ALL B&E MEATS AND SEAFOOD STORES ARE OPEN

Beef Tenderloin Roast Cooking Directions (Chateaubriand)

Beef Tenderloin Roast Cooking Directions (Chateaubriand)

Author:
December 12, 2020

Beef Tenderloin Roast (Chateaubriand)

 

 Approximate Roasting Time
(based on meat directly from refrigerator) Final Roasting Temperature
(when to remove from oven)
Always use an internal meat thermometer.

2 to 3 pounds 30 to 40 minutes

40 to 50 minutes 130°F (140°F medium rare after standing)
135°F (150°F medium after standing)

4 to 5 pounds 50 to 60 minutes

60 to 70 minutes 130°F (140°F medium rare after standing)
135°F (150°F medium after standing)


How to Cook Beef Tenderloin
Whole Tenderloin and Center-Cut Tenderloin Roasts

Step 1: Roast or Grill the Tenderloin
Roast: Browning the tenderloin first is optional, but it benefits the meat by caramelizing the outside and locking in the juices. In a large skillet heat olive oil over medium-high heat. Quickly brown the tenderloin on all sides in the hot oil. Transfer the roast to a rack in a shallow roasting pan. Preheat oven to 425°F. Insert an oven-going thermometer into the center of the tenderloin. Roast, uncovered, until desired doneness according to the timings. Transfer meat to a cutting board and cover with foil. Let stand for 15 minutes before slicing. The temperature of the meat will rise during this time (this is reflected in the timings).

 


BACK

Rate b&E Meats StarRate b&E Meats StarRate b&E Meats StarRate b&E Meats StarRate b&E Meats Star

Leave a review of B&E Meats and Seafood


Rate Us

  

Join Our VIP Club

Join Now!
Top