If you’re planning a special dinner, knowing how long to cook a beef tenderloin in oven is the key to perfect results. This guide gives you the simple, reliable timing and methods you need.
A beef tenderloin is a fantastic cut for a holiday meal or any celebration. It’s tender, lean, and feels luxurious. But because it’s expensive and lean, cooking it can feel a bit stressful. You don’t want to overdo it. The good news? With a few basic steps, you can cook a perfect tenderloin every single time. We’ll cover everything from choosing the right size to letting it rest before slicing.
How Long to Cook a Beef Tenderloin in Oven
The total cooking time depends mostly on the size of your roast and your desired doneness. As a general rule, you’ll cook it in a hot oven (425°F to 450°F) for about 10 to 15 minutes per pound. But you should always use a meat thermometer for accuracy. Here’s a quick reference chart for a roast cooked at 425°F:
- Rare (120-125°F internal temp): 10-12 minutes per pound
- Medium Rare (130-135°F internal temp): 12-14 minutes per pound
- Medium (140-145°F internal temp): 14-16 minutes per pound
Remember, the roast will continue to cook a bit after you take it out of the oven. This is called “carryover cooking.” You should remove it from the oven when the thermometer reads about 5 degrees below your target final temperature.
What You Need Before You Start
Gathering your tools and ingredients ahead of time makes the process smooth. Here’s your checklist:
- Beef Tenderloin: 4 to 6 pounds is a common size for 6-8 people. Ask your butcher to trim and tie it for you to save time.
- Meat Thermometer: This is non-negotiable for perfect doneness. An instant-read type is best.
- Roasting Pan: Use a pan with a rack if possible. This allows heat to circulate all around the meat.
- Basic Seasonings: Kosher salt, freshly ground black pepper, olive oil or softened butter, and maybe some fresh herbs like rosemary or thyme.
Step-by-Step Cooking Instructions
Follow these steps for a flawless tenderloin. The process is straightforward if you take it one step at a time.
Step 1: Prepare the Tenderloin
If your roast isn’t pre-trimmed, use a sharp knife to remove the silverskin (the tough, shiny membrane). Pat the entire roast completely dry with paper towels. This is crucial for getting a good sear. If you have time, let it sit uncovered on a plate in the fridge for a few hours or overnight to dry the surface further.
Step 2: Season Generously
Rub the tenderloin all over with a little olive oil. This helps the seasoning stick and promotes browning. Season very generously with kosher salt and black pepper. Don’t be shy—the surface area is large, and it needs a good amount of seasoning. You can add minced garlic or chopped herbs at this stage too.
Step 3: Preheat and Sear (Optional but Recommended)
Preheat your oven to 425°F. For extra flavor and texture, you can sear the tenderloin first. Heat a tablespoon of oil in a large skillet over medium-high heat. Sear the roast on all sides until it develops a nice brown crust, about 2-3 minutes per side. This step adds great flavor but you can skip it if you’re short on time.
Step 4: Roast to Perfection
Place the tenderloin on a rack in your roasting pan. If you seared it, transfer it to the pan. Insert your meat thermometer into the thickest center part of the roast. Put it in the preheated oven. Roast until the thermometer reads about 5°F below your target temperature. Refer to the timing guide above, but trust the thermometer most. For example, for medium-rare, remove the roast at 125-130°F.
Step 5: Rest Before Slicing
This might be the most important step. Once out of the oven, tent the tenderloin loosely with aluminum foil. Let it rest for a full 15 to 20 minutes. This allows the juices, which have rushed to the center during cooking, to redistribute throughout the meat. If you slice it to early, all those flavorful juices will just run out onto the cutting board.
Key Factors That Affect Cooking Time
Several things can change how long your roast needs in the oven. Keep these in mind.
- Oven Temperature Accuracy: Oven thermostats are often off. Use a separate oven thermometer to check yours.
- Starting Meat Temperature: A cold roast straight from the fridge will take longer than one that has sat at room temp for 30-60 minutes. Letting it sit out briefly can help it cook more evenly.
- Roast Shape and Thickness: A long, thin roast will cook faster than a short, thick one of the same weight. The tieing helps create a uniform shape.
- Your Oven’s Hot Spots: Some ovens have areas that cook hotter. Rotating your pan halfway through cooking can help with even browning.
How to Check for Doneness Without a Thermometer
While a thermometer is highly recommended, you can use the “hand test” as a rough guide. Gently press the center of the roast with your finger.
- Rare: Feels very soft and spongy, like the fleshy part of your palm below your thumb when your hand is relaxed.
- Medium Rare: Feels soft but with a bit of resistance, similar to the same palm area when you gently touch your thumb to your forefinger.
- Medium: Feels firm with some spring, like when you touch your thumb to your middle finger.
This method takes practice and is less reliable than a good thermometer, which gives you a precise number.
Common Mistakes to Avoid
Steering clear of these errors will ensure your tenderloin turns out great.
- Not Using a Thermometer: Guessing is a sure way to overcook an expensive piece of meat.
- Skipping the Rest: Cutting immediately leads to dry meat.
- Underseasoning: This is a large cut. It needs more salt than you think.
- Overcrowding the Pan: If you add vegetables, make sure they are in a single layer so they roast instead of steam.
- Not Preheating the Oven: A hot oven from the start is essential for proper cooking.
Simple Sauce Ideas to Serve Alongside
A simple sauce can complement the beef nicely. Here are two easy options:
1. Creamy Horseradish Sauce
Mix 1/2 cup sour cream, 2 tablespoons prepared horseradish (drained), 1 teaspoon Dijon mustard, 1 tablespoon chopped chives, and salt and pepper to taste. Chill for at least an hour before serving.
2. Red Wine Pan Sauce
After removing the roasted meat, place the pan on the stove over medium heat. Add 1 cup of red wine and scrape up any browned bits. Let it simmer and reduce by half. Stir in 1 cup of beef broth and reduce again until slightly thickened. Remove from heat and whisk in 2 tablespoons of cold butter until smooth. Season with salt and pepper.
What to Serve with Beef Tenderloin
Choose sides that are simple and elegant. They shouldn’t overpower the main attraction.
- Garlic Mashed Potatoes or Roasted New Potatoes
- Sautéed Green Beans or Asparagus
- A simple green salad with a vinaigrette
- Yorkshire Puddings or dinner rolls
Storing and Reheating Leftovers
Leftover tenderloin is a treat. Store it properly to keep it tasty.
Let the meat cool completely. Wrap slices tightly in plastic wrap or place in an airtight container. It will keep in the refrigerator for 3-4 days. For longer storage, you can freeze it for up to 3 months. Thaw in the fridge overnight.
To reheat, avoid the microwave—it will make the meat tough. Instead, place slices in a baking dish with a little beef broth. Cover with foil and warm in a 250°F oven until just heated through. You can also enjoy it cold in sandwiches or salads.
Frequently Asked Questions (FAQ)
Do you cook beef tenderloin covered or uncovered?
You cook it uncovered. This allows the surface to dry and brown properly, creating a delicious crust. Covering it would steam the meat.
What temperature should the oven be for beef tenderloin?
A high temperature of 425°F to 450°F is ideal. This creates a nice exterior while keeping the inside tender and juicy.
How long does it take to cook a 3 lb beef tenderloin?
For a 3-pound roast at 425°F, aim for about 30-45 minutes total for medium-rare. Always use a meat thermometer and pull it at 125-130°F.
Should you sear beef tenderloin before roasting?
Searing is optional but highly recommended. It adds a lot of flavor through browning. If you’re short on time, you can skip it and just roast at a high temperature.
Why did my beef tenderloin turn out tough?
The most likely cause is overcooking. Beef tenderloin is very lean and has little fat to keep it moist. Cooking it past medium (145°F) can make it dry and tough. Using a thermometer is the best way to prevent this.
Final Tips for Success
With these final pointers, you’ll be ready to cook with confidence.
- Invest in a good instant-read meat thermometer. It’s the best tool in your kitchen for this job.
- Let your meat rest after cooking. The 20 minutes gives you time to finish your sides and make a quick pan sauce.
- Season well. Don’t forget the sides of the roast when you apply salt and pepper.
- If you’re serving for a special occasion, do a practice run with a smaller roast a week before. This builds confidence.
Cooking a beef tenderloin is simpler than it seems. By focusing on the basics—proper seasoning, accurate oven temperature, using a thermometer, and allowing for a rest—you’ll produce a spectacular centerpiece for your meal. The process is straightforward and the results are always worth it when you follow these guidelines.