How Long Does Roast Beef Tenderloin Last Outside The Fridge? Roast beef tenderloin is one of the most popular foods prepared during the holiday season. It’s quite pricy to buy, which can be intimidating if you don’t have deep pockets.
That’s why we’re going to share some things you might want to know about it from the recipe (so you can prepare yours at home instead) to other questions like how best should you store it? How long does it last outside the fridge, and so on.
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But first, how do you prepare Roast Beef Tenderloin?
You’ll need the following ingredients:
Olive oil (2tbsp) : You can use avocado oil if you want but olive oil is always my choice whenever I want to sear the meat at high temperature in the pan.
Butter (6tbsps and unsalted): I’ll advise you not to use salted butter because during the searing process, it’ll already receive some amount of salt. However, ensure it’s at room temperature because you’ll need it in that state when you want to mix it with the herbs and garlic so it’ll blend perfectly well. Which leads to the next ingredient,
Herbs (make sure they’re fresh): Thyme (1tsp finely chopped and fresh) and rosemary (1tsp finely chopped and fresh) will always be my best combination when I’m dealing with meat. Just ensure the herbs are fresh and not dried.
Garlic (6 garlic cloves) : Fresh, finely chopped garlic has a strong aroma and adds extra flavor. It’ll also add some more texture to the outside of the tenderloin. Just make sure it’s fresh garlic you plan on using though.
Pepper and salt: You’ll need a good amount of freshly ground black pepper and kosher salt to add extra flavor. Salt should be 2tsp while the pepper should be 1tsp.
Of course, the Beef Tenderloin: The recipe will require 4½ pounds of whole-beef tenderloin. You can also buy 2-pound chateaubriand cut, or center-cut.
Before you begin to prepare, you’ll need these equipment
Kitchen twine: You’ll need to tie the tenderloin with a butcher’s twine so it’ll cook evenly since it’s usually thinner on one end.
Thermometer: in order to know when it’s cooked, you’ll need to measure the internal temperature which you’ll do with a thermometer. A probe thermometer (the kind that’s left inside the meat as it’s cooking) or a normal meat thermometer works fine. You can also just use an instant-read thermometer.
Cast iron pan: after you’ve seared the tenderloin on the stove top first with your oven-safe skillet, use a cast iron pan to finish it in the oven.
How do you cook it?
Preheat the oven to 425F, but before you do that, ensure the beef is at room temperature already.
Get a bowl and stir the herbs, finely diced garlic and butter together, thoroughly.
Whole-beef tenderloin from the butcher normally comes in a long and oblong shape, it’s not going to be easy to work with this. Which is why you need to trim and cut it to size.
Trim off the silver skin, tuck the thin end under so the thickness is equal and then cut it in half, or whichever way makes it possible to fit into the pan.
Tie it up. To ensure the cooking is uniform, you must tie up the beef tenderloin. It’s quite easy but if you can’t do it, you can ask the butcher to do it for you.
Use a paper towel to pat out excess moisture and then season all sides with salt and pepper.
Heat up the oil on your cast iron pan until its shimmering and then add the beef tenderloin. The aim is to brown it so it’ll take a few minutes on each side, about 10 minutes in total.
Pour the herb and butter mixture on the top of the tenderloin and then transfer the pan into the oven. Allow it roast for 15 to 20 minutes.
Transfer the tenderloin chopping block and allow it rest for 15 minutes. Remove the twine and slice into an inch thick pieces.
Frequently Asked Questions about Roast Beef Tenderloin
What’s the ideal internal temperature of roast beef tenderloin?
If it’s rare, once it’s 110F, it’s done. You’ll know this because a large majority of the center will be bright red with a thin layer of pink on the outer edge.
For medium rare, it’s 120F. The center will be red and the outer edges will look pink.
For medium, it’s 130F. The outer portion will be brown and the center will be light pink.
What’s the best way to store leftover roast beef tenderloin?
Note, to make it easier to reheat, slice it into pieces while it’s still fresh and juicy.
You can store it in the freezer. Storing it in the freezer is a very good way to let it stay past a week. All you need to do is get some freezer safe bags, get all the air out of it, let the sliced meat cool, and place it inside. If you do this properly, it could last up to a month.
You can store it in the fridge.
Store the leftovers in an airtight container and stash in the fridge. It could last as long as 4 days in there.
How long does roast beef tenderloin last outside the fridge?
This is actually a much more common question than most people think. To be on the safer side, once you’ve finished cooking it, if you’re not going to eat it, do not let it stay out for longer than 2hrs. Why, because within this time period, your food has a very high chance of getting into the danger zone.
Can I microwave roast beef tenderloin?
Yes, and also, if you want to reheat an already frozen one, ensure you thaw it in the fridge about 24hrs before. Pop it in the microwave for 2 minutes until it’s thoroughly warm.
