How to Cook
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 RoastRemember 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°.
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 |