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Roasted a Tenderloin of Beef
A whole, trimmed tenderloin, weighs about two or three pounds. This is the part that tournedos and chateaubriand comes from. I buy tenderloin at Safeway. They are small pieces weighing about 2 pounds.
Directions for cooking are straight from Varenne Pratique as follows:
Roasting a whole beef tenderloin:
In a roasting pan heat a tablespoon of oil and brown the meat.
Roast it at 500 degrees F./260 Celsius for 25 to 35 minutes, turning it over every
eight to ten minutes.
For rare meat, the thermometer should register 125 degrees F./51degrees C. and for medium done, l40 degrees F/60 degrees C. Let stand before serving.
Notes: I have found for cooking smaller pieces that that referred to above, the cooking time is shorter and it is a matter of personal judgment about when it is done. I also baste the meat during cooking with a President’s Choice product, Memories of Kobe. It assures me of a piece of meat that is brown on the outside