Beef tenderloin is a show-stopping main course that’s sure to impress your guests. With its melt-in-your-mouth texture and rich flavor, it’s a cut of meat that’s perfect for special occasions. However, cooking a large beef tenderloin can be intimidating, especially if you’re new to cooking. In this article, we’ll take a closer look at how to cook a 4-pound beef tenderloin in the oven, including the best cooking methods, temperatures, and times.
Understanding Beef Tenderloin
Before we dive into the cooking process, it’s essential to understand the characteristics of beef tenderloin. Beef tenderloin is a long, narrow cut of meat that’s taken from the short loin of the cow. It’s known for its tenderness and lean flavor, making it a popular choice for special occasions.
Beef tenderloin can be cooked in a variety of ways, including grilling, pan-frying, and oven roasting. However, oven roasting is one of the most popular methods, as it allows for even cooking and a tender, juicy finish.
Choosing the Right Cut of Meat
When it comes to cooking a 4-pound beef tenderloin, it’s essential to choose the right cut of meat. Look for a tenderloin that’s evenly trimmed and has a consistent thickness throughout. This will ensure that the meat cooks evenly and prevents any undercooked or overcooked areas.
It’s also important to consider the grade of the meat. Look for a tenderloin that’s labeled as “prime” or “choice,” as these grades indicate a higher level of quality and tenderness.
Preparing the Beef Tenderloin for Cooking
Before cooking the beef tenderloin, it’s essential to prepare it properly. Here are a few steps to follow:
- Bring the meat to room temperature: Remove the beef tenderloin from the refrigerator and let it sit at room temperature for about 30 minutes. This will help the meat cook more evenly and prevent it from cooking too quickly on the outside.
- Season the meat: Rub the beef tenderloin with a mixture of salt, pepper, and your choice of herbs and spices. This will add flavor to the meat and enhance its natural taste.
- Tie the meat (optional): If your beef tenderloin has a thin tail, you may want to tie it with kitchen twine to prevent it from burning during cooking.
Using a Meat Thermometer
A meat thermometer is an essential tool when cooking a large beef tenderloin. It allows you to check the internal temperature of the meat, ensuring that it’s cooked to a safe temperature.
For medium-rare, the internal temperature of the beef tenderloin should be at least 130°F (54°C). For medium, the internal temperature should be at least 140°F (60°C). For medium-well, the internal temperature should be at least 150°F (66°C). For well-done, the internal temperature should be at least 160°F (71°C).
Cooking the Beef Tenderloin in the Oven
Now that we’ve covered the basics, it’s time to cook the beef tenderloin in the oven. Here’s a step-by-step guide:
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Place the meat in a roasting pan: Place the beef tenderloin in a large roasting pan, leaving about 1 inch of space around the meat.
- Put the meat in the oven: Place the roasting pan in the oven and roast the beef tenderloin for about 20 minutes per pound, or until it reaches your desired level of doneness.
- Check the temperature: Use a meat thermometer to check the internal temperature of the meat. If it’s not yet cooked to your desired level of doneness, continue to roast the meat in 10-minute increments until it reaches the desired temperature.
Cooking Times for a 4-Pound Beef Tenderloin
Here are some estimated cooking times for a 4-pound beef tenderloin:
| Level of Doneness | Internal Temperature | Cooking Time |
| — | — | — |
| Medium-rare | 130°F – 135°F (54°C – 57°C) | 60 – 70 minutes |
| Medium | 140°F – 145°F (60°C – 63°C) | 70 – 80 minutes |
| Medium-well | 150°F – 155°F (66°C – 68°C) | 80 – 90 minutes |
| Well-done | 160°F – 170°F (71°C – 77°C) | 90 – 100 minutes |
Letting the Meat Rest
Once the beef tenderloin is cooked to your desired level of doneness, it’s essential to let it rest. This allows the juices to redistribute, making the meat even more tender and flavorful.
To let the meat rest, remove it from the oven and place it on a cutting board. Tent the meat with aluminum foil and let it rest for about 10-15 minutes. This will allow the juices to redistribute, making the meat even more tender and flavorful.
Slicing and Serving
Once the meat has rested, it’s time to slice and serve. Use a sharp knife to slice the beef tenderloin into thin slices, cutting against the grain. Serve the meat with your choice of sides, such as roasted vegetables, mashed potatoes, or a salad.
Tips and Variations
Here are a few tips and variations to keep in mind when cooking a 4-pound beef tenderloin:
- Use a cast-iron skillet: Cooking the beef tenderloin in a cast-iron skillet can add a crispy crust to the meat.
- Add aromatics: Adding aromatics, such as onions and carrots, to the roasting pan can add flavor to the meat.
- Try a different seasoning blend: Experiment with different seasoning blends, such as a mixture of garlic and herbs, to add flavor to the meat.
By following these tips and guidelines, you’ll be able to cook a delicious and tender 4-pound beef tenderloin in the oven. Whether you’re cooking for a special occasion or just a weeknight dinner, this recipe is sure to impress.
What is the ideal internal temperature for a 4-pound beef tenderloin?
The ideal internal temperature for a 4-pound 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 oven, a phenomenon known as carryover cooking. This means that the tenderloin may reach an internal temperature of 5°F – 10°F (3°C – 6°C) higher than the initial reading. To avoid overcooking, it’s best to remove the tenderloin from the oven when it reaches an internal temperature that is 5°F – 10°F (3°C – 6°C) lower than the desired level of doneness.
How do I season a 4-pound beef tenderloin for oven roasting?
Seasoning a 4-pound beef tenderloin for oven roasting involves a combination of dry rubs, marinades, or a mixture of both. A dry rub typically consists of a blend of spices, herbs, and aromatics, such as garlic powder, onion powder, thyme, and rosemary. Apply the dry rub evenly to the surface of the tenderloin, making sure to coat all sides.
For added flavor, a marinade can be applied to the tenderloin before oven roasting. A marinade typically consists of a mixture of oil, acid (such as vinegar or citrus juice), and spices. The tenderloin should be marinated for at least 30 minutes to several hours before oven roasting. It’s essential to pat the tenderloin dry with paper towels before applying the dry rub or marinade to ensure even browning.
What is the best way to tie a 4-pound beef tenderloin for oven roasting?
Tying a 4-pound beef tenderloin for oven roasting involves using kitchen twine to secure the tenderloin in a compact shape. This helps to promote even cooking and prevents the tenderloin from becoming misshapen during cooking. To tie the tenderloin, start by positioning the tenderloin on a cutting board or other flat surface.
Using kitchen twine, tie the tenderloin at 1-inch intervals, starting at one end and working your way down to the other. Make sure the twine is not too tight, as this can constrict the tenderloin and prevent even cooking. The twine should be snug but not overly tight. Once the tenderloin is tied, trim any excess twine and adjust the tenderloin as needed to ensure even cooking.
How do I sear a 4-pound beef tenderloin before oven roasting?
Searing a 4-pound beef tenderloin before oven roasting involves quickly cooking the surface of the tenderloin in a hot pan to create a flavorful crust. To sear the tenderloin, heat a skillet or oven-safe pan over high heat until it reaches a temperature of at least 400°F (200°C). Add a small amount of oil to the pan and swirl it around to coat the bottom.
Place the tenderloin in the pan and sear for 1-2 minutes on each side, or until a flavorful crust forms. Use tongs or a spatula to turn the tenderloin and ensure even browning. Once the tenderloin is seared, remove it from the pan and place it in the oven to finish cooking.
What is the best oven temperature for cooking a 4-pound beef tenderloin?
The best oven temperature for cooking a 4-pound beef tenderloin depends on the level of doneness desired. For medium-rare, a temperature of 400°F – 425°F (200°C – 220°C) is recommended, while medium should be cooked at 375°F – 400°F (190°C – 200°C). It’s essential to use a meat thermometer to ensure the tenderloin reaches a safe internal temperature.
Regardless of the oven temperature, it’s essential to preheat the oven to the desired temperature before cooking the tenderloin. This ensures that the oven is at a consistent temperature, which promotes even cooking. Additionally, it’s recommended to use a roasting pan or oven-safe skillet to cook the tenderloin, as this helps to distribute heat evenly and promote browning.
How long does it take to cook a 4-pound beef tenderloin in the oven?
The cooking time for a 4-pound beef tenderloin in the oven depends on the level of doneness desired and the oven temperature. For medium-rare, cooking time is typically 20-25 minutes per pound, while medium should be cooked for 25-30 minutes per pound. It’s essential to use a meat thermometer to ensure the tenderloin reaches a safe internal temperature.
To estimate the cooking time, multiply the weight of the tenderloin by the cooking time per pound. For example, a 4-pound tenderloin cooked to medium-rare at 400°F (200°C) would take approximately 80-100 minutes to cook. However, this is just an estimate, and the actual cooking time may vary depending on the oven and the tenderloin.
How do I let a 4-pound beef tenderloin rest after oven roasting?
Letting a 4-pound beef tenderloin rest after oven roasting involves allowing the tenderloin to sit for a period of time before slicing and serving. This allows the juices to redistribute and the tenderloin to retain its tenderness. To let the tenderloin rest, remove it from the oven and place it on a cutting board or other flat surface.
Cover the tenderloin with aluminum foil or a clean towel to keep it warm and prevent it from drying out. Let the tenderloin rest for at least 10-15 minutes before slicing and serving. During this time, the internal temperature will continue to rise, and the tenderloin will retain its juices. Once the tenderloin has rested, slice it against the grain and serve immediately.