When it comes to cooking beef tenderloin, less is more. In each steer their are only two tenderloins, running along the spine and non-weight-bearing. This means this is the only cut of meat which does not contain connective tissue, making it tender and flavorful. When we think of filet mignon we need keep in mind that all that flavor of the meat needs to pull through to your guests. Do not overpower the natural flavors by covering the beef with strong spices like rosemary or thyme, instead create settle flavors of garlic, salt and pepper to compliment the flavor of the beef. The following recipe will show you how to cook a whole beef tenderloin or filet in easy to follow steps.
Step 1 - Preheat oven to 400 degrees+ Ingredients
Ingredients:
- 1 Whole Beef Tenderloin (any weight, chart below)
- Olive Oil
- Minced Garlic - Fresh, finely chopped
- Kosher Salt
- Cracked Pepper Corns
- Rosemary - Full sprigs with Stems
Utensils:
Roasting Pan or Cookie Sheet
Step 2 - Bring your tenderloin to room temperature + Season
I am big fan of flavor infused olive oil, you can do this on your own by soaking your rosemary sprigs overnight in a cup or two of olive oil. During this step use the whole sprig of rosemary to brush on the olive oil; just like you are painting. This will create a nice settle flavor of rosemary on the outside of your meat. Next generously cover your tenderloin with the minced garlic, salt and cracked peppercorns. Your may need to gently push the peppercorns into the meat just causing them to stick. Let your meat sit and get up to room temperature.
Step 3 - Cook in oven + Enjoy the aromas
Follow this chart for cooking times and meat temperatures of whole beef tenderloin (filet). Ideally beef tenderloin should be cooked at 135 to 140 degrees for perfect flavor and temperature.
| 4 - 5 lbs | 35 minutes |
| 5 - 6 lbs | 45 minutes |
| 6 - 7 lbs | 1 hour |
| 7 - 8 lbs | 1 - 1 1/2 hours |
| Rare | 120 - 125 degrees F | Center is bight red, outside light red |
| Medium Rare | 130 - 135 degrees F | Center is pink, outside light gray / brown |
| Medium | 140 - 145 degrees F | Center is pink, outside brown |
| Medium Well | 150 - 155 degrees F | Center and outside brown |
| Well Done | 160 + degrees F | Darker outside, inside brown |
Step 4 - Meat resting
Once you pull your meat out of the oven it's time to let it rest. I like to cover my meat for 10 - 20 minutes after and let the juice rehydrate the inside of the meat. Your meat will continue to cook for this 10 - 20 minutes so keep that in mind when checking temperatures.
Share
