Beef Tenderloin and Sirloin: Cooking Time and Internal Temperature
Beef tenderloin and sirloin are tender cuts, but a thermometer is more reliable than the clock. Thickness, starting temperature and the heat of your pan or oven all affect cooking time.
A thermometer tells you more than minutes
Insert the probe into the thickest part of the meat. Avoid the fat edge, any bone and the base of the pan or dish. Time is a useful starting point, but internal temperature shows where the meat really is.
Take the beef off the heat a little before your preferred finish and rest it lightly covered. The temperature can rise while it rests, giving the juices time to settle before slicing.
Four beef essentials
Take the beef out of the fridge in good time so the surface is not ice-cold
Heat the pan properly before searing
Measure at the thickest part
Rest the meat before slicing
Tenderloin, sirloin and steaks
A whole tenderloin or sirloin benefits from a quick sear followed by gentler cooking. Steaks cook fast in a pan, so begin checking with a thermometer early.
After resting, slice across the grain. This makes each slice easier to eat and helps keep it juicy.
Browse Ruokaboksi recipes for a beef dish to put these tips into practice.
Put your thermometer to work on your next steak night
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