Nothing compares to Beef Tenderloin for an elegant meal with minimal prep work. Also known as a Filet Mignon Roast or Chateaubriand, this elegant beef cut is butter-tender and succulent. This cut of beef can be cooked in the oven, on the grill, in a smoker, a slow cooker, or sous vide. No matter what method you choose, use our tips for a perfect Beef Tenderloin Roast every time!.
How long to cook Beef Tenderloin will vary based on the method and size of the cut. Weve included a chart that will tell you the perfect tenderloin cooking time, whatever method you choose. Beef Tenderloin is best served medium-rare. Because this cut is so lean, it can become dry and lose flavor when cooked beyond medium. A meat thermometer is essential in creating a memorable and delicious Beef Tenderloin.
Beef tenderloin is a deliciously tender cut perfect for special occasions. But before cooking tenderloin, it often needs to be prepped, seasoned, and brought to room temperature. This leaves many wondering – how long can beef tenderloin safely sit out at room temp before bacteria becomes a problem?
In this article, I’ll go over the precise time limits, safety concerns, proper storage methods, and common questions on leaving tenderloin out. Follow these guidelines and you can confidently prep tenderloin without worries!
The 2 Hour Rule For Beef Tenderloin
Food safety experts agree that raw beef tenderloin should not sit out at room temperature for more than 2 hours total before cooking
This includes any time for seasoning, applying rubs marinating and letting it rest to come to room temp before cooking.
Why is 2 hours the cut-off? Dangerous bacteria thrive between 40°F-140°F. As tenderloin sits out within this “danger zone” range, bacteria can multiply exponentially to unsafe levels after 2 hours.
What Happens If You Exceed The Time Limit
You might be curious what potential risks there are if tenderloin is left out too long beyond 2 hours.
Well, bacteria like E. coli and salmonella grow rapidly in the 40°-140°F temperature danger zone. If tenderloin sits out overnight, bacteria counts can reach dangerous levels that could lead to food poisoning.
Symptoms like vomiting, diarrhea, abdominal cramps, and fever can set in quickly within 6-24 hours after consuming contaminated meat. Not a fun experience!
So always adhere to the 2 hour maximum time that tenderloin can safely remain at room temperature.
Proper Storage Guidelines
To keep tenderloin fresh and bacteria-free, follow these storage practices:
-
Keep tenderloin chilled below 40°F until ready to prep
-
Thaw frozen tenderloin only in the refrigerator, never at room temp
-
Marinate tenderloin in the fridge unless cooking within 2 hours
-
Cook or refreeze tenderloin within 4-5 days of purchasing
-
Refrigerate cooked tenderloin leftovers within 2 hours
-
Discard any tenderloin left out more than 2 hours
Proper refrigeration prevents tenderloin from staying too long in the danger zone temperature range where bacteria rapidly multiply.
Handling Cooked Leftover Tenderloin
For leftover cooked tenderloin, adhere to these storage guidelines:
-
Refrigerate within 2 hours of cooking
-
Store in shallow, airtight containers for quick cooling
-
Use leftovers within 3-4 days
-
Reheat fully to 165°F until piping hot before serving again
-
Don’t leave cooked tenderloin at room temp – the 2 hour rule still applies!
The Takeaway On Tenderloin Safety
Here are the key tips to remember when handling beef tenderloin:
-
Never keep tenderloin out more than 2 hours before cooking
-
Refrigerate promptly after prep and cooking
-
Monitor fridge/freezer temperatures
-
When in doubt, throw it out!
-
Follow all food safety recommendations
Putting food safety first ensures you can enjoy the full flavor of tenderloin without worries. Now go cook up some delicious tenderloin recipes within the safe 2 hour room temp limit!
Frequently Asked Questions
Here are answers to some common questions on safely handling beef tenderloin:
How long can raw tenderloin sit out at room temperature?
Raw tenderloin should not sit out for more than 2 hours total before cooking or refrigerating.
**What if my kitchen is hot, above 90°F? **
In hot kitchens above 90°F, limit tenderloin’s time at room temp to just 1 hour.
Can you still cook tenderloin left out overnight?
No, toss any raw tenderloin left out at room temperature overnight. The bacteria levels could be extremely dangerous.
How should you store fresh tenderloin from the store?
Keep fresh tenderloin chilled below 40°F until ready to cook. Use within 4-5 days or freeze for longer storage.
Can I marinate tenderloin overnight on the counter?
No, marinate in the refrigerator unless cooking within 2 hours. Never leave tenderloin marinating out overnight.
How should you reheat leftover cooked tenderloin?
Reheat thoroughly to 165°F until hot and steaming. Refrigerate leftovers within 2 hours.
Can cooked tenderloin be left out at room temp?
No, always refrigerate cooked tenderloin within 2 hours, just like raw. Don’t leave leftovers out.
Following proper food safety guidelines ensures tenderloin stays fresh and delicious. Never take risks when handling beef!
How to Cook Beef Tenderloin on the Grill
No question, Beef Tenderloin is a perfect holiday meal. It is indulgent, flavorful, and always a crowd pleaser. You might not think of grilling as your first choice, but you’ll be amazed at how well it brings out deep flavors and melt-in-your-mouth ease. Roasting over charcoal or gas grill gives this classic roast that open-flame flavor we love. There are a few tips to follow when grilling over charcoal or gas.
Regardless of which method you choose, be sure your roast is completely thawed before grilling. If your roast is frozen, we recommend thawing it in the refrigerator for at least 48 hours. Once the roast is thawed, take it out of the fridge at least an hour (but no more than two hours) before cooking so that it can fully thaw.
Season to taste with Kansas City Steaks Original Steak Seasoning for the best bite after bite.
- Put the same number of charcoal briquettes on each side of a charcoal grill to get it ready for indirect cooking. When the coals are medium and covered in ash, add a few new briquettes to each side. This should take about 25 minutes. Place the handles of the cooking rack over the coals to make it easy to add more briquettes.
- Put the seasoned Beef Tenderloin Roast on the rack that is directly over the coals. Sear for 5 to 10 minutes, turning the roast once or twice, until all sides are browned. Cover the grill with the lid and move the roast to the middle.
- Grill the meat until a meat thermometer reads 130°F for medium-rare (about 20–25 minutes) or 140°F for medium (about 25–30 minutes). Follow the Cooking Times Chart below for the best results.
- Place the roast on a cutting board and cover it loosely with aluminum foil. Let it rest for 15 minutes before cutting it. During this time, the meat’s temperature will continue to rise by up to 10°F, which is known as “carryover cooking.”
- Resting is important because cooking heat brings the meat’s juices to the surface. If you cut into the steak right away, those tasty juices will end up on your plate instead of in the steak. When you let your roast rest, the juices will have time to soak back into the meat and keep it moist and flavorful.
- Carve into individual steaks and serve!
- Preheat grill on high.
- The Beef Tenderloin should be seared for 5 to 10 minutes, turning it over once or twice, until all sides are browned. Move the roast to the middle of the grill and turn off the burners right under it. Close grill lid.
- Grill the meat until a meat thermometer reads 130°F for medium-rare (about 20–25 minutes) or 140°F for medium (about 25–30 minutes). Follow the Cooking Times Chart below for the best results.
- Place the roast on a cutting board and cover it loosely with aluminum foil. Let it rest for 15 minutes before cutting it. During this time, the meat’s temperature will continue to rise by up to 10°F, which is known as “carryover cooking.”
- Resting is important because cooking heat brings the meat’s juices to the surface. If you cut into the steak right away, those tasty juices will end up on your plate instead of in the steak. When you let your roast rest, the juices will have time to soak back into the meat and keep it moist and flavorful.
- Carve into individual steaks and serve!
How to Cook Beef Tenderloin in the Oven
One of the easiest methods of cooking Beef Tenderloin is in the oven. If you follow our simple steps, you’ll be able to serve your guests a juicy, tasty roast in no time. For best results, make sure the Tenderloin roast is completely thawed. If your roast is frozen, we recommend thawing it in the refrigerator for at least 48 hours. Once the roast is thawed, take it out of the fridge at least an hour (but no more than two hours) before cooking so that it can fully thaw.
Season your Beef Tenderloin Roast well. You can use our Kansas City Steak Original Steak Seasoning instead of coarse salt and freshly ground pepper. Leave overnight for deeper flavor.
Preheat your oven to 450°F.
Follow the directions below for cooking Beef Tenderloin Roast in the oven to perfection:
- In a shallow roasting pan, put the roast on a rack with the fat side facing up. Do not add water or cover the roast. Follow the steps in the chart below to cook the roast to the level of doneness you want. Do not add water or cover it.
- Roast the meat until a meat thermometer reads 130°F for medium-rare (about 25–30 minutes) or 140°F for medium (about 30–35 minutes). Don’t forget that your roast will keep warming up after you take it out of the oven.
- Place the roast on a cutting board and cover it loosely with aluminum foil. Allow it to rest for 15–20 minutes before carving. During this time, the meat’s temperature will keep going up by up to 10°F.
- Check the Filet Mignon’s internal temperature with a meat thermometer to make sure it’s cooked just right, anywhere from rare to medium-well. The final temperature for medium-rare should read 135°F.
- Resting is important because cooking heat brings the meat’s juices to the surface. If you cut into the steak right away, those tasty juices will end up on your plate instead of in the steak. When you let your roast rest, the juices will have time to soak back into the meat and keep it moist and flavorful.
- Add to the delicious taste by topping with Kansas City Steak Finishing Butters before serving for full flavor.
- Lastly, carve into individual steaks and serve!