Beef tenderloin is one of the most delicious, tender cuts of beef you can cook. But getting the doneness just right can be tricky. If you undercook it, you risk food poisoning from bacteria. Overcook it even a little, and you’ll end up with a tough, dry piece of meat.
That’s why knowing the right internal temperature for beef tenderloin is so important. In this article, I’ll walk you through everything you need to know to cook beef tenderloin perfectly every time.
Why Internal Temperature Matters for Beef Tenderloin
Beef tenderloin comes from the short loin primal cut near the cow’s back. It’s a very tender cut of meat because it doesn’t get much exercise, making it perfect for quick-cooking methods like grilling or pan searing.
But tenderloin is also lean, with little marbling or fat running through it That means it can easily turn out dry and overcooked if you aren’t careful
Taking the internal temperature is the only foolproof way to know your beef is cooked properly without cutting into it. Using an instant-read thermometer prevents you from over or undercooking the tenderloin.
Recommended Internal Temperatures for Beef Tenderloin
Here are the different stages of doneness for beef tenderloin with the recommended internal temperatures according to the USDA
- Rare: 120-125°F (49-52°C)
- Medium rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium well: 150-155°F (66-68°C)
- Well done: 160°F (71°C) and above
I find that 130-135°F makes for a perfect medium rare tenderloin that’s nice and pink in the middle without any raw-looking areas
For food safety, the USDA advises cooking tenderloin to at least 145°F. But many people prefer their beef at lower temperatures like medium rare. Just make sure to use a quality cut of beef from a trusted source.
How to Tell When Beef Tenderloin is Done Without a Thermometer
While an instant-read thermometer is best for accuracy, you can also check for doneness visually:
- Rare: Bright red in the center, soft and spongy to the touch
- Medium rare: Warm red-pink center, firmer flesh
- Medium: Hot pink center, firmer flesh
- Medium well: Slightly pink, firmer flesh
- Well done: No pink remaining, firmest flesh
Also, you can check by feel. When the meat is rare, it will feel soft and squishy. Well-done meat will be much firmer.
Keep in mind the meat will continue cooking even after you take it off the heat. So remove tenderloin about 5°F before it reaches your desired temperature.
Roasting Times for Beef Tenderloin
To roast beef tenderloin in the oven, here are some general guidelines for the cooking times at 425°F:
- 2-3 lb tenderloin
- Medium rare: 35-40 minutes
- Medium: 45-50 minutes
- 4-5 lb tenderloin
- Medium rare: 50-60 minutes
- Medium: 60-70 minutes
Always use a meat thermometer to confirm the internal temperature rather than relying solely on time. Ovens can vary.
For even cooking, truss the tenderloin by tying it with kitchen string before roasting. Make sure thicker parts don’t cook faster than the tails.
Let the roasted tenderloin rest for 10-15 minutes before slicing to allow juices to redistribute.
Grill Times for Beef Tenderloin
Cooking tenderloin on the grill takes less time than oven roasting. Follow these tips for perfect grilled tenderloin:
- Grill over direct high heat, about 450-550°F.
- Cook tenderloin steaks 1-2 inches thick for 4-8 minutes per side.
- For whole tenderloin roasts, grill 15-25 minutes, turning occasionally.
- Use an instant-read thermometer to check for doneness.
- Let rest 5-10 minutes after grilling before serving.
The meat should have nice grill marks without being charred or burnt. If flames flare up, move to a cooler area of the grill.
How to Cook Tenderloin in a Slow Cooker
Yes, you can make tender, juicy tenderloin in the slow cooker! Here’s how:
- Sear the meat first on all sides in a hot skillet to brown it.
- Place seared tenderloin in the slow cooker and add seasonings and beef broth.
- Cook on low heat for 2-4 hours until done. Start checking after 1 1/2 hours.
- Cook times vary based on size, so always verify with a meat thermometer.
- When the internal temperature is 5°F lower than desired, remove from heat and let rest wrapped in foil for 10-15 minutes.
The low, slow cooking ensures the meat turns out incredibly tender. Make sure not to overcook it.
How Long to Cook Beef Tenderloin Sous Vide
Sous vide is a hands-off cooking method that uses precise temperature control for perfect results. Here are the recommended times:
- 1-2 inches thick: 1-4 hours at 130°F for medium rare
- 2-3 inch roast: 4-8 hours at 130°F for medium rare
After cooking sous vide, give the tenderloin a quick sear in a hot skillet to brown the outside. This keeps all the moisture locked in.
Common Mistakes and How to Avoid Them
It’s easy to over or undercook tenderloin if you aren’t careful. Here are some common mistakes and tips to avoid them:
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Overcooking the tips: Tuck the tapered ends under the roast so they don’t cook too fast.
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Burning the outside: Don’t rely solely on sear time. Check the internal temp too.
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Undercooking: Always verify doneness with a meat thermometer for safety.
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Cutting too soon: Let roasts rest at least 10 minutes before slicing to retain juices.
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Cooking too high: Use moderate oven temps of 375-425°F and lower slow cooker settings.
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Not seasoning enough: Generously season the tenderloin so flavor isn’t bland.
Frequently Asked Questions
What temperature do you remove tenderloin from the oven?
Remove tenderloin from the oven when the instant-read thermometer reaches 5-10°F below your desired doneness level. The temperature will continue rising as it rests.
Can you eat rare tenderloin?
Yes, you can safely eat tenderloin cooked rare at 120-125°F, as long as it is high quality beef from a trusted source. The tenderloin cut is less prone to bacteria since it’s not exposed to the hide.
Is tenderloin better grilled or oven roasted?
Both methods produce delicious, juicy tenderloin. Oven roasting takes longer but gives a more even, all-over cook. Grilling imparts a lovely smoky flavor but requires more attention to prevent burning.
Should you wrap tenderloin in bacon?
Wrapping tenderloin in bacon helps keep it moist and adds great flavor. Make sure to still monitor the internal temperature and not overcook it. Refrigerate the wrapped tenderloin if marinating more than 2 hours before cooking.
Can you cook tenderloin from frozen?
It’s best to thaw tenderloin in the fridge before cooking. If using frozen, increase cooking time and use an instant-read thermometer to ensure it cooks through safely. The oven or slow cooker are good options.
The Takeaway
Getting the internal temperature just right is the key to perfect medium rare or medium beef tenderloin. For food safety, cook to at least 145°F as measured by an instant-read thermometer. For the juiciest results, target 130-135°F for medium rare doneness.
Use the oven roasting, grilling, slow cooking, and sous vide times provided as a guideline. Always verify temperature rather than cooking time for the most reliable results.
With the proper temperature knowledge, you’ll be able to enjoy restaurant-quality tenderloin at home every time without over or undercooking.