How to Cook Beef Tenderloin: Recipe for Success

beef tenderloin

🥗Healthier: grass-fed beef

💰Cheaper: pork tenderloin

Grass-fed beef is leaner and more nutritious; pork tenderloin is often less expensive.

Start by tying the beef tenderloin into a circle with kitchen twine to ensure even cooking.

Tie a square knot at one end and make loops around the beef every 1 to 2 inches, cinching them down.

Season the tied tenderloin generously with kosher salt and freshly ground black pepper.

Insert a probe thermometer into the center of the meat to monitor internal temperature.

Preheat the oven to 225°F.

Cook the tenderloin in the oven until it reaches an internal temperature of 127°F, using an alarm thermometer for accuracy.

Once the internal temperature is reached, remove the tenderloin from the oven and let it rest for a couple of minutes.

Heat a cast iron skillet to 390-400°F, checking with an IR thermometer.

Add a little olive oil to the pan for better contact and searing.

Cut the tenderloin into thirds to fit in the skillet, being careful when removing the kitchen twine.

Place the tenderloin pieces in the hot skillet and sear, turning every 30 to 40 seconds.

Add 2-4 tablespoons of butter, fresh rosemary, and fresh thyme to the skillet while searing.

Baste the tenderloin with the melted butter and herbs to create a crust.

Once seared to your liking, let the tenderloin rest for a couple more minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary