Once the beef is done cooking, remove it from the oven and allow it to rest on a cutting board for a few minutes. It will continue to cook and rise a few degrees as it sits. Once the tenderloin reaches the 120˚F – 125˚F mark for medium-rare, remove it from the oven. Regardless of the internal temperature you desire, you should always use a meat thermometer. If you do not like your meat medium-rare, add an extra 10 minutes for medium, an additional 20 minutes for well or an additional 30 – 35 minutes for well done.
This will give you the perfect medium to medium-rare internal temperature. Now that the meat is browned and seasoned, place the pan in the oven at 275˚F for 20-25 minutes.
BEEF TENDERLOIN REST TIME FREE
This step is crucial because the oven will be cooler in temperature, so it’s important to brown the exterior.Īt this point, I added my favorite chimichurri to the top of the tenderloin, but if you prefer olive oil and herbs, feel free to add that instead. Once it is smoking, add the beef tenderloin and cook for 3-4 minutes on each of the four sides. Stay tuned!Īdd olive oil to a large frying pan or cast-iron skillet and. I prefer chimichurri sauce, but we’ll get to that a little bit later. From Southwestern to rustic to something as simple as finely-chopped herbs and garlic, the options are endless. If you’re in the mood for a rub, now is the time to use it. Season the tenderloin well on both sides with salt and pepper. Once you reach the end, flip the tenderloin over and wrap the remaining tail of twine under every other loop until you reach the end of the tenderloin where you first started the truss.ĭouble knot the two remaining tails of twine and trim any twine that remains.
Once it is wrapped, take the long piece, wrap it underneath and pull to form a tight truss.Ĭontinue this process until you reach the opposite end of the tenderloin. Once the end is tied, move your finger one inch above the first knot and wrap the long tail of the twine underneath and around the tenderloin. Wrap the twine underneath and around one end of the beef tenderloin and tie a double knot. All you’ll need is about 2 yards of butcher’s twine. To seal in the flavors and help the tenderloin hold its shape as it cooks, you will want to truss the meat. I used a 3 – 3 1/2 pound tenderloin from Heinen’s Meat Department. Start by removing the beef tenderloin from the refrigerator.
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