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Your opinions on roasting a whole beef tenderloin: start at a high temp, then lower the heat (that's what Julia says); start low, finish high (Alton Brown), or just roast at a consistent temp the whole time? Does it matter? I've brought my meat thermometer to my mother's to save us from gray meat, but she and I are not in agreement about cooking temps.

asked by BethFalk almost 6 years ago
2 answers 3982 views
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Amanda Hesser

Amanda is a co-founder of Food52.

added almost 6 years ago

I'd go with either Julia or Alton, but not the consistent temp.

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added almost 6 years ago

Here's America's Test Kitchen's take. Very interesting in theory. http://www.seriouseats...