As is its namesake, tenderloin beef is one of the most tender and rich cuts of beef compared to any other part of it. Knowing how to cook it properly is key to being able to enjoy tenderloin to its fullest potential. If you're not cooking your tenderloin right, you might just be missing out on great texture and flavorful taste. Avoid wasting your tenderloin and read on before you cook your tenderloin beef!
What is the best method of cooking beef tenderloin roast?
There are several b which you can cook tenderloin but roasting or grilling is the best way to cook it.
ROASTING
Prepping the meat
To start, trim the fat and silver skin (the thin pearlescent thin skin running along the top of the tenderloin.) If the meat you bought already has that part removed, it is time to season it.
Seasoning your tenderloin
Because tenderloin has a lower fat content, this is an important part of having a great tenderloin beef roast in bringing forth its flavor.
Additional prep
Tenderloin sometimes has the tendency to cook unevenly. To remedy this, tie it up. If you have a whole tenderloin, fold under the tapered end and tie with a cooking twine. Alternatively, you can cut it off before cooking.
Browning
Browning your meat before roasting it, locks in the flavor. Using a skillet with a little olive oil, brown all sides in a skillet large enough to hold the roast.
Roasting
After browning, put the meat put the meat in a roasting pan and pin the oven-thermometer into the center of the meat.
How long to roast the meat
2-3 pound roasts, medium rare: roast at 425°F for 35 to 40 minutes
2-3 pound roasts, medium: (150°F) 45 to 50 minutes ,
4 to 5 pounds medium, rare: roast at 425°F for 50 to 60 minutes
2-3 pound roasts, medium: (150°F) 60 to 70 minutes
Two-step temperature roasting
This entails roasting the meat in an oven at a low temperature first (250°F), then turning up the heat to 425°F to achieve a nice, brown exterior.
Follow all instructions up to browning and make sure to have the oven-thermometer inserted into the meat. Then, after roasting at a low (250°F)for 2½-pound beef tenderloin: turn up the heat to 425°F. Roast for about 30 to 40 minutes until an instant-read thermometer that you inserted in the thickest part of meat registers 135°F (about 30 to 40 minutes).
Grilling
Grilling gives your meat a smoky flavor with the same tenderness of a roast tenderloin cooked meat.
Preparing your grill
Start up your grill and place the drip pan underneath the meat. Test for medium-high heat (375°F to 400°F)
Once everything is in order, place the tenderloin, fat side up on the grill and then cover the grill.
For 2-3 pound roasts, medium rare: 1 hour (135°F)
For 4-5 pound roasts, medium rare: 1hour - 1hour 15minutes (135°F)
Steak-style tenderloin cooked over skillet
Cooking steak style is another great way to cook tenderloin,. It's quicker and also the perfect portion to serve especially if you are serving only having one or three servings.
Cutting and seasoning
Cut the tenderloin into ¾-inch to 1-inch thick steaks. Trim the fat and then season.
Cooking with a skillet
After taking the meat directly out of the refrigerator, heat the skillet over medium-high. Use butter or olive-oil to grease the skillet.
¾-inch steam, medium rare: 7-9 minutes, 145°F
¾-inch steam, medium: 7-9 minutes, 160°F
1-inch steaks, medium rare: 10-13 minutes, 145°F
1-inch steaks, medium: 10-13 minutes, 160°F
Steak-style over grill
For direct heat grilling, remember to turn the steak halfway through the recommended grilling times:
1 inch thick, medium rare: 10 to 12 minutes (145°F )
1 inch thick,medium:12 to 15 minutes (160°F )
1½ inches thick, medium rare: 15 to 19 minutes (145°F
1½ inches thick, medium: 18 to 23 minutes (160°F medium)
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