Learn How to Cook Beef Tenderloin: Trimming, Trussing, Searing, Seasoning, and Cooking
Trimming the loin
Since beef tenderloin is highly desired, it often comes with a hefty price tag. By trimming the cut at home, you can save enough money at the checkout stand to make the process worth the while.
For trimming, use a very sharp chef or boning knife. Start by locating the side muscle that runs along the length of the loin and trim the entire piece off. Begin trimming the fat layer from the meat, down to the “silver skin,” a nearly clear membrane that covers the entire loin. This membrane also needs to be cut away. Removing this will increase the tenderness of the roast, but will cause the meat to lose its form when cooking, so it will need to be trussed.
Trussing the roast
Truss the roast by tying kitchen twine in regular intervals–about every two inches-around the loin, down the length of the meat. Start by tucking in the thinner end piece under itself and securing. At this point, some cooks cut the roasts into two pieces. This can decrease cooking time and allow the roasts to be cooked to a different degree of doneness, such as one medium-rare and one well-done to please everyone at the table.
Searing and seasoning
It’s simple to understand the basics of how to cook beef tenderloin. Once the meat has been trimmed, it is ready for seasoning and cooking. For a tender roast with a beautifully browned crust, it’s best to sear the meat before roasting it. To sear, heat approximately two tablespoons of oil over high heat in a skillet. Using tongs, place the tenderloin into the pan and cook for at least two minutes on each side of the roast. While the roast sears, preheat the oven to 425 degrees and prepare the roasting pan.
Remove the seared meat and apply the seasoning. Some cooks like to use a simple salt and pepper dusting while others create a mixed herb blend, paired with a spicy condiment such as mustard or horseradish. For the latter blend, try seasoning salts, minced garlic, whole peppercorns and fresh herbs such as chives, rosemary, sage or marjoram. Blend together with olive oil, horseradish or mustard and rub around the entire loin, coating it well.
Cooking the tenderloin
Once the tenderloin is seasoned, set it in a roasting pan. Place the pan, uncovered, in the preheated oven on the middle rack.
Cook the tenderloin to a minimum internal temperature of 135 degrees Fahrenheit, tested by using a meat thermometer. This will take approximately 30 to 40 minutes. Take the meat out of the oven and allow it to rest for 10 minutes before carving. As it sits, the internal temperature of the meat will continue to rise another five to 10 degrees. A temperature of 145 degrees signals a medium-rare degree of doneness, while a well-done roast measures 170 degrees. Carve 1- to 2-inch thick medallions and serve immediately.
References
https://www.finecooking.com/articles/how-to-trim-beef-tenderloin.aspx
https://www.certifiedangusbeef.com/kitchen/doneness.php
https://allrecipes.com//Recipes/meat-and-poultry/beef/beef-tenderloin/Main.aspx