How to cook beef tenderloin?

[Anonymous]

I used ins garten’s recipe yesterday. 500 oven, 4lbs cooked for 28 minutes. It was perfect.

[Anonymous]

Anonymous wrote:

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.

Another +1. This is the only way I'll cook a tenderloin now. And a version of it for most steaks too!

[Anonymous]

Anonymous wrote: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!

This is my fool proof method as well. Although, I learned the hard way this year don’t let it rest with foil! It will keep cooking. We were at my sisters where there was only a single oven and we needed to keep it warm while we were finishing off the other dishes in the oven!