Wondering how to make a mouth-watering beef tenderloin that’s perfect every time? Beef tenderloin, or “eye fillet” as it’s known in some parts of the world, is a luxurious cut from the middle of a cow, known for its tenderness and flavor. Achieving the perfect roast requires a blend of the right seasoning, temperature, and cooking time.
Step 1 of the process involves seasoning the beef tenderloin. Preheat your oven to 500°F. Pat the outside of the beef dry with a paper towel and then spread butter over it with your hands. Season evenly with salt and pepper for a simple yet effective flavor.
For cooking, you have two main methods: fast or slow. The fast method involves roasting the beef at high heat. Place the prepared tenderloin on a baking sheet and roast in the preheated oven. The ideal cooking time is 22 minutes for rare and 25 minutes for medium-rare.
Alternatively, for a slower roast, preheat the oven to 350 degrees F (175 degrees C). Place the roast in a shallow glass baking dish, pour soy sauce and melted butter over it, and cook as directed. Whether you’re aiming for medium-rare or a more well-done finish, using a meat thermometer is key to achieving the perfect internal temperature.
Remember, for an even cook, take the beef out of the refrigerator an hour before cooking. After cooking, let it rest, covered loosely with aluminum foil, for about 15 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and flavorful roast.
For more detailed instructions and variations, explore these recipes and tips:
