Beef tenderloin is a show-stopping main course that’s sure to impress your dinner guests. This lean cut of meat is known for its melt-in-your-mouth texture and rich flavor, making it a popular choice for special occasions. However, cooking a beef tenderloin can be intimidating, especially when it comes to determining the right cooking time. In this article, we’ll explore the factors that affect cooking time and provide a comprehensive guide on how long to cook a beef tenderloin per pound.
Understanding Beef Tenderloin
Before we dive into cooking times, it’s essential to understand the characteristics of a beef tenderloin. This cut of meat comes from the short loin section of the cow and is known for its tenderness and fine grain. Beef tenderloin is typically sold in two forms: a whole tenderloin, which includes the chain and the main muscle, or a trimmed tenderloin, which has the chain removed.
Beef tenderloin is a lean cut of meat, which means it has less marbling (fat) than other cuts. This makes it more prone to drying out if overcooked. To achieve a tender and juicy beef tenderloin, it’s crucial to cook it to the right internal temperature.
Factors Affecting Cooking Time
Several factors affect the cooking time of a beef tenderloin, including:
- Size and weight: The larger the tenderloin, the longer it takes to cook.
- Thickness: A thicker tenderloin takes longer to cook than a thinner one.
- Temperature: The internal temperature of the meat affects cooking time. Beef tenderloin should be cooked to an internal temperature of at least 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for medium-well or well-done.
- Cooking method: Different cooking methods, such as grilling, roasting, or pan-frying, affect cooking time.
- Level of doneness: The desired level of doneness affects cooking time. A more well-done tenderloin takes longer to cook than a medium-rare one.
Cooking Time per Pound
The cooking time per pound of beef tenderloin varies depending on the cooking method and level of doneness. Here are some general guidelines for cooking a beef tenderloin per pound:
- Roasting: 15-20 minutes per pound for medium-rare, 20-25 minutes per pound for medium, and 25-30 minutes per pound for medium-well or well-done.
- Grilling: 8-12 minutes per pound for medium-rare, 12-15 minutes per pound for medium, and 15-18 minutes per pound for medium-well or well-done.
- Pan-frying: 4-6 minutes per pound for medium-rare, 6-8 minutes per pound for medium, and 8-10 minutes per pound for medium-well or well-done.
It’s essential to note that these are general guidelines, and the actual cooking time may vary depending on the specific tenderloin and cooking method.
Internal Temperature Guide
To ensure food safety and achieve the desired level of doneness, it’s crucial to use a meat thermometer to check the internal temperature of the beef tenderloin. Here’s a guide to internal temperatures for beef tenderloin:
| Level of Doneness | Internal Temperature |
| — | — |
| Rare | 120°F – 130°F (49°C – 54°C) |
| Medium-rare | 130°F – 135°F (54°C – 57°C) |
| Medium | 140°F – 145°F (60°C – 63°C) |
| Medium-well | 150°F – 155°F (66°C – 68°C) |
| Well-done | 160°F – 170°F (71°C – 77°C) |
Cooking Methods
Beef tenderloin can be cooked using various methods, including roasting, grilling, and pan-frying. Here are some tips for each cooking method:
- Roasting: Preheat the oven to 400°F (200°C). Season the tenderloin with salt, pepper, and your desired herbs and spices. Place the tenderloin on a rimmed baking sheet or a roasting pan and roast for the recommended time per pound.
- Grilling: Preheat the grill to medium-high heat. Season the tenderloin with salt, pepper, and your desired herbs and spices. Grill the tenderloin for the recommended time per pound, turning occasionally to achieve even cooking.
- Pan-frying: Heat a skillet or sauté pan over medium-high heat. Add a small amount of oil to the pan and sear the tenderloin for 1-2 minutes per side. Finish cooking the tenderloin in the oven or on the stovetop, using the recommended time per pound as a guide.
Tips for Achieving a Perfect Beef Tenderloin
To achieve a perfect beef tenderloin, follow these tips:
- Bring the tenderloin to room temperature before cooking to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the tenderloin.
- Don’t overcook the tenderloin, as it can become dry and tough.
- Let the tenderloin rest for 10-15 minutes before slicing to allow the juices to redistribute.
Conclusion
Cooking a beef tenderloin can be intimidating, but with the right guidance, you can achieve a perfect, tender, and juicy dish. By understanding the factors that affect cooking time and using the guidelines provided in this article, you’ll be able to cook a beef tenderloin to perfection. Remember to always use a meat thermometer to ensure food safety and to let the tenderloin rest before slicing. With practice and patience, you’ll become a master of cooking beef tenderloin.
What is the ideal internal temperature for a beef tenderloin?
The ideal internal temperature for a beef tenderloin depends on the level of doneness desired. For medium-rare, the internal temperature should be at least 130°F – 135°F (54°C – 57°C), while medium should be at 140°F – 145°F (60°C – 63°C). It’s essential to use a meat thermometer to ensure the tenderloin reaches a safe internal temperature.
It’s also important to note that the internal temperature will continue to rise after the tenderloin is removed from the heat, a phenomenon known as carryover cooking. This means that the tenderloin may reach the desired temperature after it has been removed from the oven, so it’s crucial to remove it when it’s slightly undercooked.
How do I determine the cooking time per pound for a beef tenderloin?
To determine the cooking time per pound for a beef tenderloin, you can use a general guideline of 15-20 minutes per pound for medium-rare and 20-25 minutes per pound for medium. However, this time may vary depending on the size and shape of the tenderloin, as well as the oven temperature.
It’s also important to consider the thickness of the tenderloin, as a thicker tenderloin will take longer to cook than a thinner one. Additionally, if you’re using a convection oven, you may need to adjust the cooking time accordingly. It’s always a good idea to consult a cooking chart or use a meat thermometer to ensure the tenderloin is cooked to the desired level of doneness.
Can I cook a beef tenderloin at a high temperature to reduce cooking time?
While it may be tempting to cook a beef tenderloin at a high temperature to reduce cooking time, this is not recommended. Cooking the tenderloin at too high a temperature can result in a tough, overcooked exterior and a raw interior.
Instead, it’s best to cook the tenderloin at a moderate temperature, such as 400°F (200°C), to ensure even cooking and a tender, juicy texture. This may take a bit longer, but the end result will be well worth the extra time.
How do I prevent a beef tenderloin from drying out during cooking?
To prevent a beef tenderloin from drying out during cooking, it’s essential to not overcook it. Use a meat thermometer to ensure the tenderloin reaches the desired internal temperature, and remove it from the heat as soon as it’s cooked.
Additionally, you can help retain moisture by tenting the tenderloin with foil during cooking, especially if you’re cooking it in a hot oven. You can also baste the tenderloin with its juices or melted fat to keep it moist and add flavor.
Can I cook a beef tenderloin in a slow cooker or Instant Pot?
Yes, you can cook a beef tenderloin in a slow cooker or Instant Pot. In fact, these appliances can be ideal for cooking a tenderloin, as they allow for low and slow cooking that can result in a tender, fall-apart texture.
To cook a beef tenderloin in a slow cooker, simply season the tenderloin and place it in the slow cooker with some liquid, such as broth or wine. Cook on low for 8-10 hours or on high for 4-6 hours. To cook a beef tenderloin in an Instant Pot, season the tenderloin and cook it on high pressure for 10-15 minutes, followed by a 10-minute natural release.
How do I slice a beef tenderloin after it’s cooked?
To slice a beef tenderloin after it’s cooked, it’s essential to let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute and the tenderloin to retain its tenderness.
When slicing the tenderloin, use a sharp knife and slice against the grain, which means slicing in the direction of the muscle fibers. This will result in a more tender and easier-to-chew texture. You can also slice the tenderloin into thin medallions or thick slices, depending on your preference.
Can I cook a beef tenderloin ahead of time and reheat it later?
Yes, you can cook a beef tenderloin ahead of time and reheat it later. In fact, this can be a convenient way to prepare a tenderloin for a special occasion or dinner party.
To reheat a cooked beef tenderloin, simply wrap it in foil and heat it in a low oven, such as 200°F (90°C), for 10-15 minutes or until warmed through. You can also reheat the tenderloin in a skillet on the stovetop or in the microwave, although this may result in a slightly less tender texture.