Insert the broiling pan into the broiler, positioned so the top surface of 1-inch-thick tenderloin steaks are 3 inches below the heat source, 2-inch-thick steaks are 4 inches beneath the heat and 3-inch-thick cuts are 5 inches under the heat. If you already have tenderloin steak cuts -- these would be filet mignon or tournedo steaks -- then you're already set for broiling. It’s true: Beef tenderloin is pricier than other options you’ll find at the meat counter, but don't let its higher price point intimidate you. Add 1 Tbsp. Here's how to tell the differences between each architectural style. The more the meat bounces back from the prodding, the more done it is. Your kitty deserves a name as special as she is. Our Thanksgiving planning guide is here to save your holiday! this website. Place the meat on the pan or skillet and set back into the oven. For rare, the thermometer should read 120 to 125 degrees Fahrenheit. 45 minutes to 1 hour for a 2- to 3-pound roast (135°F medium rare). Cleaning your home doesn't have to be a daunting, time-consuming chore. Lightly season the petite tenderloin filet; generally, you only need salt and ground black pepper. // Leaf Group Lifestyle, How to Cook Tender Rolled Flank Steaks in the Oven, How to Cook Boneless Top Chuck Steak in the Broiler, How to Cook Deer Steaks in the Oven on Broil, The Kitchn: How to Cook Perfect Steak in the Oven, Cattlemen's Beef Board and National Cattlemen's Beef Association: 3 Simple Steps for Broiling Beef, Cattlemen's Beef Board and National Cattlemen's Beef Association: Broiling Guidelines, University of Wisconsin Extension: USDA Revises Recommended Cooking Temperatures for All Whole Cuts of Meat to 145 F. Do not use fresh herbs or dried herbs to season the petite tenderloin filet, as the leaves or flakes will burn under the broiler's heat, which will affect the taste of the steak. Roll. Slice into ½ inch slices and drizzle with reserved cooking juices. butter; reduce heat to medium. Use powdered herbs and seasonings, instead. Building your essential baking toolbox starts here! Start with beef tenderloin steaks cut ¾-inch to 1-inch thick (1 inch for grilling). The temperature of the meat will rise as it rests. Refrigerate your beef tenderloin until cooking to keep it out of the bacterial "danger zone," which is above 40 F. If you cut a tenderloin roast into multiple steaks and aren't going to cook them all within three to five days of purchase, wrap the leftovers in airtight packaging and freeze them. Pour a small amount of vegetable oil into your hands and lightly coat the surface of the petite tenderloin filet. Staying atop of your wellbeing is a must, especially during uncertain, stressful times. Keeping your hands cold and wet will help to keep the butter from sticking to your hands. Rest the tenderloin at room temperature for 10 minutes. We won't let you overcook it! Timings below are based on meat removed directly from the refrigerator. Browning the tenderloin first is optional, but it benefits the meat by caramelizing the outside and locking in the juices. ... center of each, Heat oven to 425 degrees. This muscle tissue doesn’t do too much, so it’s the most tender part of the cow. Having a Char-Broil account allows you to track orders, register your products, provide reviews, and receive updates on products. Broil under preheated broiler 7 minutes. Dried thyme or rosemary also work well, or brush the top of the steaks with a light coating of barbecue, teriyaki or soy sauce. How long to grill beef tenderloin steaks is determined by the steak thickness (see below). And it doesn't always have to be a special occasion. First, trim any fat and silver skin (the thin, pearlescent membrane running along the top of the tenderloin) from the tenderloin.