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In Reply to: whole beef tenderloin posted by bbqnjon on December 07, 2011 at 21:01:02:
Personally, I think your temps are a little high. When I do this type of cut, ie: tenderloin, new york strip, sirloin, I like to season and sear.Then cook at a temp of 200-225* to an internal temp of 122-125* for rare, and 130-135* for medium. The searing and lower temp gives you a roast that has a nice crust, virtually no shrinkage, and is an even pink from the sear line to the center. As said below, watch the internal temp; it's awfully easy even at a low temp to over cook.
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