I have 2 Beef Tenderloin Roasts.

One is 4.45 pounds the other is 4.04 pounds. They are both trimmed. Can I cook them together putting one in a little bit longer for those who want med rare? Should they be tied? How long and at what temperature? Thanks.

Pam O'Flynn-Augusto
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SKK December 17, 2011
This is what gives me best success for roasting beef tenderloin
For roasting:
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.

Read More http://www.epicurious.com/recipes/food/views/Roast-Beef-Tenderloin-with-Port-Sauce-240690#ixzz1gpVBbjbH

Regarding tying, if they aren't an even thickness I would tie. Hope this helps!
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