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Beef Tenderloin Roast

Was thinking of doing at 225 for a few hrs... 3lbs is that a bad idea as it is so lean?
If not...any idea how long it would take to cook?


  • SkiddymarkerSkiddymarker Posts: 7,290
    edited December 2012
    Tenderloin is not all that big in cross section, a square one (long as it is thick) will cook in the same time as one that is the same thickness and 2 or 3 times longer. I'm thinking you might want 2 hours (probably less) to get it to 125 internal at 225 grid. Use a paste rub (dry=EVOO). Pull it 120 internal, heat egg to 500 lower grid, quick sear <1 min/side. 

    Other than rub, I have used a bacon wrap (like a fatty) - trouble is the meat is overdone before the bacon cooks. Lay a slice or two of bacon on top and it will drip over the roast. discard the bacon later. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Cheers..making tmmrw...I wrap in prosciutto ...crispy when beef ready
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