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HOW TO COOK A BEEF TENDERLOIN ROAST

How to Cook a Beef Tenderloin Roast

If you want to impress guests at your next dinner party, there is no better choice than a beef tenderloin roast. Also known as a filet mignon roast or Chateaubriand, this elegant cut is butter-tender and succulent. It's also simple to cook, in your oven or on the grill.

 

Beef tenderloin roast is best served medium-rare. Because this cut is so lean it can become dry and lose flavor when cooked beyond medium. A meat thermometer is essential and will help you roast that tenderloin like a pro!

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

for Beef Tenderloin Roast

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°.

2 Pound Beef Tenderloin Roast
Oven
450°

Grill
Sear all sides 5-10 min.
Then indirect heat for:
Rare
Remove at 115°
After resting 125°
20-25 mins 15-20 mins
Medium-Rare
Remove at 125°
After resting 135°
25-30 mins 20-25 mins
Medium
Remove at 135°
After resting 145°
30-35 mins 25-30 mins
Medium-Well
Remove at 145°
After resting 155°
35-40 mins 30-35 mins

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