How to cook beef tenderloin?

[Anonymous]

My 2nd year in a row of undercooking the beef tenderloin. Can someone who does it well, please give me their recipe! This year I seared it before the oven and then did 350 for 25 min (1.75lbs) and it’s too rare. So then I keep putting it back in the oven and it’s not really working. I want to get it right for next year!

[Anonymous]

You need to use a meat thermometer. Go by temperature, not time.

https://barefootcontessa.com/recipes/slow-roasted-filet-of-beef-with-basil-parmesan-mayonnaise

[Anonymous]

Definitely need to use a thermometer to 130 to medium rare and then let the meat rest before slicing.
450 for like 15-20 min, then 325 until internal temp is 130.

[Anonymous]

Just made this yesterday . It's delicious.

https://cooking.nytimes.com/recipes/12214-garlicky-beef-tenderloin-with-orange-horseradish-sauce

Make a rub out of the rosemary/olive oil/salt/garlic and put it on the tenderloin 24 hrs ahead. (Read that in the comments).
Make sure it's room temp prior to searing, oven should be 450.

[Anonymous]

Sous vide. It's life changing. Just choose the exact doneness you would like, and set the corresponding temperature. I usually sear it very quickly when I take it out, but not enough to overcook it.

[Anonymous]

Anonymous wrote:You need to use a meat thermometer. Go by temperature, not time.

https://barefootcontessa.com/recipes/slow-roasted-filet-of-beef-with-basil-parmesan-mayonnaise

This is the best recipe! You definitely need to invest in a meat thermometer.

[Anonymous]

Anonymous wrote:Sous vide. It's life changing. Just choose the exact doneness you would like, and set the corresponding temperature. I usually sear it very quickly when I take it out, but not enough to overcook it.

If you don't want to spring for sous vide equipment, buy a meat thermometer and use Serious Eats' reverse sear technique

https://www.seriouseats.com/slow-roasted-beef-tenderloin-recipe

[Anonymous]

Anonymous wrote:

Anonymous wrote:Sous vide. It's life changing. Just choose the exact doneness you would like, and set the corresponding temperature. I usually sear it very quickly when I take it out, but not enough to overcook it.

If you don't want to spring for sous vide equipment, buy a meat thermometer and use Serious Eats' reverse sear technique

https://www.seriouseats.com/slow-roasted-beef-tenderloin-recipe

[Anonymous]

25 minutes at 500 degrees, rest under foil for 30 mins. Perfect every single time. Hat tip to Ina Garten.

[Anonymous]

Sous vide and finish off with a sear.

[Anonymous]

You just need to get used to how springy medium or medium rare feels. Cook it to slightly less and then let it rest for 25 minutes. If you don’t know what doneness feels like, google the hand trick- it’s surprisingly accurate

[Anonymous]

I like the oven off method. If you subscribe to NYTimes, they have a recipe.

Mine is:
Bring meat to room temp on the counter first (at least an hour, preferably 2)
Cook the meat at 500 for roughly 5 minutes per pound.
Turn oven off. Don’t open it!
I wait about 15 minutes per pound at this point. If you have a thermometer you can read from outside the oven, it really helps!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Sous vide. It's life changing. Just choose the exact doneness you would like, and set the corresponding temperature. I usually sear it very quickly when I take it out, but not enough to overcook it.

If you don't want to spring for sous vide equipment, buy a meat thermometer and use Serious Eats' reverse sear technique

https://www.seriouseats.com/slow-roasted-beef-tenderloin-recipe

This is the best recipe. Strongly recommend. I did a reverse sear on it ahead of time and kept in a cooler wrapped in three layers of tinfoil and swaddled in towels until serving time, when I broiled in the oven. Definitely take a couple of days to dry-brine the meat ahead of time in the fridge.

[Anonymous]

You need this! https://www.meater.com/?utm_source=google&utm_medium=cpc&utm_campaign=branded&utm_content=meater&gad_source=1&gbraid=0AAAAACdtC56D8NKThGuhImmv_jPQsxoz9&gclid=Cj0KCQiAkKqsBhC3ARIsAEEjuJhNx4wmnZoyOAhuTQZQUeqeQpnJvMFot7UBZqVEqDA1aLuiBS_zZNkaAhbHEALw_wcB

You put the meat thermometer in the meat while cooking and synchs with your iPhone.

[Anonymous]

I did a Wellington for Christmas.

Recipe called for 25-35 minutes but it took closer to 50 for the meat to come to temp. It was beautifully medium rare in the center but cooked enough on the ends for those who prefer less bloody. I cooked to 115, FWIW, not 130.