Banner advertisements by bbqads.com

Re: whole beef tenderloin


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by qball on December 08, 2011 at 00:30:14:

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.


Follow Ups:



The BBQ Forum Home Page

Source:
NA
201.159.37.246
Mozilla/5.0 (Windows NT 6.1; rv:8.0) Gecko/20100101 Firefox/8.0



[ BBQ Search ]