How to Cook Beef Tenderloin on a Broiling Pan

eHow
July 19

Beef tenderloin is an expensive cut of meat, and for good reason. As its name suggests, it is the tenderest cut on the cow. The tenderloin filet is a cylindrical cut of tender muscle from the short loin and sirloin. It is often cut into steaks, also known as Chateaubriand, tournedos or filet mignon. Despite its buttery tenderness, tenderloin is not as flavorful as other cuts, so it should be well-seasoned prior to cooking. Broiling tenderloin steaks or roasting the whole cut are the preferred methods for cooking this succulent piece of beef.

Roasting a Whole Tenderloin Filet

Step 1
Trim the meat of excess fat, and cut it in half to make two equal portions. You will have one broad butt portion and one thinner piece with a tapered tip.

Step 2
Tuck the tapered tip under the filet and secure with kitchen twine. This gives you two equally thick roasts. Tie each half at 2-inch intervals with the twine.

Step 3
Heat the oven to 450 degrees Fahrenheit. Heat the roasting pan or broiling pan on the stove over medium-high heat. Pour in enough vegetable oil to coat the bottom of the pan.

Step 4
Pat the filets dry, and season generously with salt. Place them in the hot pan and allow them to brown undisturbed. Turn the filets a quarter turn every four minutes or so to get an even sear. Use tongs, not a fork, to turn the filets to preserve the flavorful juices.

Step 5
Return the seared meat to a cutting board, and season generously with herbs or other seasonings. Place the rack in the roasting or broiling pan, and lay the filets on the rack. Roast to an internal temperature of 120 degrees Fahrenheit for medium-rare, about 15 to 20 minutes.

Broiling Tenderloin Steaks

Step 1
Preheat the broiler for 10 minutes. Season the 1-inch-thick steaks.

Step 2
Place the beef on the rack of a broiler pan. Position the pan 3 to 4 inches from the broiler.

Step 3
Broil for 13 to 16 minutes for medium-rare to medium, turning occasionally. Use tongs, not a fork, to turn the meat to avoid losing flavorful juices.

Tips
Control the cooking by adjusting the broiler pan's distance from the broiler rather than adjusting the heat. If the meat is browning too quickly, move the oven rack down.

References
Chef's Resources: Beef Tenderloin
“Fine Cooking”; Roasting a Beef Tenderloin; Katherine Alford
Texas Beef Council: Broiling