Cooking beef tenderloin

Cooking beef tenderloin. We all love beef. Beef tenderloin is a cut above the rest (pun intended!): really tender and flavorful. Whether you roast it whole or cut it into steaks, there are many ways to cook beef tenderloin: roasting, grilling or pan-searing. Do you prefer your meat medium rare or well done? Whatever you prefer, we will help you with cooking temperatures and cooking times. We even have a calculator for you to make it easier! Translation in French: filet de boeuf.

Beef tenderloin

How do I cook beef tenderloin?

• Preparing beef tenderloin
• How do I know if my beef tenderloin is cooked? 
• Cooking beef tenderloin in an oven (with a cooking time calculator)
• Cooking beef tenderloin steaks on a grill
• Cooking beef tenderloin steaks in a pan (in a skillet)
• Cooking beef Wellington

What to pair beef tenderloin with?
Beef tenderloin pairs well with steamed asparagus, green beans, or roasted carrots, mashed or roasted potatoes, creamed spinach or sautéed mushrooms. If you like it, drink a good Bordeaux red wine (a Graves or a Mouton Rotschild) with your beef tenderloin.

Cooking beef: roast beef, beef tenderloin, meatballs, hamburgers, ribeye steaks ...

Preparing beef tenderloin

To prepare a whole beef tenderloin, start by trimming away any excess fat or silver skin. Tie the tenderloin with butcher’s twine to help it keep its shape.
Beef tenderloin steaks are often sold pre-cut, but you can also buy a whole tenderloin and cut it into steaks yourself. If you’re buying pre-cut steaks, look for ones that are about 1 1/2 to 2 inches thick, so they cook evenly and don’t dry out.
Before cooking, it’s important to bring the steaks (and the whole tenderloin) to room temperature. Take them out of the fridge at least 30 minutes before cooking and let them sit on the counter.

How do I know if my beef tenderloin is cooked?

The only way to check if your beef tenderloin is cooked is by using a meat thermometer. The internal temperature should be:

• Rare: 125°F (52°C)
• Medium-rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Well-done: 160°F or higher (71°C and higher)

Cook beef tenderloin in oven

The ideal Sunday roast! Cooking beef tenderloin in an oven is a great way to enjoy it.
1. Preheat the oven to 400°F (200°C). Remember to take your meat out of the fridge 30 minutes before cooking (it should be at room temperature)
2. Place the seasoned beef tenderloin on a rack in a roasting pan and roast! Use our calculator for the required cooking time.
3. Remember to turn your roast several times during cooking (so that it cook evenly). Let the meat rest for 15 minutes before slicing.

The cooking time for roast beef will vary depending on the size of the cut and how well done you want it. Here’s a general guideline for cooking times based on weight:

Cook beef tenderloin steaks on grill

Cooking beef tenderloin steaks on a grill. If you own a grill, it’s great to use it to cook premium cuts like beef tenderloin.
1. Preheat the grill to high heat.
2. Season the beef tenderloin steaks with salt and pepper and place it on the grill.
3. Grill the tenderloin for about 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Cook beef tenderloin steaks in pan

Cooking beef tenderloin steaks in a pan. Pan-searing beef tenderloin steaks is great!
1. Heat a cast-iron skillet over high heat.
2. Brush the steaks with oil and season them generously with salt and pepper.
3. Place the steaks in the skillet and sear for about 2-3 minutes per side.
4. Transfer the skillet to a 400°F (200°C) oven and cook for an additional 4-5 minutes for medium-rare.
5. Remove the skillet from the oven and let the steaks rest for a few minutes before serving.

Remember that cooking times may vary depending on the thickness of your steaks and the heat of your grill or oven. Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, the temperature should be around 130°F.

Cook beef Wellington

Cooking beef Wellington. Beef Wellington is a classic British dish that is made up of beef tenderloin that is wrapped in puff pastry.
1. Sear the beef tenderloin in a hot pan until it is browned on all sides.
2. Spread a layer of pate or liver pate over the top of the beef tenderloin. Then add a layer of mushroom duxelles, which is made up of finely chopped mushrooms, shallots, and herbs.
3. Wrap the beef tenderloin in puff pastry, which has been rolled out to a thickness of about 1/8 inch. The pastry is then brushed with egg wash, which helps to give it a golden brown color when it is baked.
4. Bake for 25-30 minutes at 425°F(220°C)

Beef Wellington is believed to have been named after Arthur Wellesley, the first Duke of Wellington. The dish is said to have been created by his personal chef, who wanted to create a dish that would benefit the Duke’s status.

Beef tenderloin is a premium cut taken from the loin of the cow (in the middle of the animal’s back). It’s a long and narrow muscle, which makes it ideal for slicing into steaks or roasting whole. Beef tenderloin is divided into two main sections: the head, or the thicker end, and the tail, or the thinner end. The head is also known as the Chateaubriand, while the tail is known as the filet mignon.