Things You'll Need. 1  4 to 6 lb. beef tenderloin. 2  1 tbsp. olive oil. 3  Salt and pepper.  Roasting pan (17-by-13-1/2 1  inches) Roasting rack.  Meat 1  thermometer. Preheat the oven to 425 degrees Fahrenheit.  Use a sharp knife to trim the tenderloin of the fatty meat strip that runs along the entire side of the roast.
http://www.ehow.com/how_7784865_cook-beef-tenderloin-medium-rare.html
Combine first 5 ingredients; stir well and set aside. Rub tenderloin with garlic. Make 5 slits ... on top of beef; insert meat thermometer into ... registers 140 degrees (rare), 150 degrees (medium rare), or 160 degrees (medium).
http://www.cooks.com/rec/search/0,1-0,beef_tenderloin_medium_rare,FF.html
Remove steaks and burgers from the heat when the thermometer registers 5°F lower than the desired doneness, and roasts 5-10°F lower, as the temperature will continue to rise while resting. The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.
https://www.certifiedangusbeef.com/kitchen/doneness.php
Let your meat sit and get up to room temperature. Step 3 - Cook in oven + Enjoy the aromas. Follow this chart for cooking times and meat temperatures of whole beef tenderloin (filet). Ideally beef tenderloin should be cooked at 135 to 140 degrees for perfect flavor and temperature. Step 4 - Meat resting. Once you pull your meat out of the oven it's time to let it rest.
https://catulloprimemeats.com/blogs/recipes/4173372-how-to-cook-beef-tenderloin
Place meat on a lightly ... heated. Pour over tenderloin; bake an additional 30 ... registers 140 degrees (rare), basting occasionally with pan ... 150 degrees for medium rare or 160 degrees for medium.) If desired, garnish beef with grapes, celery leaves and lemon zest. Yield: 10 servings.
http://www.cooks.com/rec/search/0,1-0,beef_tenderloin_medium_rare,FF.html
| Rare | 120 °F to 125 °F | 49 °C to 52 °C | center is bright red | | Medium Rare | 130 °F to 135 °F | 54 °C to 57 °C | center is very pink | | Medium | 140 °F to 145 °F | 60 °C to 63 °C | center is light pink | | Medium Well | 150 °F to 155 °F | 66 °C to 68 °C | not pink | | Well Done | 160 °F and above | 71 °C and above | brown throughout |.
https://cooking.stackexchange.com/questions/6153/to-which-internal-temperature-should-i-cook-beef-for-rare-medium-well-done
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https://cooking.stackexchange.com/questions/6153/to-which-internal-temperature-should-i-cook-beef-for-rare-medium-well-done
Today's beef is leaner than in the past and requires less cooking time, so roasting the tenderloin to medium-rare (145 degrees Fahrenheit) keeps these roasts tender and juicy, according to the U.S. Department of Agriculture. Beef tenderloin can be purchased from your butcher and also is available in most supermarkets.
http://www.ehow.com/how_7784865_cook-beef-tenderloin-medium-rare.html
Back up. Faster cooking also comes with some baggage: The faster a piece of meat cooks, the larger the temperature gradient within that piece of meat. This means that with a lean tenderloin, it's very easy to end up with a roast that is well-done in the outer layers while the center barely hits medium-rare, like this:
http://www.seriouseats.com/2014/12/the-food-lab-reverse-sear-beef-tenderloin-filet-mignon.html
Things You'll Need. 1  4 to 6 lb. beef tenderloin. 2  1 tbsp. olive oil. 3  Salt and pepper.  Roasting pan (17-by-13-1/2 1  inches) Roasting rack.  Meat 1  thermometer. Preheat the oven to 425 degrees Fahrenheit. While the oven is preheating, prepare the beef tenderloin for roasting.
http://www.ehow.com/how_7784865_cook-beef-tenderloin-medium-rare.html
temperature to cook a beef tenderloin to medium rare
 Beef tenderloin should be cooked at 145 degrees Fahrenheit to medium rare. The temperature to cook a beef tenderlion to medium rare is 145 degrees fahrenheit.