Are you planning a special dinner party or holiday feast and need to cook two beef tenderloins at once?
It can be a daunting task, but fear not! With the right techniques and tools, you can achieve perfectly cooked tenderloins that will impress your guests.
In this article, we’ll explore the best practices for cooking two beef tenderloins at once, including tips on pan size, cooking times, and temperature.
Whether you’re a seasoned chef or a beginner in the kitchen, this guide will help you master the art of cooking two beef tenderloins at once.
So let’s get started!
How To Cook Two Beef Tenderloins At Once?
The first thing to consider when cooking two beef tenderloins at once is the size of your pan. It’s important to choose a pan that is large enough to accommodate both tenderloins without overcrowding them. Overcrowding can lead to uneven cooking and a lack of air circulation, resulting in less than perfect results.
Once you have the right pan, preheat your oven to 425°F. While the oven is heating up, prepare your tenderloins by seasoning them with your favorite herbs and spices.
Next, heat a tablespoon of olive oil in a small skillet and add a small dab of butter. When the oil is just starting to smoke, introduce the meat. Using tongs, turn the meat to evenly brown on all sides and the ends. This should take just a few minutes for the whole process so don’t walk away and leave it in the pan! When browned, remove the meat and cover with foil. Let it rest for 10 to 12 minutes.
Knowing how long to cook beef tenderloin is a key aspect of any tenderloin recipe. Follow these cook times (based on the weight of your roast) to achieve the proper beef tenderloin temperature: 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).
Test Kitchen Tip: If you like, try our Test Kitchen’s method of roasting 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. Naturally, the beef tenderloin roast time will be different for this two-temperature method than for a single-temp method. For a 21/2-pound beef tenderloin, roast the meat, uncovered, 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).
Keep in mind that these beef tenderloin cooking times might vary slightly depending on your oven. The best way to know you’re cooking beef tenderloin to the desired doneness is to use a meat thermometer. Insert an oven-going meat thermometer into the thickest part of each roast. When the thermometer reads 135°F, your roast will be medium rare; when it reads 150°F, your tenderloin will be medium.
Choosing The Right Pan Size
When cooking two beef tenderloins at once, choosing the right pan size is crucial. You want to make sure that the pan you use is large enough to accommodate both tenderloins without overcrowding them. Overcrowding can lead to uneven cooking and a lack of air circulation, which can result in less than perfect results.
A roasting pan with sides that are 2 to 3 inches high is ideal for cooking beef tenderloin. If you don’t have a roasting pan with a rack for beef tenderloin, you can use a 13×9-inch baking pan with an oven-safe wire rack set inside. The wire rack will keep the meat above the juices, allowing heat to circulate all around the meat.
Roasting pans are designed to withstand direct heat at very high temperatures of more than 350°F. They are usually deep enough to better distribute that heat, which makes them ideal for cooking beef tenderloin. Roasting pans also come with a nonstick rack and a drip tray, making it more convenient when it comes to dealing with meat juices and liquids.
If you want to cook two things at once, such as meat or poultry in the roasting pan with rack and a vegetable bed at the bottom, for example, a roasting pan comes in handy for big dinners or family reunions.
Preparing The Beef Tenderloins
To prepare your beef tenderloins for cooking, start by removing them from the refrigerator and allowing them to sit out at room temperature for about 30 minutes. This will help the meat cook more evenly. While the meat is resting, preheat your oven to 425°F and prepare your pan.
Season both tenderloins liberally with salt and pepper on all sides. Heat a medium heavy-bottomed skillet over medium-high heat and add a tablespoon of butter and oil. Sear the meat on all sides, including the ends, for about 1 1/2-2 minutes per side until an even golden-brown crust forms.
Transfer the meat to your baking pan and roast for 15-17 minutes for medium-rare. If you’re unsure whether or not the meat is done after 15 minutes, take the temperature by inserting a kitchen thermometer in the center of each tenderloin. It should read 140°F when the meat is done. Cover the meat loosely with foil and let it rest for 15-20 minutes before slicing against the grain.
While your meat cooks and rests, make the pan sauce. Add mushrooms and shallots to the meat drippings in the pan over medium-low heat. Saute until golden; about 3 minutes. Add minced garlic and thyme and saute until fragrant, about 30 seconds more. Add wine to your pan to deglaze; being sure to scrape up the brown bits from the bottom of your pan with a wooden spoon.
Add beef stock to the pan and stir in Dijon mustard and brown sugar. Bring the liquid to a simmer over medium heat. Reduce the liquid over medium to medium-low heat, stirring frequently, until it is thick and coats the back of your spoon. You should end up with about 1/2 cup of sauce when it has reduced enough.
Strain the sauce over a medium bowl and return it back to the skillet to keep warm while you slice the meat. Season to taste with salt and pepper, and stir in 2 teaspoons of butter just before you spoon the sauce over the sliced tenderloins.
By following these steps, you can prepare two beef tenderloins at once that are evenly cooked throughout with a delicious pan sauce to accompany them.
Seasoning And Flavoring Options
When it comes to seasoning and flavoring your beef tenderloins, there are countless options to choose from. One classic option is to use coarse salt and freshly ground black pepper for a simple yet delicious flavor. You can also try using a pre-made steak seasoning, such as the Kansas City Steak Original Steak Seasoning, which is specifically designed to enhance the natural flavors of beef. For a deeper flavor, you can season your tenderloins overnight and let them sit in the refrigerator.
If you want to get creative with your seasonings, try using fresh herbs like thyme or rosemary, or even adding a bit of garlic or onion powder for some extra depth. You can also experiment with different marinades or rubs, such as a spicy chili rub or a sweet and tangy balsamic marinade.
When it comes to cooking two beef tenderloins at once, you can also try cooking them with different seasoning and flavoring options to cater to different taste preferences. For example, you could season one tenderloin with a classic salt and pepper blend, while marinating the other in a zesty citrus marinade.
Remember to always let your tenderloins rest before carving to allow the juices to redistribute throughout the meat. And for an extra burst of flavor, top your tenderloins with a finishing butter, such as the Kansas City Steak Finishing Butters, right before serving. With so many seasoning and flavoring options available, you can easily customize your beef tenderloins to suit any occasion or taste preference.
Cooking Temperature And Time
When cooking two beef tenderloins at once, it’s important to ensure that both roasts are cooked evenly and to the desired level of doneness. To achieve this, preheat your oven to 425°F and follow the recommended cook times based on the weight of your roast.
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).
To ensure that both tenderloins are cooked evenly, use a meat thermometer to check the internal temperature of each roast. Insert the thermometer into the thickest part of each roast and check the temperature when it reads between 135°F and 150°F, depending on your desired level of doneness.
If you prefer a different cooking method, you can also try our Test Kitchen’s method of roasting 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 21/2-pound beef tenderloin, roast the meat, uncovered, 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).
When cooking two beef tenderloins at once, it’s important to make sure that both roasts have enough space in the pan without overcrowding them. This will allow for proper air circulation and even cooking. Using a meat thermometer will also help ensure that both roasts are cooked evenly and to your desired level of doneness.
Resting And Slicing The Tenderloins
After the tenderloins are cooked to your desired doneness, it’s important to let them rest before slicing. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender roast.
To rest the tenderloins, remove them from the oven and tent them with foil. Let them rest for at least 10 to 15 minutes before slicing. This will give you enough time to make any finishing touches to your side dishes or pan sauce.
When you’re ready to slice the tenderloins, use a sharp carving knife and cut against the grain into medallions of your desired thickness. It’s important to cut against the grain to ensure that each slice is as tender as possible.
Arrange the medallions on a platter and serve with your favorite side dishes and pan sauce. If you’re serving a large crowd, consider placing one tenderloin on each end of the platter and slicing them in opposite directions for a beautiful presentation.
Serving Suggestions And Accompaniments
When it comes to serving two beef tenderloins at once, it’s important to have the right accompaniments to create a well-rounded meal. Here are some suggestions for side dishes and sauces that will complement your beef tenderloin perfectly:
1. Roasted Vegetables: Roasting vegetables like carrots, parsnips, and Brussels sprouts in the oven with olive oil and herbs is a great way to add some color and nutrition to your plate.
2. Mashed Potatoes: Creamy mashed potatoes are a classic side dish that pairs perfectly with beef tenderloin. Add some garlic or herbs for extra flavor.
3. Green Beans with Bacon: Dorothy’s recipe for green beans and bacon is a delicious way to add some crunch and saltiness to your plate.
4. Gratin: If you’re looking for a decadent side dish, try making a gratin with potatoes or other vegetables. The addition of goat cheese will give it a tangy flavor without being too heavy.
5. Bread: A warm loaf of bread or rolls is perfect for soaking up the juices from your beef tenderloin.
6. Red Potatoes with Lemon and Garlic: Simple but flavorful, these potatoes are tossed with garlic powder and fresh lemon for a tangy kick.
7. Mushroom Side Dish: Transform everyday mushrooms into an elegant side dish by sautéing them with herbs and butter.
8. Lemon-Garlic Brussels Sprouts: Take your roasted Brussels sprouts up a notch by adding lemon and garlic for a burst of flavor.
9. Macaroni and Cheese: Creamy macaroni and cheese is always a crowd-pleaser, especially when served alongside beef tenderloin.
10. Horseradish Sauce: A tangy horseradish sauce is the perfect condiment for beef tenderloin. Mix it with sour cream or mayonnaise for added creaminess.
Remember, when serving two beef tenderloins at once, it’s important to choose sides that won’t overpower the delicate flavor of the meat. Stick with simple, classic dishes that will complement the beef without stealing the show.
