Beef tenderloin should be cooked to an internal temperature of 135-140°F (57-60°C) for medium-rare, or 145-150°F (63-66°C) for medium.
What temperature does beef tenderloin need to be cooked to?
Beef Tenderloin: The Perfect Temperature for Culinary Delight
Beef tenderloin, a tender and flavorful cut, deserves to be cooked to perfection. Achieving the ideal temperature is not only crucial for taste and tenderness but also for food safety. So, what temperature should beef tenderloin be cooked to?
To unveil the delectable flavors and succulent textures of beef tenderloin, it is recommended to cook it to an internal temperature of 135-140°F (57-60°C) for medium-rare, or 145-150°F (63-66°C) for medium. This ensures a balance between achieving the desired degree of doneness and preserving the tender nature of this exceptional cut of meat.
In the words of the renowned chef, Julia Child, who understood the art of cooking to perfection, “The only real stumbling block is fear of failing. In cooking, you’ve got to have a what-the-hell attitude.” When it comes to beef tenderloin, the “what-the-hell attitude” should be combined with precision, especially when determining the ideal internal temperature to achieve culinary excellence.
Interesting facts about beef tenderloin:
Precious cut: Beef tenderloin, also known as filet mignon, is one of the most coveted and expensive cuts of beef due to its tenderness and excellent flavor profile.
Lean and tender: Beef tenderloin is incredibly lean, making it a healthier choice compared to other cuts of beef. Its tenderness comes from the fact that this muscle group rests in an area of the cow that doesn’t get much exercise.
Versatile cut: While grilling and roasting are popular methods of cooking beef tenderloin, it can also be used to prepare other delightful dishes such as beef Wellington, steak tartare, or even sliced thin for exquisite carpaccio.
Now, let’s take a closer look at the recommended internal temperatures for cooking beef tenderloin:
|Level of Doneness||Internal Temperature (°F)||Internal Temperature (°C)|
Remember, the cooking time may vary depending on the thickness of the beef tenderloin and the cooking method you choose. Using a meat thermometer is highly recommended to ensure precision and avoid overcooking this delicate cut of beef.
So, let your culinary adventure begin with the perfect temperature for beef tenderloin, savoring each bite that has been meticulously prepared according to preferred doneness. As the famous food writer M.F.K. Fisher once said, “It is a combination of flavors, an evocation of memories. A tenderloin is perfect in texture but mild enough to accept beyond mere interpretation.”
This video has the solution to your question
In this section of the video, the chef demonstrates the process of tying and seasoning a beef tenderloin roast to ensure even cooking and enhance flavor. Tying the roast helps it cook evenly, preventing any parts from being under or overcooked. The chef uses a mixture of salt, pepper, pink peppercorns, and green peppercorns to season the roast, making sure to tie it up tightly to keep the seasoning in place. After seasoning, the roast is drizzled with olive oil and placed in a preheated oven. Once cooked, the roast is allowed to rest before being sliced and served. The chef recaps the recipe, emphasizing the importance of each step in achieving a perfectly cooked beef tenderloin roast.
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Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven. Transfer your roast to a carving board and tent loosely with aluminum foil.
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Tenderloin is lean and one of the most tender cuts around, but the lack of fat means that overcooking it will result in dry, tough meat. Follow this tip: Tenderloin is best served rare or medium-rare, so use a thermometer to make sure it doesn’t get cooked past 140°F in the center.