Filet mignon is the star of many upscale restaurants. It has a reputation as an expensive cut reserved for the fanciest of occasions. One trick we use to make this luxurious cut more affordable is to purchase a whole tenderloin roast and cut it into steaks. It's easy to do and is a satisfying way to hone your home butcher skills.
So there you have it. A tenderloin roast is now 10 filet mignon. As you can see, some of the filets have a bit of extra fat and silverskin. I didn't do a spectacular job cleaning the whole tenderloin, so I hand trimmed each of these before cooking.
Now that you've successfully cut your tenderloin roast into steaks, it's time to start cooking. To get started, you might wonder how much beef tenderloin per person to plan your dinner party. In general, I recommend 8 ounces of beef tenderloin per person. This is the raw, uncooked weight of the beef and is a nice portion size for most adults.
Now that we have the right amount of tenderloin set aside, what is the best way to prepare a filet mignon or tenderloin steak? A simple and easy way is using the Steakhouse Method.
That special bonus roast is best prepared following our guide for Petite Roasts. Two amazing ways to make it more fancy is to use a brandy peppercorn sauce or roasted with herbs and topped with a savory horseradish cream.
But what about the extra little tips, tails and the chain? A serving suggestion I like is to make a decadent cheesesteak sandwich. A classic use for the tips is to saute with sliced onions, make a pan sauce with some stock and serve over egg noodles.
The only thing this meal needs is candlelight and a wonderful glass of wine. A tender and juicy beef tenderloin steak is quickly seared in a skillet, then transferred to the oven to finish cooking. It's a gourmet meal that is also incredibly easy to make.
When it comes to cooking the whole beef tenderloin, you have a couple of different options. You can cook the whole tenderloin top to end, or you can cook the middle potion of the tenderloin called Chateaubriand. A whole tenderloin can range from 5 to 8 lbs and can feed 6 to 12 people, depending on slices cut and sides served with it.
If I am making a beef tenderloin for an intimate celebration of 2 to 6 people, I usually choose to make the center cut. A whole tenderloin is better for a larger dinner that feeds more than 6 people. Although, beef tenderloin can be reheated without loosing its tenderness or temperature that it was cooked to. (I share my reheating secret a little later in this article.)
The center cut is the middle part of the tenderloin. It is the most uniform is size and where filet mignon comes from and chateaubriand. The tip end, is the small, thin end of the tenderloin that is also the piece used for tournedos steaks.
To make the tenderloin more even at the thin end, cut the tip where it starts to get narrow almost all the way off but not completely off. Tuck the narrow, thin tip under the tenderloin. Use cooking twine to tie the tenderloin all along the whole length in 1-inch intervals. Make sure not to tie too tight where it starts cutting into meat.
Through my experience cooking beef tenderloin, I have two different sets of oven temperatures developed. When I cook the center cut of the tenderloin (chateaubriand), I cook it at high temperature of 425Â until it reaches medium-rare. When cooking the whole tenderloin, I start at high temperature for about 15 minutes. Then, I lower the temperature and slowly cook it at 325Â until medium-rare.
Place the roasting pan in the oven and cook for 15 minutes at high temperature. Turn the oven temperature down to 325Â and cook until the internal temperature is at 130Â-135Â for medium-rare. (Cook to 135Â-140Â for medium or 120Â-125Â for rare.) Personally, I pull the beef out at 130Â because it continues to cook while resting under the tent.
Take the beef out of the oven and place it on a large plate, on a cutting board. Place pieces of butter on top of the tenderloin, along the whole cut. Tent it with a sheet of aluminum foil and let it trest for about 20 minutes (30 for a large tenderloin.)
The beef tenderloin roast is one of the most delicious and luxurious cuts of beef you can serve. This roast has nearly no waste and the ultra-tender texture is sure to impress on even the most special occasion.
I guess you could say that I started it based on something my grandmother told me about her childhood and growing up.
That despite the Depression, her dad, my great grandfather, always managed to provide the family with a beef roast for great grandma to prepare for Christmas.
Beef tenderloin roasts are a near perfect solution for a crowd who would otherwise all want their steaks cooked differently.
Tenderloins are typically uneven in shape and weight from end to center to end.
The flavor of horseradish will absolutely elevate the roast.
Starting with a great cut of beef, the addition of a few simple seasonings, and a one-hour room temperature pre-cook rest, will yield an outcome so incredible.
Remember, 125 for rare in the absolute dead center of each roast. Work your way with the instant read thermometer out to the left and right respectively for more well-done temps. YOU control where each one ends in terms of doneness.
Tenderloin Roast. Filet mignon is cut from the tenderloin, which is a fitting name for this high-quality piece of beef. As with all of our meat, this is a natural product and there may be some variation in size. This roast is approximately 4 lbs.
The beef tenderloin is by far the most tender cut of beef with each bite giving that melt-in-your-mouth feeling. We hand-trimmed, cleaned, and tied each tenderloin so that it's easy to prepare, cooks evenly, and is ready to roast for your holiday celebrations.
Remove from the oven. Cover loosely with foil. Let stand 10-15 minutes before serving. The beef tenderloin temperature will rise 10ÂF - 15ÂF as it rests. Now it's ready to cut into filet medallions to impress your guests.
I use my favorite stovetop-to-oven method for this beef tenderloin recipe. Browning the meat on the stovetop creates a flavorful crust, while finishing it in the oven ensures that the inside remains juicy and tender. This method is perfect for a variety of cuts of meat, including baked pork chops, braised lamb shanks, and sirloin steak.
Cut the beef tenderloin in half crosswise. Pat dry with paper towels. If you have time, place the beef tenderloin in the fridge, uncovered, for 8-12 hours or overnight. (This is not absolutely necessary, but helps create a better outer crust when searing, so do it if you can.)
Working quickly, immediately spread the butter mixture over the beef, insert a probe thermometer into the thickest part in the center, and transfer to the preheated oven. (Alternatively, if searing in a pan that is not oven-safe, transfer to a roasting pan before placing in the oven.)
Roast beef tenderloin in the oven until it reaches your desired internal temperature: 115 degrees F for rare (20-30 minutes), 125 degrees F for medium rare (25-35 minutes), 135 degrees F for medium (30-40 minutes), 145 degrees F for medium well (35-45 minutes), or 155 degrees F for well done (40-50 minutes). (Temperature will continue to rise while resting in the next step.) For the juiciest beef, medium rare to medium is recommended.
A gourmet choice, just as good as a Prime Rib with a garlic herb crust! Our beef tenderloin recipe is perfect for Christmas, New Years or to simply spoil yourself with an indulgent weekend dinner! Worth every penny when perfectly roasted to your desired preference.
Unpeeled whole tenderloins are cheaper to buy but require more work to prepare for roasting. The most expensive option of beef tenderloin is the third option. It requires less prep work by you since the fat and trimmings have been removed. Some butchers also tie it for you, ready for roasting straight away.
HALVE: Cut the tenderloin in half to create two small roasts. Easier to roast than a whole tenderloin, giving you the option of roasting each one with different durations. We roast one medium rare and the other well done, leaving it in the oven longer, pleasing everyone in our family.
Use kitchen twine to tie your roast firmly with 1-inch intervals, but not too tight that the beef loses its shape and bulges out. This helps keep them compact while roasting, ensuring they cook evenly.
Our pasture raised tenderloin roast comes in around four pound packages of premium beef that are vacuum sealed for freshness. These cows have the best life possible when on our farm. From the moment they are born or brought to our farm, our animals are treated with the utmost respect. Rotational grazing when the weather permits allows them to have the best health for the animals while also allowing proper stewardship of the pastures. Our animals are never fed animal by products and are never given growth hormones or steroids.
Try our delicious tenderloin roast by ordering online to pick up at one of our many convenient pickup locations, home delivery, or visit our farm stand today and see all the other products we have to offer from local small businesses and become inspired to create amazing dishes in your own kitchen.
Our review of Alton Brown's Center Cut Beef Tenderloin. Easy to make, full of flavor, and most of all tender as tenderloin should be. Beef tenderloin makes it easy to be your own butcher and cut out a tasty roast.
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