That’s a nice hunk of meat!

When cooking a beef tenderloin there can be many factors to consider. Most of it depends on the size and weight of your tenderloin, and then how you will be cooking it. Whether you choose to cook it low and slow, to sear on a cast iron pan then put in the oven, grill on the bbq or pop straight in the oven at a high temperature, here are some tips you should always do for any weight and any cooking method:

• Have your butcher help prep the tenderloin for you to have minimal pre-cooking work at home. Trim any extra fat.

• For tight, even cooking, use butcher’s twine. The thinner tip can be folded under to create about the same thickness throughout the log shape before tying with the twine.

• Pat dry with paper towels before seasoning.

• Season well, they need the help. Use olive oil and your favorite seasoning salt or rubs, garlic, and herbs like thyme. If you don’t have any on hand, lots of salt and pepper do a great job too!

• Leave it out for up to an hour to bring the meat to room temperature for an evenly cooked roast.

• Use a meat thermometer to prevent overcooking. I always aim for 135 degrees fahrenheit for a medium-rare outcome.  

• After cooking, cover with tinfoil and let rest for 15-20 minutes. The internal temperature will continue to increase a little and the meat will relax leaving you with a more tender outcome.

Fun fact about myself, I don’t own a grill and never have! 

So when I want to cook up a juicy beef tenderloin my go to move is my cast iron skillet. I skip the low and slow cooking method and crank the oven up to 450. After the beef has come to room temperature and it’s well seasoned, I heat up my cast iron skillet on the stovetop. Then I sear all sides of the tenderloin to create a little crust to hold in all the juicy flavors before I pop in the oven to finish my cooking. Once it is in the oven, cooking time all depends on the weight of the meat and your personal preference on how you like it cooked. It could be 20 minutes, 45 minutes, even over an hour. The weight and desired temperature dictate when it’s done. That’s why I love using a meat thermometer. It is a great tool to help know when the meat is finished.

Don’t be afraid to test it.

About 15 minutes before you think it is done, simply place the thermometer in the center of the meat for a quick check, then remove and continue cooking.

Temperature Cheat Sheet:
Rare: 120 - 125 degrees F

Medium Rare: 130 - 135 degrees F

Medium: 140 - 145 degrees F

Medium Well: 150 - 155 degrees F

Well Done: 160 + degrees F

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade