Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (2024)

FAQs

What is the best cooking method for tenderloin? ›

The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.

Do not add water or cover the roast and cook to desired doneness, according to the Measuring Doneness and Cooking Times Chart listed below. Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes).

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.

Tenderloins have a narrow end and a thick end. To ensure consistency, roasts & steaks are typically cut from the thick end. Roasts can be made from the thin end by cutting the smallest portion off and trussing it to a thicker portion using butcher's twine. The thin end can also be sliced for beef medallions.

Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

Slow-roasting in a low oven cooks the tenderloin evenly from edge to center. Basting the tenderloin with browned butter flavored with thyme and shallots enhances browning and gives it more flavor.

Low-heat roasting— 225°F to 300°F, or 200°F to 275°F in a convection oven—will produce a roast with rosy interior that's evenly cooked all the way through, but you won't get much in the way of a well-seared crust.

Season the roast well with salt all over. To roast, heat your oven to 250. A full tenderloin is an unwieldy wobbly thing, and it is rare that you would have a skillet large enough to sear it whole, so I always cut the tied roast in half even if I am cooking all of it.

Admittedly, searing isn't strictly necessary for the cooking process. Technically speaking. The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.)

What happens if you don't sear a roast before slow cooking? ›

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

A whole tenderloin can range from 5 to 8 lbs. and can feed 6 to 12 people, depending on slices cut and sides served with it. If I am making a beef tenderloin for an intimate celebration of 2 to 6 people, I usually choose to make the center cut.

Beef tenderloin is where you'll find filet mignon. But because filet mignon is just a portion of the full tenderloin, it's more expensive per pound than the beef tenderloin itself.

Limited Availability and High Demand

This cut is extracted from the tenderloin area of the animal, a relatively small muscle that produces only a small portion of meat per animal. As a result, there is a limited supply of filet mignon available compared to other cuts, which increases its overall value.

We're going to sear it in a cast-iron skillet until it gets the best crust, and then bake it in the oven for just a few minutes until the center juicy and hot pink! Cooking this steak recipe in herb butter gives it the best flavor! It's literally melt in your mouth amazing and juicy!

For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing it in the oven. The spice blend you use is up to you (we love using a this steak seasoning or fresh herbs like rosemary and thyme).

A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven.

Sear + Roast

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.