I have a 2.5 lb center-cut beef tenderloin roast (about 2.5 inches thick), but the recipe I'm using calls for a tenderloin roast, which is shorter and thicker. The recipe calls for it to be tied, seared, and roasted for ~45 minutes at 325 degrees... how should I adjust this for my thinner cut of meat? Should I just fold it in half and tie it that way? Note: I don't have a meat thermometer.
Tuck it into a quesadilla, spread it on pizza dough, eat it by the spoonful
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