The Perfect Internal Temperature for Cooking Beef Tenderloin

Beef tenderloin also known as filet mignon, is one of the most tender, melt-in-your-mouth cuts of beef. When cooked properly to the right internal temperature beef tenderloin is succulent, flavorful and delicious. However, cooking tenderloin can be tricky – it’s easy to overcook it and end up with a tough, dry piece of meat.

In this article, we’ll discuss the perfect internal temperatures for cooking beef tenderloin, as well as techniques, tips and recipe recommendations to help you cook tenderloin just right every time.

Why Internal Temperature Matters for Beef Tenderloin

With most cuts of beef like ribeye or sirloin, there’s enough fat and connective tissue that cooking it to medium or medium well doneness still yields moist, tender results. However since tenderloin is an inherently tender cut of beef with little fat or connective tissue, it can quickly go from juicy and tender to dry and tough if cooked past medium doneness.

That’s why monitoring the internal temperature as the tenderloin cooks is so important – it’s the best way to determine when the meat is done to your desired doneness without cutting into it and letting those flavorful juices escape.

While many recipes simply provide cooking times for beef tenderloin, the cooking time can vary significantly depending on the size and shape of your roast, your oven’s accuracy, and other factors. An instant read meat thermometer takes the guesswork out of the equation and ensures tender, perfectly cooked meat every time.

Recommended Internal Temperatures for Beef Tenderloin

Here are the recommended internal temperatures for various doneness levels when cooking beef tenderloin

• Rare: 120-125°F – The center will be bright red, cool and juicy.

• Medium rare: 130-135°F – The center will be warm red and lightly cooked. This is the recommended doneness for tenderloin.

• Medium: 140-145°F – The center will be pink and lightly cooked with just a hint of red.

• Medium well: 150-155°F – The center will be mostly gray-brown throughout with just a hint of pink.

• Well done: 160°F+ – The meat will be uniformly gray-brown throughout. Tenderloin cooked to this temp will likely be dry.

As you can see, the window between a perfect medium rare tenderloin and an overcooked one is pretty small – just 5 degrees! That’s why a good digital meat thermometer is so useful.

Tips for Cooking Beef Tenderloin to the Right Internal Temp

Here are some handy tips to ensure your beef tenderloin is cooked until it reaches the perfect internal temperature:

• Use a digital instant read meat thermometer. Get one that’s accurate to within 1-2 degrees F for best results. Thermapens are the gold standard.

• Check the temp in the thickest part of the tenderloin. The narrow tip will cook faster, so make sure to test the temperature about 1-2 inches from the tip.

• Test it early and often. Start checking the internal temp about 10-15 minutes before the estimated cook time, and check it every 5 minutes after that. The temperature can rise quickly at the end.

• Let it rest before slicing or serving. As the tenderloin rests, the internal temp will rise about 5-10°F, so remove it from the heat just shy of your target temp.

• For oven roasting, use a meat thermometer with an oven-safe probe that allows you to monitor the internal temp continuously without opening the oven door. Takes the guesswork out!

• Cook to 5°F below your target temp for pan searing or grilling, then let the tenderloin rest – the temp will continue to rise.

Following these simple tips will guarantee perfect medium rare tenderloin every time!

Best Cooking Methods for Beef Tenderloin

Beef tenderloin is suitable for nearly any cooking method. Here are some of the most popular ways to cook tenderloin, along with tips for getting the best results:

Oven Roasting

Roasting in the oven is a simple, hands-off cooking method that consistently delivers delicious, evenly cooked tenderloin. To roast:

• Preheat oven to 400°F.
• Season a 2-3 lb whole tenderloin roast with salt, pepper and optionally herbs or spices.
• Sear all sides in a hot skillet to develop a nice brown crust.
• Place on a wire rack set in a roasting pan or baking sheet. Insert an oven-safe meat thermometer into the thickest part.
• Roast until the thermometer registers 130°F for medium rare doneness, about 25-30 minutes.
• Let rest for 10-15 minutes before slicing.

Tip: Baste the tenderloin with herb butter or beef drippings 2-3 times during roasting for added moisture and flavor.

Pan Searing

Pan searing on the stovetop yields a flavorful browned crust while keeping the inside tender and juicy. To pan sear tenderloin steaks:

• Pat steaks dry and season generously with salt and pepper.
• Get a heavy skillet very hot over high heat. Add just enough oil to coat the pan.
• Lay steaks in the pan and do not move them for 3 minutes to get a good sear.
• Flip steaks and cook 2-3 minutes more, until an instant read thermometer registers 125°F.
• Let steak rest for 5 minutes before serving. The temperature will rise to 130°F+ for perfect medium rare.

Tip: Add a pat of herb butter to the steaks when they come out of the pan for extra richness.

Grilling

The high dry heat of the grill is ideal for getting a great crust on tenderloin while keeping the inside moist. To grill:

• Pat steaks or roast dry and coat all over with olive oil and seasonings.
• Grill over direct high heat, flipping every 2-3 minutes until lightly charred on the outside.
• Move to indirect heat if flare-ups occur.
• Grill to an internal temp of 125°F and let rest 5 minutes to reach 130°F.

Tip: After grilling, top steaks or roast with compound butter made with fresh herbs and garlic.

Sous Vide

Sous vide cooking delivers incredibly tender, edge-to-edge medium rare tenderloin every time. To sous vide tenderloin:

• Season steaks or whole roast and seal in a sous vide bag.
• Cook in 130°F water bath for 1-4 hours depending on thickness.
• Sear quickly on hot skillet or grill just until browned.

Tip: Serve steaks with a red wine reduction or classic béarnaise sauce.

Best Recipes for Cooking Beef Tenderloin

Here are a few of my favorite recipes for cooking beef tenderloin perfectly at home:

Oven Roasted Beef Tenderloin with Red Wine Sauce

This easy oven roast yields fork-tender medium rare tenderloin topped with a rich red wine and mushroom pan sauce. Serve with roasted potatoes or garlic mashed potatoes.

Grilled Beef Tenderloin with Chimichurri

Grilled tenderloin steaks are topped with a bold, herby chimichurri sauce for a simple yet flavorful meal. Serve with grilled veggies.

Sous Vide Beef Tenderloin with Béarnaise

For special occasions, sous vide tenderloin with classic béarnaise sauce is sure to impress. Perfect medium rare meat and foolproof results.

Pan Seared Beef Tenderloin with Mustard Cream Sauce

Buttery pan sauce made with Dijon, shallots and heavy cream complements seared tenderloin steaks beautifully. Serve alongside sautéed green beans.

Achieving Tenderloin Perfection

Cooking beef tenderloin properly to an accurate internal temperature is the key to achieving tender, juicy and delicious results every time. With a good meat thermometer and these simple techniques, you’ll be able to master cooking perfect medium rare tenderloin at home. Enjoy this sublimely tender cut simply seasoned and roasted, or in any number of elegant dishes. Happy cooking!