How Long To Cook Beef Tenderloin Per Pound At 225 Degrees

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Introduction

Beef tenderloin, often hailed as the king of steaks, is prized for its unparalleled tenderness and delicate flavor. Cooking it at a low temperature like 225 degrees Fahrenheit (approximately 107 degrees Celsius) allows for incredibly even cooking and a melt-in-your-mouth texture. This method, often associated with slow roasting, ensures the tenderloin remains juicy and doesn’t dry out, making it a favorite for special occasions and discerning home cooks alike. The controlled, low heat is particularly effective for maintaining the tenderness that is inherent in this cut of meat, maximizing its potential for a luxurious dining experience. Figuring out how long to cook beef tenderloin per pound at 225 degrees is key to achieving this culinary masterpiece.

Ingredients

The beauty of beef tenderloin lies in its simplicity. A few quality ingredients are all you need:

• Beef Tenderloin Roast (center-cut recommended): Allow approximately pound per person.
• Olive Oil: For searing and flavor enhancement.
• Kosher Salt and Freshly Ground Black Pepper: Essential for seasoning.
• Optional Aromatics: Fresh garlic cloves (smashed), fresh rosemary or thyme sprigs, whole peppercorns. These can be added to the pan during cooking to infuse the tenderloin with extra flavor.
• Beef Broth or Red Wine (optional): For deglazing the pan and creating a flavorful pan sauce.

Preparation Steps

Proper preparation is vital for optimal results.

1. Trimming: Trim any excess silverskin or fat from the tenderloin. While a little fat is desirable for flavor, large pieces of silverskin will become tough during cooking.
2. Pat Dry: Thoroughly pat the tenderloin dry with paper towels. This ensures a good sear.
3. Seasoning: Generously season the tenderloin with kosher salt and freshly ground black pepper. Don’t be shy with the salt; it’s crucial for drawing out moisture and enhancing flavor.
4. Resting (Optional): Allowing the seasoned tenderloin to sit at room temperature for about 30-60 minutes before cooking can help it cook more evenly.

Cooking Instructions

The slow-roasting method at 225 degrees Fahrenheit requires patience but rewards with unparalleled tenderness. How long to cook beef tenderloin per pound at 225 degrees is the main question. Here’s how:

1. Searing: Preheat a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Add olive oil and heat until shimmering. Sear the tenderloin on all sides until deeply browned, about 2-3 minutes per side. This creates a flavorful crust and helps seal in the juices.
2. Adding Aromatics (Optional): If using, add garlic, rosemary, and/or thyme to the pan during the last minute of searing to infuse the oil with their flavors.
3. Roasting: Transfer the skillet to the preheated oven at 225 degrees Fahrenheit.
4. Timing: The cooking time depends on the desired doneness:
   • Rare (120-130F): Approximately 45-60 minutes per pound.
   • Medium-Rare (130-140F): Approximately 1 hour to 1 hour 15 minutes per pound.
   • Medium (140-150F): Approximately 1 hour 15 minutes to 1 hour 30 minutes per pound.
5. Using a Thermometer: Use a meat thermometer to accurately monitor the internal temperature. Insert the thermometer into the thickest part of the tenderloin, avoiding contact with any bone.
6. Resting: Once the tenderloin reaches your desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
7. Making a Pan Sauce (Optional): While the tenderloin rests, deglaze the pan with beef broth or red wine. Scrape up any browned bits from the bottom of the pan and simmer until the sauce reduces slightly. Strain the sauce and serve alongside the sliced tenderloin.

Serving Suggestions

Beef tenderloin is elegant enough to stand on its own, but it also pairs beautifully with a variety of accompaniments.

• Classic Sides: Roasted vegetables (asparagus, Brussels sprouts, carrots), mashed potatoes, creamed spinach, Yorkshire pudding.
• Sauces: Barnaise sauce, red wine reduction, horseradish cream sauce, chimichurri.
• Elegant Presentation: Slice the tenderloin thinly against the grain and arrange it artfully on a platter. Garnish with fresh herbs or a drizzle of olive oil.

Tips and Common Mistakes

Avoid these common pitfalls to ensure a perfect beef tenderloin:

• Overcooking: Beef tenderloin is best served rare to medium-rare. Overcooking will result in a dry, tough roast. A meat thermometer is crucial.
• Insufficient Searing: Don’t skip the searing step. It’s essential for developing a flavorful crust.
• Not Resting: Resting the tenderloin after cooking is vital for retaining moisture.
• Uneven Cooking: Ensuring the oven temperature is accurate and allowing the tenderloin to come to room temperature slightly before cooking can help prevent uneven cooking.
• Inadequate Seasoning: Don’t be afraid to season the tenderloin generously with salt and pepper.

Explore More Cooking Guides

Mastering how long to cook beef tenderloin per pound at 225 degrees elevates any meal into a memorable occasion. The low-and-slow approach coaxes out the tenderness and nuanced flavors of this premium cut, delivering a truly exquisite dining experience. Its versatility allows for creative pairings and adapts beautifully to various culinary preferences. Embrace the confidence that comes with perfecting this recipe and prepare to impress family and friends. Discover more culinary adventures and in-depth cooking guides at foodrecipestory.com. Unleash your inner chef and explore the world of delicious possibilities!