How Long To Cook Beef Tenderloin In Oven: A Detailed Guide
Beef tenderloin is one of the most tender and flavorful cuts of beef. When properly prepared and cooked, it becomes meltingly tender with a buttery smooth texture. However, it’s important to know exactly how long to cook beef tenderloin in the oven Undercooking leaves it raw and tough while overcooking dries it out. Follow this complete guide to learn everything you need to roast beef tenderloin to juicy, tender perfection
What is Beef Tenderloin?
Beef tenderloin refers to the whole center-cut tenderloin muscle located along the back of the cow. It’s a long, cylindrical muscle that tapers at one end. When cut into individual steaks, these are called filet mignon. Tenderloin is naturally tender because the muscle doesn’t get much use. It also has very little fat marbled throughout. This makes it cook up exceptionally juicy and tender but also means it can become dry if overcooked. Proper cooking time is key for the best results.
Why Cooking Time Per Pound Matters
Beef tenderloin can vary greatly in size anywhere from 2 to 5 pounds or more. A small 2 pound roast will obviously cook much faster than a large 5 pound one. That’s why the most accurate way to determine doneness is by calculating the cooking time per pound. Following a minutes per pound guideline ensures the roast cooks through without drying out the meat.
Get the Tenderloin Ready for the Oven
Before cooking, prep your tenderloin roast by doing the following:
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Trim off any excess fat and silverskin to prevent burning.
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Generously season all over with salt, pepper, herbs or spices.
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Tie roast at 1-2 inch intervals with butcher’s twine to maintain shape and ensure even cooking.
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Sear all sides in a hot pan with oil to seal in juices and flavor.
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Let sit at room temperature about 30-60 minutes before roasting so it cooks evenly.
How Many Minutes Per Pound for Medium Rare?
For a perfect medium rare roast, cooked to 135°F with a warm red center, follow these guidelines:
- 2 pounds: Cook for 20-25 minutes total
- 3 pounds: Cook for 22-28 minutes per pound
- 4 pounds: Cook for 24-30 minutes per pound
- 5 pounds: Cook for 25-32 minutes per pound
So for a 3 pound tenderloin, roast at 425°F for about 66-84 minutes. Check temperature early and continue roasting if needed. Let rest 10-15 minutes before slicing into 1/2 inch thick slices.
Minutes Per Pound for Medium Doneness
If you prefer your roast at medium doneness with a warm pink center, use these time ranges:
- 2 pounds: Cook for 25-30 minutes total
- 3 pounds: Cook for 27-33 minutes per pound
- 4 pounds: Cook for 29-36 minutes per pound
- 5 pounds: Cook for 31-39 minutes per pound
A 4 pound roast should take about 116-144 minutes at 425°F. Remove from the oven at 140°F and the temperature will rise to 145°F for medium as it rests.
Tips for the Most Tender, Juicy Results
Follow these tips for foolproof beef tenderloin every time:
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Use a meat thermometer for the most accuracy as oven temps vary.
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Let the roast rest at least 10 minutes before slicing to redistribute juices.
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Roast in a heavy pan that retains heat well for even cooking.
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Add aromatics like garlic, onions, or herbs to the pan for extra flavor.
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Baste periodically with pan juices or butter to prevent drying out.
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Loosely tent with foil if browning too quickly.
What Temperature is Best?
The most common oven temperatures for roasting beef tenderloin range from 425°F to 450°F. This higher heat helps develop a flavorful, browned crust on the exterior while keeping the inside tender and juicy.
If your roast is on the thinner side, you can go up to 500°F for a crisper crust. For a more gentle approach, try 400°F. Just adjust cooking time as needed. Lower temps around 250-300°F are great for ultra-slow roasting over several hours.
Should You Roast at High or Low Temp?
There are benefits to both high and low oven temperatures:
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High temp (425-450°F): Develops a flavorful, well-browned crust while cooking the interior to perfect doneness in a shorter time. Requires basting to prevent drying out.
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Low temp (250-300°F): Cooks the beef very gently for maximum tenderness and moisture. Ideal for uncured roasts like tenderloin. Takes several hours. Won’t brown much.
The choice depends on your timeline and priority between a crispy crust or ultra-tender meat. For most weeknight roasts, a high temp of 425°F gives the best balance.
Side Dishes to Serve with Beef Tenderloin
Here are some classic vegetable sides that pair beautifully with tenderloin’s mild flavor:
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Roasted potatoes – Crispy, garlicky, hearty potatoes are always a win.
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Creamed spinach – Rich, velvety spinach provides contrast.
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Sauteed mushrooms – Earthy mushrooms add complexity.
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Asparagus – Fresh, seasonal asparagus is a natural fit.
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Brussels sprouts – Roasted brussels sprouts lend texture.
Perfect Sauce Options
Serve your beef tenderloin roast with one of these easy sauce ideas:
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Horseradish cream – Zesty and bright with a little kick.
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Béarnaise – Classic French sauce with tarragon and shallots.
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Red wine reduction – Intensifies flavor of pan drippings.
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Chimichurri – Fresh and herby Argentinian sauce.
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Peppercorn sauce – Elegant cream sauce flavored with cracked pepper.
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Blue cheese butter – Creamy melted butter with crumbled blue cheese.
Foolproof Beef Tenderloin Recipes
Get step-by-step instructions and cooking times for these easy roasted beef tenderloin recipes:
Simple Roasted Beef Tenderloin
Ingredients:
- 3-4 pound beef tenderloin roast
- Olive oil
- Salt and pepper
- Fresh thyme and rosemary
Directions:
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Coat tenderloin with olive oil and season generously with salt, pepper, thyme and rosemary.
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Roast at 450°F for 27-33 minutes per pound until internal temperature reaches 135°F.
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Remove from oven, tent foil, and let rest 10-15 minutes.
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Slice and serve with a red wine reduction sauce.
Bacon-Wrapped Beef Tenderloin
Ingredients:
- 2-3 pound beef tenderloin
- 8-12 strips bacon
- Toothpicks
- Salt and pepper
Directions:
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Wrap tenderloin evenly with bacon slices and secure with toothpicks.
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Season with salt and pepper.
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Roast at 425°F, allowing 25-30 minutes per pound for medium rare.
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Rest, remove twine and toothpicks, then slice and serve.
Herb-Crusted Beef Tenderloin
Ingredients:
- 3-4 pound beef tenderloin roast
- 1/4 cup olive oil
- 2 tablespoons fresh parsley
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 4 garlic cloves, minced
- 2 teaspoons lemon zest
- Salt and pepper
Directions:
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Blend together olive oil, parsley, thyme, rosemary, garlic, lemon zest and season with salt and pepper.
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Coat tenderloin evenly with herb mixture.
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Roast at 400°F for 24-30 minutes per pound until desired doneness.
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Rest 10 minutes then slice and serve over herb salad or potatoes.
Get Perfectly Cooked Beef Tenderloin Every Time
With the right technique, roast size, and cooking times, you can easily achieve tender, juicy beef tenderloin straight from your oven. Refer to this guide for foolproof results. Proper minutes per pound based on doneness is the key for moist, flavorful beef roast after roast.
How to Cook Beef Tenderloin on the Grill
No question, Beef Tenderloin is a perfect holiday meal. It is indulgent, flavorful, and always a crowd pleaser. Grilling might not be your first choice, but youll be amazed at how it brings out rich flavors and melt-in-your-mouth tenderness. Roasting over charcoal or gas grill gives this classic roast that open-flame flavor we love. There are a few tips to follow when grilling over charcoal or gas.
Regardless of which method you choose, be sure your roast is completely thawed before grilling. If your roast is frozen, we recommend thawing it in the refrigerator for at least 48 hours. Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature.
Season to taste with Kansas City Steaks Original Steak Seasoning for the best bite after bite.
- Prepare a charcoal grill for indirect cooking by arranging an equal number of charcoal briquettes on each side. Add a few new briquettes to each side when coals are medium, ash-covered (about 25 minutes). Position the cooking rack handles over coals so adding extra briquettes is easy.
- Place the seasoned Beef Tenderloin Roast on the cooking rack directly over the coals; sear for 5–10 minutes, turning once or twice, until browned on all sides. Move roast to center for indirect cooking and cover with the grill lid.
- Grill until a meat thermometer registers 130°F (about 20–25 minutes) for medium-rare doneness or 140°F for medium doneness (about 25–30 minutes). Follow the Cooking Times Chart below for the best results.
- Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called “carryover cooking”).
- Resting is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your roast to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Carve into individual steaks and serve!
- Preheat grill on high.
- Sear the seasoned Beef Tenderloin for 5–10 minutes, turning once or twice, until browned on all sides. Move to the center of the grill and turn off the burners directly under the roast. Close grill lid.
- Grill until a meat thermometer registers 130°F (about 20–25 minutes) for medium-rare doneness or 140°F for medium doneness (about 25–30 minutes). Follow the Cooking Times Chart below for the best results.
- Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called “carryover cooking”).
- Resting is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your roast to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Carve into individual steaks and serve!
How to Cook Beef Tenderloin in the Oven
One of the easiest methods of cooking Beef Tenderloin is in the oven. With minimal prep and our easy-to-follow guidelines, youll present a juicy and tasty roast to guests in no time. For best results, make sure the Tenderloin roast is completely thawed. If your roast is frozen, we recommend thawing it in the refrigerator for at least 48 hours. Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature.
Season your Beef Tenderloin Roast well. Our Kansas City Steak Original Steak Seasoning is an excellent choice; coarse salt and freshly ground pepper are always classic. Leave overnight for deeper flavor.
Preheat your oven to 450°F.
Follow the directions below for cooking Beef Tenderloin Roast in the oven to perfection:
- Place the roast fat side up on a rack in a shallow roasting pan. Do not add water or cover the roast. Do not add water or cover the roast and cook to desired doneness, according to the Measuring Doneness and Cooking Times Chart listed below.
- Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven.
- Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15–20 minutes before carving. The temperature of the meat will continue to rise for as much as 10°F during this time.
- Use a meat thermometer to check the internal temperature of your Filet Mignon to ensure it is cooked to the perfect level of doneness, from rare to medium-well. The final temperature for medium-rare should read 135°F.
- Resting is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your roast to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Prior to serving, expand upon the delicious taste by topping with Kansas City Steak Finishing Butters for full flavor.
- Lastly, carve into individual steaks and serve!
BEEF TENDERLOIN ROAST | easy, foolproof recipe for Christmas dinner
FAQ
What temperature should you cook beef tenderloin at?
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Kansas City Steak Companyhttps://www.kansascitysteaks.comHow to Cook Beef Tenderloin | Kansas City SteaksMeasuring Doneness for Beef Tenderloin * Rare Beef Tenderloin (125ºF) * Medium-Rare Beef Tenderloin (135ºF) * Medium Beef Tenderloin (145ºF) * Medium-Well Beef…
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Better Homes & Gardenshttps://www.bhg.comThe Best Beef Tenderloin Temperature for Perfectly Cooked MeatJan 17, 2025 — Knowing how long to cook and the right beef tenderloin temperature is key to any tenderloin recipe. Timings are based on meat removed directly from …
What is the best way to cook a beef tenderloin to preserve its tenderness?
Slow roast 40 to 50 minutes – Transfer the beef into the skillet then roast for 15 minutes in a low 120°C/250°F oven (both fan and standard ovens). Then slather the remaining butter on and roast for a further 25 – 35 minutes (40 – 50 minutes total) or until the internal temperature is 53°C/127°F for medium rare.
How long to cook petite tender beef filet in oven at 425 degrees?
- Preheat the oven to 425°F (220°C).
- Prepare the filet: Ensure it’s at room temperature. Pat it dry and season with your preferred spices.
How long to cook 6 lb of roast beef at 350 degrees?
Bake the roast for approximately 25 to 30 minutes for every pound of meat for a roast to be cooked to medium. Adjust accordingly for your preferred level of doneness. You should use a meat thermometer to determine when the roast is done. Push the meat thermometer all of the way into the center of the roast.
How long to cook beef tenderloin in oven?
For a 4-pound beef tenderloin, roast in the oven for 25-35 minutes after searing on the stovetop. For a different size beef tenderloin, a good rule of thumb is 5-8 minutes per pound for rare, 6-9 minutes per pound for medium-rare, 7-10 minutes per pound for medium, or 8-11 minutes per pound for medium well.
How long to roast beef tenderloin?
Here’s how long to roast beef tenderloin in the oven, depending on the size of your roast and your preferred doneness: For a 2- to 3-pound tenderloin roast, roast for 20 to 30 minutes. For a 4- to 5-pound tenderloin roast, roast for 35 to 45 minutes. After roasting, remove the meat from the oven, tent with foil, and let it stand for 15 minutes before carving.
How do you cook a 2-3 pound beef tenderloin?
For a 2- to 3-pound tenderloin roast, preheat your oven to 450°F (230°C). Season the beef, then sear it in a hot oven-safe skillet. Place the skillet in the preheated oven and roast for 20-25 minutes or until desired doneness. Remove the meat from the oven, tent with foil, and let stand 15 minutes before carving. The beef tenderloin temperature will rise to medium-rare (145°F) or medium (160°F) while it stands.
How long to cook Beef Tenderloin at 425?
SLATHER: Make a straightforward garlic-herb butter and smother the seared beef with it. Insert your probe thermometer. ROAST: Cook the beef tenderloin at 425 degrees F. until the desired internal temperature is reached. This will only take about 20 to 25 minutes!. What Temperature To Cook Beef Tenderloin?
How do you cook Tenderloin in the oven?
This will create a beautiful crust. Roast in the Oven: Place the seasoned tenderloin on a rack in a roasting pan and insert an oven-safe meat thermometer. Roast until the internal temperature reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
How long does it take to cook a 3 pound Tenderloin?
A 2- to 3-pound tenderloin typically requires about 20 to 25 minutes per pound at an oven temperature of 425°F (220°C) for medium-rare. If you prefer medium, consider extending the cooking time to approximately 30 minutes per pound, depending on your specific oven and the thickness of the meat.