How to Cook the Perfect Beef Tenderloin in a Convection Oven

Beef tenderloin, also known as filet mignon, is a delicious yet expensive cut of beef. When cooked properly, beef tenderloin is tender, juicy and full of flavor. While grilling or pan searing are popular cooking methods, using a convection oven is one of the best ways to cook beef tenderloin. The hot air circulates around the meat from all sides, resulting in an evenly cooked, crusty exterior with a moist, pink interior.

Benefits of Cooking Beef Tenderloin in a Convection Oven

Cooking beef tenderloin in a convection oven has several advantages over other cooking methods

• The hot air surrounds the entire roast, promoting even cooking and browning on all sides. No need to flip or rotate the meat.

• Convection ovens cook faster than conventional ovens, reducing cooking time by 25% or more The tenderloin will cook more quickly and be ready sooner

• The constant movement of hot air helps create a nice crust on the exterior of the meat

• Since convection ovens are very efficient at heat transfer, they generally use less energy than a standard oven.

• The self-basting capabilities mean you won’t have to brush the tenderloin with butter or oils regularly.

• Convection ovens thoroughly cook the interior while keeping the meat very moist and juicy.

Tips for Cook Beef Tenderloin in a Convection Oven

Follow these tips and techniques for cooking fabulous beef tenderloin in a convection oven:

1. Choose the Right Cut

• Select a whole, center-cut tenderloin roast that is 2-3 pounds. Avoid cuts from the narrow tail end.

• Choose beef graded “Choice” or “Prime” for the most flavor and tenderness.

• Make sure the roast looks plump and firm, not shriveled. The meat should be bright red.

2. Tie and Trim the Roast

• First, trim off any excess fat and silver skin membrane.

• Next, tie the roast at 1-2 inch intervals with kitchen twine. This promotes an even shape and helps the tenderloin cook evenly.

3. Season the Meat

• Pat the meat dry before seasoning. Use paper towels to absorb excess moisture.

• Generously coat all sides of the tenderloin with kosher salt and pepper.

• For more flavor, consider rubbing on fresh herbs like rosemary, thyme and oregano. Spices like garlic powder and paprika also pair well with beef.

4. Use a Meat Thermometer

• Meat thermometers take the guesswork out of determining doneness.

• Insert an instant-read thermometer into the thickest part of the tenderloin. It should register 125°F for medium-rare and 145°F for medium.

• For very accurate results, use a leave-in probe thermometer by inserting the probe halfway into the center of the roast.

5. Preheat and Cook the Roast

• Preheat your convection oven to 425°F. This high heat helps sear the exterior.

• Place the seasoned tenderloin on a wire rack set inside a rimmed baking sheet. The rack allows airflow under the meat.

• Roast for 15-25 minutes until the meat reaches your desired internal temperature.

• Smaller roasts may need less time. Tent loosely with foil if the top browns too quickly.

• Allow the tenderloin to rest for 10-15 minutes before slicing. This helps retain juices.

6. Make a Pan Sauce

Take your roast to the next level by making an easy pan sauce:

• After removing the cooked tenderloin, place the baking sheet on the stovetop.

• Over medium heat, add a few tablespoons of butter or oil to the pan drippings. Deglaze the pan by stirring and scraping up any brown bits stuck to the bottom.

• Once the drippings are incorporated, add a splash of wine, chicken or beef broth, lemon juice or balsamic vinegar.

• Let the sauce simmer until slightly thickened. Season with salt, pepper and any fresh herbs.

• Pour the sauce over your sliced beef tenderloin just before serving.

Step-by-Step Instructions

Follow these simple step-by-step instructions for flawlessly cooking beef tenderloin in a convection oven:

Prep and Season Roast

1. Take a 2-3 pound whole beef tenderloin roast and trim off any excess fat and silver skin.

2. Tie the roast evenly at 1-2 inch intervals with kitchen twine. This promotes a uniform shape.

3. Thoroughly pat the meat dry with paper towels. Generously season all over with kosher salt and black pepper. Rub in any additional herbs or spices, if desired.

Roast in Convection Oven

1. Preheat your convection oven to 425°F.

2. Place the seasoned tenderloin on a wire rack set inside a rimmed baking sheet. The rack allows air circulation.

3. Roast for 15-25 minutes until the thickest part of the tenderloin reaches an internal temperature of 125°F (medium-rare) to 145°F (medium) on a meat thermometer.

4. Smaller roasts may require less roasting time. Loosely tent with foil if top browns too fast.

Rest and Make Pan Sauce

1. Transfer the roast to a cutting board and let rest for 10-15 minutes before slicing. This allows the juices to redistribute.

2. Meanwhile, place the baking sheet with the meat drippings over medium heat. Add butter or oil and deglaze the pan, scraping up any browned bits.

3. Add wine, broth or other liquid to the drippings. Simmer until slightly reduced to make a pan sauce.

4. Slice the rested roast into medallions. Serve drizzled with the pan sauce.

Convection Oven Cooking Times

To ensure your beef tenderloin turns out perfectly cooked, follow these convection oven cooking times as a general guideline:

• 2 pound roast – 15-22 minutes at 425°F
• 3 pound roast – 22-28 minutes at 425°F
• 4 pound roast – 25-35 minutes at 425°F

Always rely on an instant-read meat thermometer to determine when your roast has reached your desired level of doneness instead of just cooking time. Cooking times can vary due to differences in oven temperatures and the shape/thickness of the tenderloin.

For medium-rare, cook to an internal temperature of 125°F. For medium doneness, cook until the roast reaches 135-145°F on a meat thermometer.

Doneness Temperatures for Beef Tenderloin

• Rare – 120-125°F (bright red center)
• Medium Rare – 125-135°F (warm red center)
• Medium – 135-145°F (warm pink center)
• Medium Well – 145-155°F (trace of pink)
• Well Done – 155°F+ (brown throughout)

Cooking your tenderloin roast to medium-rare or medium doneness results in the most juicy, tender beef. Take the roast out of the oven when it’s 5-10°F below your target temperature since the temperature will continue rising as it rests.

Troubleshooting Beef Tenderloin

Follow these troubleshooting tips if your convection oven beef tenderloin doesn’t turn out perfectly:

• If the meat is undercooked, return it to the hot oven for a few more minutes until it reaches the minimum safe internal temperature of 145°F.

• If it is slightly overcooked, the roast may be dry or tough. Make sure to slice across the grain and serve with pan sauce to add moisture.

• If the top or sides are very dark, loosely tent foil over those areas next time to prevent over-browning while the center finishes cooking.

• If the tenderloin is unevenly cooked, check that your convection oven is providing true convection heating. Make sure the roast is evenly sized and trussed.

• If the meat lacks flavor, use more salt and pepper or rub on bolder herbs and spices. Also let the roast rest so juices and flavor redistribute.

• If the tenderloin is not tender enough, look for a higher quality cut of meat next time. Do not overcook the meat past medium doneness.

FAQs

Get answers to some common questions about cooking beef tenderloin in a convection oven:

What temperature should I cook beef tenderloin at in a convection oven?

Preheat your convection oven to 425°F. This high heat will nicely brown and crisp the exterior of the tenderloin. Cook until it reaches your desired doneness temperature on an instant read meat thermometer.

How long does it take to cook a 2 lb beef tenderloin in a convection oven?

A 2 pound tenderloin roast will take approximately 15-22 minutes in a 425 degree F