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Just made it for dinner and it was awesome. Thanks for recipe
Made it for our xmas dinner…delicious.
Excellent!! The sauteed mushrooms and onions were the ‘icing on the cake.’ This was my first time cooking beef tenderloin and I’m very greatful that I found this recipe. My toddler loved the sauteed mushrooms, which was a first!
I’m so glad you liked it Michele!
Elise, your recipes never disappoint. I almost never cook beef, but decided to give this a try since my husband and son are beef lovers. This really was a big hit! Thanks for another keeper.
I just prepared my 2.66lb tenderloin,as instructed, for a Sunday Dinner celebration. It was so delicious. Browned it all over and put it on a sheet pan in a preheated 425 degree oven for 20 min. It was perfect!! Thank you for this recipe.
I’m so glad you liked it Pennina!
Notice how the outside is well done while the middle is a beautiful medium-rare ?
The lower the temp you cook your meat (beef) at the more even the temperature. 275 to 325 max.
Use a roasting rack or similar to allow for even heat distribution.
*Never worry about cooking time when cooking any meat, each cut is different and there is no perfect “time”. Internal temp is the secret.
Lastly always use a meat thermometer. A digital thermometer that can be set and left in the meat while cooking is best and can be bought for under $20 and your local target, Walmart or similar.
So for perfect beef every time.
1. Season and sear.
2. Place on elevated rack
3. Cook at 275 no more than 325 until internal temp has reached 5 degrees below desired finished termp.
4. Remove, tent with tinfoil and let stand at least 10 min for steaks, 30 min or more for roasts.
Can you do this with just potatoes & onions instead of mushrooms….and how long would you cook a 3 lb. half filet ?
Hi Brooke, sure! I would put cut new potatoes in the oven with the roast, then cook onions instead of the mushrooms on the skillet. To cook a 3 lb filet, I would add another 10 minutes or so to the roasting time.
This looks amazing! What is the average cooking time for a 2 lb roast once in the over?
About 20 to 25 minutes, or longer depending on how much you have let the roast come to room temp before starting to cook.
I do it the same way but instead of mushrooms i only use lots, lots and lots of sliced onions. Instead of butter i use olive oil and when the onions are almost ready give them a big splash of good wine.
These pictures are gorgeous – YUM! I have used this method with the pre-marinated beef tenderloin from Trader Joe’s, but that marinade is a bit salty for me. Your pictures are inspiring me to try a different marinade, or none at all. Thanks for all the great inspiration!
For anyone who has not purchased an untrimmed tenderloin, whether at Costco, Sam’s Club or elsewhere, the cut as purchased, usually in cryovac, will appear to have a lot of fat on it, as well as the ‘silverskin,’ a tough, almost inedible and unchewable membrane covering part of the thicker end of the untrimmed cut. The underside of the cut will also have quite a bit of fat and connective tissue remaining, where the tenderloin was cut from the loin of the hindquarter. You need to carefully remove most of this from the underside, without taking much of the lean tenderloin underneath, and the silverskin on the top side must be removed totally, or the end result will be more difficult to carve and eat. To remove the silverskin, use a SHARP knife, preferably a boning knife, and just carefully insert it under the silverskin, gently slide it sawing carefully along the top of the tenderloin and under the silverskin towards the ‘nose’ (thicker) end of the meat. then grab the strip you have just cut free with your hand and reverse the direction of the boning kinfe and carefully slide it toward the thinner end of the tenderloin, under the silverskin, to the point where the silverskin ‘disappears.’ Then cut that strip off completely and discard. The strip removed ideally will be only the silverskin with just a very small amount of lean beef. With practice, you will eventually cut off only the silverskin. Repeat this process until all silverskin is gone. Then, at your option, you can cut off the fattier side pieces to reveal the completely trimmed center cut of the tenderloin. The side trim can be used for beef sautes, stir fried beef or whatever you choose. You’ll want to trim more fat off of it before use. With a little practice, you should be able to trim an entire tenderloin for use as filets mignon, chateaubriand or tenderloin roasts in about 10 minutes or less, so it’s not a huge investment of time. And the end result is so worth it! Bon Appetit!
Peter D. I had never heard of silverskin until I saw this recipe. Your instructions on how to remove it are so easy to understand. What I am asking is can I copy your instruction and post them in my group? Thank You.
My husband has a serious “meat tooth” And I love beef too I confess, but mine is always so overdone! Yours is cooked to perfection. Mine is so tough that I feel like I’ll need to get some Fidedent! Anyhow, buying a good beef tenderloin is difficult where I live, the meat always looks so fatty and icky. Going to check out Sam’s Club and/or Costo’s to get one at a reasonable price! Never thought to buy meat there to be perfectly honest with you. Thanks for sharing this. A meal like this would be over 40 bucks a person where I live and the portions would be tiny.