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Beef Tenderloin - Indirect

Unknown
Unknown
edited November -1 in EggHead Forum
Cooking a 6 LB whole beef tenderloin tonight and curious if anyone has tried using indirect method for this kind of cut?
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Comments

  • Kelly Keefe
    Kelly Keefe Posts: 471
    TomR,[p]All the recipes I've seen called for direct, but I don't see why you couldn't. My understanding of the difference between direct and indirect is how gutsy you are. Not sure what that'd add to the cooking time. I'd just cook until you got an internal temp of 140-145° for rare to medium rare.

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  • Unknown
    Unknown
    Kelly Keefe, I remove beef tenders at 115-125 (thermometer probe in thickest place) to get rare at the thick end and med-rare at the thinner end. 140 gets well-done for me. It's best to err on the rare side until experience tells you what temp works for you.

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