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?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)