How to Cook Beef Tenderloin Tails in the Oven
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Anytime I see beef tenderloin tails at the grocery store, I scoop them up. Tenderloin tails are the ends of the whole beef tenderloin, the part of the side that gives us the tender filet mignon.
What are Beef Tenderloin Tails?
The long narrow lean muscle that is the most tender part of the cow. I think the tails are more flavorful than the center cuts of filet mignon. After a butcher has cut the tenderloin into filets, the tails are sold at a much lower price. No matter how this is cooked, it should be buttery tender.
How to Slow Roast (Reverse Sear)
Easy to roast, I slow roasted these in my smart toaster oven at a low temperature of 250 Degree F. and then once they reached 130 F. turned on the broil mode. The meat cooks more evenly top to bottom.
There is no need to marinate, but a sprinkling of a steak rub is nice for extra flavor.
Many like their tenderloin tails rare, but I choose a medium or medium rare.
- For medium rare: once steak reaches 130 degrees, F. place under broiler for 3-4 minutes.
- For rare: once steak reaches 125 degrees F. place under broiler for 3-4 minutes.
- An alternative to broiler: Sear in hot cast iron pan. Add a tablespoon of butter.
- Keep in mind, the smaller piece will cook faster.
The only way to mess up these beef tenderloin tails is to over cook so be sure to use a temperature. It probably took 25 minutes at the low 240 degree F. Temperature, but I tested the internal temperature at 20 minutes. This will give you plenty of time to make a side.
These temperatures are for the finished product. You will sear the outsides for a few minutes, about 5 degrees less.
125ºF (52ºC) for rare 135ºF (57ºC) for medium-rare 145ºF (63ºC) for medium
Perfect Sides for Steak
- Smashed Buttery Fingerling Potatoes
- Dijon Garlic Roasted Potatoes
- Olive Feta Salad
- Greek Cauliflower
- Corn on the Cob 7 Ways
- Wedge Salad Board
- Bacon and Broccoli Salad
- Shaved Brussels Sprouts
- Caprese Salad
More Steak Recipes
- Grilled Bone In Ribeye Steak Reverse Sear
- Carne Asada
- Skirt Steak with Chimichurri
- Steak au Poivre
- Teres Major (Filet Knock-off)
- Perfect New York Strip Steak
Cook Beef Tenderloin Tails
Ingredients
- 2 pounds beef tenderloin tails size can vary
- 2 tablespoons steak seasoning see notes
- salt
- pepper
- 1 tablespoon butter optional
- fresh thyme sprigs optional
Instructions
- Make sure the membrane of the tails is removed. Usually, this is already done by the butcher.
- Size may vary, so use a meat thermometer for your desired level of doneness.
- Season either with salt and pepper, steak seasoning (such as Montreal steak seasoning) or with all, depending on seasoning you're using.
- If you have time, have tails sit out at room temperature for 30 minutes, so tails cook more evenly.
Reverse Sear
- Roast on rack or baking pan at 240 degrees F. For the last 2-4 minutes put under the broiler or into a frying pan with a pat of butter to sear the outside. This may seem low, but the meat will achieve more of the same level of doneness when roasted low and slow.
- For Rare: Sear, once center reaches120 F. For Medium Rare, sear once center reaches 125 F.For Medium, sear once center reaches 130 F. Allow to rest for 10 minutes, before slicing.
- Garnish with fresh thyme.
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