After removing it from the oven and covering with tinfoil, we let it rest for approximately 15 minutes. And with the top price tag of this cut, you should get what you want. Temperatures rise 5°F-10°F as meat rests. If you prefer medium, cook the tenderloin until it reaches an internal temperature of 140-145 degrees. Temperatures rise 5°F-10°F as meat rests. For the Sauce. The meat is absolutely, positively, the softest, most buttery-textured meat on earth. 4. Resting for about 15 minutes re-distributes the internal juices, insuring moist (not dry) beef. 25–30 mins. Makes my heart happy. When you slow roast, there is no gray inner edge, just a lovely pink color all of the way through. You can let the beef tenderloin chill for up to 24 hours, if desired. Looks just delicious…!!! per person or 6 oz. https://www.seriouseats.com/.../slow-roasted-beef-tenderloin-recipe.html Cut pieces of twine long enough to go around the meat and tie about every 1″. Cooking times and temperatures may vary with method of preparation, size and shape of the Certified Angus Beef ® brand cut, and your desired degree of doneness. Soooo perfectly moist and tender – perfection! Roast beef tenderloin for 35-40 minutes. And preparing beef tenderloin in an oven covered in butter is our preferred method! Also, I'll be temping of course. Tenderloin. Remove at 130-150 degrees internal temperature in the thickest part per your desire — tent for about 10 minutes before slicing. Generously season both sides of prepared beef tenderloin with salt & pepper. It is easy and elegant to prepare for celebration dinners like Christmas, New Year’s Eve or Valentines Day. That way you get exactly what you want and you can ask them to do the trimming, saving you time and waste. https://www.bhg.com/recipes/how-to/handling-meat/how-to-cook-beef-tenderloin I love everything on this recipe, can’t wait to give it a try! Allow the beef to stand at room temperature 1 hour before roasting. If you prefer medium, cook the tenderloin until it reaches an internal temperature of 140-145 degrees… TEMP. Because the results are amazing. Preheat oven to 325 degrees F. Generously season whole beef tenderloin with salt and pepper. Roast the tenderloin until it reaches your preferred temperature, 130°F-135°F for medium rare and 140°F-145°F for medium. It is a great counterpoint to the slow roasted beef tenderloin. Timing will depend on your oven, whether it is convection or conventional, and the size of the tenderloin. www.vikingrange.com/consumer/lifestyle/recipe.jsp?id=prod9000210 Roasting a beef tenderloin is often saved for holidays and special gatherings. Lastly, I run stems of fresh tarragon leaves under the ties to give the meat nice flavor. Preheat oven to 325 degrees F (165 degrees C). Place the tenderloin on an oven pan with a rack. 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