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.

  • Posted by: BethFalk
  • December 24, 2010
  • 4850 views
  • 2 Comments

2 Comments

gigiaxline December 30, 2010
Here's America's Test Kitchen's take. Very interesting in theory. http://www.seriouseats.com/2010/12/this-week-in-americas-test-kitchen-classic-ro.html

 
Amanda H. December 24, 2010
I'd go with either Julia or Alton, but not the consistent temp.
 
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