Melt In Your Mouth (MIYM) Roast Beef Tenderloin | BEST Recipe! (2024)

FAQs

Which cooking method is best for beef tenderloin? ›

One of the easiest methods of cooking Beef Tenderloin is in the oven. With minimal prep and our easy-to-follow guidelines, you'll present a juicy and tasty roast to guests in no time. For best results, make sure the Tenderloin roast is completely thawed.

Tenderloins have a narrow end and a thick end. To ensure consistency, roasts & steaks are typically cut from the thick end. Roasts can be made from the thin end by cutting the smallest portion off and trussing it to a thicker portion using butcher's twine. The thin end can also be sliced for beef medallions.

Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.

Baking soda. Here's where it gets science-y: The baking soda raises the pH on the outside of the meat as it marinates, in a process known as velveting (which can also be done with a cornstarch slurry). This makes it so the proteins have a harder time bonding to each other when it's time to cook the meat.

Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

A trimmed tenderloin features only the tenderloin portion, which has a similar flavor to filet mignon. However, an untrimmed tenderloin will include parts of the short loin, too, which tends to have a richer flavor than the tenderloin. There's no wrong choice when it comes to beef tenderloin vs. filet mignon.

Beef tenderloin is where you'll find filet mignon. But because filet mignon is just a portion of the full tenderloin, it's more expensive per pound than the beef tenderloin itself. However, that doesn't make the beef tenderloin a cheap piece of meat.

For one thing, it's by far the most tender cut on the steer. No matter how you cook it, it's gonna be soft enough to cut with a fork, and if you nail it just right, it gets a melt-in-your-mouth, almost buttery texture, all with a minimal amount of fat. It's also very easy to carve and serve.

Generously season roast with kosher salt. Keep uncovered in refrigerator for at least 6 hours, or up to overnight. About 1 to 1½ hours before planning to cook, remove roast from oven and allow to come to room temperature. Preheat oven to 425 degrees F.

What happens if you don't sear a roast before cooking? ›

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

Just as you would with dry brining, rinse your meat until it's (mostly) free of all the baking soda.

Work Faster with Baking Soda

Tenderizing with a baking soda solution is faster than using a saltwater brine. Meat only has to sit in a baking soda solution for 15 to 20 minutes, but a brine solution can take at least 30 minutes to start working.

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

The best cooking methods for these cuts are dry heat methods such as grilling, broiling, or pan-searing. These methods help to enhance the natural flavor and tenderness of the tenderloin. When cooking these cuts, it's important to avoid overcooking as it can result in dry and tough meat.

Beef tenderloin roast is best served rare or medium-rare with an internal temperature at between 125°F and 135°F, respectively. Use a meat thermometer to determine if the roast is done, and remember that the temperature of the meat will rise under the broiler and as it rests before serving.

A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven.

Slice the beef tenderloin into desired portions and add it a large sauté or roasting pan or with about 1 cup of beef stock, covered in foil and cooked in the oven at 400° for 10 to 12 minutes. Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.