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For a 2-1/2-pound beef tenderloin, roast the meat uncovered for 20 minutes at 250°F. Then turn up the heat to 425°F. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135°F (about 30 to 40 minutes). Remove from the oven. Cover loosely with foil.
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1. How Much Beef Tenderloin per Person. As a general rule, estimate 8 ounces (or 1/2 pound) of meat person. This recommendation is based on raw weight and accounts for about 2 ounces in shrinkage during trimming and cooking. Since beef tenderloin is a relatively lean, boneless cut of beef and tends to be quite expensive, you can easily cut down.
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These are the three things you need to know about buying beef tenderloin. 1. How much beef tenderloin you need per person. As a general rule, estimate 8 ounces (or 1/2 pound) of meat per person. This recommendation is based on raw weight and accounts for about 2 ounces in shrinkage during trimming and cooking.
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The whole tenderloin, also known as the "full tenderloin" or "center-cut tenderloin," is a long cylindrical piece of meat that extends from the ribs to the sirloin. It typically weighs around 5 to 7 pounds and is perfect for feeding a crowd during special occasions or family gatherings.
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The weight of most choice tenderloin items is anywhere between five and nine pounds, and the total cost will be $65 to $290. Beef product that weighs anywhere between five and nine pounds usually costs around $13 per pound untrimmed. This means that you have to trim the meat off its fat before cooking it.
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Beef tenderloin is the most expensive cut of meat on the steer. At a good butcher or supermarket, a trimmed center-cut tenderloin can run you as much as $25 to $30 per pound!. Once tied, the whole tenderloin is ready to season and roast. A whole tenderloin weighs between four and five pounds and is large enough to feed eight to 12 people.
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Slather 3/4 of the butter onto the beef - top and sides (not underside). Roast 40 - 50 minutes - Roast for 15 minutes. Remove, slather remaining butter onto the top and sides. Roast for a further 25 - 35 minutes or until the internal temperature is 53°C/127°F for medium rare (Note 8 for other levels of doneness).
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A good rule of thumb is to plan for 8 ounces of beef tenderloin per person. If you're serving other main dishes or have a lot of sides, you can reduce this amount to 6-7 ounces per person. However, if beef tenderloin is the star of the show and you don't have many other dishes, you may want to increase the amount to 10 ounces per person.
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To make the best smoked beef tenderloin, fire up your smoker to 250°F (120°C) and heat the tenderloin until it reaches an internal temperature of 130°F (54°C). This is usually about 3 hours. Remove it from the heat and sear it over high heat for 2-3 minutes before serving immediately.
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Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5.
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Prime Trip Tip Roast. $11.99/lb*. Choice Whole Round Tip. $4.49/lb*. Stew Meat. $4.49/lb*. Tri Tip like oxtails is another example of a beef cut that is more popular in a certain region of the country. I found a lot of it when I was out west, especially in California and Utah.
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Heat the oven to 425°F and pat the beef dry. Remove the beef tenderloin from its wrapping and pat dry with paper towels. Let sit at room temperature for at least 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 425°F. Make the salt mixture while the oven heats. Make the salt mixture.
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Roast in the preheated oven at 425°F (220°C) for about 20-25 minutes or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to check the temperature. Rest and Serve: Remove the beef from the oven and tent it loosely with aluminum foil once it reaches your desired temperature.
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For a perfect medium-rare beef tenderloin that is 4 pounds, roast in the oven for 25-35 minutes after searing on the stovetop. If your beef is a different size, a good rule of thumb is 5-8 minutes per pound for rare, 6-9 minutes per pound for medium-rare, 7-10 minutes per pound for medium, or 8-11 minutes per pound for medium well.
TENDERLOIN
Step 4. Roast until browned and a meat thermometer inserted in the center registers 120 to 125 degrees for medium-rare, 25 to 30 minutes. (Start checking at 20 minutes to make sure you don't overcook the meat.) Use the foil to lift and transfer the beef with its juices to a cutting board. Let rest for 15 to 20 minutes.
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Put several tablespoons of butter all over the meat. Stick the long needle of a meat thermometer lengthwise into the meat. Place it in the oven until the temperature reaches just under 140°F, 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook. Step.