Oven-roasted beef tenderloin—the slow way—calls for initially roasting the meat at a low temperature (250°F), then turning up the heat to 425°F to obtain an enticingly brown exterior.

Salting the trimmed beef tenderloin overnight seasoned it throughout, giving it more intense flavor. Roasting it in a low 250-degree oven ensured even cooking and gave us a larger safety net to ...

Salting the trimmed beef tenderloin overnight seasoned it throughout, giving it more intense flavor. Roasting it in a low 250-degree oven ensured even cooking and gave us a larger safety net to ...

But, seriously, you can slay that tenderloin. Yes, you can. And now that the holidays are upon us, it’s time to bust out your skills. It’s super-decadent and may seem a bit intimidating, but ...

How: Whole beef tenderloin can be sold as-is, which is cryovaced with the fat and connective tissue still on it. Michelle recommends ordering it trimmed and trussed with the silver skin removed.

Add the tenderloin and sear it until nicely browned on all sides. Transfer the tenderloin to a rimmed baking sheet and place it in the oven. Cook for 10 minutes.

As you might have guessed, knowing how long to cook beef tenderloin is key. For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium-rare, and 45 to 50 minutes for medium ...

picked thyme, chopped Preheat your oven to 250˚F. Make a paste with the olive oil, garlic, and herbs. Brush the paste over the tenderloin. Cook for about 20-25 minutes or until your desired doneness.

Cook for about 20 minutes, or until a meat thermometer inserted into the center of the beef registers 140 degrees (for rare). Remove meat from oven and let rest 10 minutes on cutting board.

Add the tenderloin and sear it until nicely browned on all sides. Transfer the tenderloin to a rimmed baking sheet and place it in the oven. Cook for 10 minutes.

Roasting: Cook until an instant-read thermometer registers 120- 125 degrees for rare, about 25 minutes or 125-130 degrees for medium rare, about 30 minutes. (The temperature of the beef will rise ...