Beef Tenderloin Roast Time (USDA Guide at 425 °F)
The USDA's beef chart gives a whole 4–6 lb beef tenderloin an approximate roasting time of 45 to 60 minutes total in a 425 °F oven. This is a total time range for the listed roast size, not a per-pound rate. Use a food thermometer rather than relying on the clock.
Time and temperature
| Roast | Oven temperature | Approximate roasting time | Safe minimum |
|---|---|---|---|
| Whole beef tenderloin, 4–6 lb | 425 °F | 45–60 minutes total | 145 °F, then rest at least 3 minutes |
The estimate is a starting point for planning. Measure the internal temperature with a food thermometer. The safe minimum for a beef roast is 145 °F, followed by a rest of at least 3 minutes.
Tenderloin versus rib roast
The USDA chart lists a different schedule for a bone-in rib roast: 23–25 minutes per pound at 325 °F for a 4–6 lb roast. A boneless rolled rib roast takes 5–8 minutes per pound more. These are different cuts with different oven temperatures and time formats, so do not use the rib-roast rate for tenderloin. See the prime rib cooking-time guide for the rib-roast calculator.
Thawing and checking the roast
FSIS says not to thaw beef on the counter. A whole roast may take 2 days or longer to thaw in the refrigerator; once thawed there, it can remain refrigerated 3–5 days before cooking. For cold-water thawing, keep the package airtight and change the water every 30 minutes. Microwave-thawed beef should be cooked immediately. Check a roast with a thermometer in several places rather than relying on its color or the time estimate.
Source
- U.S. Department of Agriculture, Food Safety and Inspection Service, Beef From Farm to Table, “Approximate Beef Cooking Times.”