Today's beef is leaner than in the past and requires less cooking time, so roasting the tenderloin to medium-rare (145 degrees Fahrenheit) keeps these roasts tender and juicy, according to the U.S. Department of Agriculture. You'll only cook it for 2 to 4 hours because you're going to be right on the edge of the danger zone the whole time. Impatient restaurant and home cooks don’t get this and attempt to cook a medium-well or well tenderloin at the same high temp one would use when going for a crusty rare or medium-rate steak. Step 4 - Meat resting. Dust off the cobwebs, bread out the charcoal, get your wood lumps readybarbecue season is BACK! Most of the premium roast such as prime rib and strip loin, a lower temperature of 250 degrees works best. Required fields are marked *. You should be pretty happy with those results. This also allows the juices to redistribute throughout the meat. Or a few rotisserie chickens or a frozen lasagna LOL! This year I spent New Year’s Eve in Park City with my family at my good friend Alice’s home where she prepared delicious roasted beef tenderloin, Caesar salad, boiled potatoes and my oldest daughter prepared her special glazed carrots. Most recipes ask you to roast a tenderloin at 400-450 degrees for a few minutes after searing. I have some charts on my sous vide Time and Temperatures page that gives you general ranges for rare, medium-rare, medium, etc. Note: A whole tenderloin is going to be cooked by thickness. (preheated) 425°F. My Brisket Turned Out Dry - Ask Jason, Sous Vide Sirloin Steak with Wilted Spinach Salad and Tomatoes Recipe, Sous Vide Strip Steak with Herbed Butter and Orange Vinaigrette Salad Recipe, Sous Vide Ribeye with White Bean Puree and Garlic Kale Recipe, Sous Vide Chuck Steak with Asparagus and Shishito Peppers Recipe, Sous Vide Filet Mignon with Roasted Brussels Sprouts Recipe, Sous Vide New York Strip Steak with Roasted Mushrooms and Peppers Recipe, Why to Use a Sous Vide Temperature Probe and Thermometer, Mistakes Made in Designing Sous Vide Machines, Sous Vide Food Prep with the Cook, Chill, and Reheat Method, Modernist Cooking Made Easy: Getting Started, Modernist Cooking Made Easy: The Whipping Siphon, Other Sous Vide and Modernist Cooking Blog. i have a beautiful beef tenderloin which i am thinking of roasting today with some sort of pepper/salt crust. Set aside until ready … You don't need much. https://www.foodnetwork.com/recipes/ina-garten/filet-of-beef-recipe-1920383 It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today! If you are reading this holiday recipe, it just may be near the New Year so I hope everyone had a wonderful holiday, full of great joy and wonderful meals. 350ºF; WEIGHT ROASTING TIME INTERNAL TEMP. You can. Meets dont have much carry over when you cook them on a low indirect heat. I do not recommend cooking beef tenderloin beyond medium temperature. After removing it from the oven and covering with tinfoil, we let it rest for approximately 15 minutes. The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots. But it is filet, so the meat will be pretty tender before you even start the cook. For rare beef, remove the beef tenderloin from the oven once the thermometer reads 110 degrees. You may even want to keep track of internal temperatures for everything you cook and after a while you will be able to determine when a piece of meat is cooked to perfection by your other senses including touch, sight, and even what you hear. Note: For more information on the danger zone, you can read my article on Is Sous Vide Safe? A pork tenderloin is perfectly cooked when a quick-read thermometer, inserted at the thickest part of the cut, reads 145 degrees Fahrenheit. Spray the meat with either canola oil or rub some olive oil over it. The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. But it is filet, so the meat will be pretty tender before you even start the cook. I gave her my standard answer, “as long as it takes to get the internal temperature you want”. That will make it easier for me to transport a few miles to the place where the lunch will be. The other option is to go with an instant read thermometer like the one I talked about in my recent Christmas gift idea article describing an instant read thermometer versus a talking thermometer. Whether it’s one of the old-fashioned style meat thermometers, or the new fancy models with a probe and an external remote (some have a wire connection and some are now wireless), it doesn’t matter. Your email address will not be published. Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today! Completely untrue. The temperature of your beef tenderloin is going to vary a little bit based on your personal preferences. That temperature works great at both extremes. On the way back from a great visit from our friend’s cabin in the Uintas, Alice asked me how long should she cook the tenderloin? These instant read thermometers are great for checking internal temperature of steaks, pork chops, and chicken breasts or anything you are cooking on the stovetop. I have a sous vide timing ruler and Cooking by Thickness information on my website to help. - Ask Jason, How Do You Sous Vide Schnitzel - Ask Jason, What Happened? Have something you need help with? For medium rare, remove it at 120 degrees, and for medium remove it at 125 degrees. The best way to cook a steak, roast or even a piece of chicken is to use a thermometer to measure internal temperatures. You can purchase at the butcher counter of your local grocery store and wholesale club a whole trimmed beef tenderloin of 4 to 6 pounds, which feeds about 8 to 10 people or a small tenderloin of 2 to 3 pounds which feeds 4 to 6 people. I’m looking forward to the New Year and all the new cooking techniques and recipes I will learn and be able to share with you. Beef Tenderloin Roast. until the temperature at the thickest part of the roast reached 135°F. To learn more about me... Read More…, I will be cooking a beef tenderloin roast for about 8 people who like their meat pretty well done. 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