How to Cook Beef Tenderloin in the Oven

Cooking a roast in the oven is a snap. Just follow these guidelines and enjoy the applause when you bring this handsome beef tenderloin roast to the table.

• Be sure your roast is completely thawed. If frozen, thaw it in the refrigerator for at least two days before preparing.
• Bring the meat to room temperature. Remove your roast from the refrigerator at least an hour (but no more than two hours) before roasting.
• Preheat your oven to 450°F.
• Rub the roast with softened butter and season well. Our Kansas City Steak Original Steak Seasoning is an excellent choice; coarse salt and freshly ground pepper are always classic.
• Place the roast fat-side up on a rack in a shallow roasting pan. Do not add water or cover the roast.
• Roast until a meat thermometer registers 135°F (about 20 - 25 minutes) for medium-rare doneness or 145°F for medium doneness (about 25 - 30 minutes). Follow the roasting table below for the best results. Remember, your roast will continue to warm after removing it from the oven.
• Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 - 20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture and flavor.
• Carve and serve immediately.

How to Roast a Beef Tenderloin on the Grill

Did you know you can use your grill to cook roasts? A grill can function as an oven, with the added benefit of that unmistakable grilled-over-an-open-flame flavor. Follow these instructions to grill an incredible beef tenderloin.

Charcoal Grill

• Be sure your roast is completely thawed. If frozen, thaw it in the refrigerator for at least two days before preparing.
• Bring the meat to room temperature. Remove your roast from the refrigerator at least an hour (but no more than two hours) before roasting.
• Prepare charcoal grill for indirect cooking by arranging an equal number of charcoal briquettes on each side. When coals are medium, ash-covered (about 25 minutes), add a few new briquettes to each side. Position the cooking rack handles over coals so adding extra briquettes is easy.
• Place the seasoned beef tenderloin roast on cooking rack directly over the coals; sear 5-10 minutes, turning once or twice, until browned on all sides. Move roast to center for indirect cooking and cover with the grill lid.
• Grill until a meat thermometer registers 135°F (about 20-25 minutes) for medium-rare doneness or 145°F for medium doneness (about 25-30 minutes). Follow the grilling table below for the best results.
• Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture and flavor.
• Carve and serve immediately.

Gas Grill

• Be sure your roast is completely thawed. If frozen, thaw it in the refrigerator for at least two days before preparing.
• Bring the meat to room temperature. Remove your roast from the refrigerator at least an hour (but no more than two hours) before roasting.
• Preheat grill on high.
• Sear the seasoned beef tenderloin 5-10 minutes, turning once or twice, until browned on all sides. Move to the center of the grill and turn off the burners directly under the roast. Close grill lid.
• Grill until a meat thermometer registers 135°F (about 20-25 minutes) for medium-rare doneness or 145°F for medium doneness (about 25-30 minutes). Follow the grilling table below for the best results.
• Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture and flavor.
• Carve and serve immediately.

Cooking Times

Remember to fully thaw your roast in your refrigerator. This can take up to 3 days. Also, use a meat thermometer to measure doneness. After roasting, rest your Beef Tenderloin roast for 15-20 minutes. The internal temperature will increase by about 10°.

Related

• How to thaw a roast
• How to carve a roast
• How to sharpen a knife