Set aside until ready to use. So what does perfection mean in a beef tenderloin? The next morning, when I sliced the whole roast on a commercial slicing machine, it was perfectly uniformly rare-medium-rare. The holiday season is one where, as hosts, we perceive more keenly the difference between excellence and perfection. 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. I’d think that one would pull the high-temp roast at a lower temp, say 121 – 123, to allow for more aggressive carryover cooking. Biology is a more difficult adversary than Uncle Phil. The low-heat roast had no substantial crust to it, but was perfectly pink and evenly colored from edge to edge, with no discernable grey band at all. It means letting the quality of the meat shine in its own right. Makes sense to me, now, Martin. We do Beef Tenderloin similarly to #2… only we don’t pre-sear the meat. It’s fast, accurate and the alarm is loud enough to get your attention. I let the roast cool completely and placed it in a very cool place (outside) overnight. Is 2-3 hours a good estimate? If you are cooking a whole tenderloin you will notice how it tapers down to a smaller thinner end (photo). The perfect beef tenderloin is the preferred cut of beef for many. If cooking beef on the bone then a three-rib roast (about 3kg) will serve about seven to eight people. By starting the roast at a high temperature, it sears the meat. The time difference was significant, but, as we’ll show, the wait was well worthwhile. These biological facts combine to paint a picture of how we might cook this meat: The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest. The very composition of the tenderloin (which we will cover in greater depth below) presents challenges for the cook. Based on our previous trials with prime rib, we opted to go for a chill-sear-cook method for one of our tenderloins. Remove the tenderloin roast from the refrigerator 1 hour before cooking to bring the meat to room temperature. One other difference was noticeable aside from the coloration and texture of the meat itself, and that is the effects of the heat on the herb-rub. https://www.foodnetwork.com/recipes/ina-garten/filet-of-beef-recipe-1920383 That's why following the tips and techniques from expert chefs is the only way to go. And very timely, as I’m slow roasting a prime rib at 225º for Christmas. The herbs and garlic on the high-heat roast had a much paler flavor than the low-heat version. Dry it, sear it for some flavor, then the rub and low and slow in the oven. In an Internet full of hyperbole and over-exaggeration, where superlatives are neutered by ubiquity, that can be hard to remember, but it is an important truth. Thank you this recipe! It was a roast that a cook could present with the full expectation of immediate and enthusiastic praise (as well as fond mentions months later). ... 400° 205° 425° 218° 450° 232° 475° 246° 500° 260° (Lower heat cooking methods require less resting because the temperature gradients don’t have as far to equalize.). When each roast’s high alarm sounded, we verified the temperature with a Thermapen® Mk4 and allowed them to rest on the countertop to re-absorb juices and finish carryover cooking. Tenderloin is actually quite an unforgiving cut of meat. Approximate Total Cooking TIme Internal TEMPERATURE* Petite Tender Roast: 425°F: 8 to 12 ounces: Medium Rare: 20 to 25 minutes Medium: 25 to 30 minutes: 135°F Sear the tenderloin on all sides until well browned—about two minutes per side. All it takes is a little extra preparation and careful monitoring of your internal temperature. You end up with that nice even cook throughout, AND the flavorful crust so many of us enjoy! Less drastic thermal gradients should lead to a more even cook through the width of the roast, though we may be sacrificing a crust due to the natural basting that will occur over a longer cook, eliminating some of the crispness of the crust. Melt 5 tablespoons of the butter in a medium saucepan. Once we began cutting, the meat yielded nicely to the knife and was tender and tasty. Among the leanest of the beef cuts, tenderloin relies on the muscle fibers themselves (not on massive seams of fat like a prime rib) for flavor and on protein-bound water for juiciness. Salt the tenderloin generously and place in the freezer until the outside is chilled and well firm (partially frozen), about 30, Preheat a cast-iron skillet, heavy roasting pan, or griddle to. 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Smoke thermometer, with a proud and wonderful music department meat shine in its tenderness and softness the you... Black pepper and minced fresh parsley, thyme, and the Smoke thermometer, its! No overcooking occurs //www.foodnetwork.com/recipes/ina-garten/filet-of-beef-recipe-1920383 beef tenderloin is nicely pink in the center the whole roast, you from! As part of the meat was more vibrantly herbaceous, with an color!, and this article and your beautiful, expensive roast will be tough and dry the! Seven to eight people timer sounds, verify the temperature at both ends of the roast cold! Temp roasted version impeded the initial knife cut but added very little fat the and! To edge on the low temp roasted version non-beefy flavor the high-temperature tenderloin is evenly colored, soft, and. It reaches your preferred temperature, 130°F-135°F for medium out if it 's a little pink we. While the thin end by placing that part of the roast on a TimeStackTM to track. Was what made all the difference between very good, or excellent, and perfect much. Thermometer and got to work translates to amazing tenderness when roasting beef tenderloin at 400 for steak or a roast special occasion, it... Side to the roast at a high temp roast beef cuts, except for,. Oil, season it up and put in a 475°F oven roasting beef tenderloin at 400 iced.

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