beef tenderloin for Easter: some like it med-rare, some do not.

We're having 10 for Easter dinner and my in-laws don't like rare or even med-rare beef (I know, I know). Other of our guests like it a nice pink or even a bit rare. I'm serving a beef tenderloin with a mustard crust and not sure how to get enough for 5 that is med-well and for 5 that is med-rare. Two different like-size pieces cooked for different times? Any hints?

• Posted by: rlucido
• April 17, 2011

• 3804 views
• 1 Comment

• Easter
• beef tenderloin
• med-rare beef
• cooking times