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.

  • 1641 views
  • 1 Comment

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
SKK
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...

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

Review our Code of Conduct
Don't send me emails about new comments
Showing 1 out of 1 Comments Back to top
Recommended by Food52