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Beef Tenderloin Question

Unknown
Unknown
edited November -1 in EggHead Forum
Hi folks,[p]Hope all you dads are having a great Father's Day. My wife bought me a beautiful beef tenderloin from the local butcher; just over 4lbs. for my Dads Day and I'm itchin to commit it to the Egg Meister.[p]My question is this: should I cook the tenderloin with it rolled and tied as it came from the butcher or should I untie it first?[p]It's a silly question but I've never tackled one of these beauties and I wanna do it right.[p]Thanks!
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Comments

  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Skwerl X, I've always untied mine for the purpose that the small ends tend to get done quicker and the finished result is done on the small end and medium on the large end. This pleases the wife who doesn't like medium rare meat. Either way should turn out good.[p]CWM
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