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A Successful Beef Tenderloin

When it comes to cooking beef tenderloin, less is more. When we think of filet mignon we need to keep in mind that all of that flavor of the meat needs to pull through to your guests. Do not overpower the natural flavors by covering the beef with strong spices like rosemary or thyme, instead create settle flavors of garlic, salt and pepper to compliment the flavor of the beef. The following recipe will show you how to cook a whole beef tenderloin or filet in easy to follow steps.

Step 1 - Preheat oven to 425 degrees + Ingredients
1 Whole Beef Tenderloin (any weight, chart below)
Olive Oil
Minced Garlic - Fresh, finely chopped
Fresh crushed sea salt
Fresh ground black pepper

Step 2 - Bring your tenderloin to room temperature + Season
Next generously cover your tenderloin with olive oil, minced garlic, salt and pepper. Let your meat sit and get up to room temperature.

Step 3 - Cook in oven + Enjoy the aromas

Follow this chart for APPROX cooking times and meat temperatures of whole beef tenderloin (filet).
3 - 4 lbs 25 minutes
4 - 5lbs 30 minutes
6 - 7 lbs 40 minutes
7 - 8 lbs 50 minutes

120 - 125 degrees F Center is bight red, outside light red

Medium Rare
130 - 135 degrees F Center is pink, outside light gray / brown

140 - 145 degrees F Center is pink, outside brown

Medium Well
150 - 155 degrees F Center and outside brown

Well Done
160 + degrees F Darker outside, inside brown(really?) ruined!

Step 4 - Meat resting
Once you pull your meat out of the oven it's time to let it rest. I like to cover my meat for 10 - 20 minutes after and let the juice rehydrate the inside of the meat.