Step-by-Step Instructions
- 1Preheat oven to 425°F / 220°C
- 2Season tenderloin with salt, pepper, and herbs
- 3Heat oven-safe skillet over high heat
- 4Sear tenderloin on all sides until browned
- 5Roast according to weight: 20min - 1h30min depending on weight (2-6 lb / 1-2.5 kg)
- 6Check internal temperature reaches 120-160°F / 50-70°C (rare to well done)
- 7Rest 10 minutes before slicing
Expert Tips for Roasting
- Sear all sides for even browning
- Use meat thermometer for doneness
- Slice against the grain
- Cooking time: 10 min/lb for rare, 12 min/lb for medium-rare, 15 min/lb for medium
Beef Tenderloin Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Rare | 120°F / 50°C | Cool red center, very soft texture |
| Medium Rare | 130°F / 55°C | Warm red center, tender and juicy |
| Medium | 140°F / 60°C | Warm pink center, slightly firmer texture |
| Medium Well | 150°F / 65°C | Light pink center, firm texture |
| Well Done | 160°F / 70°C | Brown throughout, firm texture |
Beef Tenderloin Safety Guidelines
Important food safety practices when handling and cooking beef tenderloin.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your beef tenderloin is safely cooked and delicious.
Other Ways to Cook Beef Tenderloin
Pan-Searing
Pan-Searing Beef Tenderloin
Cook Time
10min
Weight Range
2-6 lb / 0.9-2.7 kg
Pan Temperature
Medium-High
300-350°F / 150-175°C
Internal Temperature
120-160°F / 50-70°C
Rare to Well Done
Read the guide
Sous-vide
Sous-vide Beef Tenderloin
Cook Time
3h
Weight Range
2-6 lb / 0.9-2.7 kg
Cooking Temperature
130°F / 55°C
Internal Temperature
120-160°F / 50-70°C
Rare to Well Done
Read the guide
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