Extremely tender and lean, Tenderloin delivers a luxury eating experience. Also called Chateaubriand, it’s ideal for Beef Wellington.
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OVEN ROAST | Recommended
Season roast. Place on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes.
Reduce heat to 275°F; cook, uncovered, to desired doneness, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, 160°F/71°C for medium, or 170°F/77°C for well-done).
Cover with foil and let stand for at least 15 minutes before carving into thin slices.
BBQ ROASTING | Alternate
Season roast or marinate for 2 to 4 hours. To Marinate: Pierce roast all over with fork. Place in large sealable freezer bag with 2 cups marinade (such as teriyaki sauce); refrigerate. Discard marinade and pat meat dry before cooking.
Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F).
Insert ovenproof meat thermometer into middle of roast. Place roast on grill over drip pan; turn off burner under drip pan.
Close lid and cook for about 30 minutes per 500 g (1 lb) for medium 160°F (71°C).
When buying a beef oven roast, buy 375 g beef per person for bone-in-roasts or for boneless roasts, buy 175 to 250 g beef per person for boneless.
When oven-roasting roast beef, roast without a lid for best browning.
Let your oven roast stand at least 15 minutes after cooking to allow the juices settle before carving.
To serve roast beef, carve across the grain into thin slices to optimize tenderness.
You can successfully roast beef oven roasts at a constant low oven temperature (275°F) to medium doneness 155°F (68°C) at most.