How to Use a 1-1/2 Pound Beef Tenderloin

This complete guide with step by step instructions for cooking beef tenderloin will show y'all how to make a flawless beef tenderloin. I'll cover everything including how to purchase, cook, and reheat beef tenderloin.

What is Beef Tenderloin?

What is Beef Tenderloin?
Ownership Beef Tenderloin:
Of import Tips for Cooking Beef Tenderloin
Preparing the Beef Tenderloin:
Optional Pace:

How to Melt Beef Tenderloin:
- Ingredients:
- Recommended equipment for cooking beefiness tenderloin:
How to Cook Beef Tenderloin:
- Printable Pace by Pace Instructions for Cooking Beef Tenderloin:
- Share and relieve this beef tenderloin recipe for later:
- How to Shop Leftover Beef Tenderloin:
- How to Reheat Leftover Beef Tenderloin:
- More Beef Tenderloin Recipes:
- Side Dishes to Serve with Beef Tenderloin:

Beef Tenderloin is the most tender cut of beefiness. Once it is sliced up, information technology is known as filet mignon. It'due south elegant and like shooting fish in a barrel to melt – making information technology an ideal selection for a holiday meal or a special occasion.

Buying Beef Tenderloin:

You will want to buy ½ pound per person, which sounds like a lot but information technology does cook downward. If you lot are serving large eaters, yous might want to get a little actress.

Both trimmed and untrimmed beef tenderloin is sold. Untrimmed is more than affordable, merely you will have to do the work of trimming the fat and silver pare off yourself.

You can buy a whole beef tenderloin, or you can ask for a certain amount. A whole beef tenderloin is betwixt four and 5 pounds. I ordinarily ask my butcher for ane ½ – 2 pounds of beef tenderloin, which gets me a nice piece of beef with an even thickness.

Beefiness tenderloin generally costs between $25 and $30.

Of import Tips for Cooking Beefiness Tenderloin

If you are cooking a whole beef tenderloin, it will accept a tail piece, a thinner section at the end. You will want to fold that over and necktie to so that the beef tenderloin has a more uniform thickness and cooks evenly. You can likewise ask your butcher to do this for y'all.

I recommend using an in-oven digital meat thermometer. Y'all may want to even test the accurateness of your thermometer earlier you use it.

Information technology is better to undercook than to overcook. It'due south e'er easy to go beef tenderloin to cook a footling more by placing it under the broiler for a minute or spooning hot gravy over the top.

Usually beef tenderloin is served medium rare.

Permit the beef tenderloin rest for 10 minutes before slicing and serving.The temperature of the meat volition ascension ten degrees as the meat rests.

It will have nearly 45 minutes to prepare a ii-pound beef tenderloin. Since it happens pretty quickly, I similar to have my side dishes in the oven earlier I kickoff cooking the beefiness.

Below I requite footstep by step instructions for cooking a beef tenderloin using the sear and then roast method. I want to notation that there is also a reserve sear method for preparing beefiness tenderloin where it is roasted first and and so seared to develop a crust. I chose not to exercise this because information technology is a little harder to go the meat at just the temperature y'all want.

Preparing the Beef Tenderloin:

If necessary, tie the beef tenderloin so that it is a uniform thickness. And then, you lot desire to mix upwardly some butter, garlic, herbs, and seasonings. I like to start with two tablespoons room temperature butter and I mix in 2 cloves of minced garlic, 2 teaspoons fresh thyme, ½ teaspoon salt, and ¼ teaspoon freshly ground pepper. You can also opt to add together in 1 tablespoon of mustard and/or ane tablespoon of chopped shallots. *These measurements are for a ii pound beef tenderloin, adjust according to the size of your beef tenderloin.

Pat the beef dry (this helps the butter to stick) and then spread the butter mixture all over the beefiness. Your beef is ready to exist cooked.

Optional Pace:

You may want to cook the beefiness tenderloin with onions, shallots, and/or mushrooms. Merely sauté these in the dutch oven with a tablespoon of butter, and set them bated before you lot sear your beef.

How to Melt Beef Tenderloin:

Ingredients:

2 pound Beefiness Tenderloin
2 tablespoons Butter, at room temperature
two cloves of minced Garlic
ane teaspoon fresh Thyme
½ teaspoon of Table salt
¼ teaspoon of freshly ground Black Pepper
most two cups of Beef Broth
Optional: 1 diced onion, 2 diced shallots, 8-sixteen ounces sliced mushrooms
Mayhap i tablespoon of Flour, ½ loving cup of Cream, and ½ cup of Sherry or Cerise Vino for the gravy – Or you lot tin can simply let the pan drippings reduce

Recommended equipment for cooking beef tenderloin:

A Dutch Oven
Tongs
A digital in-oven meat thermometer
Aluminum Foil
Butcher'southward Twine (for total beefiness tenderloins)

How to Cook Beefiness Tenderloin:

Heat your oven to 375 degrees.

First you desire to sear the meat. This locks in all of the juices, making the meat extra tender, while browning the meat. To do this heat a dutch oven over high estrus. No need to butter the pan, there is enough butter on the meat.

Add the meat to the hot pan, and melt each side, and the ends, for ii-3 minutes, until browned. Keep the beefiness goop handy, if the pan drippings threaten to fire, just add together a bit of stock to the pan.

Now that your meat has been seared and browned, you want to prepare it to become in the oven. If you did sauté any onions, mushrooms, or other vegetables, add them back into the dutch oven. Cascade i ½ cups of beef broth into the dutch oven – this becomes the base for your gravy. If you want, you lot can likewise opt to add together in ½ loving cup of ruddy wine or sherry.

Insert the meat thermometer, put the chapeau on the dutch oven, and identify the beef in the oven to roast. This volition take about 25-35 minutes. For rare beef, remove the beef tenderloin from the oven once the thermometer reads 110 degrees. For medium rare, remove it at 120 degrees, and for medium remove it at 125 degrees. I practise not recommend cooking beef tenderloin beyond medium temperature.

*The aureate rule is to recall that the temperature of the meat will increase ten degrees while the meat rests. This is why nosotros are taking the beef tenderloin out of the oven at 110 when we want it to reach 120-125 degrees for a rare temperature.

**Also annotation that the end slices of the beef tenderloin will be slightly more cooked than the slices in the center. If someone wants medium temperature beef, just give them an end piece.

Equally soon equally you remove the beef from the oven, use tongs in 1 mitt and a fork in the oven to transfer the meat onto a slice of aluminum foil. Cover the meat with the foil, let it rest for 10 minutes, and turn your attention to the dutch oven containing the pan drippings.

Now, yous have some options regarding the pan drippings. You can merely let them simmer and reduce. Or you lot tin can brand a thicker gravy by adding some flour. You can opt to add a touch of cream. Personally, I like to add a touch of flour and cream to brand a rich gravy. In a small basin, I whisk together one tablespoon of flour and ½ cup of cream. Then I stir that into the pan drippings and bring it to a simmer and permit it reduce. Taste test, and add boosted salt and pepper if necessary.

To serve the beef tenderloin, apply a sharp knife to cut into thick slices, and serve with gravy over the top.

Printable Pace by Step Instructions for Cooking Beef Tenderloin:

Prep Time 5 minutes

Agile Time 20 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

two pound Beef Tenderloin
ii tablespoons Butter, at room temperature
2 cloves of minced Garlic
1 teaspoon fresh Thyme
½ teaspoon of Salt
¼ teaspoon of freshly footing Black Pepper
near 2 cups of Beefiness Goop
Optional: 1 diced onion, ii diced shallots, and/or 8-16 ounces sliced mushrooms
Optional for gravy: 1 tablespoon of Flour, ½ cup of Foam, and/or ½ cup of Sherry or Red Wine

Instructions

If necessary, tie the beefiness tenderloin.

And then, you lot want to mix upward the butter, garlic, thyme, salt, and ground pepper.

Pat the beef dry (this helps the butter to stick) and then spread the butter mixture all over the beef.

Heat your oven to 375 degrees.

Offset yous desire to sear the meat. Heat a dutch oven over loftier oestrus. No demand to butter the pan, there is plenty butter on the meat.

Add the meat to the hot pan, and cook each side, and the ends, for two-3 minutes, until browned. Keep the beef broth handy, if the pan drippings threaten to burn, simply add a bit of stock to the pan.

Now that your meat has been seared and browned, you want to set up it to go in the oven. If you did sauté whatever onions, mushrooms, or other vegetables, add together them back into the dutch oven. Cascade 1 ½ cups of beef broth into the dutch oven – this becomes the base for your gravy. If you want, you can as well opt to add together in ½ cup of ruddy wine or sherry.

Insert the meat thermometer, put the chapeau on the dutch oven, and place the beef in the oven to roast. This will take about 25-35 minutes. For rare beef, remove the beef tenderloin from the oven in one case the thermometer reads 110 degrees. For medium rare, remove it at 120 degrees, and for medium remove it at 125 degrees. I exercise not recommend cooking beef tenderloin beyond medium temperature.

Every bit soon as you remove the beef from the oven, utilise tongs in one hand and a fork in the oven to transfer the meat onto a piece of aluminum foil. Cover the meat with the foil, permit it residue for 10 minutes, and turn your attention to the dutch oven containing the pan drippings.

Now, you have some options regarding the pan drippings. Y'all tin can merely let them simmer and reduce. Or you lot can make a thicker gravy by adding some flour. Y'all can opt to add a bear upon of cream. Personally, I like to add together a touch of flour and foam to make a rich gravy. In a small basin, I whisk together 1 tablespoon of flour and ½ cup of cream. Then I stir that into the pan drippings and bring it to a simmer and permit it reduce. Gustatory modality test, and add additional table salt and pepper if necessary.

To serve the beef tenderloin, apply a sharp knife to cut into thick slices, and serve with gravy over the top.

Share and save this beef tenderloin recipe for afterward:

How to Store Leftover Beefiness Tenderloin:

You want to store any leftover beef tenderloin correct in the gravy. Covering the beef with the gravy volition prevent information technology from drying out and get in actress tender.

How to Reheat Leftover Beef Tenderloin:

Place the beefiness in an accordingly sized oven safe dish – I recommend drinking glass or ceramic. Otherwise line a metal blistering dish with foil. Add the slices of beef, and so cover them with gravy. Identify in a 300 caste oven for 20-30 minutes until hot. Heating the meat right in the gravy makes it actress tender.