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Beef tenderloin question

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Green Eggs and Lamb
Green Eggs and Lamb Posts: 12
edited November -1 in EggHead Forum
I read QBabe's receipe for drunk and dirty tenderloin. She cooked a 3 pound tenderloin for 2 1/2 hours indirect at 200 to 220 degrees. I am getting ready Christmas day to cook a 7 pound tenderloin at the same temperature. Has anyone done this and can you tell me how long to plan on cooking mine to get it to about 140 degrees.[p]Thanks, Merry Christmas to all
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  • Haggis
    Haggis Posts: 998
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    green eggs and lamb,[p]My favorite non-Egg recipe cooks for the same time no matter the size. I'd think that a tenderloin is so thin that it probably doesn't matter what the total weight is - the time would be similar in all cases.
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  • George
    George Posts: 86
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    green eggs and lamb, removal at 140° is WAY over-done. If you take it off at 115° and let it rest, and if it's too rare for some, put those slices in the warm sauce for a few seconds. I take mine off at 105°. Better to err on the rare side than on the over-done side, IMO.

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