How Long to Cook Beef Tenderloin at 250 Degrees for Perfectly Cooked Meat

Cooking beef tenderloin to perfection is easier than you think. With just a few simple tips you can pull off an elegant tender roast that will impress your guests. In this guide, I’ll walk you through everything you need to know to cook beef tenderloin at 250 degrees F, from start to finish.

What is Beef Tenderloin?

Beef tenderloin also known as filet mignon, is one of the most tender cuts of beef. It comes from the short loin primal cut and sits along the backbone of the cow.

Because it doesn’t get much exercise, the tenderloin contains very little connective tissue. This makes it incredibly tender, but it also means it can dry out if overcooked. That’s why care must be taken when roasting beef tenderloin to prevent it from becoming tough and chewy.

Due to its desirability, tenderloin is also one of the most expensive cuts of beef. However, it is perfect for special occasions when you want to indulge in ultimate tenderness and flavor.

Why Cook Beef Tenderloin at 250 Degrees?

Cooking beef tenderloin at a low temperature, between 200 and 250 F, allows the meat to gently roast without overcooking the exterior before the interior reaches the proper doneness.

If the oven is too hot, the outside can burn or develop an unsightly crust before the middle cooks through. The relatively low heat of a 250 F oven gently brings the meat up to temperature so that it cooks evenly from edge to edge.

In addition, the low heat dries out the exterior of the meat, leading to the development of a flavorful, browned crust without charring the outside.

Determining Doneness for Beef Tenderloin

Beef tenderloin can be cooked to various internal temperatures depending on your desired doneness:

• Rare: 120-125 F
• Medium rare: 130-135 F
• Medium: 140-145 F
• Medium well: 150-155 F
• Well done: 160+ F

For tender, juicy meat, I recommend cooking beef tenderloin no higher than medium, or 145 F. Cooking to well done will result in dry, tough meat.

Always rely on an instant read meat thermometer to check for doneness. Insert it into the thickest part of the tenderloin, making sure it doesn’t touch any bones.

Once removed from the oven, the temperature will continue to rise 5-10 degrees during the resting period. So take it out just shy of your target temp.

How Long Does it Take to Cook Beef Tenderloin at 250 Degrees?

Cooking time can vary substantially based on the size and shape of your tenderloin roast. In general, you can expect it to take 45 minutes to 1 1/2 hours to reach medium rare doneness when cooked at 250 F.

To estimate the cooking time, figure 15-20 minutes per pound. So for a 3 lb roast, start checking temperature at around 45-60 minutes.

However, the exact time will depend on multiple factors:

• Weight – A 5 lb roast will take longer than a 2 lb roast.

• Thickness – A thicker cut will require more time than a thinner, more uniform tenderloin.

• Bone – Bone-in roasts may take slightly longer than boneless.

• Shape – Irregular shapes with more surface area will cook faster than a uniformly thick roast.

• Temperature – Cranking up the heat above 250 F will reduce cooking time.

Because of these variables, I highly recommend using a meat thermometer instead of relying solely on time. It’s the only way to guarantee perfect doneness.

Step-by-Step Instructions for Roasting Beef Tenderloin at 250°F

Follow these simple steps for foolproof beef tenderloin every time.

1. Choose Your Roast

Pick a whole, untrimmed tenderloin roast between 2-5 pounds. Make sure it has some external fat still attached to help baste the meat during cooking.

2. Prep the Meat

• Trim off any excess fat or silver skin.
• Wrap with butcher’s twine to maintain an even shape.
• Pat dry with paper towels.
• Coat lightly with olive oil and season generously with salt and pepper.

3. Preheat Oven and Pan

• Preheat oven to 250°F.
• Heat an oven-safe skillet over high heat. Use a skillet that will comfortably fit the entire tenderloin.

4. Sear the Meat

• Once the skillet is smoking hot, sear roast on all sides until nicely browned.
• Use tongs to hold the meat in place and avoid moving it around too much.
• Searing will develop a flavorful, caramelized crust.

5. Transfer to Oven

• Place entire skillet into the preheated 250°F oven.
• Alternatively, transfer seared tenderloin to a wire rack set on a baking sheet before placing in oven.

6. Roast Until Done

• Roast until instant read thermometer registers 135°F for medium rare.
• Target temperature will be 5-10 degrees below your desired doneness to account for carryover cooking.
• Start checking temperature at around 45 minutes.
• Exact cooking time will depend on size of roast.
• For medium (145°F), expect between 1-1 1/2 hours total time.

7. Rest and Slice

• When roast reaches target temp, remove from oven and tent loosely with foil.
• Let rest 15-20 minutes to allow juices to redistribute.
• Temperature will climb another 5-10°F.
• To serve, remove twine and slice across the grain into 1/2 inch thick pieces.

And that’s it! Follow these simple steps to achieve perfect medium rare beef tenderloin every time you use your 250°F oven. The low heat gently roasts the meat while developing an amazing crust.

Just remember to always cook to temperature, not time, and allow the roast to rest before slicing into tender, juicy perfection.

Cooking Tips for Beef Tenderloin

Follow these additional tips for flawless results:

• Pat dry and allow to sit at room temp for 30 minutes before cooking. This helps achieve a better sear.
• Sear first for enhanced flavor and browning. Use a hot skillet or grill.
• Roast on a wire rack to allow air circulation and avoid steaming.
• Use a meat thermometer to take the guesswork out of doneness.
• Rest the meat after cooking so juices redistribute before slicing.
• Slice across the grain for tender texture.

Common Questions About Cooking Beef Tenderloin at 250°F

Should I sear beef tenderloin before roasting?

Yes, searing helps develop a flavorful, caramelized crust through the Maillard reaction. It creates a deeper, richer flavor on the exterior of the meat.

What if my roast is thicker on one end?

Expect thicker areas to take slightly longer to cook through. If uneven, position the thicker side closer to the heat source and monitor temperature in both thin and thick ends.

Can I cook two tenderloins together?

Yes, just ensure they are similarly shaped and sized so they cook evenly. Place them next to each other, not stacked.

What if my oven only goes down to 275°F?

That small difference won’t significantly impact cooking time. Just watch the temperature closely and expect it may cook 5-10 minutes faster.

Do I need to rest the tenderloin after cooking?

Yes, resting is crucial! It allows juices to redistribute so they don’t pool out when you slice the meat. Rest for at least 10-15 minutes tented with foil.

The Best Way to Ensure Perfect Results

Cooking beef tenderloin properly comes down to two key factors: temperature and time. By roasting low and slow at 250°F in the oven, you allow ample time for the inside to reach the target temperature without overcooking the outside.

While approximate time ranges can provide a guideline, using an instant read thermometer is essential to cook any roast to your desired doneness, no matter what cut or shape.

For a foolproof beef tenderloin, roast at 250°F until the thermometer reaches 135°F for medium rare perfection. Rest, slice and serve this elegant roast and you will have happy dinner guests!