an instant-read thermometer inserted in the thickest part of meat registers 135°F, which should take about 30 to 40 minutes.
No matter which method you choose, it’s important to use an oven-going meat thermometer to ensure that your beef tenderloin reaches the desired internal temperature. Insert the thermometer into the thickest part of the roast and remove it from the oven once it reaches your desired level of doneness. With these tips and techniques, you’ll be able to cook a mouth-watering beef tenderloin in your convection oven every time.
Cooking The Beef Tenderloin In A Convection Oven
Cooking beef tenderloin in a convection oven is a great way to achieve even cooking and a juicy, flavorful roast. Here are the steps to follow:
1. Let the beef tenderloin rest at room temperature for about 30 minutes before cooking.
2. Preheat your convection oven to 350 degrees F.
3. Trim off any excess fat from the tenderloin and lightly brush it with vegetable oil.
4. Season the beef tenderloin with your choice of seasonings, such as salt, pepper, soy sauce, and thyme.
5. Place the beef tenderloin on a shallow pan and put it in the convection oven.
6. Adjust the cooking time since convection ovens cook faster than traditional ovens. Bake the beef tenderloin for 25 to 30 percent less time than your recipe suggests or for 20 to 30 minutes if you’re not working from a recipe, checking periodically.
7. Use a meat thermometer to check the internal temperature of the beef tenderloin. The USDA recommends a minimum internal temperature of 145 degrees F for beef.
8. Remove the beef tenderloin from the oven once it reaches your desired level of doneness.
9. Let the beef tenderloin rest for about 15 minutes before slicing and serving.
By following these steps, you can achieve a perfectly cooked beef tenderloin in your convection oven.
Resting And Serving The Beef Tenderloin.
Once the beef tenderloin is removed from the oven, it’s important to let it rest for about 15 to 20 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
To rest the beef tenderloin, simply transfer it to a carving board and tent it with aluminum foil. This will help keep the heat in while allowing the meat to rest.
After the resting period, it’s time to slice and serve the beef tenderloin. It’s important to slice against the grain, which means cutting perpendicular to the lines of muscle fibers. This will result in a more tender and easier-to-chew final product.
Beef tenderloin can be served on its own or with a variety of sides, such as roasted vegetables or mashed potatoes. And don’t forget to enjoy the delicious flavors and textures of this classic cut of beef!
