Beef Tenderloin

Unknown

What temperature should I do an 8 pound beef tenderloin at?[p]Thanks in advance

Bigfoot

jake57,[p]IMHO - I would NOT take it above 130 (at the grill before the 10 minute minimum rest) for a good quality tenderloin - It is a crime to go much higher. THis gives you end pieces for those who desire Medium and center for those who like rare/med rare.

egghead2004

jake57,

125-130 medium rare.
130-137 the medium range, more towards medium rare in the middle.
138-144 medium to medium well.
145+ I won't throw it away, but it is too well done for me.[p]
I like my prime rib medium, nice and pink...maybe even a little red, so I shoot for 135 and take the middle cuts. The rest of my family likes it pink/grey, medium well...yuk
but when I cook for them I leave t on til 140, and take the middle cuts again, they are still pink.[p]
If you are referring to cooking temp, I get the egg up to 500 with a platesetter, inverted, a drip pan with 1/4" of water to catch the drippings and keep them from burning, the water boils off quickly so the meat does not get mushy.. All of this under the grid. Then I throw on the rib wait 2 minutes to sear and shut all the vents, well I leave them open a little.
I let the temp drop to 350 and then open up the vents a little to maintain 340-350 dome until done.[p]