Cooking two beef tenderloins at the same time may seem intimidating, but it’s actually quite doable with the right techniques. Serving up two beautifully roasted tenderloins is sure to impress your dinner guests. Follow this guide to learn tips for choosing tenderloins, prep, seasoning, cook times, temperature, and more when making these two succulent roasts.
Choosing the Right Tenderloins
When cooking two tenderloins together select roasts of similar shape and thickness so they’ll cook at the same rate. Good options include
- Whole tenderloin roasts (position the tapered tail towards the center since it cooks faster)
- Center-cut filet mignon roasts
- Roasts around 2-3 lbs each
Choose well-marbled Prime or Choice grade beef for maximum tenderness Uniform roasts are key for even cooking
Properly Preparing the Tenderloins
Proper prep helps ensure the tenderloins cook gently and evenly:
- Pat the roasts dry and trim any excess fat or silverskin
- Rub all over with olive oil and generously season with salt, pepper, and herbs
- Allow the meat to come to room temperature for 30 minutes before roasting
This helps the interior cook more slowly when roasted.
Searing for Maximum Flavor
Before roasting, sear the tenderloins:
- Heat oil and butter in a skillet over medium-high heat
- Add the roasts and brown 1-2 minutes per side, including the ends
- Searing adds a flavorful, caramelized crust
Roasting at a High Temp
- Preheat the oven to 425°F
- Place tenderloins on a wire rack set inside a roasting pan
- Roast for 25-35 minutes until the internal temperature reaches 125°F for medium-rare
The high heat gently cooks the interior before the exterior dries out
Monitoring Temperature for Doneness
An instant-read thermometer is essential for perfect doneness:
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Medium-well: 150-155°F
Check the roasts periodically and remove them individually when ready.
Letting the Meat Rest
After roasting:
- Transfer to a cutting board and tent loosely with foil
- Allow to rest 10-15 minutes before slicing
Resting allows the juices to redistribute so the meat stays tender and moist.
Slicing and Serving the Tenderloins
- Slice the rested tenderloins into 1/2″ thick medallions
- Cut crosswise across the grain for maximum tenderness
- Serve with desired sauces or sides
Follow these guidelines and you’ll achieve flawless roasts worthy of any special occasion.
7 Key Tips for Roasting Success
Roasting two tenderloins simultaneously requires precision. Keep these pro tips in mind:
- Choose identically sized roasts so they cook evenly.
- Thoroughly preheat the oven for at least 30 minutes.
- Quickly sear the exterior to add flavor.
- Roast at a high temp (425°F) to prevent overcooking.
- Use a meat thermometer to monitor doneness precisely.
- Allow the meat to rest before slicing to retain juices.
- Always slice across the grain for tenderness.
Picking the Right Pan Size
Use a roasting pan with at least 2-inch high sides and a wire rack. Avoid crowding the meat. If you don’t have a roasting pan, use a rimmed baking sheet with a rack.
Seasoning Suggestions
Simple seasonings work best with tenderloin:
- Coarse sea salt and cracked pepper
- Lemon pepper or steak seasoning blends
- Minced fresh herbs like rosemary, thyme, sage
- Compound butters with garlic, parsley, bleu cheese, etc.
Consider cooking each roast with a different blend to please various tastes.
Handling Leftover Tenderloin
Transform leftovers into easy meals throughout the week by:
- Slicing for sandwiches or salads
- Dicing into fried rice or pasta
- Shredding for tacos or nachos
- Adding to stir-fries, stews, or skewers
Refrigerate within 2 hours and reheat within 3-4 days.
Complementary Side Dishes
Good sides for tenderloin include:
- Garlic mashed potatoes
- Sautéed mushrooms
- Roasted vegetables
- Creamed spinach or kale
- Scalloped potatoes
- Honey glazed carrots
A red wine reduction is also a classic accompaniment.
Frequently Asked Questions
Here are answers to some common questions about cooking two tenderloins:
How long does it take?
For 2-3 lb tenderloins, roast at 425°F for 25-35 minutes. Check doneness early and extend roasting if needed.
Should you rotate the roasts?
Swapping rack positions can promote even cooking but causes some heat loss when opening the oven.
What if one is smaller?
Monitor the smaller roast closely and remove it when it reaches 125°F. Tent it and continue roasting the second.
Do you double the cook time?
No, roasting two tenderloins takes about 1.5 times as long as one, not twice as long.
How do you prevent overcooking or drying out?
Use a meat thermometer for accuracy. The high roasting temp gently cooks the interior while searing the exterior.
Timeline Example
Here’s a sample timeline for roasting two 3-lb tenderloins:
- 2:00 pm: Remove roasts from fridge, season, and let sit 30 minutes
- 2:30 pm: Sear roasts 2 minutes per side in a hot skillet
- 2:35 pm: Place in preheated 425°F oven
- 3:05 pm: Check temperature of smaller roast
- 3:10 pm: Smaller roast reaches 125°F, remove from oven and tent foil
- 3:15 pm: Check temperature of second roast
- 3:20 pm: Second roast reaches 125°F, remove from oven
- 3:30 pm: Allow to rest 10 minutes
- 3:40 pm: Carve and serve the tenderloins
As shown, roasting two 3-lb tenderloins takes about 30-40 minutes at 425°F after searing. Rely on a meat thermometer for accuracy.
Serving Suggestions
When serving two tenderloins, choose complementary sides that don’t overpower the meat. Elegant options include:
- Garlic mashed potatoes
- Sautéed mushrooms
- Roasted asparagus
- Creamed spinach or kale
- Scalloped potatoes
- Honey glazed carrots
- Dinner rolls or bread basket
A rich red wine reduction is also a classic pairing for seared beef tenderloin.
Make It a Meal to Remember
Roasting two tenderloins seems tricky but is very achievable with proper techniques. Follow this guide for selecting, prepping, seasoning, and cooking times to achieve perfect results. Your guests will be impressed with your savvy entertaining skills when you serve up two succulent, rosy tenderloins. Enjoy this showstopping meal!
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Forget all about those carving lessons you got from your uncle
This tenderloin is a cinch to slice up. After letting it sit for 10 minutes, take your sharpest knife and cut it into thick or thin slices. It will cut like butter! Put them on a platter and add some fresh herbs around the edges to make it look nice.
Feel free to make this as your main dish for any holiday. I think you’ll enjoy how easy it is to make. Your family and friends can enjoy their appetizers while you put it in the oven. In less than an hour, it will be perfectly done.
What you’ll need to make roast beef tenderloin
- a 4-6 pound beef tenderloin, trimmed and tied
- olive oil
- large flake salt
- Green, pink, black, and white peppercorns that have been crushed with a rolling pin
- garlic or garlic powder
- A big roasting pan that’s big enough for the tenderloin (I use a baking sheet)
- This easy-to-use tool will help you become a better cook: instant read meat thermometer
