So I was put in charge of cooking the meat for Christmas Day at my wife's family's house. They told me they would get everything I needed if I just gave them a list. I had asked for a beef tenderloin and they came home with a 5lb package that has 3 different size pieces. Ugh.
I was going to cook it in a salt dough, but it's obviously too diffcult to control the temperature of 3 separate pieces of meat. I don't really want to make 3 separate doughs, so what's the best way I should prepare them?