Roasted Beef Tenderloin (2024)

kitchen tested

(13)

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Roasted Beef Tenderloin (2)

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  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 6

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Succulent beef tenderloin is the crème de la crème of meats, so developing its rich flavor and capturing its signature texture is the focal point of this simple yet precisely designed beef tenderloin roast recipe. How long do you cook beef tenderloin per pound? Our recipe calls for 40 to 50 minutes with a 2 1/2 lb tenderloin, but make sure that your meat thermometer reads at least 140°F before you cover and let stand. Overall, the best way to cook beef tenderloin is to keep it simple—there's no need for any flashy moves when you’re working with a cut of beef this luxurious.

By Betty Crocker Kitchens

Updated Nov 12, 2021

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Ingredients

  • 1 beef tenderloin (about 2 1/2 pounds)
  • 1 tablespoon olive or vegetable oil
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon coarse kosher salt, coarse sea salt or regular salt

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Steps

  • 1

    Heat oven to 425°F.

  • 2

    Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.

  • 3

    Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.

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Tips from the Betty Crocker Kitchens

  • tip 1

    Serve this Roasted Beef Tenderloin with classic mashed potatoes and your favorite steamed green veggie.
  • tip 2

    Beef tenderloin is, indeed, tender—but only when it’s cooked correctly. This is a very lean cut of meat, something you need to be cognizant of when cooking it, with this recipe or any other. The lack of fat makes overcooking the cardinal sin of handling a tenderloin. With a tenderloin, too much time in the oven or cooking at too hot a temperature will leave you with a tough, dry piece of meat (and, dare we say it, a waste of money). Other cuts can stand the heat a bit more because their fat renders and helps to keep things moist and juicy. If ever there was a time to baby your ingredients, this is it; your vigilance will pay off in the form of a beautiful tenderloin roast.
  • tip 3

    A meat thermometer is a handy tool to keep in your kitchen, and it could become your best friend if you like to cook a lot of meat and are choosy about how it’s done. This recipe calls for an oven-safe thermometer that can be inserted at the start of cooking and give you a read-out as it progresses. Another option for helping you keep tabs on temps is an instant-read digital thermometer, which can read out temperatures in fractions of a second but doesn’t need to stay in the oven. Some models are rather expensive, but as the demand for them continues to expand, it’s becoming easier to find affordable yet effective options.
  • tip 4

    Tenderloin—and the steaks cut from it, filets mignon—are among the most expensive cuts of beef you can buy. They make up such a small part of the yield from a cow but are in very high demand, so prices stay lofty. When you have something to celebrate and only the best will do, a beef tenderloin roast in the oven is guaranteed to impress and be a meal that’s remembered for years to come—well worth the investment, if you ask us.

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Nutrition

230 Calories, 12g Total Fat, 30g Protein, 0g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
110
Total Fat
12g
0%
Saturated Fat
4g
0%
Cholesterol
80mg
0%
Sodium
170mg
0%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Protein
30g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
14%
14%
Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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More About This Recipe

  • A quality cut of meat, like beef tenderloin, doesn’t need much special treatment to make it taste amazing. In fact the less you do to beef tenderloin, the better it will be. This recipe calls for just the basics: olive oil, salt, pepper and a light dusting of marjoram, an Italian herb which is essentially a milder version of oregano. With this delicate treatment, you’ll end up with a savory roast that is tender — a true testament to the art of simplicity. Want step-by-step instructions? Check out Betty's article on how to make beef tenderloin. Don’t have beef tenderloin on hand? Check out Betty’s other beef recipes.

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Roasted Beef Tenderloin (2024)

FAQs

What cooking method is best for beef tenderloin? ›

The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.

What temperature should a tenderloin roast be cooked at? ›

Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven. Transfer your roast to a carving board and tent loosely with aluminum foil.

Do I need to sear beef tenderloin before cooking? ›

(Tip: You don't need to sear beef tenderloin before roasting.) Insert an oven-going meat thermometer in the thickest part of the roast. (If you don't have an oven-going meat thermometer, you can check the doneness with an instant-read thermometer near the end of cooking time.)

What is the difference between roasted beef tenderloin and filet mignon? ›

Filet Mignon is part of the Tenderloin, which is why some see Tenderloin and Filet Mignon as one in the same. Filet Mignon is cut from the tip of the Tenderloin, a delicate and tender area of the loin primal.

Should beef tenderloin be cooked covered or uncovered? ›

Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

Should you salt beef tenderloin before cooking? ›

Salting the roast and letting it rest uncovered overnight makes for deeper seasoning, plus a drier surface for more efficient browning. Slow-roasting in a low oven cooks the tenderloin evenly from edge to center.

Is it better to cook beef tenderloin at high or low temperature? ›

Low-heat roasting— 225°F to 300°F, or 200°F to 275°F in a convection oven—will produce a roast with rosy interior that's evenly cooked all the way through, but you won't get much in the way of a well-seared crust.

What factors should be considered when roasting a beef tenderloin in the oven? ›

Roasting in a low 120°C/250°F oven is the key here which actually doesn't take that long (just 40 minutes). This yields exceptional results with evenly cooked beef from edge to edge (no thick overcooked band you get from higher temps) makes this recipe shockingly straightforward and virtually risk-free.

How many pounds of beef tenderloin per person? ›

It's actually fairly easy to figure out how much you need to buy: Simply purchase 8 ounces (1/2 pound) of meat per person. So if you're feeding 6 people, you'll need three pounds of meat. For a larger crowd, say 12 people, you'll need closer to 6 pounds of meat.

Do you need to tie beef tenderloin before roasting? ›

To seal in the flavors and help the tenderloin hold its shape as it cooks, you will want to truss the meat. All you'll need is about 2 yards of butcher's twine. Wrap the twine underneath and around one end of the beef tenderloin and tie a double knot.

Do you rinse beef tenderloin before cooking? ›

According to the USDA, it's not recommended to wash any raw meat before cooking.

Should you cover beef when roasting? ›

Remember to reduce the temperature after 20 minutes and deduct the 20 minutes from the total cooking time - leave the oven door open for a couple of minutes to help it cool down. There's no need to cover your beef while it cooks; you want to get a good crust on the outside and foil won't help with this.

Is New York strip roast the same as beef tenderloin? ›

The New York Strip steak is also a boneless cut that comes from the short loin area behind the ribs. The major difference between it and a tenderloin, such as a filet mignon, is that the New York Strip comes with a strip of fat along one edge of the cut. You'll also find fat marbling throughout the steak.

Why is beef tenderloin more expensive than filet mignon? ›

Beef tenderloin is where you'll find filet mignon. But because filet mignon is just a portion of the full tenderloin, it's more expensive per pound than the beef tenderloin itself. However, that doesn't make the beef tenderloin a cheap piece of meat.

What is another name for beef tenderloin roast? ›

The chateaubriand is cut from the tenderloin, which is part of the loin primal. This is the same subprimal as the filet mignon, the origin of the most tender steak cut. This highly prized cut of beef only represents 2-3% of the total animal.

Is beef tenderloin better medium or medium rare? ›

Beef tenderloin roast is best served rare or medium-rare with an internal temperature at between 125°F and 135°F, respectively. Use a meat thermometer to determine if the roast is done, and remember that the temperature of the meat will rise under the broiler and as it rests before serving.

Should I bake or broil a tenderloin? ›

A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven.

Do you need to trim beef tenderloin before cooking? ›

Either way, it's important to trim off the chain, which is the thin, fatty section that lies along side of the tenderloin. While smaller, this section contains substantial meat and is perfect for stews, soups or stir-fries as we mentioned earlier.

How do you not overcook beef tenderloin? ›

Cook the tenderloin to an internal temperature of around 135 degrees Fahrenheit. As The Kitchn warned, you shouldn't let the temperature get above 140 degrees or you'll risk losing much of the flavor.

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