Hi! I am preparing Ina's slow roasted beef tenderloin for Christmas, linked here: http://www.foodnetwork.com/recipes/in.... I ordered my tenderloin from the butcher and it will be trimmed and tied. I have a question about cooking time per pound. The butcher told me my tenderloin was going to be roughly 6-7 lbs. At a 275 degree oven, what's a good approximation for minutes per lb? Ina Garten's recipe calls for a smaller tenderloin - about 4 and a 1/2 lbs and a cooking time of approximately 1 hour and a half. Does 15 minutes per lb make sense? Anyone have any experience with this? Also, I'll be temping of course. Just trying to get the timing down.
Would you recommend temping through the ends of the roast?
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