i have a scotch filet roast that is 2.5 kilo (5 lb), how long and at what temp do i cook it for?

I also would like to follow a recipe that I found for a French roast, which says to sear the meat, season, add sauce, then cover and bake at 160C (325 F) for an hour per pound (in my case, 5 hours) - should I follow this?

esti palatnik
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Nancy September 2, 2018
Haven't done it, but from experience with similar cuts the 5 hours sounds too long. I fear the meat might dry.
As a start in your info search, here are two recipes from down under (NZ, AU) where they love their meat, recommending about 1 hr 15 min for medium rare, and giving internal temps to get to rare, medium and well-done.
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