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edited November -1 in EggHead Forum
I need some advice. I am cooking a beef tenderloin (2 5lb. tenderloins actually). I thought I would sear it at 500 or 600 degrees first, then let it cook at 300 for about 1 to 1 1/2 hrs. QUESTION: Does this sound okay? Also, what is a good marinade?
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  • J Appledog
    J Appledog Posts: 1,046
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    Scott Strickland, I'll leave the times & temps to the more experienced, but the most incredible tenderloin marinade EVER is in Steve Raichlen's Miami Spice cookbook. If you'd like the recipe just let me know. JCA

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  • Shelby
    Shelby Posts: 803
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    Scott Strickland,
    I've not cooked a tenderloin but my thoughts regarding such a fine piece of meat is to simply season it with salt/pepper and let the flavor of the meat come thru. As tender as that meat is, you don't need to marinade to make it more tender.
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  • Marvin
    Marvin Posts: 515
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    Scott Strickland,
    Your plan is fine, but make sure you have a good thermometer in the meat so that it comes off at 130-135 for medium rare. Let it sit for 15 minutes before cutting. happy New Year.
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