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beef tenderloin

edited 5:50PM in EggHead Forum
Any idea how long to cook a 5 lb beef tenderloin? I was thinking 45 minutes at 350 but have never cooked one. Any quick and easy seasonings?


  • Hoss,

    Depends on how well done you like yours. Most of the time I do mine simple with nothing but evoo, S/P, and garlic powder. Sear it quickly and finish high in the dome at 325 till it's 140 internal for medium rare/medium. Be sure to let the beef warm up to room temp first though.

  • TRexTRex Posts: 2,714

    That sounds about right, if you bring it up to room temp first and are shooting for medium-rare (pull at 125 internal).

    Here are some more details:


  • i always do a high temp sear at around 700 degrees for about 90 seconds to 2 minutes a side, then a roast at around 350-400 for 10 minutes a side and pull at 125 degrees internal and let it carry over to 130 during the rest. you can never go back to rare! roasted garlic and dizzy pig cowlick is good, but you really don't need much of anything. let the beef speak for itself...


  • lowercasebilllowercasebill Posts: 5,218
    make sure to tie it up propper. fold the tail over and tie so the meat is roughly the same diameter from end to end. otherwise the 'tail' will be overcooked and dry by the time the "body" is at temp.
  • or cut off the tails and pull them earlier so the cook has something to snack on :woohoo:



    don't forget the horseradish sauce!

  • RascalRascal Posts: 3,802
    Nice One! 8 - 0,,,,
  • lowercasebilllowercasebill Posts: 5,218
    i like your idea better!!!!!!!!!!
  • BeliBeli Posts: 10,751
    Well Hoss ......just want to add that you are getting here the best of the best .....TRex & Rick are a success guarantee in your post ...... great advise & professional pics......and getting them both replying to your post is priceless. ;)
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