Beef tenderloin is a classic and impressive dish that is perfect for special occasions or a fancy dinner at home. However, cooking it to perfection can be a challenge, especially when it comes to determining the right internal temperature.
With so many different cook times and temperatures available online, it can be difficult to know which one to follow. In this article, we’ll explore the best internal temperature to cook beef tenderloin, as well as some tips and tricks to ensure your roast comes out juicy and delicious every time.
So, grab your meat thermometer and let’s get started!
What Internal Temperature To Cook Beef Tenderloin?
The internal temperature you should aim for when cooking beef tenderloin depends on your desired level of doneness. For medium-rare, the internal temperature should be 135°F, while for medium, it should be 150°F.
To achieve this, you can follow the cook times and temperatures listed below:
– 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).
It’s important to note that these cooking times may vary slightly depending on your oven, so it’s always best to use a meat thermometer to ensure your roast is cooked to the desired temperature.
Another method you can try is roasting the beef tenderloin at a low temperature first (250°F) and then turning up the heat to 425°F to obtain a 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 the internal temperature reaches 135°F (about 30 to 40 minutes).
Regardless of which method you choose, always allow your beef tenderloin to rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy roast.
Why Internal Temperature Matters
Cooking beef tenderloin to the correct internal temperature is crucial for achieving the desired level of doneness and ensuring food safety. Undercooked meat can contain harmful bacteria, while overcooked meat can result in a dry and tough texture.
Using a meat thermometer to check the internal temperature of the roast is the most accurate way to determine when it is done. For medium-rare, the internal temperature should be 135°F, while for medium, it should be 150°F.
It’s important to note that the cooking times listed above are based on a single-temperature method. If you choose to use the low-temperature method, the beef tenderloin roast time will be different.
Regardless of which method you choose, always allow your beef tenderloin to rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy roast.
Recommended Internal Temperature For Beef Tenderloin
For the best flavor and temperature, it’s recommended to cook beef tenderloin to an internal temperature of 135°F for medium-rare and 150°F for medium. To ensure that your roast reaches the desired temperature, use a meat thermometer to check the internal temperature in the thickest part of the roast.
It’s important to note that the cooking times may vary depending on the weight of your roast and your oven. For roasts weighing 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium-rare and 45 to 50 minutes for medium doneness. For tenderloin roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium-rare and 60 to 70 minutes for medium doneness.
If you prefer a brown exterior, you can try the two-temperature method of roasting beef tenderloin. Roast the meat uncovered at a low temperature of 250°F for 20 minutes, then turn up the heat to 425°F until the internal temperature reaches 135°F (about 30 to 40 minutes).
Remember to allow your beef tenderloin to rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy roast.
Factors That Affect Cooking Time And Temperature
Several factors can affect the cooking time and temperature of beef tenderloin. One important factor is the weight of the roast, as this will determine how long you need to cook it to reach the desired internal temperature.
Another factor to consider is the starting temperature of the meat. If your beef tenderloin is at room temperature, it will cook faster than if it’s straight out of the refrigerator. It’s best to let the meat sit at room temperature for about 30 minutes before cooking.
The thickness of the beef tenderloin also plays a role in cooking time and temperature. Thicker cuts will take longer to cook than thinner cuts, so you may need to adjust your cooking time accordingly.
Additionally, the cooking method you choose can affect the final result. For example, sous vide cooking allows for precise temperature control and can result in a perfectly cooked beef tenderloin with minimal effort. However, if you choose to grill or pan-sear your tenderloin, you’ll need to monitor the temperature more closely to avoid overcooking.
Lastly, it’s important to note that every oven is different, so it’s always best to use a meat thermometer to ensure your beef tenderloin is cooked to the desired internal temperature.
Tips For Cooking Beef Tenderloin To Perfection
Cooking beef tenderloin to perfection requires a few tips and tricks to ensure that it is cooked evenly and to your desired level of doneness. Here are some helpful tips to keep in mind:
1. Let the beef tenderloin sit at room temperature for a couple of hours before cooking. This allows the meat to come to room temperature, which ensures that it cooks evenly.
2. Use a meat thermometer to check the internal temperature of the roast. This is the most accurate way to ensure that your beef tenderloin is cooked to your desired level of doneness.
3. Use a cast-iron skillet for searing the beef tenderloin. Cast iron is great for searing because it distributes heat evenly and retains heat well.
4. Tie the beef tenderloin with butcher’s twine before seasoning and refrigerating it overnight. This helps the meat retain its shape and ensures even cooking.
5. Use a garlic and herb butter to slather over the seared beef tenderloin before roasting it. This adds flavor and helps keep the meat moist during cooking.
6. Let the beef tenderloin rest for at least 15 minutes before carving it. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy roast.
By following these tips, you can cook a delicious and perfectly cooked beef tenderloin every time.
Resting And Carving Your Beef Tenderloin
Resting your beef tenderloin is an important step in achieving a delicious and juicy roast. After removing the roast from the oven, transfer it to a carving board and tent it loosely with aluminum foil. Allow it to rest for at least 15 minutes before carving. This resting period allows the juices to settle back into the meat, resulting in a more flavorful and tender roast.
When carving your beef tenderloin, start by trimming away any large patches of fat and removing any silverskin. This will ensure that the meat is evenly cooked and easier to carve. If you have a whole tenderloin, tuck the thin tail under so that the roast is an even thickness the entire length. Then, tie the roast using a series of individual loops of twine. The loops should be snug, but not so tight that the twine cuts into the meat.
When slicing your beef tenderloin, aim for slices that are about ½ inch thick. Use a sharp carving knife and slice against the grain of the meat for maximum tenderness. Serve immediately with your favorite sides and enjoy!
