Cooked a 5 lb beef tenderloin and it turned out very nice. The thickest part is a bit too rare for the S.O., so what is the best way to get it a little more done? I would still like it a bit pink, if possible. I will be serving this as part of a buffet for guest as a room temperature entree .
So, I should...
(1) Remove from fridge and allow beef tenderloin come to room temperature.
(2) Tent with aluminum foil and cook ONLY THE UNDERDONE PORTION at what TEMP to bring internal temp to 130º?
Any advice would be appreciated. Thank you.