Bourbon-Glazed Cajun Beef Tenderloin Recipe (2024)

FAQs

What is the best cooking method for tenderloin? ›

The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.

Cooking a beef tenderloin at 400 degrees Fahrenheit typically takes about 15-20 minutes per pound for medium-rare doneness. However, the exact cooking time can vary based on the thickness of the tenderloin and your desired level of doneness.

The tenderloin itself, once trimmed and cooked, serves about 2-3 people per pound as part of a larger meal, so often anywhere from 12-16 people for a whole one.

Season the tenderloin ahead of time and sear it for 5 minutes per side on your grill. After the tenderloin is seared, top with the crust and bake immediately. For a more convenient approach, crust the tenderloin and keep refrigerated until you are ready to cook.

The meat will be almost perfectly cooked from edge to edge. Low-and-slow cooking also gives you a larger window of time between that point at which the meat is perfectly cooked and the point when it's overcooked. Once the meat is done, all you've got to do is put a sear on it.

Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

High-Temperature Roasting

If you're in a hurry (and you're a confident cook), high heat roasting—400°F and up, or 375°F and up in a convection oven—gives you a gorgeously browned crust with a distinct eye of rare to medium-rare meat in the center.

How much beef tenderloin you need per person. As a general rule, estimate 8 ounces (or 1/2 pound) of meat per person.

How big of a beef tenderloin do I need for 4 adults? ›

Since beef tenderloin is a relatively lean, boneless cut of beef and tends to be quite expensive, you can easily cut down that recommendation to 6 ounces of beef per person, especially if your dinner menu includes a few hearty sides. For feeding four to six guests, you'll want a roast between 1 1/2 to 2 pounds.

The center, most substantial portion of a beef tenderloin is called the chateaubriand. With this section you'll have the option to roast and carve or grill and serve like individual steaks. Either way, it's important to trim off the chain, which is the thin, fatty section that lies along side of the tenderloin.

Season with salt and pepper: Just before cooking, sprinkle the meat with salt and pepper. Wait to do this until you're ready to actually put the meat in the pan, otherwise the salt draws moisture out of the meat and you'll need to pat it dry again.

Salt the meat with sea salt and leave uncovered in the refrigerator for 24 to 48 hours. Take the meat out at least one hour (two hours is better) prior to roasting. Sear the meat, a few minutes on each side (sides meaning all four sides). Season the meat with sea salt and freshly ground black pepper.

Grill, covered. For 1 inch thick: 16 to 20 minutes (145°F medium rare) or 20 to 24 minutes (160°F medium). For 1½ inches thick: 22 to 25 minutes (145°F medium rare) or 25 to 28 minutes (160°F medium) Remove steaks from grill; cover and let stand 5 minutes.

Unlike tough, marbled cuts like pork butt that need to cook for long periods to be tender (see: Slow Cooker Pulled Pork), pork tenderloin is lean, so it cooks quickly and stays tender. A quick sear followed by 10 minutes in the oven, it's one of the fastest among my 30-minute meals. Versatile.

A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven.

Sear + Roast

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.