Air Fryer Beef Tenderloin Recipe - The Cookie Rookie® (2024)

FAQs

Which cooking method is best for beef 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.

Well, traditional recipes for tenderloin (and most steaks and roasts) call for first searing the meat at a high temperature, then finishing it off at a relatively low temperature.

To sum up: Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.

Preheat oven to 385° 2. Place in oven covered for 30 minutes 3. Check temperature in thickest part of tenderloin • 135° Medium rare • 145° medium 4. Keep covered until desired temp. is reached.

For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F) and 45 to 50 minutes for medium (150°F) doneness. For roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F) and 60 to 70 minutes for medium (150°F).

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.

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.)

The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.) But I really believe that the depth and complexity of flavor we gain in this searing step is well-worth the extra effort.

Beef tenderloin is where you'll find filet mignon. But because filet mignon is just a portion of the full tenderloin, it's more expensive per pound than the beef tenderloin itself.

Is filet mignon just beef tenderloin? ›

Filet Mignon is part of the Tenderloin, which is why some see Tenderloin and Filet Mignon as one in the same. Filet Mignon is cut from the tip of the Tenderloin, a delicate and tender area of the loin primal.

Limited Availability and High Demand

This cut is extracted from the tenderloin area of the animal, a relatively small muscle that produces only a small portion of meat per animal. As a result, there is a limited supply of filet mignon available compared to other cuts, which increases its overall value.

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.

Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness.

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.

You can cook this cut on the grill or under a broiler for a juicy steak, but you could also use the convection oven. Cooking beef tenderloin in a convection oven is similar to cooking in a conventional oven, except that the tenderloin will cook faster because a convection oven's fan circulates the heat evenly.

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.)

Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.