Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. While the tenderloin is cooking, prepare a sauce to serve alongside the beef for added flavor. This beef tenderloin recipe is actually insanely easy to make, thanks to a marinade made up of ingredients you probably already have and a surprisingly quick cook time. Preheat oven to 425°F. Searing the tenderloin usually takes about 4-5 minutes per side, which amounts to about 12-15 minutes total for searing. Place on plate and turn so that the oil-herb mix coats the outside of the beef. Beef tenderloin is a cut of meat from the tender loin of a cow. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook. Place in roasting pan. Temperatures rise 5°F-10°F as meat rests. If you only want to use rosemary (or thyme), that's fine. 3. Although, you can cook a roast or brisket directly in the electric roaster, it sometimes benefits the guests if you mix it up a little. Preheat oven to 425 degrees F (220 degrees C). Step 2 Let beef stand about 20 minutes at room temperature. https://www.food.com/recipe/perfect-basic-beef-tenderloin-152231 Set to cook in air fryer for 15 minutes. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Coat the meat with oil and season generously with salt and pepper. 1. This could take about 45 minutes. Some areas of the beef tenderloin will be rare and others will be medium rare. Place on plate and turn so that the oil-herb mix coats the outside of the beef. But most importantly, letting the meat rest will ensure a juicier tenderloin when you finally do cut into it. Preheat Wolf Electric Oven in CONVECTION at 475° F. Place the tenderloin on a roasting rack in a roasting pan. Cooking a beef tenderloin in a convection oven is similar to cooking in a conventional oven, except that the tenderloin will cook faster since a convection oven's fan circulates the heat evenly. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Remove the tenderloin from the oven and allow it to rest for 10 to 15 minutes before slicing. After removing it from the oven and covering with tinfoil, we let it rest for approximately 15 minutes. Season with salt and pepper. Step 4: Cook the beef. ; REDUCE heat to 275°F (130°C); cook uncovered to desired doneness, removing from oven when 5°F (3°C) below finished temperature. This post may contain affiliate links. Next, place the beef tenderloin onto the wire rack, insert an oven-safe, digital thermometer into the center of the thickest part of the beef, and place into the oven. Allow tenderloin to rest until it reaches room temperature. Season to taste with garlic powder, seasoned salt and seasoned pepper, taking care to do both sides. Season with salt and pepper. Do not slice the meat right away. Bake in preheated oven until a meat thermometer inserted into thickest portion registers 135°F (medium-rare), 25 to 30 minutes. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors. This beef tenderloin with Garlic Brown Butter, it was so amazingly delicious. Rub beef with just enough olive oil to moisten. Use these guidelines as a starting point, but always use the internal temperature to determine if the roast is done. The meat also takes longer to cook (about an hour total cook time), so it’s more forgiving; it doesn’t go from done to overdone in a flash. 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