How to Roast Two Perfect Beef Tenderloins Simultaneously

Beef tenderloin is a delicious, tender cut that’s perfect for special occasions But roasting two beef tenderloins at the same time can seem daunting for home cooks You want both tenderloins to come out with a beautifully seared crust and a perfect medium-rare inside.

Not to worry – with some simple prep steps and smart oven technique, you can absolutely roast two tenderloins together to flawless perfection.

In this guide, I’ll share my foolproof method for cooking two beef tenderloins simultaneously Let’s get started!

Picking the Right Tenderloins

First, head to your local butcher shop and handpick two tenderloins as similar in size and shape as possible. Having them be about the same thickness is key for even cooking. Aim for around 2-3 pounds each to serve 4-6 people per roast.

Inspect the tenderloins for ample marbling throughout. This intramuscular fat bastes the meat from within as it renders keeping it deliciously juicy and flavorsome.

Once you’ve chosen two tenderloins that are both shapely and marbled, you can move on to the next steps.

Prepping the Tenderloins for Roasting

To get the tenderloins oven-ready:

• Pat them dry thoroughly with paper towels. Let them air dry for 15-30 minutes as well.

• Coat all over liberally with olive oil. This helps the seasoning adhere and promotes browning.

• Generously season with salt and pepper. I also love using garlic powder, thyme, rosemary and oregano.

• For extra flavor, smear spicy mustard or herb paste all over the tenderloins.

• Make shallow cross-hatch cuts along the surface. This allows more seasoning to get inside.

• Tie each tenderloin with butcher’s twine to maintain an even cylindrical shape.

Searing the Tenderloins

While searing is optional, I highly recommend it. Browning the exterior locks in flavor and juices.

To sear both tenderloins:

• Heat a large cast iron skillet over medium-high heat until very hot.

• Add a touch of oil or butter. Carefully place both tenderloins in the pan.

• For two to three minutes on each side, sear all sides until a nice brown crust forms.

• Remove tenderloins and let rest while you prep the oven.

Roasting Technique for Two Tenderloins

To roast both seared tenderloins to medium-rare perfection:

• Preheat oven to 400°F. Line a sheet pan with foil and top with a wire rack.

• Place tenderloins side by side on the rack, evenly spaced apart.

• Roast for 25-30 minutes total until internal temperature reaches 125°F.

• Halfway through roasting, baste tenderloins with any juices pooled in the pan.

• When done, transfer to a cutting board to rest 10 minutes before slicing.

Oven Placement Tips

• Use upper and lower racks to allow air circulation. The convection fan helps too.

• Swap rack positions halfway if one tenderloin seems to be cooking faster.

• Temp with a meat thermometer for accuracy. Time ranges are just estimates.

• Tent with foil if top tenderloin browns too quickly.

Serving the Perfectly Roasted Tenderloins

Once rested, here are some serving tips:

• Carve into 1/2 inch slices. Go against the grain for most tender bites.

• Pour any accumulated juices from the pan over the sliced meat.

• Offer a sauce like bearnaise, chimichurri or peppercorn sauce for topping.

• Pair with sides like roasted potatoes, glazed carrots, salad, or garlic green beans.

• Leftovers make amazing sandwiches or can be used in stir-fries or fajitas.

With this straightforward technique, you can impress guests with two magnificent, identically cooked beef tenderloins. The indulgent, melt-in-your-mouth beef pairs beautifully with a nice red wine or Cabernet Sauvignon.

Now get out there and start roasting those tenderloins! Just follow my tips and you’ll have two beefy masterpieces ready in no time. I promise you won’t regret taking the extra effort to prepare two – the rewards are so very worth it.

Expert Tips for Roasting Beef Tenderloin

Here are some additional pointers from my years of experience cooking beef tenderloin to help ensure perfect results:

• Choose a good instant-read thermometer and rely on it. The temperature doesn’t lie!

• Resist temptation to keep checking the oven. Opening the door stops the cooking.

• Preheat oven at least 30 minutes – get it fully hot before cooking.

• Dry tenderloins very well – moisture can hinder browning.

• Add aromatics inside the tenderloin slits like garlic and rosemary.

• Roast at a steady temperature, not too high. Let the oven work slowly.

• Roast to no more than medium-rare, or it will be dry and overcooked.

• After searing, tent foil over tenderloins if oven temperature seems too high.

• Let the meat rest sufficiently to allow juices to reabsorb before slicing.

• Use a sharp knife to slice across the grain for the most tender bites.

• Serve any accumulated juices from the pan drizzled over the sliced tenderloin.

Common Roasting Mistakes to Avoid

Finally, watch out for these common pitfalls when cooking two beef tenderloins:

• Don’t cram the tenderloins too close together on the pan. Leave space between them.

• Be very careful not to overcook. Err on the side of underdone before it dries out.

• Don’t roast at too high of heat trying to speed up cooking time. Slow and steady wins the race.

• Skipping the searing step means missing out on that flavorful browned exterior.

• Neglecting to tie tenderloins can cause uneven cooking from thicker and thinner areas.

• Cutting into the tenderloins too early doesn’t allow juices to settle back in after cooking.

• Forgetting to slice against the grain makes for tougher, chewier portions.

• Cooking for crowds? Roast three or even four tenderloins using same method.

Follow these do’s and don’ts and you’ll have perfectly cooked beef tenderloin every time. Happy roasting!