I wonder what happened with my beef tenderloin?
Everything I read suggested that it would take about 20 min. for a 2 lb. tenderloin to get to 125 degrees for medium rare in an oven preheated to 425. Granted I was cooking 2, 2 lb tenderloins, but it took about 45 minutes and they were both still pretty rare after letting them rest for about 20 minutes. Weird.
The only answer I can think of is my oven temp is off, but I haven't had that problem with other dishes. Thoughts?