Tenderloin Oven Roast Know How - Canadian Beef | Canada Beef

Tenderloin Oven Roast

Don’t be intimidated by it’s beauty (or size), this big boneless cut is easy to portion, straightforward to prepare, and a breeze to carve. It’s tender, delicious, and—tenderloin being the cut from which filet mignon comes—a holiday, special-occasion, or ultimate Sunday dinner indulgence.

Watch

Tenderloin Oven Roast: Get Ready

  1. OVEN-SEAR by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
  2. REDUCE heat to 275°F (130°C); cook uncovered to desired doneness, removing from oven when 5°F (3°C) below finished temperature.
  3. COVER with foil and let stand for at least 20 minutes before carving into thin slices.
Tenderloin Cook Times (Minutes)
Weight (kg/lb) Medium Rare 130°F (50°C) Medium to Well-Done
155°F (68°C) or higher
.5 kg (1 lb) 30 to 40 55 to 65
1 kg (2 lb) 35 to 40 60 to 70
1.5 kg (3 lb) 35 to 45 65 to 75
  • We aimed for a finished temperature of 145 ˚F (63 ˚C) for medium-rare, and a finished temperature of 160 ˚F (71 ˚C) or greater for medium to medium well-done. Since there is ‘carry-over’ cooking that happens when cooking a roast, the roast continues to cook (and increase in temperature), once it is removed from the oven.
  • The wider the roast, the greater effect on the cooking time than weight. Wider roasts took longer to cook and had less of a carry-over heat rise in temperature once removed from the oven.

Common Cuts

Butt Tenderloin Premium Oven Roast

Centre Cut Tenderloin Premium Oven Roast

Short Tenderloin Premium Oven Roast

Myth Buster

MYTH:

The best way to know when your roast will be done is to follow a Minutes per Pound cooking chart.

TRUTH:

The shape of the roast and the type of cut are major factors that determine cooking time (as well as the accuracy of your oven) – these factors make it impossible to develop accurate Minutes per Pound estimates. The best way to know your roast is done the way you like it is to use a meat thermometer.

Cuts used with Tenderloin Oven Roast

There are three sections to a tenderloin –

Butt Tenderloin
Oven Premium Roast

This tenderloin section is the larger end of the whole tenderloin and is characterized as soft texturized with less marbling that delivers a unique mild flavour. As a premium Oven Roast, this cut is luxury priced and it delivers an extremely lean and tender eating experience.

Centre Cut Tenderloin
Premium Oven Roast

Centre Cut Tenderloin Premium Oven Roast

This centre section of the whole tenderloin is also known as the Chateaubriand and is characterized as having a nice even shape that makes it ideal for making Beef Wellington. Tenderloin is a soft textured beef cut with less marbling and a unique mild flavour. As a premium Oven Roast, it delivers an extremely lean and tender eating experience at a higher price point.

Short Tenderloin
Premium Oven Roast

This tenderloin section is the smaller tapered end section of the whole tenderloin and is characterized as having soft texture with less marbling and a unique mild flavour. As a premium Oven Roast, it delivers an extremely lean and tender eating experience at a high price point. With the tapered end, the thinnest portion can be used for excellent sit-fry strips or fondue/grilling kabob cubes.

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