A beef tenderloin should be cooked for 45 to 50 minutes when it is being roasted; it should be broiled or grilled for around 45 to 60 minutes. The ideal internal temperature for a beef tenderloin is 140 degrees Fahrenheit, no matter how it is cooked.
To roast a 1 1/2-pound beef tenderloin, the oven should be set between 425 to 450 degrees F. The beef should be placed in a shallow pan and should be placed on the bottom part of the oven, closest to the heating element. For beef tenderloins that are larger, around 15 minutes should be added to the cooking time for each pound.
Beef tenderloin pieces can also be broiled or grilled. To broil the tenderloin, the beef should be placed in a somewhat shallow pan and should be placed around 4 inches away from the heat of the broiler. It can be turned one time halfway through cooking to help obtain a crispy outside. If the beef is being grilled, it can be grilled above a direct open flame.
Whole beef tenderloin can be cut into smaller sized medallions that are less than 1 inch. These medallions can be braised in a covered pan with liquid. They should be braised between 6 and 8 minutes.