How To Cook A Beef Tenderloin

The tenderloin of beef is the most tender, succulent and flavoursome of the steaks and as a consequence is the most expensive. For this reason alone cooking beef tenderloin (or filet mignon and beef filet as it is also referred to) is something that all cooks experienced or not fear the most. That said, given its tenderness the cut does ot require a huge amount of cooking but very much depends on how you like you steak finsihed. This article relates to a cooking a whole tenderloin commonly prepared as a beef wellington which is in essence a tenderloin incased and cooked in puff pastry.

Given a whole beef filet is a long cut of meat ordinarily it is best to cut the filet into two pieces to fit into a suitable roasting dish. Some people prefer to first trim the filet of any visible fat but quite honestly, it doesn’t require it. Simply judge the halfway point and cut into two pieces.

A top beef tenderloin cooking tip is to remove the cut from the refridgerator for at least an hour before cooking. Bringing the filet up to room temperature prior to cooking ensures that it is cooked evenly and accurately. Once you have jointed the cut to achive best results I always tie the filet with around 3 strings, not too tight but just enough to be secure. If you are fortuante enough to have some butchers string which has a waxy outer coating allowing you to tie without ‘pulling’ the meat use this or if you do not then some twine will also do the trick. You are tieing to ensure that the tenderloin retains is circular shape during cooking.

The next step is to sear the filet in a heavy, hot frying pan prior to cooking in the oven. You can simply season the filet with salt and freshly ground pepper or use a mustard & garlic herb rub which I favour (recipe below). If you are using the garlic and herb rub place this onto the filet after you have seared it otherwise this will simply burn the garlic and singe the herbs.

Now, place some oil in the pan and allow it to come up to heat and gently lay the filet in the pan and allow to sear for 1-2 minutes on each side. I know, your thinking it’s circular, it doesn’t have sides as such! think of it as a square and brown on four sides being careful not to disrupt the skin of the tenderloin whilst turning.

Repeat for the remaining tenderloin and leave to rest on a plate when both are browned.

Now to add the mustard and garlic rub. Simply use the back of a teaspoon and spread the mixture all over the tenderloins ensuring they are evenly coated and place in a suitably sized roasting tray with a little pre smeared oil.

Cook in a pre heated oven set at 400°F to 450°F. For a 2-3lb beef tenderloin you will be cooking at around 35 minutes to attain a slightly pink inside (towards the end of the rare scale, bordering on medium) for larger filets 4-5lb your cooking time will be in the region of 45-50 minutes for the same finish. Once your alloted time has elapsed take it out of the oven and leave to rest for a good 15-30 minutes before serving. This is the most important part of the whole process and ensures that all the amazing juices work their way back into the proteins of the meat and in addition finishes cooking (it will retain its heat so do not worry about covering). If you were to cut the tenderloin right after cooking all the juices would simply pour out onto the cutting surface, not the ideal senario.

One of the best investments your kitchen will ever have is a meat thermometer. These handy kitchen meat gadgets allow you to check the internal temperature of the meat during cooking which you can then use to determine exactly the required finish simply by probing the prong into the heart of the meat. You can get the Silicone Meat Thermometer 2″ Dial which is the one I use, it is cheap and can be inserted into the meat at the start of cooking and left, saving you from having to reinsert the probe! withstands temperatures of over 500°F. Enjoy your cooking.

Mustard & Garlic Herb Rub

1 Tsp Oregano

1 Tsp dried thyme leaves

1 Tsp dried rosemary leaves

1 Tsp pepper

1 Tsp Good quality salt

4 x Tbsp French Dijon mustard

4 x Garlic cloves crushed

Simply mix all the ingredients together and spread evenly across the surface of your beef tenderloin.