The beef tenderloin is located near the kidneys in the cow. It is a small piece of meat that has a high water content. While it may be tempting to sear the tenderloin first, this can damage the meat by causing muscle fibers to contract and losing moisture. If you're worried about toughness, you can marinate the beef for at least 30 minutes before cooking. If you're unsure of whether to marinate your beef, make sure you have a meat thermometer handy.
When cooking beef tenderloin, make sure it's room temperature. This will help the meat retain its juices. You should leave it uncovered in the fridge, preferably for several hours, so it can absorb all the flavor of the marinade. Once roasted, baste it with the reserved marinade. Alternatively, if you're marinating a fattier cut, a flavorful marinade can help the meat get cooked more efficiently.
Once you've cut the meat and removed excess fat, place it in a large, resealable bag. Combine it with the marinade, salt, and pepper. Seal the bag and refrigerate for at least an hour. Then, bake at 425 degrees for 55-60 minutes, or until the meat thermometer reads 145 deg for medium-rare, 160deg for medium-rare, and 170deg for well-done. Don't forget to bast it with the reserved marinade when you serve it.
To marinate beef tenderloin, remove any fat from the beef's exterior. Place the tenderloin in the refrigerator, uncovered, for at least an hour, and then remove it from the fridge an hour before roasting. Then, preheat your oven to 425 degrees and roast for 55-60 minutes. For medium-rare to well-done, the meat should read 145 deg, and the meat should be medium-rare. To make the beef tenderloin even more delicious, you can add a few minutes to the marinade.
Once marinated, the beef tenderloin should remain uncovered in the refrigerator for at least 24 hours before roasting. To marinate, mix the marinade, salt, and pepper with the tenderloin. You can place it on the oven rack and season it with sea salt and black pepper. Once cooked, the meat will have reached the desired temperature. Once cooked, remove the marinade and serve.
After marinating, the beef tenderloin should be roasted. If you're preparing a meal at home, it is best to marinate the meat for at least an hour. For best results, use a meat thermometer equipped with a 4-foot silicone cord. Its alarm should sound if the meat reaches an appropriate temperature. A properly-cooked beef tenderloin will taste great.
If you're marinating beef tenderloin for grilling, you should remove the fat and place it in a sealable plastic bag. After marinating, you can use a resealable plastic bag to hold the beef tenderloin in the marinade. Simply put the beef tenderloin in the bag and add a few tablespoons of the marinade. Then, refrigerate the beef for at least one hour, up to three hours, depending on the amount of time you've got.
If you are attempting to grill beef tenderloin for the first time, you should marinate the meat overnight and then remove it an hour before roasting. You should season the beef tenderloin with fresh ground black pepper. To marinate beef tenderloin, cover it in the refrigerator with a plastic bag and refrigerate for at least one hour. It should be room temperature at the time of cooking.
If you're preparing the beef tenderloin for grilling, it's best to marinate it overnight or for a minimum of 24 hours. If you plan to roast the meat, make sure to use the remaining marinade for basting. For best results, the tenderloin should be seared on all sides. Then, season it with sea salt and freshly ground black pepper.
The beef tenderloin should be removed from the refrigerator an hour before roasting. After marinating, you should remove it from the refrigerator. It should be brought to room temperature, then seared on all sides. If you plan to sauté it, then you should remove the marinade immediately. It prevents flare-ups on the grill and maximizes its flavor. While you can marinate it overnight, it's better to remove it from the fridge an hour before roasting.