Beef Tenderloin
at 425°F
40 min – 1 hr Plan on 10 to 15 minutes per pound in a 425°F oven. A 4 lb beef tenderloin lands around 40 min – 1 hr. Done is 145°F on a food thermometer, plus a 15-minute rest — never the clock alone.
Time by weight at 425°F
Planning ranges for a fully thawed, fridge-temperature beef tenderloin. The right-hand column is when to take the first thermometer reading.
| Weight | Estimated time at 425°F | Check thermometer from |
|---|---|---|
| 2 lb | 20 min – 30 min | 15 min in |
| 2.5 lb | 25 min – 40 min | 20 min in |
| 3 lb | 30 min – 45 min | 25 min in |
| 3.5 lb | 35 min – 55 min | 30 min in |
| 4 lb | 40 min – 1 hr | 35 min in |
| 4.5 lb | 45 min – 1 hr 10 min | 40 min in |
| 5 lb | 50 min – 1 hr 15 min | 45 min in |
| 5.5 lb | 55 min – 1 hr 25 min | 45 min in |
| 6 lb | 1 hr – 1 hr 30 min | 50 min in |
Start checking the internal temperature well before the low end of the range — an early check costs nothing; a late one costs the meal. Done means 145°F on a food thermometer.
425°F vs the other temperatures
Same cut, every temperature this site publishes for it.
| Oven temp | Time for a 4 lb beef tenderloin | Per pound |
|---|---|---|
| 400°F | 50 min – 1 hr 5 min | 12–16 min/lb |
| 425°F (this page) | 40 min – 1 hr | 10–15 min/lb |
When is it actually done?
145°F internal The USDA FSIS safe minimum internal temperature for this cut is 145°F, followed by a rest of about 15 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Doneness temperatures
| Doneness | Internal temp | |
|---|---|---|
| Rare | 120–125°F | below the USDA minimum |
| Medium-rare | 130–135°F | below the USDA minimum |
| Medium | 135–145°F |
USDA FSIS recommends a minimum of 145°F with a 15-minute rest for whole cuts. Rare and medium-rare sit below that guideline — a personal choice many cooks make with fresh, well-handled meat, listed here because these are the temperatures cookbooks and restaurants use.
Worth knowing before you start
- Tenderloin is the least forgiving roast in this book — lean meat gives no fat safety margin, so use a leave-in probe if you own one.
- Fold the thin tail end under and tie it so the roast is an even cylinder; otherwise the tail is grey by the time the centre is rare.
- Cooking past medium wastes this cut — there is no collagen to melt, only moisture to lose.
Answers people ask
How long does a whole beef tenderloin take at 425°F?
Plan on 10 to 15 minutes per pound at 425°F. A 4 lb example takes about 40 min – 1 hr. It is done when the internal temperature reaches 145°F on a food thermometer, not when the clock runs out.
What internal temperature is a whole beef tenderloin done at?
145°F, measured with a food thermometer in the thickest part, then rested about 15 minutes. That is the USDA FSIS safe minimum.
Is 425°F a good temperature for a whole beef tenderloin?
It is one of 2 temperatures this site publishes for this cut (400°F, 425°F). It is the most commonly used.
Where these numbers come from
Ranges are anchored to USDA FSIS published timetables where they exist, and derived from that anchor plus cross-checked published sources where they do not — widened to cover the disagreement between sources rather than split down the middle. The full reasoning is on the method page. If a figure here looks wrong, say so — corrections are prioritised.