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Thanks for all of the suggestions for beef tenderloin

edited 4:33AM in EggHead Forum
I appreciate all of the help and suggestions concerning the Beef Tenderloin I cooked for the office party (13 people) over the weekend.[p]I had never cooked one before and would have hated to ruin a $75 piece of meat. Plus, it was a lot more fun seeing all of the smiles rather than attempted smiles.[p]I went with the drunk and dirty recipe, but substitued wine for burbon and dizzy pig cow lick rub for salt and pepper. I cooked to 135 internal tempertature and then wrapped it in foil and towel and put in a cooler. I took it to another person's house and we ate about 2 hours later. It was perfect. Still warm and nice and pink. I relied on my Maverick thermometer and did not cut into the meat prior to serving it. I was a little nervous when cutting it, but the doneness was perfect. And it was so tender. Everone raved about it.[p]Thanks again[p]

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