How Long To Cook Beef Tenderloin?
QUICK ANSWER
Cook beef tenderloin roast 25-35 minutes at 425°F (220°C) for a 3-4 lb roast medium-rare; whole tenderloin 45-60 minutes; sliced medallions (1-inch) pan-sear 3-4 min per side. Internal temperature 130-135°F (54-57°C) chef-preferred medium-rare. Rest 15 minutes before slicing. Most expensive but most tender beef cut.
Beef tenderloin is the most tender cut of beef - fork-tender texture with mild, buttery flavor that takes seasoning beautifully. Whole roasts (chateaubriand-style) are the classic holiday centerpiece; medallions (also known as filet mignon) are the steakhouse favorite. The lean meat requires careful cooking - overcook and the texture is lost. Reverse-sear or classic high-heat roasting both work.
How long do you cook beef tenderloin?
Timing depends on size and doneness. Whole beef tenderloin (4-6 lb, trimmed) at 425°F (220°C): medium-rare (130-135°F) 45-60 minutes; medium 55-65 minutes; medium-well 60-70 minutes. Trimmed center-cut chateaubriand (2-3 lb) at 425°F: medium-rare 25-35 minutes; medium 30-40 minutes. Filet mignon medallions (1.5-inch): pan-sear 3-4 min per side over high heat medium-rare; 4-5 min per side medium. Reverse-sear method (foolproof for large): 275°F oven until internal reaches 115-120°F (about 45-60 min for whole tenderloin), then hot sear 60-90 sec per side. Sous vide + sear: 1-2 hours at 130°F, then hot sear. At 400°F: add 5-10 minutes per weight category. At 450°F (crispier): subtract 5-10 minutes. The 130-135°F medium-rare is chef-preferred; USDA recommends 145°F+. Beef tenderloin is very lean - overcooks quickly. Pull at 5-10°F below target for carryover.
How do you cook beef tenderloin properly?
Classic high-heat method for whole tenderloin. Step 1: bring tenderloin to room temperature 45-60 min before cooking. Step 2: trim silverskin (essential); tie with kitchen twine at 1-inch intervals for uniform shape and even cooking. Step 3: pat completely dry; season generously with salt and pepper 30-60 min ahead (dry brine). Step 4: preheat oven to 425°F. Step 5: sear tenderloin on all sides in cast iron skillet with high-smoke-point oil until deeply browned (6-8 min total). Step 6: transfer to preheated 425°F oven; roast to internal temp 5-10°F below target. Step 7: for whole tenderloin: 20-30 minutes typically in oven. Step 8: check internal temperature; pull at 125°F for medium-rare (carryover brings to 130). Step 9: rest 15 minutes tented with foil. Step 10: slice against the grain into 1/2-inch thick medallions. Serve with béarnaise, bordelaise, or horseradish sauce. Use a compound herb butter on top for depth.
How do you know when tenderloin is done?
Internal temperature is the gold standard. Use an instant-read thermometer in the thickest part; medium-rare final temp is 130-135°F (chef-preferred); PULL at 125°F for carryover to 130°F. USDA recommends 145°F+ but this dries out delicate tenderloin. Visual cues: exterior deeply browned; interior warm red-pink at medium-rare; slight resistance when sliced. Touch test (unreliable): tenderloin feels firm but yielding at medium-rare. Don't rely on visuals alone - use thermometer. Don't overcook - beef tenderloin is very lean and dries quickly past 140°F; the difference between medium-rare perfection and tough overcooked is just 10°F. Don't undercook below 120°F unless serving very rare. The sweet spot: 130-135°F medium-rare with deeply browned exterior. Because tenderloin is expensive, precision matters - a $50-100 roast can be ruined by 10 minutes of extra cooking. After cooking: rest 15 minutes wrapped in foil - the largest rest of any beef cut for even tenderness.
Tips for the best tenderloin?
Several techniques produce restaurant-quality tenderloin. Trim silverskin: essential; tough and doesn't render. Tie with twine: uniform shape = even cooking. Room temp before cooking: 45-60 min. Sear first: develops crust and flavor. Use a thermometer: precision is critical with expensive cuts. Pull at 125°F: carryover to 130°F. Rest 15 minutes: essential for juicy medallions. Slice against the grain: 1/2-inch medallions.
Cook beef tenderloin roast 25-35 min at 425°F for 3-4 lb medium-rare (130-135°F); whole tenderloin 45-60 min. PULL AT 125°F - carryover finishes to 130°F. Sear first (6-8 min all sides) then roast. Trim silverskin and tie with twine. Rest 15 minutes tented with foil (largest rest of any beef cut). Slice against the grain. Most expensive beef cut but most tender - precision matters.
More Cooking Times: Red Meat & Pork Questions
Mystery Question?
Mystery Question?
Mystery Question?