Garlic-Rosemary Beef Tenderloin Recipe (2024)

FAQs

What cooking method is best for beef tenderloin? ›

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.

Well, traditional recipes for tenderloin (and most steaks and roasts) call for first searing the meat at a high temperature, then finishing it off at a relatively low temperature.

Rosemary. Rosemary is a Mediterranean herb that is known for a woody fragrance and piney flavour that pairs beautifully with the (often heavy) flavour of beef dishes. Rosemary tastes great in all sorts of beef dishes, including stews and casseroles. It can also be rubbed into roasts, steaks and cuts of beef for the BBQ ...

Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

To sum up: Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.

Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven.

Roasting in a low 120°C/250°F oven is the key here which actually doesn't take that long (just 40 minutes). This yields exceptional results with evenly cooked beef from edge to edge (no thick overcooked band you get from higher temps) makes this recipe shockingly straightforward and virtually risk-free.

Tenderloins have a narrow end and a thick end. To ensure consistency, roasts & steaks are typically cut from the thick end. Roasts can be made from the thin end by cutting the smallest portion off and trussing it to a thicker portion using butcher's twine. The thin end can also be sliced for beef medallions.

Antiplatelet and anticoagulant drugs (blood thinners)

Rosemary may affect the blood's ability to clot. It could interfere with any blood-thinning drugs you are taking, including: Warfarin (Coumadin) Clopidogrel (Plavix)

Do you put rosemary on before cooking? ›

This promotes circulation of the heat underneath and around your loin, which helps the meat to cook evenly. Oil the pan if roasting vegetables around your loin. Step 4: Place your pork, fat side up, in your prepared pan.

(The limit is 1 hour in areas where the room temperature is 90 degrees.) I would refrigerate the tenderloin after roasting if you want to cook it hours ahead.

It's great to make on the grill because you can get a high temperature that sears the outside of the tenderloin to get it browned and full of flavor. Lots of smoke can develop while the beef is searing, so cooking it outside keeps your kitchen smoke-free.

A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven.

Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.

For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F) and 45 to 50 minutes for medium (150°F) doneness. For roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F) and 60 to 70 minutes for medium (150°F).