Beef Tenderloin
Beef Tenderloin or Filet Mignon is one of the most expensive cuts of beef. Its low-fat content is prone to over-cooking, so don’t get too busy visiting with the company. Tenderloin should not be cooked past an internal temperature of 140.
Beef Tenderloin
Pull out the Tenderloin before you hit the target temperature and let rest for 10 minutes before slicing and serving. Serve Tenderloin as part of a charcuterie with Horseradish Cream, or a sit-down meal with Rosemary and Garlic Roasted Potatoes, Lion’s Mane Mushrooms and/or Caprese Salad. This cut is so tender we will grill 1 lb. or larger pieces. Cooking time will vary, depending on the sear, size of the cut and your preferred rare to medium cook.A friend of ours once said “rare or ruined” when asked how they preferred their beef.
Ingredients
- 1 lb. beef tenderloin
- 1 TBSP olive oil
- Salt and pepper or your spice of choice
Instructions
- Heat the grill or oven to 500. Sear the tenderloin quickly on all sides on the grill or in a very hot cast iron pan.
- Reduce heat to 300 and cook about 10 minutes (1 lb. roast) before testing.
- Once off the grill, the roast will continue to cook 5 – 7 degrees.
- Rare: Pull the roast from grill at 115 – 124; target 120 – 129.
- Medium Rare: Pull the roast at 125 – 129; target 130 – 134.
- Medium: Pull roast at 130 – 139; target 135 – 144.
- Medium Well: Pull roast at 140 – 149; target 145 – 154.
Notes
We love love love:
- Ardal Seleccion Especial Reserva Tempranillo and Cabernet Sauvignon 2010 from Spain. Purchased many years ago. Let decant for an hour.
- Mission Hill Family Estate Winery Oculus 2018 ($185.00)