Beef tenderloin is a luxurious cut, perfect for special occasions or a fancy dinner at home. Cooking it just right ensures a tender, juicy result that melts in your mouth. Timing is critical to avoid overcooking this prized roast.
The cooking time for beef tenderloin depends on its weight, shape, and cooking method. Whether you’re roasting, grilling, or searing, precision leads to perfect doneness. This guide breaks down the process for consistent, delicious results.
With simple steps and clear guidelines, anyone can master beef tenderloin. From preparation to serving, you’ll find everything needed for a show-stopping meal. Let’s explore how to cook beef tenderloin to perfection every time.
Why Timing Matters for Beef Tenderloin
Beef tenderloin is lean and tender, making it prone to drying out if overcooked. Precise timing ensures the roast reaches your desired doneness, from rare to medium. A meat thermometer is essential for accuracy.
The weight of the tenderloin directly affects cooking time. Larger roasts take longer, but shape and oven performance also play a role. Understanding these factors helps you plan your cooking.
Cooking methods like roasting or grilling require different timings. Undercooking risks an overly raw center, while overcooking toughens the meat. Proper timing delivers a juicy, flavorful roast.
Tools You Need for Cooking Beef Tenderloin
A reliable oven or grill is the foundation for cooking tenderloin. A heavy roasting pan or cast-iron skillet works well for even heat distribution. For grilling, ensure your grates are clean and oiled.
A meat thermometer is non-negotiable to check internal temperatures. Tongs or heat-resistant gloves help handle the roast safely. You’ll also need a sharp knife and cutting board for slicing.
Basic seasonings like salt, pepper, and olive oil are enough to start. Kitchen twine is useful for tying the roast to ensure even cooking. A basting brush adds flavor during the process.
Also Read: Beef Tenderloin Temperature Chart
Preparing Beef Tenderloin
Start with a fresh or fully thawed beef tenderloin. Trim excess fat and silverskin, a tough membrane, for better texture. Pat the roast dry with paper towels to promote browning.
Tie the tenderloin with kitchen twine every 2 inches to maintain a uniform shape. This ensures even cooking across the roast. Season generously with salt, pepper, and optional herbs like rosemary.
Let the roast sit at room temperature for 30–60 minutes before cooking. This reduces cooking time and promotes even doneness. A room-temperature roast sears better for a flavorful crust.
How Long to Cook Beef Tenderloin per Pound
Cooking beef tenderloin requires precise timing based on weight and method. Below is a chart for estimated cooking times per pound at 425°F for roasting and 450°F for grilling. Always use a thermometer to confirm doneness.
| Cooking Method | Doneness | Time per Pound | Internal Temp (°F) |
|---|---|---|---|
| Oven Roasting (425°F) | Rare | 8–10 minutes | 120–125 |
| Oven Roasting (425°F) | Medium-Rare | 10–12 minutes | 130–135 |
| Oven Roasting (425°F) | Medium | 12–14 minutes | 140–145 |
| Grill (450°F) | Rare | 7–9 minutes | 120–125 |
| Grill (450°F) | Medium-Rare | 9–11 minutes | 130–135 |
| Grill (450°F) | Medium | 11–13 minutes | 140–145 |
| Reverse Sear (250°F + Sear) | Rare | 15–18 min (oven) + 2 min sear | 120–125 |
| Reverse Sear (250°F + Sear) | Medium-Rare | 18–20 min (oven) + 2 min sear | 130–135 |
These times are for a whole tenderloin (4–6 lbs). For a 2 lb portion, multiply the time per pound by 2. Rest the roast for 10–15 minutes after cooking to retain juices.
Roasting Beef Tenderloin
Preheat your oven to 425°F and place the tenderloin on a rack in a roasting pan. Brush with olive oil or butter for a golden crust. Season with salt, pepper, and herbs.
Roast for 8–14 minutes per pound, depending on doneness. For a 5 lb tenderloin, expect 40–70 minutes total. Check for 130–135°F for medium-rare in the thickest part.
Rest the roast under foil for 10–15 minutes before slicing. This method ensures even cooking and a tender texture. Slice thinly against the grain for serving.
Grilling Beef Tenderloin
Preheat your grill to medium-high (450°F) and oil the grates. Sear the tenderloin for 2–3 minutes per side to lock in juices. Move to indirect heat and close the lid.
Grill for 7–13 minutes per pound, checking the internal temperature. Aim for 130–135°F for medium-rare. Rotate occasionally for even cooking and grill marks.
Rest the tenderloin for 10–15 minutes under foil. Grilling adds smoky flavor and a charred crust. Slice against the grain for maximum tenderness.
Reverse Searing Beef Tenderloin
Preheat your oven to 250°F and place the tenderloin on a wire rack over a baking sheet. Cook for 15–20 minutes per pound until 10–15°F below your target doneness. For medium-rare, aim for 115–120°F.
Heat a skillet or grill to high and sear for 1–2 minutes per side. This creates a crispy crust without overcooking. Check for 130–135°F for medium-rare.
Rest for 10–15 minutes before slicing. Reverse searing is ideal for thick cuts, ensuring even doneness. It’s a reliable method for beginners and pros alike.
Factors Affecting Cooking Time
The tenderloin’s shape impacts cooking time. A tapered roast cooks faster at the ends than the center. Tying it evenly helps maintain consistent doneness.
Oven or grill calibration varies, so check your equipment’s accuracy. Starting with a room-temperature roast reduces cooking time slightly. High altitudes may extend cooking by a few minutes.
Cooking multiple roasts at once can lower the oven or grill temperature. Ensure proper air circulation for even heat. Always prioritize internal temperature over estimated times.
Tips for Perfect Beef Tenderloin
Trim silverskin thoroughly, as it’s tough and chewy. Use coarse salt for better flavor and crust formation. Let the roast sit at room temperature for even cooking.
Baste with butter and herbs during the last few minutes for richness. Avoid opening the oven or grill too often, as it lowers the temperature. Resting is crucial to lock in juices.
Use a sharp knife to slice thinly against the grain. Check the temperature early to avoid overcooking. A hot skillet or grill is key for a good sear.
Common Mistakes to Avoid
Overcooking dries out the tenderloin, so check the temperature early. Don’t rely on time alone, as ovens and grills vary. A thermometer prevents guesswork.
Avoid cooking a cold roast straight from the fridge—it cooks unevenly. Let it sit out for 30–60 minutes first. Don’t skip tying the roast, as an uneven shape leads to uneven doneness.
Piercing the meat with a fork releases juices—use tongs instead. Don’t cut immediately after cooking, as juices will escape. Rest under foil for 10–15 minutes.
Best Seasonings for Beef Tenderloin
A simple mix of salt, pepper, and garlic powder enhances the meat’s natural flavor. Fresh herbs like rosemary, thyme, or parsley add aromatic depth. Rub seasonings evenly for balance.
For a bold twist, try a spice rub with paprika, cumin, or chili powder. Butter mixed with minced garlic makes a rich baste. Avoid sugary glazes until the final minute to prevent burning.
Apply seasonings after patting the roast dry. Brush with olive oil to help spices adhere. Keep it simple to let the tenderloin’s flavor shine through.
Serving Suggestions
Slice the tenderloin thinly against the grain for tender bites. Serve with roasted vegetables, mashed potatoes, or a green salad for a complete meal. A red wine sauce or horseradish cream complements the rich flavor.
For a special occasion, pair with garlic butter mushrooms or asparagus. Arrange slices on a platter with a sprinkle of sea salt for elegance. Serve warm to enjoy the juicy texture.
Leftovers make excellent sandwiches or salad toppings. Store in the fridge for 3–4 days. Reheat gently to maintain tenderness and flavor.
Storing and Reheating Leftovers
Store cooked tenderloin in an airtight container in the fridge for up to 4 days. For longer storage, wrap tightly in foil and freeze for up to 3 months. Label with the date for tracking.
Reheat in a 250°F oven for 10–15 minutes with a splash of broth to keep it moist. Cover with foil to prevent drying. Microwaving can toughen the meat, so use low power if needed.
Use leftovers in tacos, stir-fries, or steak salads. Ensure reheated tenderloin reaches 165°F for safety. Discard any meat with an off smell or texture.
Summary
Cooking beef tenderloin per pound is straightforward with the right timing and techniques. The cooking time chart ensures perfect doneness, whether roasting, grilling, or reverse searing. A meat thermometer guarantees precision, targeting 130–135°F for medium-rare.
Preparation steps like trimming and tying enhance results. Avoid mistakes like overcooking or skipping the rest period. Experiment with seasonings and sides to create a memorable meal.
This guide equips you with everything needed for a tender, flavorful beef tenderloin. Keep your equipment calibrated, monitor temperatures, and rest the roast. Enjoy a restaurant-quality dish at home with confidence.
FAQ
How long does it take to cook beef tenderloin per pound?
Roast at 425°F for 8–12 minutes per pound for rare to medium-rare, or grill at 450°F for 7–11 minutes per pound. Check for 130–135°F for medium-rare. Rest for 10–15 minutes.
Can I cook beef tenderloin from frozen?
Thaw the tenderloin completely for even cooking. Frozen roasts cook unevenly and take longer. Thaw in the fridge for 24–48 hours before cooking.
Why is my beef tenderloin dry?
Dry tenderloin often results from overcooking or not resting. Use a thermometer to stop at 130–135°F for medium-rare. Rest for 10–15 minutes to retain juices.
What’s the best seasoning for beef tenderloin?
Use salt, pepper, and garlic powder for a classic flavor. Add rosemary or thyme for depth. Brush with oil to help seasonings stick and enhance the crust.
Can I grill beef tenderloin without searing?
Searing first locks in juices and adds flavor, but you can grill without it. Use indirect heat at 450°F for 7–13 minutes per pound. Check for 130–135°F for medium-rare.