Beef tenderloin can surprise anyone with its tenderness and juiciness. This is a dish that will earn you much respect and admiration from your guests. And you can cook this dish with your oven. For the best result, a good combination of cooking timing and temperature is key. I love to slow cook the beef tenderloin to get a soft succulent meat. And to do so, I go for a low temperature at 225 degree Fahrenheit. The timing is crucial and this depends on the amount of meat you have in the oven. So how long to cook beef tenderloin per pound in oven at 225 degree Fahrenheit? In this post, we shall share our answer as well as other tips for cooking the best homemade beef tenderloin.
It takes 50 minutes to cook beef tenderloin per pound in the oven at 225 degrees. Since 225 is a slow cooking method, you shouldn’t expect the beef to get crunchy on the outside. The coating will be soft, succulent and light brown.
The beef tenderloin tastes best at medium or medium rare doneness. However, some may prepare a different level of doneness. The internal temperature of the beef tenderloin will rise as it rests in the oven. Place a meat thermometer in the beef and watch the internal temperature. Once it hits the temperature required, remove it from the oven. This chart below shows the internal temperature for the beef tenderloin for different levels of doneness.
For browner and crispier results, preheat the oven to 350 degrees. A 2-3 pound beef tenderloin will need to spend 1 hour in the oven for medium rare, and 1 hr 10 m for medium. If you are in the mood for a crunchy savory dish, roast the tenderloin at 425 degrees. Medium rare is achieved in 40 minutes. Add 5 minutes and you will get a medium doneness. The doneness also depends on the oven. Since ovens differ, you are best off checking the steak near the end with the meat thermometer. Stick the thermometer inside the fillet and if you see 135 F, the fillet has reached the medium rare milestone. For medium doneness, the thermometer must read 145 F.
No matter which temperature you choose, if you stick to the recommended cooking time, the desired doneness is guaranteed. There is one thing that can be changed, though — the crispiness. A higher temperature is perfect for crispy coating lovers. We tried once to roast beef tenderloin at 425 degrees and the result was just as we had imagined. A thin and firm coating followed by a ring of tender meat surrounding a pink and juicy center.
If you want to have a fillet that’s rather soft than firm on the outside, your go-to is 225-250 degrees Fahrenheit. It is not the best option, though, for those who are in a rush, as it takes the longest to cook. So if you have 2.5 hr at your disposal, 225 degrees is the way to go.
Here’s the recipe to cook beef tenderloin in the oven.
You can yield faster cooking results by turning the broiler on. However, don’t use it for too long as it will lead to a solid crust you and your guests may dislike. Alternate lightening-fast broiling sessions with prolonged 225 or 350 baking sessions. Also use oven’s convection to allow for an even distribution of heat and get the tenderloin ready faster.
A luxurious delicacy like beef tenderloin calls for luxurious side dishes, right? This rule may apply in a restaurant setting, but at home you can hands-down go for favorite classical sides like baked potato and stuffed mushrooms. As long as it is tasty and pairs well with the beef fillet, why not. Other dishes that look great on the plate next to the tender tenderloin include roasted beans with bacon, glazed baby carrots, scalloped potatoes, butternut squash and Brussels sprouts with caramelized onion.
I usually prepare half a pound ( 8 ounces ) of beef tenderloin for each person. After trimming and shrinking in size after cooking, each person can get about 6 ounces of meat.
It takes 40 minutes to cook beef tenderloin per pound in the oven at 275 degrees. This slow cooking will yield a beef tenderloin that is soft and succulent.
Beef tenderloin is not filet mignon. Filet mignon is a part of the beef tenderloin.