This year’s brand-new Christmas main dish is here! You’ll love how easy and effective the cooking method in this Roast Beef Tenderloin recipe is for turning the meat pink all the way through. Slathered in garlic-thyme-butter and served with a dreamy mushroom sauce, to say it is delectable is an understatement. I hope you love it!.
Forget everything you thought you knew about cooking up the perfect steak. Today, I’m spilling my secrets on how to make insanely delicious, tender beef tenderloin tails right in your oven. Trust me, once you try these foolproof oven-roasted tails, you’ll never want to grill steak again.
Tenderloin tails are thin, tapered pieces cut from the petite tender or ‘tail’ muscle of the beef tenderloin. They offer an extra tender cut that’s packed with beefy flavor. Oven roasting brings out their absolute best – think fork-tender meat with a beautifully caramelized crust.
As a busy mom, I love that you can just pop the seasoned tails in the oven and walk away. No need to constantly flip and monitor them on the grill. This hands-off oven method guarantees juicy, medium-rare steak every time with zero effort. Let’s get cooking!
Why Choose Tenderloin Tails for Oven Roasting?
Tenderloin tails have some unique advantages that make them perfect for oven cooking:
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Naturally Tender – Cut from a seldom-used muscle they are extra tender and lean.
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Quick Cooking – The thin shape allows them to roast fast in a hot oven,
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Foolproof Doneness – Oven roasting eliminates guesswork for perfect medium-rare.
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Even Caramelization – Dry oven heat browns the exterior beautifully.
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Enhanced Flavors – Oven searing concentrates the beefy, savory flavors.
For the best results, look for responsibly raised beef with good marbling. Now let’s get these tails in the oven!
Step-by-Step Method for Oven-Roasted Tenderloin Tails
With just a few easy steps, you’ll have scrumptious oven-roasted tenderloin tails ready in under 30 minutes:
1. Pat the Tails Dry
Blot tenderloin tails with paper towels to remove excess moisture. This helps them sear up nicely.
2. Generously Season
Coat all sides with salt, pepper and your favorite beef rub. Herbs, garlic, or mustard work too.
3. Preheat the Oven
Crank oven to 425°F to get it nice and hot for searing the meat.
4. Roast on a Wire Rack
Place tails on a wire rack set over a baking sheet. The raised rack enhances browning.
5. Cook to Perfection
Roast tails 15-20 minutes for medium-rare doneness. Use a meat thermometer to confirm.
6. Rest and Slice
Let tails rest 5 minutes before slicing across the grain into medallions.
With this simple oven method, you are guaranteed tender, juicy results every time. Now let’s explore some drool-worthy seasoning options.
Flavorful Rubs for Oven-Roasted Tenderloin Tails
One of the joys of oven roasting is infusing the meat with layers of flavor. Get creative with spice rubs and herb blends!
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Steakhouse Rub – For classic steakhouse flavor, use salt, pepper, garlic powder and thyme.
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Coffee Rub – Wake up your tastebuds with a rub of coffee grounds, brown sugar, salt and pepper.
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Southwestern Spices – Cumin, chili powder, oregano and paprika add kick.
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Italian Herbs – Rosemary, oregano and lemon zest keep it fresh.
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Smoky Dry Rub – Paprika, cumin and chipotle pepper flakes bring the heat.
Don’t be afraid to experiment with flavors! Let’s dive into a complete oven-roasted tenderloin recipe.
Step-by-Step Oven-Roasted Tenderloin Tails Recipe
Follow this simple recipe for irresistibly delicious beef tails straight from your oven:
Ingredients:
- 4 beef tenderloin tails (6 oz each)
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 Tbsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions:
- Pat tenderloin tails dry and coat with oil.
- Season with salt, pepper, garlic and rosemary.
- Roast at 425°F on a wire rack for 15-20 minutes.
- Rest 5 minutes before slicing into medallions.
The initial high heat helps the tails caramelize and cook to a perfect medium-rare in minutes. Then a quick rest and it’s time to enjoy these magnificent oven-roasted beauties!
Oven Roasting Tips for Perfect Tenderloin Tails
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Roast tails at 425°F-450°F to sear the exterior nicely.
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Use a digital food thermometer to monitor doneness precisely.
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Let tails rest after roasting to allow juices to redistribute.
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Slice thinly across the grain for most tender results.
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Add fresh herbs during last 5 minutes if desired.
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Use a meat mallet to gently flatten tails to even thickness.
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Try different oils for searing like grapeseed or avocado oil.
Serving Suggestions for Oven-Roasted Tails
You’ll want to highlight these succulent oven-roasted tenderloin tails as the star of the plate. Serve alongside:
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Sauteed mushrooms and grilled asparagus.
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Garlic mashed potatoes or roasted new potatoes.
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A fresh arugula salad with lemon vinaigrette.
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Sautéed Brussels sprouts with bacon lardons.
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A baked potato bar with all the toppings.
Or slice up leftovers for amazing steak sandwiches and tacos the next day!
Oven-Roasted Perfection
Forget about babysitting steaks on the grill. With this easy oven method, you can enjoy incredibly juicy, tender beef tenderloin tails any night of the week with minimal effort.
Next time you’re craving steak, skip the hassle of grilling. For fantastic oven-roasted results every time, follow my simple instructions to meaty perfection. Your tastebuds and family will thank you!
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Beef quality – why pay more?
If the beef tenderloin is really good, it will melt in your mouth, and you won’t even need a knife to cut it. Here are some of my pointers on beef quality!.
- Different breeds, how they are raised, what they are fed, how they are processed, and how they are stored can make beef cheap or expensive. Certain heritage breeds are regarded as more desirable. Grain or grass fed to cows also changes the quality. On the other hand, beef that has been sweating in vacuum packs for weeks or months is cheaper, but the quality is worse than beef that has just been butchered.
- The animal’s quality of life is also important. Meat from animals that had a good life (like battery chickens vs. free range chickens) tastes better.
- Grass-fed vs. grain-fed beef: Both tastes and feels the same, so it comes down to personal preference. Grain-fed animals are bigger, and the meat has a richer, butterier taste. The beef from cows that are fed grass is usually less marbled and fatty. But it tastes more natural and complex, which many people like. A lot of people also like the idea of natural, pasture-raised beef over beef from cows that are only fed grain in industrial feedlots.
- As it turns out, most beef in Australia is grass-fed. However, keep in mind that many grass-fed animals are still finished on grain or eat grain at some point in their lives. This is normal industry practice. You have to be very clear about what kind of grass-fed beef you want
This is what we slather onto the surface of the beef before roasting. When you use softened butter instead of melted butter, a lot of garlic sticks to the beef, which is great.
Thyme: If you don’t have any fresh thyme, you can use 1/2 teaspoon of dried thyme that you’ve crushed between your fingers to make a powder.
Internal cooked temperature of beef tenderloin
If you want the juiciest beef, cook it to medium rare. This is also the level of doneness that restaurants usually serve it at. Target an internal temperature of 53°C / 127. 4°F when taking it out of the oven which will rise to 56-58°C / 133-136. 4°F after resting for perfect medium rare.
However, you should cook your beef to the doneness you like! Use the table below.
| Doneness | Pull Temp out of oven | Target Temp after rest |
|---|---|---|
| Rare | 50°C/122°F | 53°C/127.4°F |
| Medium rare (recommended) | 53°C / 127.4°F | 56-58°C / 133-136°F |
| Medium | 56°C/133°F | 60°C / 140°F |
| Medium well | 60°C / 140°F | 65°C / 149°F |
| Well done | Never! | n/a |
Tenderloin Tails: Budget Friendly Filet Mingon
FAQ
What to do with the tail end of a beef tenderloin?
Which cooking method is best for beef tenderloin?
Are beef tenderloin tails tender?
What temperature do you cook beef tenderloin at?
How to cook beef tenderloin tails?
To cook beef tenderloin tails in the oven, preheat it to 425°F (220°C). Season the tails with salt, pepper, and any desired herbs or spices. Place them on a baking sheet or in a roasting pan and roast for about 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let the tails rest before slicing and serving.
How do you cook roasted beef tenderloin?
A recipe for the best roasted beef tenderloin made with a thick peppered crust, cooked to perfection. Set out the tenderloin out at room temperature 45 minutes prior to roasting. Preheat the oven to 425° and have ready a roasting pan fitted with a rack. Add freshly ground pepper to a small bowl, add the salt and stir to mix.
Can you cook beef tenderloin tails without marinating?
Yes, you can cook beef tenderloin tails in the oven without marinating them. However, marinating the meat can help enhance its flavor and tenderness. If you choose not to marinate, make sure to season the beef with salt, pepper, and other desired spices before cooking. What temperature should I set the oven to for cooking beef tenderloin tails?
How long do you cook a 2 pound beef tenderloin?
For a 2-1/2-pound beef tenderloin, roast the meat uncovered for 20 minutes at 250°F. Then turn up the heat to 425°F. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135°F (about 30 to 40 minutes). Remove from the oven. Cover loosely with foil. Let stand 10 minutes before serving.