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Beef

Slow Cooked Whole Beef Tenderloin?

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Slow Cooked Whole Beef Tenderloin?

Pappy | Dec 9, 2003 08:58 AM

A holiday favorite, I know. I've always cooked mine at 425*, usually less than an hour, to an internal temp of 125*, covered with foil and rested for 20-30 minutes, at which time it should reach 135*.

In this month's Fine Cooking though, there is a recipe that calls for cooking the tenderloin at 250* for up to 2 HOURS, at which time it should have reached 130* internal.

Well now that I'm thinking about it, that is how I cook standing rib roast. It produces a more uniformly red color from exterior to interior. But before I try it on a $50 tenderloin, I sure would appreciate someone on this board giving me a jolt of confidence that this is a better way. Takers?

Thanks.

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