Covering The Pan: Roasting Beef Tenderloin

When roasting beef tenderloin, it is important to note that the pan should not be covered. Roasting uncovered ensures even cooking and helps achieve the desired doneness. Whether roasting at a high temperature or using the slow-roasting method, an uncovered pan allows the meat to brown nicely and develops a flavorful crust.

Should you cover the pan when roasting beef tenderloin?

Roast beef tenderloin is the most tender cut of meat around. When cooking beef tenderloin in the oven, there are two ways to go about it: fast or not-so-fast. However, the answer to whether you should cover the pan when roasting beef tenderloin is a straightforward no.

Why you shouldn't cover the pan

Covering the pan when roasting beef tenderloin will result in the meat cooking in its moisture, which will prevent the desired browned crust from forming. The key to achieving a nicely browned crust is to ensure the surface of the meat is dry. This can be done by leaving the meat uncovered in the fridge overnight, which will dry out the surface, helping it to form a gorgeous browned crust when seared.

How to roast beef tenderloin

Firstly, trim the beef tenderloin by removing the silverskin and any excess fat. Then, tie the tenderloin with butcher's twine to make it as uniformly shaped as possible. This will ensure the beef cooks evenly. Season the meat generously with salt and pepper and let it sit at room temperature for a couple of hours.

Next, heat some olive oil in a large cast-iron skillet and sear the beef tenderloin on all sides for about 3 to 5 minutes per side. Create a simple garlic and herb butter and slather it all over the seared beef. Insert a probe thermometer.

Finally, cook the beef tenderloin in the oven at 425 degrees Fahrenheit until the desired internal temperature is reached. This will only take about 20 to 25 minutes.

The worst thing you can do is overcook a pricey cut of beef. Ideally, you should cook it to a nice medium-rare or medium. The higher the internal temperature, the tougher the meat will become. A digital probe thermometer is the best way to ensure accurate cooking.

• Rare – 115°F – 120°F
• Medium Rare – 120°F – 125°F
• Medium – 130°F – 135°F

How to prepare the beef tenderloin before roasting

Preparing a beef tenderloin before roasting requires several steps to ensure the meat is cooked properly and safely. Here is a detailed guide on how to prepare a beef tenderloin for roasting:

Trimming

First, trim any fat and silver skin from the tenderloin. The silver skin is the thin, pearlescent membrane that runs along the top of the tenderloin. You can ask your butcher to do this step for you, or look for a tenderloin that has already been trimmed. This step is important to ensure the meat cooks evenly and has a desirable texture.

Tying

Beef tenderloin is a long cut of beef that tapers at one end. To ensure even cooking, it's important to tie it up using butcher's twine to create a uniform cylinder shape. Tuck the long, pointed end into the thicker part of the tenderloin and secure it with twine. This will help the meat cook more evenly and result in a nicer presentation.

Chilling (Optional)

For an extra step to enhance the flavour and texture of your beef tenderloin, you can leave it in the fridge overnight, uncovered. Chilling the meat will dry out the surface, helping it develop a gorgeous browned crust when seared. However, if you don't have time for this step, don't worry—your tenderloin will still turn out great!

Seasoning

Seasoning the tenderloin is crucial, as its lower fat content means it has less flavour than other cuts of meat. Coat the meat generously with salt and pepper, or your desired seasonings, and let it sit at room temperature for a couple of hours. This will help the meat cook more evenly.

Searing

Before roasting, sear the tenderloin in a large skillet or pan with some olive oil over medium-high heat. Sear the meat for about 3 to 5 minutes per side, or until a nice golden-brown crust forms. This step is optional but beneficial, as it adds colour and locks in the juices.

Inserting a Meat Thermometer

After searing, insert a meat thermometer into the thickest part of the tenderloin. This is crucial for monitoring the doneness of the meat and ensuring it reaches the desired internal temperature during roasting.

Now your beef tenderloin is ready for roasting! Remember to roast it uncovered, and refer to reliable sources for roasting temperatures and times based on your desired doneness. Enjoy your juicy and tender roast!

The ideal temperature for roasting beef tenderloin

Beef tenderloin is an expensive cut of meat that is prized for its tenderness. It is best roasted at a low temperature to ensure it is cooked evenly and does not dry out.

Some recipes suggest searing the meat in a hot pan before roasting, to create a golden brown crust. However, this is not essential and can be omitted if preferred.

The ideal oven temperature for roasting beef tenderloin is between 120°C and 125°C (250°F and 260°F). This will ensure the meat cooks evenly and remains tender and juicy.

For a 2- to 3-pound tenderloin roast, cook at the ideal temperature for 35 to 40 minutes for medium-rare, or 45 to 50 minutes for medium.

For a 4- to 5-pound tenderloin roast, roast for 50 to 60 minutes for medium-rare or 60 to 70 minutes for medium.

It is important to note that these cooking times are approximate and may vary depending on your oven and the thickness of your meat. It is always best to use a meat thermometer to check the doneness of your roast.

The ideal internal temperature for a beef tenderloin roast will depend on your preferred doneness. For rare, remove the roast from the oven at 110°F. For medium-rare, remove at 120°F, and for medium, remove at 130°F.

The temperature will continue to rise as the meat rests, so it is important to remove it from the oven just before it reaches your desired temperature.

Let the meat rest for 10 to 15 minutes before slicing and serving. This allows the juices to redistribute and ensures a juicy, tender roast.

How long to roast beef tenderloin

The length of time it takes to roast beef tenderloin depends on the weight of the meat and the desired level of doneness.

For a rare roast, you should aim for an internal temperature of 115°F–120°F. For medium-rare, you're looking at 120°F–125°F, and for a medium roast, you want an internal temperature of 130°F–135°F.

A 2- to 3-pound tenderloin will take 35 to 40 minutes to reach medium-rare and 45 to 50 minutes to reach medium. A larger, 4- to 5-pound tenderloin will take 50 to 60 minutes to cook to medium-rare and 60 to 70 minutes to cook to medium.

It's important to note that the internal temperature of the meat will continue to rise by about 5 to 10 degrees while the meat rests, so it's best to remove it from the oven just before it reaches your desired level of doneness.

Tips for the Perfect Roast

• Use a meat thermometer to check the internal temperature of your roast.
• Don't cover the roast during cooking.
• Let the meat rest for 10 to 20 minutes after removing it from the oven to allow the juices to redistribute and the temperature to rise.
• Trim away some of the fat on top of the tenderloin to remove the silvery cartilage underneath.
• Season the meat generously, as this will be sliced after cooking, reducing the surface area for seasoning.
• Sear the meat first to create a golden-brown crust and seal in the juices.

How to serve beef tenderloin

Preparation

Beef tenderloin is an expensive cut of meat, so it's important not to overcook it. It's also a very lean cut with very little fat, so it's best served medium-rare.

Before cooking, trim any fat and silver skin from the tenderloin. You can ask your butcher to do this for you. It's important to remove the silver skin as it is tough and chewy.

To help the meat cook evenly, you can tie the tenderloin with cooking twine to make it a more uniform shape.

Seasoning is essential. Because it has a lower fat content than other cuts of meat, it needs extra seasoning to boost the flavour.

Cooking

There are two ways to cook beef tenderloin: fast or slow.

The fast way involves roasting the meat in the oven at a high temperature (425°F). Place the meat on a rack in a roasting pan and insert a meat thermometer. Roast until the desired temperature is reached. For a 2-3 pound tenderloin, this will take 35-40 minutes for medium-rare and 45-50 minutes for medium. For a 4-5 pound tenderloin, roast for 50-60 minutes for medium-rare and 60-70 minutes for medium.

The slow way involves roasting the meat at a low temperature (250°F) first and then turning up the heat to 425°F to brown the exterior. For a 2-2.5 pound tenderloin, roast for 20 minutes at 250°F and then turn up the heat and roast for another 30-40 minutes.

Do not cover the pan when roasting beef tenderloin.

Serving

Let the meat rest for 10-15 minutes before slicing and serving. This will give the meat time to relax and the temperature will continue to rise.

Beef tenderloin is best served with sides that add texture and flavour. Try mashed potatoes with garden-fresh herbs, a tasty veggie strada, caramelised Brussels sprouts, or a kale gratin.

Frequently asked questions