Cooking beef tenderloin roast?

Question

I'm cooking a beef tenderloin roast tonight, and the recipe says to use a large roasting pan. Does this mean to use a rack also? Or to just place it on the pan?

What ways does anyone here cook it?

Answer 1

I hate to disagree with the person above, but I'm going to.

No, don't use the rack. Place the roasting pan on the stove top first and heat some oil in it. Sear the tenderloin on all side (brown it). Place it in the oven WITH A MEAT THERMOMETER until it gets to 130 - 140 degrees (130 for medium rare or 140 for medium). Let it rest for 10 minutes before you cut it. 400 degree oven. It is only going to take 45 minutes or so.

Answer 2

Of course you can. Here's what to do: Choose a simple marinade. If you're spending a lot of money to buy such a lovely cut as a tenderloin, you don't need to marinate in order to tenderize. You can simply use the marinade to enhance the flavor of the beef. I'd go with something simple like olive oil, a sprig or two of fresh rosemary and, perhaps a smashed garlic clove or two. Splash in a bit of sherry (the kind you drink, not the cooking kind) or a bit of wine and add the meat & refrigerate. For tenderloin, you don't need to marinate overnight -- the flavor will permeate the meat in just a few hours. Take the meat out of the fridge about 15 or 20 minutes before you're going to cook it. Here's the most important part. Be sure to sear the meat in a pan before roasting it in the oven. This will ensure a nice crust on the outside of the meat. If you have a cast-iron or other heavy, oven-safe pan, use that. Just heat the pan to medium-high heat, place the roast in the pan and let it sizzle for about a minute and keep turning the meat until it's caramelized on all sides. Then sprinkle with a bit of kosher salt and roast in the oven (375 degrees F) until the internal temp. is where you want it to be for rare, med-rare, medium, etc... You can go online to find the appropriate temperatures for the degree of doneness you're looking for. It's best to remove the meat from the oven about 5 degrees before it's where you want it to be. Remove the meat from the pan and cover with foil and let it "rest" for about 10 minutes before slicing it. Use tongs -- don't stab the meat or all the juices will run out. Letting the meat rest will allow all of the moisture to settle back into the cells of the beef and not all run out onto your cutting board when you go to slice it. Then slice & enjoy! Happy cooking and, of course, happy eating !! ;-)

Answer 3

It is better to pan sear before hand...but not absolutely necessary.
130 is the right temp for medium rare. But I believe you should take it out at 120 to 125 ...let it sit for 20 minutes. After the meat has time to settle...the temp will rise another 5 to 10 degrees.
Rack or no rack...doesn't matter. High heat..small amount of time. Also...A cast iron pan is perfect for this if you have a roast that will fit into it...You can sear it in the pan and then just put the pan in the oven. Cast iron is a great heat conductor.
I also like to add a nice coating of Steak seasoning before roasting. And absolutley NO TIN FOIL!

Answer 4

I agree that I disagree with the tinfoil thing, thats just a bad idea for this cut of meat.

One way to do it is to coat with Olive Oil, season to your preference and than put it in a very hot oven- say 450 for about 10 -15 minutes to get a crust on the outside than lower the temp to 325 or so and cook about 20 minutes per pound - or until desired temp is reached.

I like roasts to have a rare center and well done extremeties. Using tin foil will braise it and make it like pot roast.

Flat on the pan is fine, there wont be too much liquid until you take it out anyway.

Answer 5

I would place it on a rack also. Then again if you want the tenderest roast you have ever had you should season the meat and add a little oil rubbed over it and wrap the whole thing in aluminum foil. Bake it for about 2 1/2 hours and then take off the foil and put it back in the oven to brown. I do that with all my roasts...even chicken and you can make wicked pulled pork this way...just leave it in the oven for an extra hour and it pulls apart easily...just add some bbq sauce.

Answer 6

A rack is not necessary. In fact, it's better if it sits (and is occasionally turned) in its own rendered fat, so it isn't too dry. Makes a nice crust. Tenderloin has little fat to begin w/. You could also lay it on a few rashers of bacon or coat the pan w/ some lard or vegetable oil - especially nice if you are roasting veggies like potatoes, carrots or parsnips w/ it.