Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you’ll definitely want to sear it to get a golden brown crust. It doesn’t take very long, and is so worth the effort.
How To Cook Beef Tenderloin Perfectly
Now that you’re fully equipped – let’s get cooking. This beef tenderloin is truly a cinch to make. But first, let the beef tenderloin come to room temperature prior to cooking (about 1 to 2 hours). Then preheat the oven to 425°F (220°C).
Make the herbed butter mixture. Stir together the softened butter, herbs, and minced garlic in a bowl and set aside.
Trim and cut the tenderloin. When you buy a whole beef tenderloin from the butcher it usually comes in this very long, oblong shape. Make sure the silverskin is trimmed off (you or your butcher can do this), tuck the thin end under (so that it’s more uniform in thickness), and then cut it in half (so it’ll fit in the pan).
Tie it up for even cooking. This part is really important. You must tie up your beef tenderloin for even cooking. Watch the video below to see how I tie up the tenderloin with kitchen twine (it’s really easy!). But you can also ask the butcher to do this.
Season the tenderloin. Use paper towels to pat out any excess moisture from the tenderloin. Then season both sides with salt and pepper.
Sear the tenderloin. Heat the oil in your cast iron pan until it’s shimmering. Then add the beef tenderloin and brown for a few minutes on each side (about 10 minutes total), creating that deliciously looking golden crust.
It’s roasting time! Slather the herbed butter mixture over the top side of the beef tenderloin, then transfer the entire pan to the oven. Roast for 15 to 20 minutes, or until your preferred level of doneness (which you can reference in the chart below).
Let it rest before slicing! Transfer the tenderloin to a cutting board and let it rest for 10 to 15 minutes. This will help the juices slowly redistribute throughout the meat making it extra tender and juicy! Then remove the twine and slice into 1-inch thick pieces.
How Long To Cook Beef Tenderloin In Oven
Since we’re searing the beef tenderloin first and letting it sit at the end for residual cooking, the roasting time is fairly short. I’m cooking a 4-pound tenderloin, which only needs 15 to 20 minutes for a perfect medium-rare. If you want a medium doneness, just cook it a couple of minutes more. But don’t guess on time (especially as all ovens cook differently). Use a thermometer for the perfect doneness!
Should you sear beef tenderloin before roasting?
FAQ
Do I need to sear beef tenderloin before cooking?
Which cooking method is best for beef tenderloin?
What temperature should a beef tenderloin be cooked at?
Do you cover beef tenderloin when roasting?
How to roast beef tenderloin at 425?
Here’s how to roast beef tenderloin at this temperature. Preheat the oven to 425°F. Place the beef tenderloin on a rack in a roasting pan. (Tip: You don’t need to sear beef tenderloin before roasting.) Insert an oven-going meat thermometer in the thickest part of the roast.
Do you need a roasting pan for beef tenderloin?
You’ll need a roasting pan or a large, sturdy, shallow pan with a rack set inside to cook beef tenderloin. The pan’s sides should be 2 to 3 inches high. If you don’t have a roasting pan with a rack for beef tenderloin, you can use a 13×9-inch baking pan with an oven-safe wire rack set inside. You’ll also need an oven-going meat thermometer .
How long to roast beef tenderloin in oven?
Roast in the preheated oven until the thermometer reaches the doneness temperatures below. Here’s how long to roast beef tenderloin depending on the size of your roast and which doneness you prefer. Remove the meat from the oven. Tent with foil and let stand 15 minutes before carving.
Can You reverse Sear a beef tenderloin?
For the best results when cooking beef tenderloin using the reverse sear-then-roast method with garlic herb butter, consider these top tips: Choose High-Quality Beef: Start with a high-quality beef tenderloin for the best flavor and tenderness. Look for well-marbled cuts. Room Temperature: Allow the beef to come to room temperature before cooking.