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

FAQs

Which cooking method is best for tenderloin? ›

One of the easiest methods of cooking Beef Tenderloin is in the oven. With minimal prep and our easy-to-follow guidelines, you'll present a juicy and tasty roast to guests in no time. For best results, make sure the Tenderloin roast is completely thawed.

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.

The high-temperature tenderloin is very tasty, but the low-temperature tenderloin is evenly colored, soft, juicy and amazing. Taking thermal control of your beef tenderloin roast by limiting the thermal gradients and monitoring the temperature results in a stunning presentation piece of the highest quality.

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.

Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef. 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.

The tenderloin itself, once trimmed and cooked, serves about 2-3 people per pound as part of a larger meal, so often anywhere from 12-16 people for a whole one.

A trimmed tenderloin features only the tenderloin portion, which has a similar flavor to filet mignon. However, an untrimmed tenderloin will include parts of the short loin, too, which tends to have a richer flavor than the tenderloin. There's no wrong choice when it comes to beef tenderloin vs. filet mignon.

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. However, that doesn't make the beef tenderloin a cheap piece of meat.

Notes. For best results, season and trim the meat and allow it to rest at least overnight uncovered in the refrigerator to improve seasoning, browning, and texture. A center-cut beef tenderloin is also called a chateaubriand.

Why is my beef tenderloin tough? ›

Be careful not to overcook your tenderloin, as that will result in meat that is dry, tough and unappetizing.

Chuck roast is the way to go. Chuck roast has the right type of marbling that melts down and becomes incredibly juicy and tender in the longer cooking process. Bonus—it is a fairly inexpensive cut of meat.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water! Invest in a digital thermometer that lets you monitor the temperature of your roast – or even alert you when it's done – without opening the oven door.

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.

Unlike thicker, fattier pork roasts, which can cook low and slow for hours to yield pull-apart-tender meat, leaner pork tenderloin is best cooked quickly at a high heat. Overcook it, and pork tenderloin will be chalky and chewy.

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.

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.