Beef Tenderloin
at 425°F
The answer
40 min – 1 hrat 425°F
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.
SOURCE·USDA FSIS safe minimum internal temperatures·425°F planning range derived·REVIEWED JUL 2026
USDA safe zone — 145°F and above
Done is a temperature, not a time. Every figure on this page is a planning range; the green band is the only part that decides. For a whole beef tenderloin it opens at 145°F and a 15-minute rest.
Source—USDA Food Safety & Inspection Service safe minimum internal temperatures—doneness bands per standard cooking references—retrieved 2026-07
How this is worked out
- Anchor. Start from what USDA FSIS publishes for a whole beef tenderloin — its safe minimum internal temperature of 145°F, and the FSIS roasting timetable where one exists for this cut.
- Rate. Convert the anchor into a planning rate at 425°F: 10–15 min/lb, cross-checked against at least three independently published sources.
- Scale. Multiply that rate by your weight. A 4 lb piece lands at 40 min – 1 hr; the range is widened to cover source disagreement rather than averaged into false precision.
- First check. The first thermometer reading is set at 85% of the low end of the range — early enough that an under-reading costs nothing and a late one cannot cost the meal.
- Gate. The time is only a plan. It is not done until a food thermometer reads 145°F in the thickest part, then rests about 15 minutes. Time never overrides temperature on this site.
- Round. Every printed figure is rounded to the nearest 5 minutes; precision beyond that would be invented.
plan_low = weight_lb × 10 min/lb
plan_high = weight_lb × 15 min/lb
first_check = plan_low × 0.85
DONE ⟺ internal_temp ≥ 145°F AND rest ≥ 15 min
(USDA FSIS — the gate, not the clock)
SOURCE·USDA FSIS safe minimum internal temperatures·safe minimum for this cut·REVIEWED JUL 2026
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.
SOURCE·USDA safe-temperature guidance·timing ranges derived, see method·REVIEWED JUL 2026
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 |
SOURCE·USDA safe-temperature guidance·timing ranges derived, see method·REVIEWED JUL 2026
When it is 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.
SOURCE·USDA FSIS safe minimum internal temperatures·beef tenderloin row of the FSIS chart·REVIEWED JUL 2026
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.
SOURCE·Standard published cooking references·doneness bands·REVIEWED JUL 2026
The clock tells you when to start looking. The thermometer tells you when to stop.
What the ledger does not tell you
- 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.
SOURCE·USDA FSIS safe minimum internal temperatures·doneness figures quoted in these answers·REVIEWED JUL 2026
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.
SOURCE·USDA safe-temperature guidance·timing ranges derived, see method·REVIEWED JUL 2026
