How to Cook a Frozen Beef Tenderloin Roast to Perfection

Cooking a frozen beef tenderloin roast may seem intimidating, but follow these simple steps and tips and you’ll have a restaurant-quality entrée ready in no time. A tenderloin roast also known as filet mignon, is one of the most tender cuts of beef you can buy. When frozen and thawed properly, it can be just as delicious as a fresh roast. Let’s dive into everything you need to know to cook a frozen beef tenderloin roast like a pro.

Thawing Out Your Frozen Tenderloin

Obviously, you can’t just throw a solid frozen roast into the oven and expect it to cook evenly. The first step is thawing it out thoroughly. Here are some thawing methods to choose from:

• Refrigerator Thawing Place the frozen roast on a tray or plate and allow it to thaw slowly in the fridge for 24-48 hours, This gentle thawing helps maintain the quality and moisture of the meat

• Cold Water Thaw If you’re pressed for time, submerge the frozen roast in a leak-proof plastic bag in a bowl of cold water, changing the water every 30 minutes This thaws a roast faster, in about 30 minutes per pound.

• Microwave Defrost: Use the defrost setting to thaw for 5-7 minutes per pound, flipping halfway. Be careful not to partially cook the meat.

Once thawed, pat the roast dry with paper towels. You want it dry before seasoning so the flavors properly adhere.

Seasoning Your Tenderloin Roast

A simple seasoning of salt, pepper, and herbs really lets the flavor of premium beef shine. Some seasoning ideas:

• Light coat of olive oil, salt, and cracked black pepper
• Minced garlic, rosemary, salt, and pepper
• Montreal steak seasoning or dry steak rub

Rub the seasonings all over the thawed roast. Let it sit at room temperature 30 minutes to 2 hours before cooking so the flavors penetrate into the meat.

Choosing Your Cooking Method

You’ve got options when it comes to cooking your seasoned tenderloin roast. Two easy methods are oven roasting or pan searing followed by oven roasting.

Oven Roasting

• Preheat oven to 425°F.
• Place roast on a wire rack in a roasting pan or broiler pan to promote air circulation.
• Roast 20-30 minutes for medium rare doneness, until it reaches an internal temperature of 135°F on a meat thermometer.
• Let roast rest 10-15 minutes before slicing.

Pan Sear then Roast

• Heat oil in a skillet over high heat.
• Quickly sear all sides of the roast until browned.
• Transfer to a wire rack in a pan and roast at 425°F until it reaches desired doneness, about 15-25 minutes for medium rare.
• Let roast rest 10-15 minutes before slicing.

The sear gives you a flavorful, caramelized crust on the outside while the oven roasting cooks it gently to a perfect medium rare inside.

Other Cooking Options to Consider

If you want to get fancy with your frozen beef tenderloin roast, here are a couple other cooking methods to try:

• Reverse Sear: Roast in a low 250°F oven until it reaches 10°F below desired doneness. Then sear it hard in a skillet to caramelize the outside.

• Sous Vide: Cook low and slow submerged in a water bath at 130°F for 1-4 hours depending on thickness. Finish by searing.

• Smoking: Season and smoke at 225-250°F for 1-3 hours until it hits perfect doneness.

• Grilling: Thaw roast fully, season, then grill over direct high heat, flipping occasionally, about 15-20 minutes for medium rare.

Handling a Very Large Frozen Roast

For an extra large frozen tenderloin roast that’s longer than your roasting pan, you can cut it in half crosswise before thawing. Another option is to bend it into a U shape to fit into the pan.

If keeping it whole, thaw over 2-3 days in the fridge, changing positions so it thaws evenly. Cook time may need to increase by 50% or more for a very large roast to reach proper doneness in the middle.

Monitoring Temperature for Doneness

A meat thermometer takes the guesswork out of determining doneness. Insert it into the center of the thickest part of the roast. Target temperatures for beef tenderloin doneness:

• Rare: 120-125°F
• Medium Rare: 130-135°F
• Medium: 140-145°F
• Well Done: 155°F and above

The temperature will continue rising about 5°F as it rests, so pull it at the low end of your desired range. Let that tenderloin rest before slicing into it!

Resting and Carving the Roast

Resist cutting into the tenderloin straight out of the oven. Letting it rest allows juices to redistribute evenly for a tender, juicy result. Rest it at least 10-15 minutes tented loosely in foil.

Use an electric knife or very sharp knife to cleanly slice the rested roast into medallions. Cut across the grain of the meat in thin slices. Now you’re ready to serve up this magnificent main course!

Serving Suggestions and Pairings

A properly cooked frozen beef tenderloin roast deserves some tasty accompaniments. Here are some ideas:

• Sauteed mushrooms, roasted potatoes or risotto
• Steamed asparagus, roasted Brussels sprouts
• Horseradish creme sauce or demi glace
• A full-bodied red wine like cabernet sauvignon or malbec

With the right sides and sauce, your thawed and roasted beef tenderloin makes for an incredible holiday meal or dinner party entree.

Freezing and Storing Tips for Raw Tenderloin

For the best results, buy fresh uncooked tenderloin roasts and freeze them yourself if not using soon. Here are some freezing tips:

• Wrap roast tightly in plastic wrap, then foil or freezer paper.
• Portion into smaller roasts if desired before freezing.
• Remove air and seal in freezer bags.
• Freeze flat on a tray before stacking to speed freezing.
• Freeze at 0°F or below for maximum freshness.
• Label packages with cut, weight, and date.
• Use frozen roasts within 9-12 months for best quality.

Proper freezing and thawing are the keys to enjoying tender and juicy frozen beef tenderloin roasts. Now that you’re armed with these simple tips, you can relax knowing exactly how to cook a frozen beef tenderloin roast to succulent, restaurant-worthy perfection. Bon appétit!