All questions

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.

asked by Emma Young over 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
1 answer 2208 views
Pegeen
Pegeen

Pegeen is a trusted home cook.

added over 3 years ago

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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52