Ronniebisme

thanks all!

here is the result - 2 hrs 15 min , removed from oven at 128 - went to 130-131, quick sear in a big cast iron skillet with browned butter - , minor rise in temp but came out perfectly , timing worked out as well. No complaints from the guests ! Only thing I would change the next time is the open time in the fridge, I went with 48 hrs , I think 24 or less would be fine , areas of the beef had a tougher than I like crust by the time I seared and served Thanks all for your help

great info and very kind to help me out. Sous vide is out for this event , although I love to cook that way , my equipment wont handle this cut Yes a whole tenderloin, Ill tuck and string the piece, and will time at 2.5 hours I have a MEATER probe so I will watch carefully . As I understand and the main reason I am going this low temp route is the carry over from cooking is only 2-4 degrees and easier to control We shall see !! I will let you know the results Thanks again

I am thinking 2 hours - searched the web but nothing conclusive. I will have a thermometer inserted and will watch , but looking for a ballpark time Hoping someone here has the answer. disclaimer - I have looked at various ways to cook a beef tenderloin , I understand the high heat VS low heat, as well as Sous Vide , I have a big group , coming , and high heat seems too risky , want to end up at medium rare Thanks in advance