Broiling Beef Tenderloin Roast
Inches 3 to 4. Roast beef keep on rack in pan on center rack until a thermometer inserted in thickest portion registers 125F for rare 1 hour and 10 minutes to 1 hour and 30 minutes turning once.
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Step 5 Put the meat into the broiler at about 6 inches from the flame until the top is browned--typically about five to seven minutes.
Broiling beef tenderloin roast. Preheat oven to 475 degrees. Start the timer when you slide the steak under the broiler. It also prevents the fat from starting an oven fire.
When beef is grilled it is generally placed directly on the grilling rack but when beef is broiled it is placed on a broiling pan. 16 rows Distance from Heat. Bake leaner roasts such as sirloin and tenderloin in no liquid at a higher temperature for a shorter period of time -- about 375 Fahrenheit and 1 12 hours for a 4-lb.
From here you can either cook the tenderloin whole or cut it into steaks. Depending on your oven you may need to keep the door open slightly. Take the meat out at least one hour two hours is better prior to roasting.
The photo on the right small end is folded under the roast and tied with twine at 1-2 inch intervals to give the roast a more uniform shape to help cook the tenderloin more evenly. Follow the timing in your recipe or our cooking chart flipping the beef once halfway through. If you want to grill it as a roast you should tie up the tenderloin into an even round roast.
Salt and pepper the beef on both sides. While no beef roasts require broiling different roast cuts do require different roasting times and temperatures. Broiling works best if the beef is close to the broiler about 24 inches.
How to Prepare Beef Tenderloin. Sear the meat a few minutes on each side sides meaning all four sides. With a very sharp knife begin taking the fat off the top.
Trim away some of the fat to remove the silvery cartilage underneath. Dry Brine the Meat. Salt the meat with sea salt and leave uncovered in the refrigerator for 24 to 48 hours.
Broil the steak for approximately 4 minutes per side for rare 5 to 7 minutes per side for medium rare 8 to 9 minutes per side for medium and 10 minutes per side for well done. The broiling pan catches melting fat and juices that drip from the beef as it cooks so that the oven stays cleaner. A big fatty ribeye might not need any additional fat before hitting the grill but a lean tenderloin needs a thin coating of vegetable oil along with some black pepper to promote even browning and prevent the roast from drying out as you sear each side to develop the crust about 2 minutes on each of the 4 sides.
Whole Beef Tenderloin Roast Photo on left is a whole beef tenderloin.
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