Are you hunting for the perfect way to cook a beef tenderloin? Have you had one turn out too dry and need some advice? As someone who has cooked many beef tenderloins, I feel your pain. It can be tricky to know when it’s done just right – but don’t worry, because I have been there before and want to help!
In this article, I will share my comprehensive guide on how to not overcook a beef tenderloin. Together we’ll talk about the tools and ingredients needed, methods of preparation, timing tips and tricks that guarantee delicious results each time. So by the end of this article, you’ll be confident in making the perfect beef tenderloin every single time. Let’s get started!
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How do you not overcook beef tenderloin?
The key to not overcooking beef tenderloin is to use an instant-read thermometer. Insert the thermometer into the thickest part of the meat and cook it until it reaches an internal temperature of 130°F for medium-rare, 140°F for medium, or 160°F for well done. Additionally, you can pull the steak off a few degrees before your desired doneness as it will continue cooking after being removed from heat. Lastly, let your steak rest at least 5 minutes before slicing so that all of its juices are distributed evenly throughout.
Different Beef Tenderloin Cooking Methods
Beef tenderloin is an incredibly popular entrée choice for dinner parties and special occasions. Not only is it a luxurious cut of meat, but its mild flavor allows chefs to easily customize the recipe with seasonings, sauces, and accompaniments. Depending on your desired result – juicy steaks cooked rare or evenly roasted beef medallions – there are a variety of methods available for cooking this succulent cut of beef:
One way to prepare beef tenderloin is by pan-frying. This method requires minimal ingredients beyond oil or butter and some salt and pepper seasoning. To begin, preheat a cast iron skillet over medium heat before adding in enough fat to lightly coat the bottom of the pan. Let it heat up until it starts to shimmer before gently laying in individual pieces of prepared beef tenderloin into the hot skillet. Cook each piece two minutes per side if you’re looking for steakhouse style slightly pink centerpieces; cook an additional minute per side if you prefer more well done steaks.
When all sides are seared, remove from heat immediately after that last flip then serve with sauce on top while still hot. Due to its low fat content, overcooking can quickly dry out the meat so be sure not to leave them unattended during cooking.
- Pros: Fast & Easy.
- Cons: Can Overcook Easily.
Roasting will produce evenly cooked pieces that have less likelihood of being overcooked than other methods like grilling or sautéing as they don’t require constant attention throughout preparation time.
Preheat oven at 400°F (204°C) then place seasoned slices onto roasting tray lined with parchment paper; make sure none touch each other as they’ll steam instead when baked together. Roast for 10 minutes at temperature before turning down oven setting lower at 350°F (176°C) and continue baking another 25 minutes depending on how thickly sliced your steaks are; thinner cuts should take less time while thicker ones may need longer baking times which can vary between 30-35 minutes total.
- Pros: Evenly Cooked Steaks.
- Cons: Longer Baking Time Compared To Other Methods. li> ul >
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Tips for Properly Seasoning Your Beef Tenderloin for the perfect cooking
Beef tenderloin is a mouth-watering cut of meat, and seasoning it properly can really elevate the flavor. There is an art to finding the perfect seasoning combination that will bring out the best in your beef tenderloin. Here are some tips for getting just the right taste.
Start with kosher salt
Kosher salt gives your beef tenderloin a nice salty base layer of flavor. It also helps draw out moisture from within so that your meat stays juicy and succulent while cooking. Start by sprinkling about 1 teaspoon of kosher salt over each side of the tenderloin.
Tip: Make sure you don’t add too much as this can make your dish overly salty.
Add other ingredients for flavour
- Once you have added some basic saltiness, it’s time to get creative with additional flavours. Popular choices include garlic powder, paprika, oregano, thyme and black pepper.
There are many variations on these classic ingredients so try experimenting until you find one that suits you best! Tip: For maximum flavour impact sprinkle half onto one side before flipping and adding more to other side after flipping.
Finish off with Oil – Extra Virgin Olive Oil works best!
Now comes one of the most important steps – oil! A light coating of extra virgin olive oil will help keep all those delicious flavours locked in during cooking, giving them time to infuse into every bite. Simply brush it over both sides evenly using a pastry brush or paper towel.
Tip : Oil has quite a strong taste itself so be careful not to use too much when brushing it over otherwise it could overpower all those yummy flavours from earlier!
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