Beef tenderloin is considered one of the most tender cuts of beef. It comes from the short loin primal cut located along the cow’s back behind the ribs. The tenderloin itself sits beneath the backbone running from the sirloin primal up to the rib primal. When removed from the carcass as a whole subprimal, it is referred to as a full tenderloin. It can then be cut into smaller individual steaks or roasts.
Beef tenderloin is very lean and tender, but lacks a lot of beefy flavor due to its leanness. It is best prepared using quick, high-heat cooking methods like grilling, broiling, sautéing or roasting. These cooking methods help develop a nice brown exterior crust on the meat while keeping the interior moist and tender. How you choose to serve beef tenderloin depends largely on whether you are preparing steaks or roasting a whole tenderloin.
How to Serve Tenderloin Steaks
When cutting a tenderloin into individual steaks, the thickness will determine doneness when cooked. Steaks cut 1-2 inches thick are ideal for grilling or pan-searing. They can be cooked to varying degrees of doneness from rare to well-done based on personal preference.
Doneness Guide
Here is a guide for determining doneness when cooking tenderloin steaks:
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 120-125°F | Cool red center |
| Medium Rare | 130-135°F | Warm pink center |
| Medium | 140-145°F | Hot pink center |
| Medium Well | 150-155°F | Slightly pink center |
| Well Done | 160°F + | No pink |
Use an instant-read thermometer to check for doneness when grilling or pan searing. Remove steaks from heat when they are 5-10°F below your desired final internal temp to account for carryover cooking.
Grilling Tenderloin Steaks
Grilling is a quick, high-heat method perfect for tenderloin steaks. Follow these tips:
- Pat steaks dry and coat lightly with oil to prevent sticking.
- Season well with salt and pepper or other spices as desired.
- Grill over direct high heat turning once halfway through. Cook times vary based on thickness and doneness preference.
- Let rest 5 minutes before serving.
Serve grilled tenderloin steaks with a pan sauce, chimichurri or compound butter to boost flavor.
Pan Searing Tenderloin Steaks
Pan searing in a very hot skillet produces a flavorful crust much like grilling. Follow these tips:
- Pat steaks dry and coat lightly with oil.
- Season well with salt and pepper.
- Heat a heavy skillet over high heat until very hot.
- Add steaks and cook undisturbed until well browned. Flip and repeat on second side.
- Cook times vary based on thickness and doneness preference.
- Let rest 5 minutes before serving.
Serve pan-seared tenderloin steaks with a quick pan sauce made by deglazing the steak pan.
How to Serve a Whole Tenderloin Roast
Roasting a whole beef tenderloin is popular for special occasions like holidays. It can be served whole for a dramatic presentation, or sliced into individual portions.
Trussing and Tying
Before roasting, it helps to truss and tie the tenderloin for more even cooking. Here’s how:
- Place tenderloin on a work surface and tuck the thin “tail” end under to create a uniform thickness.
- Use butcher’s twine to tie the roast at 1-2 inch intervals.
- Loop longer pieces of twine around the sides to completely secure the roast.
Trussing helps the tenderloin hold its shape, cook evenly, and makes slicing easier after roasting.
Seasoning and Searing
For flavorful roasted tenderloin:
- Coat the roast lightly in oil and season well with salt, pepper and other herbs or spices as desired.
- Sear the seasoned roast in a hot skillet to develop a flavorful crust before roasting.
Roasting Guidelines
Roast in a 425°F oven until desired doneness:
| Roast Weight | Internal Temp | Approx. Roast Time |
|---|---|---|
| 2 pounds | 125°F (rare) | 25-35 minutes |
| 3 pounds | 135°F (medium rare) | 40-50 minutes |
| 4-6 pounds | 145°F (medium) | 50-70 minutes |
Use an instant-read thermometer to monitor doneness during roasting. Remove roast when it reaches 5-10°F below final desired internal temp.
Resting and Carving
Always allow roasted tenderloin to rest before slicing:
- Loosely tent with foil and let rest 15-20 minutes.
- Temperature will rise 5-10°F during resting time.
- Slice into 1/2-inch thick slices to serve.
Serve roasted beef tenderloin with a sauce like béarnaise, au jus or chimichurri. It also pairs well with roasted vegetables or a starch like garlic mashed potatoes.
Conclusion
Beef tenderloin is delicious when quickly grilled or seared as individual steaks, or roasted whole for a special occasion meal. Pay close attention to internal temperatures and allow proper resting time for the most tender, juicy results. By following these tips on how to properly serve beef tenderloin, you can enjoy this luxurious cut at its best.