Beef tenderloin, a prized cut known for its tenderness and flavor, is a top choice for special occasions or gourmet dinners. Cooking it perfectly, however, can be intimidating. Whether you’re a seasoned chef or a novice in the kitchen, mastering the art of cooking beef tenderloin in the oven is essential for a fail-proof, impressive meal.
One popular method starts with preheating the oven to 500F. Place the beef on a baking sheet, pat it dry, and then spread butter over it. Season evenly with salt and pepper before roasting. For a rare roast, cook for exactly 22 minutes, and for medium-rare, aim for 25 minutes.
Another approach involves preheating the oven to a lower temperature of 425F. Place the beef tenderloin on a rack in a roasting pan without searing it first. For a medium-rare roast, the internal temperature should reach 135 degrees after resting.
For those who prefer a slow-roasted method, preheat the oven to 225 degrees F. This method takes approximately 50 minutes per pound for a medium-rare roast, translating to about 2 ½ hours for a 3-pound tenderloin.
Regardless of the method you choose, taking the beef out of the refrigerator an hour before cooking and patting it dry is crucial for even cooking and a perfect crust.