Mushroom and Beef Tenderloin Recipe (2024)

FAQs

What is the best cooking method for tenderloin? ›

The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.

Slow-roasting in a low oven cooks the tenderloin evenly from edge to center. Basting the tenderloin with browned butter flavored with thyme and shallots enhances browning and gives it more flavor.

Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.

Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

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.

A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven.

Be careful not to overcook your tenderloin, as that will result in meat that is dry, tough and unappetizing. Begin by giving the meat a nice sear on the outside in a roasting pan or a large cast-iron skillet set on the stovetop at high heat.

Here are the general cooking times for pork tenderloin at 400°F: 1-pound pork tenderloin: 20-25 minutes. 1.5-pound pork tenderloin: 25-30 minutes. 2-pound pork tenderloin: 30-35 minutes.

Here's what happens if you skip the searing step: Less Flavor Depth: Searing meat before slow cooking caramelizes its surface, creating a rich layer of browned flavors known as the Maillard reaction. Skipping this step may result in a less complex flavor profile in your final dish.

Should I season my beef tenderloin the night before? ›

Beef tenderloin comes with silverskin, which is a layer of silvery connective tissue that runs along its surface. If you cook the tenderloin with the silverskin on, you may not have the optimum eating experience that this cut can give.

Low-heat roasting— 225°F to 300°F, or 200°F to 275°F in a convection oven—will produce a roast with rosy interior that's evenly cooked all the way through, but you won't get much in the way of a well-seared crust.

To sum up: Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.

We're going to sear it in a cast-iron skillet until it gets the best crust, and then bake it in the oven for just a few minutes until the center juicy and hot pink! Cooking this steak recipe in herb butter gives it the best flavor! It's literally melt in your mouth amazing and juicy!

For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing it in the oven. The spice blend you use is up to you (we love using a this steak seasoning or fresh herbs like rosemary and thyme).

Sear + Roast

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.