Perfect Roast Beef Tenderloin. Serve the beef warm or at room temperature. Store: Roast Beef Tenderloin will keep well in the fridge for 3-4 days. Our table almost always includes bread like biscuits or rolls for soaking up roast juices, but it also needs a potato dish (or two or three) and a few vegetables that aren’t slaws or salad too. Roast your beef tenderloin so that air can circulate on all sides – I use THIS sheet pan and THIS oven-safe baking rack; Use an instant-read digital thermometer to make sure your beef tenderloin roast is the correct temperature (135 degrees F) in the center – THIS is the thermometer I use Perfect Roast Beef Tenderloin. If you're feeding four people, you will need 1 pound (16 ounces) of raw, trimmed beef tenderloin, which will yield 3 ounces cooked beef per person. Beef tenderloin is an annual feast in our household.Covering the beef tenderloin in a salt crust makes roasting it easy and fast, which leaves me with plenty of time to make delicious side dishes. The recommended cook for beef tenderloin is medium-rare. Let the roast thaw in the fridge before reheating it in the oven and serving the leftovers. 1 teaspoon freshly ground cumin. The only difference is that the cooking time for a frozen roast is approximately 50 percent longer. A medium rare tenderloin has a great deal more flavor than one that is cooked to medium or well done. Melt 5 tablespoons of the butter in a medium saucepan. Beef tenderloin is decadent and impressive, but it can cook and rest in just an hour, which makes it appropriate for dinner parties, holiday gatherings, and more. Roast the beef until it reaches your desired level of done-ness. Served with a delectable and rich wine butter sauce, this is the best beef tenderloin recipe to make for special celebrations like birthdays and anniversaries and holidays like Valentine’s Day or Christmas. Pile the rocket into the centre. Aim for 120 F for medium-rare, about 20 minutes; or 130 F for medium, about 25 minutes. Taking thermal control of your beef tenderloin roast by limiting the thermal gradients and monitoring the temperature results in a stunning presentation piece of the highest quality. As always, we … For the Sauce. This New Year’s Eve splurge special is dedicated to all of you who’ve used the cost as the excuse for not doing a beef tenderloin, when the real reason is the intense fear of screwing up such an expensive cut of meat. How to Roast a Beef Tenderloin Add olive oil to a large frying pan or cast iron skillet and, once it is smoking, add the beef tenderloin and cook for 3-4 minutes on each of the four sides. Super-tender and high-quality steaks like filet mignon and porterhouse are cut from beef tenderloin, so you can imagine that this roast is on the expensive side! 1 tablespoon Smoked paprika Slices towards the ends of the roast will be cooked to medium or medium well, while the center remains a perfect medium rare. Some areas of the beef tenderloin will be rare and others will be medium rare. Slice it thickly and overlap the slices on a serving platter. Deselect All. Use enough vegetable oil to just cover the skillet, and heat it over medium-high heat. Line a roasting pan with aluminum foil and place the roast inside it. Beef tenderloin is a very tender, and typically rather lean cut of beef. For best results, use a 9 × 13 × 2 in (22.9 × 33.0 × 5.1 cm) roasting pan, heavy duty aluminum foil, and a 5 lb (2.3 kg) boneless roast. 2 1/4 teaspoons salt. At medium-rare this roast will have the ideal level of tenderness. Beef Tenderloin Roast is a flavorful cut of meat, so tender you can cut it with a butter knife. Refrigerate all uneaten beef tenderloin roast within two hours of cooking to prevent spoilage and foodborne illness. Roast for 25 mins for medium rare beef – it should feel a little springy when lightly pressed. Southern Recipes • Mexican Food and Tex-Mex Recipes • Homemade Desserts • Cookies and Bars • Recipes for Entertaining Transfer the fillet to a warm platter and leave to rest for 10 mins. 1 1/2 teaspoons freshly ground black pepper. 3 lbs baby red potatoes, washed and patted dry. Separate different cuts based on doneness as desired. This step is crucial because the oven will be cooler in temperature, so it’s important to brown the exterior. Freeze: You can also keep the Beef Tenderloin in the freezer for 2-3 months. 1 1/2 teaspoons kosher salt. Baste occasionally with marinade. The best way to cook beef tenderloin is a two-step process: sear, then roast. 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