Best Pans For Roasting Beef Tenderloin

When it comes to roasting beef tenderloin, the right pan can make all the difference. While a roasting pan is typically used for large cuts of meat, a sturdy, shallow pan with a rack is ideal for this purpose. The pan's sides should be around 2 to 3 inches high, allowing the heat to circulate and ensuring even cooking.

Cast-iron skillets are a popular choice for searing the beef tenderloin first, creating a delicious crust. Then, the meat is transferred to an oven-safe dish and roasted at a high temperature of around 425°F.

It is essential to monitor the internal temperature of the meat to avoid overcooking. A digital probe thermometer is a useful tool to ensure the beef tenderloin is cooked to your desired doneness, whether it's rare, medium-rare, or medium.

With the right pan and proper techniques, you can achieve a juicy and tender roast beef tenderloin that will impress your guests.

What type of pan is best for roasting beef tenderloin?

When it comes to roasting beef tenderloin, there are a few key factors to consider when choosing the best pan for the job. Here are some recommendations and tips to help you achieve the perfect roast:

Choose the Right Material

The material of your roasting pan is important, as it will affect the cooking process and the overall result. Stainless steel is a popular choice due to its durability and heat distribution. It is also easy to clean and maintains its shine. Nonstick-coated steel is another option, which can make it easier to clean, but it may not brown your meat as effectively. Carbon steel is a great choice if you're looking for excellent heat retention, but it requires regular seasoning to maintain its nonstick quality.

Consider the Size

The size of your roasting pan will depend on the amount of meat you plan to cook. For a smaller gathering, a pan that is 14 inches wide should suffice. However, if you're cooking for a larger group, consider a pan that is 16 to 18 inches wide. Keep in mind that larger pans will also require more storage space. Additionally, if you plan to cook side dishes or vegetables alongside your meat, you'll need a pan with ample room.

Rack Style

The rack style of your roasting pan can impact the cooking process. V-shaped and U-shaped racks are great for holding your meat in place and allowing airflow underneath. Flat racks, on the other hand, offer more surface area and can be reversible, giving you the option to adjust the height. If you plan to cook vegetables or other side dishes in the pan, choose a rack with more space underneath.

Stovetop and Dishwasher Safe

If you want the convenience of using your roasting pan on the stovetop, look for one that is stovetop-safe. This will allow you to make sauces and gravies directly in the pan without needing an additional dish. Additionally, consider whether you prefer a dishwasher-safe pan or one that requires handwashing.

Budget

Roasting pans can vary widely in price, so it's important to set a budget before making your purchase. You can find good-quality roasting pans at a range of price points, so you don't necessarily have to spend a fortune to get a great pan. However, keep in mind that cheaper pans may not perform as well or last as long as their more expensive counterparts.

In conclusion, when choosing the best pan for roasting beef tenderloin, consider the material, size, rack style, stovetop compatibility, and your budget. With the right pan and a little practice, you'll be well on your way to becoming a roasting pro!

How do you prepare a beef tenderloin for roasting?

Preparing a beef tenderloin for roasting is a simple process, but it requires attention to detail to ensure the best results. Here is a step-by-step guide on how to prepare a beef tenderloin for roasting:

Trimming the Tenderloin:

Start by inspecting your beef tenderloin and identifying any areas with excess fat or silvery cartilage. Use a sharp knife to carefully trim away the fat and remove the cartilage. This step is important as it improves the texture and tenderness of the final product. You can also ask your butcher to do the trimming if you prefer.

Tying the Tenderloin:

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

Chilling (Optional):

For an extra step that will give your tenderloin a delicious crust, you can leave it in the refrigerator overnight, uncovered. This step is entirely optional, but it will help dry out the surface of the meat, resulting in a gorgeous browned crust when seared.

Seasoning:

Take your trimmed and tied tenderloin and season it generously with salt and pepper. You can also add other seasonings of your choice, such as garlic, garlic powder, onion powder, paprika, or rosemary. Make sure to season the meat evenly on all sides. Let the tenderloin sit at room temperature for a couple of hours after seasoning to allow the flavours to penetrate the meat.

Searing:

Heat a large cast-iron skillet or roasting pan on the stovetop and add a small amount of olive oil. Once the oil is hot, carefully place the tenderloin in the pan and sear it on all sides for about 3 to 5 minutes per side. This step will give the meat a nice golden-brown crust and help seal in the juices. You can also add a couple of tablespoons of butter to the pan during searing for extra flavour and moisture.

Roasting:

Preheat your oven to the desired temperature, typically between 425-475°F for a high-heat method or 225-250°F for a slow-roasting method. Place the seared tenderloin on a wire rack set inside a roasting pan. Insert a meat thermometer into the thickest part of the tenderloin to monitor its internal temperature during cooking. Roast the tenderloin until it reaches the desired internal temperature, usually around 120-140°F for rare to medium-rare.

Resting:

Once the tenderloin reaches the desired internal temperature, remove it from the oven and let it rest for about 10-15 minutes before slicing. This resting period allows the juices to redistribute and ensures a juicy, tender final product.

Serving:

After resting, slice the tenderloin into medallions and serve. You can also spoon any remaining olive oil or butter juices from the skillet over the sliced meat for extra flavour. Enjoy your perfectly roasted beef tenderloin!

What temperature should you roast beef tenderloin at?

The ideal temperature for roasting beef tenderloin depends on the size of the roast and your desired doneness.

For a rare roast, you should remove the beef from the oven when its internal temperature reaches 110°F. The temperature will rise to between 115°F and 118°F as it rests. The centre will be bright red with a thin layer of pink on the outer edge.

For a medium-rare roast, remove the beef from the oven when its internal temperature reaches 120°F. The temperature will rise to between 125°F and 128°F as it rests. The centre will be red, with pink towards the outer edges.

For a medium roast, remove the beef from the oven when its internal temperature reaches 130°F. The temperature will rise to between 135°F and 138°F as it rests. The centre will be a warm pink, with the outer portion brown.

For a 2-3 pound tenderloin, roast at 425°F for 35-40 minutes for medium-rare, and 45-50 minutes for medium.

For a 4-5 pound tenderloin, roast at 425°F for 50-60 minutes for medium-rare, and 60-70 minutes for medium.

You can also use a two-temperature method, roasting the meat at 250°F for 20 minutes, before turning up the heat to 425°F and roasting until the internal temperature reaches 135°F. This will take around 30-40 minutes.

It is important to use a meat thermometer to check the internal temperature of the beef. This is the only way to ensure you don't overcook the meat.

How long does it take to roast beef tenderloin?

The time it takes to roast beef tenderloin depends on the weight of the meat and the desired doneness. Here is a general guide:

High-Heat Method

For a 2- to 3-pound tenderloin roast, roast it in the oven at 425°F for:

• 35 to 40 minutes for medium-rare (135°F)
• 45 to 50 minutes for medium (150°F)

For a 4- to 5-pound tenderloin roast, roast it in the oven at 425°F for:

• 50 to 60 minutes for medium-rare (135°F)
• 60 to 70 minutes for medium (150°F)

Two-Temperature Method

For a 2-1/2-pound beef tenderloin, roast it uncovered at 250°F for 20 minutes, then increase the temperature to 425°F and roast until an instant-read thermometer inserted in the thickest part of the meat registers 135°F (about 30 to 40 minutes).

Reverse-Sear Method

Using the reverse-sear method, cook a 2- to 3-pound center-cut trimmed beef tenderloin in the oven at 225°F until the internal temperature reaches 120 to 125°F (49 to 52°C), which will take about 2 to 3 hours. Then, finish the tenderloin under a preheated broiler or in a skillet on the stovetop.

Tips for Perfectly Roasted Beef Tenderloin:

• Use a roasting pan or a large, sturdy, shallow pan with a rack set inside. The pan's sides should be 2 to 3 inches high.
• Place the beef tenderloin on a rack in the pan to allow heat to circulate all around the meat.
• Insert an oven-going meat thermometer into the thickest part of the roast before placing it in the oven.
• For the high-heat method, do not cover the roast and do not add water to the pan.
• For a rare roast, remove the meat from the oven when the internal temperature is just under 140°F. For medium-rare, aim for an internal temperature of 125°F, and for medium, aim for 130°F.
• Let the meat rest for about 10 to 15 minutes before slicing. The temperature will continue to rise slightly as it rests.

What temperature should beef tenderloin be when it's done?

Beef tenderloin is an expensive cut of meat, so it's important to get the temperature right when cooking. The ideal temperature will depend on how well you like your meat cooked.

Medium-Rare

For a juicy medium-rare tenderloin, cook to an internal temperature of 130°F (54.4°C). This temperature is out of the danger zone, so you don't need to worry about food safety. If you're cooking a chuck steak, you can maintain this temperature for a few days. For a filet, 2 to 4 hours is enough.

Medium

For a medium tenderloin, cook to an internal temperature of 135°F (57.2°C). This is a good option if you're serving guests who prefer their meat cooked to different levels of doneness, as it will have some pink in the centre.

Medium-Well

For medium-well, cook to an internal temperature of 140°F (60°C). This is a good option if you want to avoid any hint of pink in the meat.

Well-Done

If you prefer your meat well-done, cook to an internal temperature of 150°F (65.5°C). Keep in mind that the longer you cook the tenderloin, the drier it will become.

Checking the Temperature

To check the temperature of your beef tenderloin, use a meat thermometer. Insert it into the thickest part of the meat and check that it has reached the desired temperature. It's important to use a meat thermometer to ensure your meat is cooked to your desired level of doneness, as undercooking or overcooking can ruin an expensive cut of meat.

Resting the Meat

Once your beef tenderloin has reached the desired temperature, remove it from the oven and let it rest for 10 to 20 minutes. During this time, the temperature of the meat will continue to rise by about 10°F, and the juices will redistribute, making the meat more tender and juicy.

Searing the Meat

Before roasting, you may want to sear your beef tenderloin in a hot pan to create a golden brown crust and lock in the juices. This step is optional but will add flavour and texture to your final dish.

Cooking Methods

There are several ways to cook beef tenderloin, including roasting in the oven, grilling, or using a sous vide method. Roasting is a popular choice, as it is a relatively hands-off method that allows you to focus on preparing side dishes. Grilling can add a smoky flavour to the meat, but it requires more attention during cooking.

Choosing a Pan

When roasting beef tenderloin in the oven, use a roasting pan or a large, sturdy, shallow pan with a rack set inside. The pan's sides should be 2 to 3 inches high to accommodate the meat and allow for proper heat circulation. It's important to place the meat on a rack to keep it above the juices and ensure even cooking.

Seasoning

Beef tenderloin has a lower fat content than other cuts of meat, so seasoning is essential to enhance its flavour. Avoid overpowering the natural flavour of the meat with strong spices. Instead, use garlic, salt, and pepper to complement the beef's flavour.

Trimming the Fat

Before cooking, trim away any excess fat and silvery cartilage from the tenderloin. This cartilage can be tough and unpleasantly chewy, so it's best to remove it. Use a sharp knife to trim the fat and expose the cartilage, then cut and pull it away from the meat.

Serving

Beef tenderloin is best served rare to medium-rare, as this showcases the meat's tenderness and flavour. Leftovers can be enjoyed cold, as the flavours develop and intensify. Slice the cold tenderloin and serve it on a sandwich with horseradish mayonnaise for a delicious treat.

Frequently asked questions