🥩 Beef Tenderloin Cooking Time Calculator
Calculate roasting time, servings, and portions for the perfect tenderloin
| Weight (lbs) | Weight (kg) | Rare (min) | Med-Rare (min) | Medium (min) |
|---|---|---|---|---|
| 2 lbs | 0.9 kg | 24–28 | 28–32 | 32–36 |
| 3 lbs | 1.4 kg | 36–42 | 42–48 | 48–54 |
| 4 lbs | 1.8 kg | 48–56 | 56–64 | 64–72 |
| 5 lbs | 2.3 kg | 60–70 | 70–80 | 80–90 |
| 6 lbs | 2.7 kg | 72–84 | 84–96 | 96–108 |
| 8 lbs | 3.6 kg | 96–112 | 112–128 | 128–144 |
| 10 lbs | 4.5 kg | 120–140 | 140–160 | 160–180 |
| Serving Style | Cooked (oz) | Cooked (g) | Raw Needed (oz) |
|---|---|---|---|
| Appetizer / Small Plate | 3–4 oz | 85–113 g | 4.5–6 oz |
| Buffet Side | 4–5 oz | 113–142 g | 6–7.5 oz |
| Main Course (Casual) | 6–8 oz | 170–227 g | 8–11 oz |
| Formal Dinner | 8–10 oz | 227–283 g | 11–14 oz |
| Hearty / Big Eaters | 10–12 oz | 283–340 g | 14–17 oz |
| Guests | Main Course (lbs) | Buffet (lbs) | Appetizer (lbs) |
|---|---|---|---|
| 4 | 2.5–3 | 1.5–2 | 1–1.5 |
| 6 | 3.5–4.5 | 2.5–3 | 1.5–2 |
| 8 | 4.5–6 | 3–4 | 2–2.5 |
| 10 | 6–7.5 | 4–5 | 2.5–3 |
| 15 | 9–11 | 6–7.5 | 4–4.5 |
| 20 | 12–15 | 8–10 | 5–6 |
| 25 | 15–18.5 | 10–12.5 | 6.5–7.5 |
| 50 | 30–37 | 20–25 | 13–15 |
| Factor | Percentage / Value | Notes |
|---|---|---|
| Cooked Yield (Roasted) | 70–75% | Weight after roasting at 425°F |
| Trim Loss (Untrimmed) | 15–20% | Silver skin, fat, chain removal |
| Trim Loss (Pre-trimmed) | 5–8% | Minor cleanup only |
| Carryover Temp Rise | 5–10°F (3–5°C) | During 15–20 min rest |
| 1 lb raw | = 0.454 kg | Weight conversion |
| 1 oz raw | = 28.35 g | Weight conversion |
The beef tenderloin is a slice from the lower part of the animal that extends along the spine between the ribs and the thigh. This muscle gets little motion, so it turns in the softest bit from the beef. It lies in two separate parts, the short loin and the sirloin, what gives it a special long form.
Unlike the more tough slices, that depend on fat or joining tissue for hardening during cooking, the beef tenderloin stays soft already all along. One knows it also as beef tenderloin and it costs more per pound because of its great tenderness.
What Is Beef Tenderloin and How to Cook It
The filet mignon comes from the central third of the beef tenderloin. The pieces from beef tenderloin match to the steaks of filet mignon. The middle part of the beef tenderloin is also called chateaubriand.
Whole beef tenderloins sell either without removing the bit, so the fat cover and silver skin stays, or with removed fats where the fat lacks, but the silver skin stays, or as PSMO. PSMO has the side muscle left on. The side muscle binds to the chain.
The whole tenderloins, that one finds in stores like Costco, usually are PSMO-type. Attention matters a lot. Remove the silver skin.
The chain and the side muscle can be used for making ground meet for big hamburgers. The fat from that side muscle mixes well with sirloin or chuck for grinding.
About cooking methods, one way is roasting at 225 degrees in the oven for around 30 to 40 minutes, turning the bit halfway. Use a quick thermometer, and pull the tenderloin when it reaches 5 to 10 degrees under the wanted temperature. Another way is to start cold in the oven and end on strong flame.
Smoking at 300 degrees with rub and olive oil works very well. Pan-searing pieces and finishing them with butter and herbs makes another good idea. Dishes from beef tenderloin, that need truly soft meat, like tartare steak, best prepare from that bit.
Good rubs carry chopped fresh rosemary, thyme and parsley with black pepper. Butter with garlic and thyme makes another tasty topping. Marinades from balsamic vinegar with whole-grain mustard, honey and herbs like rosemary, thyme and bay leaf only after one hour give rich flavor.
About portions, around eight ounces per person makes solid advice. Smaller bits of four to six ounces work well when one combines them with rich side dishes. Beef tenderloin of four to five pounds is enough for eight to ten people.
After the cooking time, leave the tenderloin to rest for five minutes before cutting it in half-inch slices. Sauce from sour cream withhorseradish goes perfectly with it.
