Plan is to cook ( bake ) a 5 pound beef tenderloin at 225 degrees - Target 130 - trying to time with guest arrivals

[Ronniebisme]

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 

 

 

[gfweb]

Sous vide is the easiest solution. Can you do it?

 

Even a hot water-filled cooler will work., You don't even need a circulator.  Just touch up the water occasionally.

 

2 hours seems plenty assuming the usual tenderloin shape

[Deephaven]

If you don't of course you could cook it and then bag it and keep it warm in water you keep at 120 or so....if it finishes early that is.

Edited February 16 by Deephaven (log)

[Dave the Cook]

There are so many variables that contribute to an answer here that I am tempted -- as  I'm sure many here are -- to encourage you not to try a new recipe (or technique) for company. However, that advice did not always stop me. So I will say this:

1. I assume by the weight you're talking about, that this is a whole tenderloin and not the prettier--and more manageable -- chateaubriand: a piece out of the heart of the tenderloin that can serve, depending on size, 2 to 6 people.
2. If this is the case, be dure to tie the roast into a uniform shape, especially tucking the thin tail under the less thin, but still tapered, end.
3. Figure that -- again with the variables -- that at 225°F, the roast will take from 2 to 3 hours. You won't know until you've done it a couple of times.
4. Salt early for best flavor.
5. If it only takes 2 hours, reverse sear (and a good, hot sauce) will save you (as will, in combination), early salting.
6. Forget a long rest -- slow cooking obviates the need -- but use brown butter to finish it.

Good luck.

 

[Ronniebisme]

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 

 

 

[Ronniebisme]

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

[Smithy]

That looks wonderful, @Ronniebisme! I wouldn't complain if served that. In fact, if somebody else were to complain I'd demand they do the cleanup and forgo any leftovers!

 

Thanks for reporting back.

[Dave the Cook]

I'm impressed. 

[ElsieD]

Very nice!

[Ronniebisme]

thanks all!