Preheat the oven to 425-F. Heat the pan over medium-high heat and add half of the olive oil and butter. Add the mushrooms and garlic and sautee for a few minutes. Set the …
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Place cast iron skillet in the preheated oven, uncovered. Roast beef tenderloin for 35-40 minutes. (Medium Rare 125 – 130 degrees F Medium 130 – 135 degrees F …
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Blanch the broccoli for two minutes in boiling water, then drain it really well. In a large wok or cast iron skillet, heat oil over medium-high heat then stir-fry beef until browned, 1 …
Roast the beef tenderloin for 15-20 minutes, depending on how you like your meat cooked (see temperature tips above). Remove the beef tenderloin from the oven and …
Follow these cook times (based on the weight of your roast) to achieve the proper beef tenderloin temperature: For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F), and 45 to 50 minutes for medium (150°F) doneness.
Oven-roasted beef tenderloin—the slow way—calls for initially roasting the meat at a low temperature (250°F), then turning up the heat to 425°F to obtain an enticingly brown exterior. Naturally, the beef tenderloin roast time will be different for this two-temperature method than for a single-temp method.
Test Kitchen Tip: Cooking a beef tenderloin roast in the slow cooker is not recommended. That’s because a slow cooker uses moist heat for cooking. Dry heat works best for a beef tenderloin, which makes the oven your best option for roasting.
Browning the tenderloin first is optional, but it benefits the meat by caramelizing the outside and locking in the juices. Quickly brown the tenderloin on all sides in a large skillet ($45, Bed Bath & Beyond) with a little olive oil over medium-high. Transfer the roast to a rack in a shallow roasting pan.