The Best Way to Cook Beef Tenderloin

Are you looking for the best way to cook beef tenderloin? Look no further, as we have got you covered! In this article, we will guide you through the step-by-step process of preparing a mouthwatering beef tenderloin that will have your taste buds dancing with joy. Whether you are planning a special dinner or simply want to indulge in a delicious homemade meal, this recipe is perfect for any occasion. So grab your apron and let’s get started on this culinary adventure! ️

The Best Way to Cook Beef Tenderloin | Bistro Le Crillon
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Understanding Beef Tenderloin

Beef tenderloin is a prized cut of meat that is known for its tenderness and flavor. It is commonly used in fine dining establishments and is often considered a luxury ingredient. Understanding the key aspects of beef tenderloin is crucial in order to cook it to perfection and create a delicious meal.

What is Beef Tenderloin

Beef tenderloin, also known as filet mignon, is a long, cylindrical muscle that runs along the spine of the cow. It is located below the ribs and above the sirloin. This cut is particularly tender because it is not weight-bearing, which means it doesn’t develop tough muscles.

Its tenderness, combined with its rich marbling, makes beef tenderloin one of the most highly sought-after cuts. The marbling, which refers to the white streaks of fat within the meat, enhances the flavor and juiciness of the beef. When cooked properly, beef tenderloin melts in your mouth, offering a luxurious and succulent dining experience.

Choosing the Right Cut

When selecting beef tenderloin, it’s essential to choose the right cut to ensure the best outcome for your dish. The two main portions of beef tenderloin are the butt and the tail.

The butt end of the tenderloin is thicker and wider, making it ideal for roasting or grilling as a whole piece. This portion is typically more tender and offers a more consistent thickness, which allows for even cooking. On the other hand, the tail end is thinner and tapers off, making it suitable for individual steaks or filets.

Regardless of the portion you choose, look for beef tenderloin that has a bright red color, indicating freshness. The meat should also have a good amount of marbling for enhanced flavor. It’s recommended to purchase your beef from a reputable butcher or a trusted supplier to ensure quality.

Preparing Beef Tenderloin

Properly preparing beef tenderloin is crucial to maintain its tenderness and maximize its flavor. Begin by trimming the silver skin, which is a shiny connective tissue that covers the surface of the meat. Removing the silver skin ensures that the tenderloin cooks evenly and prevents any chewy or tough portions.

After trimming the silver skin, you can choose to season the tenderloin with your preferred herbs and spices. Popular choices include garlic, rosemary, salt, and black pepper. Coat the tenderloin evenly with the seasoning, ensuring that all sides are covered.

Now, the meat is ready to be cooked. The best way to cook beef tenderloin depends on personal preference and the desired level of doneness. Common cooking methods include roasting, grilling, or pan-searing. Each method offers a unique flavor and texture profile.

Whichever cooking method you choose, it’s essential to monitor the temperature of the meat using a meat thermometer. This ensures that you achieve the desired level of doneness, whether it’s rare, medium-rare, medium, or well-done. Let the tenderloin rest for a few minutes before slicing to allow the juices to redistribute throughout the meat and retain its moisture.

In conclusion, beef tenderloin is a highly prized cut that offers exceptional tenderness and flavor. Understanding the key aspects of beef tenderloin, such as its nature, selecting the right cut, and proper preparation, is essential for cooking a delicious meal. Whether you’re hosting a special occasion or simply treating yourself, cooking beef tenderloin will elevate your dining experience to new heights.

Seasoning and Marinating

Enhancing the flavor of beef tenderloin through seasoning and marinating is a crucial step in achieving a delicious and succulent dish. By choosing the right seasoning and employing various marinating techniques, you can elevate the taste of this prime cut of meat to new heights. Additionally, understanding the optimal marinating time will ensure that the flavors penetrate the beef evenly. Read on to learn more about these essential aspects of cooking beef tenderloin.

Choosing the Right Seasoning

Seasonings play a significant role in adding depth and character to beef tenderloin. Experimenting with different flavor profiles can result in mouthwatering combinations that complement the natural richness of the meat. When it comes to choosing the right seasoning, consider the following:

  1. Traditional Seasonings: Classic combinations, such as salt, pepper, garlic powder, and onion powder, are a safe bet. These seasonings provide a well-balanced taste that enhances the beef’s natural flavors.
  2. Herbs and Spices: Fresh or dried herbs and spices can add an aromatic and vibrant touch to your beef tenderloin. Options like rosemary, thyme, paprika, or cumin can elevate the dish to new dimensions.
  3. Asian-inspired Flavors: To infuse an Asian twist into your beef tenderloin, consider using soy sauce, ginger, sesame oil, or a combination of these ingredients. These flavors provide a unique and exotic taste.

Remember to always taste and adjust the seasoning according to your preferences before marinating the beef tenderloin.

Marinating Techniques

Marinating is a technique that involves soaking the beef tenderloin in a flavorful mixture, allowing the ingredients to penetrate and tenderize the meat. Here are a few marinating techniques you can try:

  • Wet Marinades: Wet marinades typically consist of a combination of acidic ingredients (like vinegar or citrus juice), oil, herbs, and spices. This type of marinade helps to break down the meat fibers and infuse flavors.
  • Dry Rubs: Dry rubs are a mixture of herbs, spices, and salt that are applied directly to the surface of the beef tenderloin. This technique creates a flavorful crust and requires no additional liquid.
  • Brining: Brining involves soaking the beef tenderloin in a solution of salt and water for an extended period. This technique helps to enhance the tenderness and juiciness of the meat.

It’s crucial to allow enough time for the marinating process to work its magic, ensuring that the flavors seep into the beef tenderloin.

Optimal Marinating Time

Choosing the right marinating time is essential to maximize the flavor absorption for beef tenderloin. The optimal marinating time depends on the thickness of the cut. Here are some general guidelines:

Beef Tenderloin Thickness Marinating Time
1 inch or less 30 minutes to 1 hour
1 to 2 inches 1 to 2 hours
2 inches or more 2 to 4 hours

Keep in mind that marinating for too long may result in a mushy texture, so it’s important to follow the recommended marinating times.

By mastering the art of seasoning and marinating, you can ensure that your beef tenderloin is bursting with flavor. Experiment with various seasonings, try different marinating techniques, and remember to give the flavors enough time to develop. With these tips in mind, you’ll be on your way to cooking the best beef tenderloin.

Cooking Methods

When it comes to cooking beef tenderloin, there are several methods you can choose from. Each method offers a unique taste and texture, allowing you to create a delicious and tender dish. Whether you prefer the smoky flavor of grilling, the juicy and succulent results of oven roasting, or the crispy exterior and moist interior achieved through stovetop searing and oven finishing, there’s a cooking method that will suit your taste buds perfectly.


Grilling beef tenderloin is a popular method that imparts a smoky and charred flavor to the meat. To achieve the best results, start by preheating your grill to high heat. Season the beef tenderloin with your favorite marinade or rub, ensuring that it is evenly coated. Place the tenderloin on the grill and cook for about 6-8 minutes per side, or until it reaches your desired level of doneness. Remember to use a meat thermometer to check the internal temperature. Once it’s done, let it rest for a few minutes before slicing. This method is perfect for those who enjoy a slightly charred exterior and a tender and juicy center.

Oven Roasting

Oven roasting is a classic method that results in a tender and flavorful beef tenderloin. To begin, preheat your oven to 425°F (220°C) and season the tenderloin with salt, pepper, and any additional herbs or spices you prefer. Place the seasoned tenderloin on a rack set in a roasting pan, ensuring proper air circulation for even cooking. Roast in the oven for approximately 20-25 minutes for medium-rare, or until it reaches your desired level of doneness. Remember to use a meat thermometer to check the internal temperature. Once cooked, remove the tenderloin from the oven and let it rest for about 10 minutes before carving. This method guarantees a tender and succulent beef tenderloin that will impress your guests.

Stovetop Searing and Oven Finishing

Stovetop searing and oven finishing is a combination technique that results in a flavorful crust and a perfectly cooked interior. To start, heat a skillet over high heat and add a small amount of oil. Season the beef tenderloin with salt and pepper and sear it in the hot skillet for about 2-3 minutes on each side, or until a golden-brown crust forms. Next, transfer the seared tenderloin to a preheated oven set at 425°F (220°C) and roast for approximately 15-20 minutes, or until it reaches your desired level of doneness. Remember to use a meat thermometer to check the internal temperature. Once cooked, let the tenderloin rest for about 10 minutes before slicing. This method guarantees a flavorful and juicy beef tenderloin with a beautiful seared crust.

Now that you know the different cooking methods for beef tenderloin, you can choose the one that suits your preferences and create a mouthwatering dish that will impress your family and friends. Whether you prefer the smoky flavor of grilling, the succulence of oven roasting, or the perfect crust of stovetop searing and oven finishing, you can’t go wrong with any of these methods. So go ahead, get cooking, and enjoy a delicious beef tenderloin meal! ️

Temperature and Doneness

Understanding the importance of temperature control and the desired levels of doneness is crucial when cooking beef tenderloin. Cooking this cut of meat to perfection requires precision and attention to detail. By following temperature guidelines and using a meat thermometer, you can achieve a delicious and tender beef tenderloin every time.

Using a Meat Thermometer

One of the most effective tools for ensuring proper cooking temperature is a meat thermometer. Investing in a high-quality instant-read meat thermometer is highly recommended. This tool allows you to accurately measure the internal temperature of the beef tenderloin, ensuring that it is cooked to your desired level of doneness.

When using a meat thermometer, there are a few key points to keep in mind:

  • Insert the thermometer correctly: Insert the thermometer into the thickest part of the beef tenderloin, making sure it is not touching bone or fat. This will give you the most accurate reading of the meat’s internal temperature.
  • Wait for accurate results: Allow the thermometer to stabilize for a few seconds to get an accurate temperature reading. This ensures that you are getting a precise measurement.
  • Regularly clean the thermometer: Clean the meat thermometer thoroughly after each use to prevent cross-contamination and maintain accurate readings.

Temperature Guidelines

Knowing the recommended temperature ranges for different levels of doneness will help you achieve the perfect beef tenderloin:

Doneness Level Internal Temperature
Rare 120-125°F (49-52°C)
Medium Rare 130-135°F (54-57°C)
Medium 140-145°F (60-63°C)
Medium Well 150-155°F (66-68°C)
Well Done 160°F (71°C) and above

These temperature guidelines serve as a general reference point. Keep in mind that different factors, including the size and thickness of the beef tenderloin, can impact cooking time and temperature. It is always best to rely on a meat thermometer for accurate results.

Determining Doneness Levels

Aside from using a meat thermometer, there are other visual and tactile cues to determine the doneness of beef tenderloin:

  • Color: As the beef tenderloin cooks, its color will change. Rare meat will have a deep red center, while well-done meat will be mostly brown.
  • Touch: By pressing the meat with your finger, you can gauge its doneness. A rare beef tenderloin will feel soft and spongy, while a well-done one will be firm and springy.
  • Resting time: After removing the beef tenderloin from the heat source, allow it to rest for a few minutes. This resting time allows the juices to redistribute within the meat, resulting in a more tender and flavorful end result.

Remember, achieving the perfect level of doneness depends on personal preference. Using a meat thermometer and paying attention to visual and tactile cues will help you cook beef tenderloin to your desired level of doneness, guaranteeing a mouthwatering meal.

Resting and Carving

Resting and carving are essential steps in cooking beef tenderloin to ensure a delicious and satisfying meal. Understanding the importance of resting and learning proper carving techniques will elevate your cooking skills and impress your guests. Let’s dive into the details of these two crucial aspects of preparing beef tenderloin.

The Resting Process

Resting the cooked beef tenderloin is a vital step that allows the meat to relax and retain its juices. By allowing the meat to rest for a few minutes before carving, you ensure that the flavors are evenly distributed throughout the entire cut.

During the cooking process, the heat causes the juices to move towards the center of the meat. Resting allows time for the redistribution of these juices, which results in a moist and tender beef tenderloin. This resting period also helps to maintain the desired level of doneness.

To properly rest your beef tenderloin, follow these steps:

  1. Remove the cooked beef tenderloin from the heat source.
  2. Transfer the meat onto a cutting board or serving platter.
  3. Tent the beef tenderloin loosely with foil to retain the heat.
  4. Let the meat rest for about 10 to 15 minutes.

Remember, patience is key when it comes to resting your beef tenderloin. The waiting time will be rewarded with a more flavorful and succulent cut of meat.

Carving Techniques

Proper carving techniques are crucial to present a visually appealing and well-cooked beef tenderloin. Follow these steps to master the art of carving:

  1. Place the rested beef tenderloin on a stable cutting board.
  2. Using a sharp carving knife, remove any twine or hooks that were used during the cooking process.
  3. Identify the natural seams in the meat that divide it into individual muscle groups.
  4. Slice the beef tenderloin against the grain. This means cutting perpendicular to the direction of the muscle fibers.
  5. Start by cutting thin slices, and adjust the thickness according to your preference.

Remember to maintain a smooth and steady cutting motion to ensure even slices and preserve the meat’s texture. Keep the knife sharp for effortless carving.

Serving Suggestions

Now that you have successfully rested and carved your beef tenderloin, it’s time to think about serving suggestions. Here are some ideas to enhance the overall dining experience:

  • Pair your beef tenderloin with a tasty red wine, such as Cabernet Sauvignon or Merlot, to complement its rich flavors.
  • Create a luscious sauce to serve alongside the beef tenderloin. A classic choice is a creamy peppercorn sauce or a flavorful mushroom sauce.
  • Accompany the main dish with various side dishes like roasted potatoes, steamed vegetables, or a fresh salad.
  • Garnish the beef tenderloin with fresh herbs, such as rosemary or thyme, to add a beautiful aroma and taste.

Remember to allow your guests to customize their plates and enjoy the beef tenderloin in their preferred way. Offer condiments and seasoning options to cater to different palates.

Resting and carving are crucial steps in the journey of cooking the perfect beef tenderloin. By understanding the importance of rest, mastering carving techniques, and exploring serving suggestions, you’re well on your way to impressing everyone with a tender and flavorful beef tenderloin masterpiece.

Frequently Asked Questions

We hope this article has provided you with valuable information on how to cook beef tenderloin. Below are some frequently asked questions that may further assist you:

No. Questions Answers
1. How long should I cook beef tenderloin? The cooking time for beef tenderloin varies depending on the desired level of doneness. A general guideline is to cook the beef at 425°F (220°C) for about 15-20 minutes per pound for medium-rare. However, we highly recommend using a meat thermometer to ensure it reaches the desired internal temperature.
2. Should I sear beef tenderloin before cooking? Searing the beef tenderloin before cooking helps to create a flavorful crust. Heat a skillet over high heat and sear the beef on all sides for about 2-3 minutes per side before transferring it to the oven for further cooking.
3. What is the recommended internal temperature for beef tenderloin? For medium-rare beef tenderloin, the internal temperature should reach 135°F (57°C). Keep in mind that the temperature will continue to rise slightly while the beef rests, so it’s best to remove it from the oven when it reaches around 130°F (54°C).
4. How should I season beef tenderloin? Seasoning beef tenderloin with a combination of salt, pepper, and herbs such as rosemary or thyme can enhance its flavor. Don’t be afraid to experiment with different seasonings to suit your taste preferences.
5. Should I let beef tenderloin rest after cooking? Yes, it is crucial to let beef tenderloin rest for about 10-15 minutes before slicing. This allows the juices to redistribute and results in a more tender and flavorful meat.
6. Can beef tenderloin be cooked on a grill? Absolutely! Beef tenderloin can be cooked on a grill for a delicious smoky flavor. Follow the same guidelines for cooking time and temperature, but make sure to oil the grill grates and sear the beef over high heat before reducing the temperature for indirect grilling.

Thank You for Reading!

We hope this article has provided you with helpful tips and techniques for cooking beef tenderloin. Whether you’re preparing it for a special occasion or simply indulging in a flavorful meal, proper cooking methods can make all the difference. Don’t hesitate to visit our website again for more culinary inspiration and expert advice. Happy cooking!

The Best Way to Cook Beef Tenderloin | Bistro Le Crillon

Beef Tenderloin: How to Cook

Learn how to cook beef tenderloin to perfection with our easy-to-follow guide. From seasoning to cooking times, we've got you covered.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 375 kcal


  • 3 pounds beef tenderloin
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 teaspoons dried rosemary


  • Preheat the oven to 425°F (220°C).
  • Heat a skillet over high heat and add olive oil. Season the beef tenderloin with salt, pepper, and dried rosemary. Sear the beef on all sides for 2-3 minutes per side.
  • Transfer the seared beef tenderloin to a roasting pan and place it in the preheated oven. Roast for about 1 hour or until the internal temperature reaches 135°F (57°C) for medium-rare.
  • Remove the beef from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and ensures tender and flavorful meat.
  • Slice the beef tenderloin into thick cuts and serve it with your favorite side dishes. Enjoy your deliciously cooked beef tenderloin!
Keyword beef tenderloin, cook, recipe, beef, tenderloin

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