Calculate exact cooking times for beef tenderloin with our interactive calculator. Whether you prefer rare, medium-rare, or medium, get USDA-verified times and temperatures for perfectly roasted beef tenderloin that's tender and juicy every time.
Use our beef tenderloin cooking time calculator to determine exact cooking times based on your roast's weight and desired doneness. Beef tenderloin (also called filet mignon when cut into steaks) is an expensive, ultra-tender cut that requires precise cooking. Get accurate times to achieve your perfect level of doneness from rare to medium.
Typical range: 2-6 lbs (1-3 kg)
| Doneness | Internal Temp | Roasting Time (425°F) | Rest Time |
|---|---|---|---|
| Rare | 120-125°F | 10-15 min/lb | 10-15 min |
| Medium-Rare ⭐ | 130-135°F | 15-20 min/lb | 10-15 min |
| Medium | 135-145°F | 20-25 min/lb | 10-15 min |
| Medium-Well | 145-155°F | 25-30 min/lb | 10-15 min |
Important: These times are for roasting at 425°F. Remove beef tenderloin from oven 5-10°F below target temperature, as it will continue cooking during the rest period (carryover cooking). Always use a meat thermometer for accuracy.
Tip: Sear in pan first for extra crust
Tip: More forgiving for timing
Tip: Professional restaurant method
USDA Safe Minimum: 145°F (medium) with 3-minute rest
However, most chefs recommend 130-135°F for beef tenderloin's optimal flavor and texture.
Rare
Cool red center
120-125°F
Medium-Rare ⭐ RECOMMENDED
Warm red center
130-135°F
Medium
Warm pink center
135-145°F
Medium-Well
Slightly pink
145-155°F
Well-Done
Not recommended - makes tenderloin dry
160°F+
• Remove from oven 5-10°F below target
• Temperature rises during 10-15 minute rest
• For medium-rare, remove at 125°F → rests to 130-135°F
• Insert thermometer into thickest part (center)
• Avoid touching fat or bone
• Check multiple spots for accuracy
The best temperature for beef tenderloin is 425°F, which creates a flavorful crust while keeping the interior tender and juicy. At 425°F, plan for 15-20 minutes per pound for medium-rare (130-135°F internal temperature). You can also roast at 450°F for faster cooking or 275°F for low and slow. Use our beef tenderloin calculator above to get exact times for your preferred temperature and doneness level.
Beef tenderloin typically takes 35-50 minutes in the oven at 425°F, depending on size and desired doneness. A 4-pound tenderloin takes approximately 45-60 minutes for medium-rare (130-135°F). For precise timing based on your specific tenderloin's weight and preferred doneness, use our calculator above. Always check internal temperature with a meat thermometer rather than relying on time alone.
Both methods work, with different results. High-heat cooking (425-450°F) is faster and creates better crust development, taking 15-20 minutes per pound. Low and slow (275°F) is more forgiving and ensures even cooking, taking 25-35 minutes per pound. Many chefs prefer high-heat roasting for the superior crust, but low and slow reduces the risk of overcooking this expensive cut.
The most common mistakes are overcooking (beef tenderloin is best at 130-135°F, not well-done), not using a meat thermometer (guessing leads to overcooked meat), skipping the resting period (cutting immediately releases juices), and cooking straight from the fridge (room temperature beef cooks more evenly). Additionally, not tying the tenderloin with butcher's twine creates uneven thickness and inconsistent cooking.
To avoid overcooking beef tenderloin, remove it from the oven 5-10°F below your target temperature - the internal temperature will rise during resting (carryover cooking). For medium-rare, remove at 125°F and it will reach 130-135°F after a 10-15 minute rest. Always use a reliable meat thermometer inserted in the thickest part. Check temperature starting at 35 minutes to catch it before it overcooks.
No, do not wrap beef tenderloin in foil while roasting, as this steams the meat and prevents the flavorful crust from forming. Roast uncovered at 425°F for the best caramelized exterior. However, you should tent the cooked tenderloin loosely with foil during the 10-15 minute resting period to keep it warm. Some recipes call for wrapping in bacon instead of foil for added flavor.
At 400°F, cook beef tenderloin for 18-22 minutes per pound for medium-rare doneness (130-135°F internal temperature). A 4-pound tenderloin will take approximately 72-88 minutes (1 hour 15 minutes to 1 hour 30 minutes). Always verify doneness with a meat thermometer rather than relying solely on time calculations, as oven temperatures and tenderloin thickness can vary.
The reverse sear method is considered the best for beef tenderloin by professional chefs. First, roast at 275°F until the internal temperature reaches 10-15°F below your target, then sear in a screaming hot pan for 1-2 minutes per side. This creates perfect edge-to-edge doneness with a beautiful crust. Alternatively, traditional high-heat roasting at 425°F with an initial pan sear also produces excellent results and is simpler for home cooks.