How to cook a 7.5 lb fillet tenderloin

Unknown

I have to cook this thing, i need recomendations on a quick but tasty marinade and cooking instuctions and times . help..

Pharmeggist

Rookie,
As a disclaimer I am not affiliated with "The Naked Whiz" in any way but I go to his website so much for information I feel like I know this guy. Anyway, Sounds like you got a big piece of meat. I was thinking this would be good to follow the Naked whiz cooking recommendations for London Broil. I am refering you to the naked whiz website for cooking directions.[p]P.S. London broil is a tricky piece of meat I used to mess it up all the time before I found the Naked whiz website... it would have good flavor it would just be a little tough to cut... now I know the secret. [p]Regards, Pharmeggist

[ul][li]http://www.nakedwhiz.com/londonbr.htm[/ul]

icemncmth

Rookie,[p]One thing you will need to do is take the small end and tie with back on itself...You do this so the tenderloin will be the same size the entire length...[p]
As for marinade it depends...I probably wouldn't do much with it....you might rub some garlic and paper on it and let it sit ...[p]But I would sear it on all sides...kind of like a T-Rex..steak..[p]then pull and wrap in foil..bring the egg down from say 700 deg to about 350 deg and then roast the tenderloin until you get the internal temp you like...

BasementDwellingGeek

Rookie,[p]My suggestion would be to dose it with Soy Vey Veri Teriake sauce for a few hours and cook direct at about 400 degrees. Rotate/roll every 8-10 minutes. Tucking/trussing the skinny end is good.[p]rb

GriffinGaDawg

I say marinate it in red wine for a bit and then roll it in garlic and fresh cracked black pepper and then egg it.