Cooking beef tenderloin is a rewarding experience, but getting it just right can be tricky. If you’re wondering how long to cook beef tenderloin per pound at 425 degrees, you’re in the right place! This guide will walk you through everything you need to know—from timing and temperature to tips for perfect results every time. Let’s make your next tenderloin roast the star of your dinner table!
Contents
- 1 How Long Should You Cook Beef Tenderloin Per Pound at 425°F?
- 2 Step-by-Step Guide to Roasting Beef Tenderloin at 425°F
- 3 Tips for the Juiciest, Most Tender Beef Tenderloin
- 4 Common Questions About Cooking Beef Tenderloin
- 5 Troubleshooting: Common Mistakes & How to Fix Them
- 6 Your Beef Tenderloin Cooking Chart at 425°F
- 7 The Bottom Line: Perfect Beef Tenderloin Every Time
How Long Should You Cook Beef Tenderloin Per Pound at 425°F?
The general rule for roasting beef tenderloin at 425°F is about 8-10 minutes per pound for rare, 10-12 minutes per pound for medium-rare, and 12-14 minutes per pound for medium. However, these are guidelines—your best bet is always to use a meat thermometer to check for doneness.
- Rare: 120-125°F (8-10 minutes per pound)
- Medium-Rare: 130-135°F (10-12 minutes per pound)
- Medium: 140-145°F (12-14 minutes per pound)
Keep in mind, oven temperatures can vary, and the thickness of your tenderloin can affect cooking time. Always check the internal temperature for best results.
Step-by-Step Guide to Roasting Beef Tenderloin at 425°F
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Prepare Your Beef Tenderloin:
- Start by trimming any silver skin or excess fat.
- Tie the roast with kitchen twine at 1-2 inch intervals to ensure even cooking.
- Let the meat come to room temperature for about 30-45 minutes before roasting.
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Season Generously:
- Rub the tenderloin all over with olive oil.
- Season liberally with salt, pepper, and your favorite herbs or spices (think garlic, rosemary, thyme).
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Preheat Your Oven:
- Set your oven to 425°F (218°C) and allow it to fully preheat before roasting.
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Sear for Flavor (Optional but Recommended):
- Heat a skillet over high heat and sear the tenderloin on all sides until browned. This step locks in flavor and creates a beautiful crust.
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Roast the Tenderloin:
- Place the tenderloin on a rack in a roasting pan.
- Roast uncovered according to the timing above, using a meat thermometer to check doneness.
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Rest Before Slicing:
- Remove the roast from the oven when it’s about 5°F below your target temperature—it will continue to cook as it rests.
- Tent with foil and let rest for at least 15 minutes. This helps keep it juicy and tender.
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Slice and Serve:
- Use a sharp knife to slice across the grain into thick or thin slices as desired. Serve immediately and enjoy!
Tips for the Juiciest, Most Tender Beef Tenderloin
- Invest in a Meat Thermometer: This is the most reliable way to ensure perfect doneness.
- Tie Your Roast: Tying helps it cook evenly and keeps its shape.
- Let It Rest: Resting allows juices to redistribute, making every bite juicy.
- Sear First: Searing adds flavor and texture with a caramelized crust.
- Don’t Overcook: Tenderloin is best served rare to medium-rare for maximum tenderness.
- Add a Sauce: Consider serving with a red wine reduction, horseradish cream, or classic béarnaise for an extra touch.
Common Questions About Cooking Beef Tenderloin
Should I cover beef tenderloin while roasting?
No, you should roast beef tenderloin uncovered. Covering can trap steam and make the crust soggy. For a nice crust, keep it uncovered and let hot air circulate around the meat.
What’s the best way to reheat leftover beef tenderloin?
The best way is to gently reheat slices in a low oven (around 250°F), covered with foil, until just warmed through. Avoid microwaving, as it can dry out the meat.
Can I prepare beef tenderloin ahead of time?
Yes! You can season and tie your roast up to a day in advance. Keep it covered in the refrigerator until ready to cook. Let it come to room temperature before roasting for even cooking.
How do I keep my beef tenderloin from drying out?
Avoid overcooking and always let it rest after roasting. Also, don’t skip tying the roast—it helps retain juices and shape during cooking.
What sides go well with beef tenderloin?
This elegant roast pairs beautifully with mashed potatoes, roasted vegetables, green beans, or a fresh salad. Add some crusty bread and your favorite sauce for a memorable meal.
Troubleshooting: Common Mistakes & How to Fix Them
- Tough or Dry Meat: Usually from overcooking. Use a thermometer and pull from the oven early enough to allow for carryover cooking as it rests.
- Bland Flavor: Be generous with seasoning and consider adding fresh herbs or a flavorful sauce.
- No Crust: Sear before roasting or crank up the oven heat for the last few minutes if you want more color on your roast.
- Uneven Cooking: Tying the roast helps, as does bringing it to room temperature before roasting.
Your Beef Tenderloin Cooking Chart at 425°F
| Pounds | Rare (120-125°F) | Medium-Rare (130-135°F) | Medium (140-145°F) |
|---|---|---|---|
| 2 lbs | 16-20 min | 20-24 min | 24-28 min |
| 3 lbs | 24-30 min | 30-36 min | 36-42 min |
| 4 lbs | 32-40 min | 40-48 min | 48-56 min |
The Bottom Line: Perfect Beef Tenderloin Every Time
Roasting beef tenderloin at 425°F is straightforward once you know the basics. Remember: use your meat thermometer, let the roast rest, and don’t be afraid to season boldly. With these tips in hand, you’ll serve up a juicy, flavorful tenderloin that’s sure to impress family and guests alike. Happy cooking!