Bonnie E. wrote:A little last minute, my apologies. I am cooking a tenderloin, roughly 6-6.5lbs for guests tonight. My receipe calls for 500 degrees for 15 minutes, then 375 for 20 muinutes thereafter. My question is, of 8 people 4 like rare-medium rare, 2 like medium and 2 like "more than medium but not well done". I do not want to ruin this beef by over cooking. Any suggestions on what temp to get it too before letting it rest? Thanks so much for your help. (I have acutally considered cutting the thing into 2 pieces but hesitate to do that). Again, thanks.
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