Cooking time: Center cut beef tenderloin roast

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.

Emma Young
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1 Comment

Pegeen
Pegeen March 1, 2015
The problem is not knowing how much thicker or what weight the recipe calls for? It's hard to do any math without knowing that. As a backup, a $5-$10 meat thermometer purchased at your local housewares or hardware store is not a bad way to go. Medium rare is 130 to 135. You explain your cut is thinner, so you might want to go with the low end (130) and a rest period of 5-10 minutes. If you haven't cooked it already, hope this helps!
 
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