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Preheat the oven to 425°F. Place the beef tenderloin on a rack in a roasting pan. (Tip: You don't need to sear beef tenderloin before roasting.) Insert an oven-going meat thermometer in the thickest part of the roast.
Beef tenderloin is my go-to special occasion dish! It's wonderful for Christmas dinner or a New Year's Eve feast with duchess potatoes and some sort of vegetable side dish. Go find your meat thermometer now! What cooking method is best for beef tenderloin?
The Method | Roasting is the best way to cook a whole beef tenderloin. This means that the tenderloin will go into the oven at a high temperature, and air will circulate around the tenderloin for even cooking.
I’ve prepared it hundreds of times and it’s been my tried and true recipe simply because it works. Beef tenderloin is an expensive cut of meat and you don’t want to mess it up, and my recipe is exactly what you need to make sure you don’t. It utilizes a special technique that’s not only easy, it’s foolproof.
How to Cook Beef Tenderloin in Oven. This classic beef tenderloin roast starts with a slow roast in the oven and finishes with a high sear, a technique known as the reverse sear method. When ready to cook, preheat the oven to 325°F. Rub the roast with a thin coat of oil and place in the oven.
Ingredients. Yield:8 to 12 servings. 1 whole (4-pound) beef tenderloin, peeled (trimmed) and tied (see Tip) 2 tablespoons unsalted butter, melted and cooled. 1 tablespoon soy sauce. 2...
Method – Seared to brown the surface, slathered with garlic-thyme-butter then roasted in a low 120°C/250°F oven for 40 minutes. The low temperature means the beef cooks evenly from edge to edge. At the typical 180°C/350°F, you get a thicker band of grey, overcooked meat. I can live with that for lamb leg, being a much larger piece of meat.