How to cook Beef Tenderloin

When information technology come to cook gripe combat zone, less constitute more. in each tip their equal only deuce tenderloin, operate along the spine and non-weight-bearing. This think of this be the only cut of kernel which doe not contain conjunction weave, make information technology sensitive and flavorful. When we think of fillet mignon we motivation observe inch mind that all that season of the kernel want to attract through to your node. do not overpower the natural season aside embrace the beef with impregnable zest like rosemary oregon thyme, alternatively create settle relish of garlic, salt and pepper to compliment the relish of the gripe. The follow recipe bequeath show you how to fudge a whole beef combat zone oregon fillet in easy to come stairs .

Step 1 – Preheat oven to 400 degrees + Ingredients

component :

  • 1 Whole Beef Tenderloin (any weight, chart below)
  • Olive Oil
  • Minced Garlic – Fresh, finely chopped
  • Kosher Salt
  • Cracked Pepper Corns
  • Rosemary – Full sprigs with Stems

utensil :
roasting pan operating room cookie sheet

Step 2 – Bring your tenderloin to room temperature + Season
one be big sports fan of spirit infuse olive oil, you can cause this on your own by drenching your rosemary sprig overnight inch a cup operating room deuce of olive oil. During this tone use the wholly branchlet of rosemary to brush on the olive oil ; just like you be paint. This will create angstrom dainty ensconce spirit of rosemary along the outside of your kernel. adjacent liberally cover your tenderloin with the mince garlic, strategic arms limitation talks and crack pepper. Your may necessitate to lightly press the pepper into the meat barely induce them to lodge. get your kernel model and contract up to board temperature.

Step 3 – Cook in oven + Enjoy the aromas
watch this chart for cook time and kernel temperature of solid beef tenderloin ( filet ). ideally beef combat zone should be cook astatine one hundred thirty-five to one hundred forty academic degree for arrant season and temperature .

4 – 5 lbs     35 minutes
5 – 6 lbs 45 minutes
6 – 7 lbs 1 hour
7 – 8 lbs 1 – 1 1/2 hours

Rare 120 – 125 degrees F Center is bight red, outside light red
Medium Rare 130 – 135 degrees F Center is pink, outside light gray / brown
Medium 140 – 145 degrees F Center is pink, outside brown
Medium Well 150 – 155 degrees F Center and outside brown
Well Done 160 + degrees F Darker outside, inside brown

Step 4 – Meat resting

once you pull your meat out of the oven information technology ‘s time to let information technology perch. one like to cover charge my meat for ten – twenty minute subsequently and let the juice rehydrate the inside of the kernel. Your kernel will continue to cook for this ten – twenty moment so keep open that in mind when check temperature .

source :
class : Cook

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