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Roasting temperatures for beef tenderloin and rump roast, sirloin tip roast

tetramin's picture



I had a major cooking "failure" tonight. I tried making Beef Wellington. It was a disaster. the meat had no real flavour. It cooked unevenly. The probe themometer read 120 degrees after being in the oven at 400 degrees for 40 min (1 1/2 lb. beef tenderloin) I must say it looked fantastic when it came out of the oven.. It had promise. Nice and golden brown. I got quite a shock when I cut it open.. overcooked on the sides and a bit rare in some parts. Would not removing the "chain" on the tenderloin have anything to do with the oneven cooking? The puff pastry didn't puff up very much at all. (no lift) I used bought frozen pastry which I defrosted in the fridge overnight. Does that pastry have a shelf life?  How thick should you roll it out. 1/4" I would think should surfice.


I'm very interested to know about oven temperatures. For small rump/top sirloin roasts  anywhere from 3-4lbs I usually roast them in a  350 degree oven  until the internal temperature reaches 130 degrees which give me a medium rare roast.) approx. 1 1/2 hrs.  I would assume if you were to roast a beef tenderloin the internal temp for a med/rare would be the same as for a rump roast... but I must be mistaken. I watched the FC video on how to roast a beef tenderloin and she said the temp should read 120 for med rare and 125 for medium. My rump roast would be "mooing" (way too bloody) if I took it out of the oven at 120 degrees. 


I'm a bit confused when it comes to oven temperatures. I like my meat rare but I usually end up cooking it to Medium rare because that's the way my family prefers it


Depending on which recipe/ website you browse everyone has a different idea of what rare/ medium rare/medium roast beef is. temperatures are all over the place.




Gretchen25's picture

I don't know about beef (post #71156, reply #1 of 10)

I don't know about beef wellington. There is a FC recipe for individual ones that is apparently VERY good and reliable. It requires the meat (serving size) be cooked, and  then frozen in order for the puff pastry to golden and the meat to be rare. It is hard to know why it was uneven. Shouldn't be the chain removal at all. It sounds as if the puff pastry was fine.

As for cooking a whole tenderloin I have a foolproof and reproducible method. Trim the whole tenderloin and tuck the thinner "tail" under to make a uniform cylindrical shape. I put a rub on mine. Let it sit on the counter at least an hour before roasting. Put it in a preheated 500* oven for 15 minutes. Reduce the heat to 350* for 20 minutes more. The temperature should be 120* for a perfect rare.  Tent with foil and let rest for at least 20 minutes for rare. I would not serve a tenderloin much more than that. REsting is key.  I roast other tougher cuts the same way--if I roast them at all. Start in a hot oven and then reduce temp. They take longer, of course.

RDA's picture

Roasting Meat (post #71156, reply #2 of 10)

There are a few things on the site that’ll come in handy here. First is our definitive recipe and video for Classic Beef Wellington. It was Christmas dinner for many in our community, so you’ll find lots of good comments and tips in the ratings at the bottom.

A couple regulars here also made our Beef Wellington so I’ll link up ICDOCEAN’s Part One, Part Three, and her final product, and Pielove’s Beef Wellington posts in five parts: One, Two, Three, Four, and her final product. You can’t do better than learning from the experiences of these two.  

And, in the current FC issue, you’ll find an excellent article on roasting meat by food scientists David Joachim and Andrew Schloss explaining—as they say—everything you need to know about your Sunday roast. I referred to it myself this weekend when deciding whether it was better to roast pork tenderloin at high heat quickly or take the long, slow route. You’ll find advice for beef tenderloin too, rib roasts, rack of lamb, other cuts or pork, and more. Lots of good takeaways for next Wellington project.

Good luck!  

tetramin's picture

beef wellington (post #71156, reply #3 of 10)


Thanks Gretchen and RDA for the links. Great pictures of the Wellington. Wow! Next time I cook a rump roast I'm going to reduce the oven temperature to 325 degrees. Worked for me in the past. But lately I've been experimenting and cooking my smaller rump roasts at a slightly higher temperature. (350 degrees) That's probably   why the small rump roasts were not as evenly cooked as I'd like.  Much easier to cook larger 8lb roasts to perfection. I love lots of moist "bloody" juices! The pinker the better.

Gretchen if I ever attempt to roast a tenderloin I'll be sure to follow your instructions.


here are a few pictures of my first attempt at cooking beef welllington.. perhaps next time I will use my own puff pastry and I will wrap the meat in crepes instead of parma ham. (I'll follow the FC recipe)



Gretchen25's picture

Personally, I think sirloin (post #71156, reply #4 of 10)

Personally, I think sirloin tip has much more flavor than rump or eye of round, of the tougher cuts of meat. Roasted rare, it is delicious, and of course has to be sliced very thin and on the bias.

I will also offer you a big idea if you are often cooking 8# rump roasts. Go to Costco and buy a whole TOP SIRLOIN butt. It is the primal piece that  boneless top sirloin steaks are cut from.  In my experience these come in approximately 12# pieces. You can roast these just like a roast and it is tender and delicious.  The cost, you say.  Usually $2.25/lb.!!  YOu can cut off a couple of steaks if you need a smaller roast, or cut it in half--whatever it takes. It doesn't have to be sliced with regard to the grain of the meat (like rump,eye or sirloin tip).  It's like a lean ribeye roast.

I don't think crepes for a wellington wrapping would be very good, personal opinion.  Parma ham for the filling. how about the mushroom duxelles.

Is this for a restaurant offering.

A higher temperature cooking for a tougher cut of meat will make the meat tougher, than a lower temp.

tetramin's picture

hmmmm Top Sirloin Butt.. I'll (post #71156, reply #7 of 10)

hmmmm Top Sirloin Butt.. I'll have to take a trip out to Cosco and see what I can find. I love sirloin steaks. you're right I'd be better off buying in bulk. Cutting a roast from the larger cut and then cutting the rest into steaks. Thanks for that suggestion.



Gretchen25's picture

With regard to "if you ever (post #71156, reply #5 of 10)

With regard to "if you ever attempt to roast a tenderloin", you really sort of did!!  LOL  In looking at your pictures I sort of wonder about the shape of that roast.  For a Wellington, I might have split it to make a smaller diameter cylinder.  But when wrapped it looks like a nice shape. Just sort of hard to tell. And smaller might have gotten overdone.  Don't know. Just opining.

When I have thought about making the FC individual wellington recipe I planned to make a smaller size serving--6 oz. of filet is a LOT. Which to me, looks a little like your whole wellington--to me for that diameter roast it would have to be sliced  thin.  I'm having a bit of trouble explaining myself, and it is not "criticism", just comment. How many did you serve this lovely thing to?

I think the individual recipe has a lot of chance for success for being perfectly done inside and out.  And easier to serve, to me.

tetramin's picture

beef welington (post #71156, reply #6 of 10)

Hi Gretchen,


Yes, that roast was difficult to role up. I didn't realize this of course until it came time to rolling it up. The weird shape  didn't help matters. I had to be extra careful with the puff pastry so as not to tear it. A more cylindrical shape would have been better. Perhaps I should have cut the meat lengthwise. that would help to explain the uneven cooking. If the meat was trimmed into a more cylindrical shape that would have made a difference. It would have been cooked more evenly in about 30min. But because of that extra width the outside was was more done than the middle. I was hoping for an even pinkness throughout the meat. It wasn't easy to cut into 1" pieces either.  you only learn by doing. If I ever make this dish again I will use a narrower cut of meat.

I asked the butcher for 2lbs of beef tenderloin (center cut). Told him I was making beef wellington. That's what he gave me. Think I'll try cosco next time. I hear they have a much better selection of meat. I ended up paying $42.00 dollars (Canadian) for that small piece of meat.  I think I'll stick to rib eye, sirloin tip and rump roasts from now on. I've had tenderloin on the BBQ and it's so much more flavourful. what a differnce. Not sure why people make such a fuss over Beef Wellington. Too bland for my liking. I don't think it's worth the effort. The mushrooms didn't add much to the flavour. To be honest the button mushrooms did nothing for the overall appearance..The gray colour was kind of off putting really. An appetite suppressant!



Gretchen25's picture

Well, there you have it. Why (post #71156, reply #8 of 10)

Well, there you have it. Why do wellington. I have to admit that I don't believe I've ever seen a tenderloin that oddly shaped. I am not that blown away by tenderloin's flavor from the beginning although we fix them pretty often for parties, and holiday dinners. A tenderloin cooked on the grill is delicious, but requires constant attention. However I have done them ahead of a dinner time, and they are equally delicious served at room temp.

I don't bother roasting rump or eye of round. They are too lean and tough, even when rare.

The top sirloin is an amazingly "regular" square clod of meat and easy to carve up as you like for steaks and a roast.

tetramin's picture

Top Sirloin Butt (post #71156, reply #9 of 10)

HI Gretchen,


BBQ season is nearly here. Steak is one of my favourtie things to grill. It's been a long winter and I can't wait to get the BBQ out of the shed.


I haven't looked but do you know off hand if FC has done any videos on how to carve up a whole Top Sirloin Butt into individual roasts and steaks.


what is the best way to cut that large slab of meat. I know it consists of 3 pieces of muscle. The bottom cap is removed and the top grizzily piece disgarded. So you're left with the cap and center meaty piece. One person just removed the waste and cut the large hunk of meat into 5 pieces. He didn't seperate the cap from the center piece. I could cut the cap into individual small steaks.  I'm sure there are many ways to do this. What's the best way?



Gretchen25's picture

You may be talking about a (post #71156, reply #10 of 10)

You may be talking about a ribeye and not a whole top sirloin. And I don't think FC has ever heard of it to use as a roast. I've never seen anyone else mention it except me.

When you see it you will see what to do with it. Just put it on the carving board and slice the steaks you want as thick as you want them. It is a very "regular" shaped piece of meat. It doesn't have a grain. And I don't recall much in the way of muscle differentiation. It has a fat "cap" which will give you the orientation to cut--put it on top and cut straight down. There is a little stuff on the bottom that is "connective" tissue or such--just cut it off. When I roast it whole I just roast the whole thing and then trim when finishing the carving.

And only because you live in Canada,  I must comment that you are looking forward to the "grilling season, getting the "grill" out of the shed, and you will be "grilling". Where I come from  "BBQ" is a noun and a stand in for the sublime regional dish alternately called "pulled pork"  or in Texas, it is beef brisket!!  It's a standing joke--don't be distressed!!