Tgs1420 wrote:
> I used to have a recipe to cook whole beef tenderloins in the
> oven...it was like 15 minutes, turn then 15 minutes then take out
> cover for 15 minutes or was it 20 minutes ?

Temperature? Doneness? Why?
Tenderloin (free range steer - NOT feeder cattle) is the king of cuts.
Use for steak tartar (safest cut to use raw).
Beef Wellington.
Filet steak (wrapped with bacon).
Thin sliced in stir fry.
Roast?
I think not.
Too lean to roast.
Too damn expensive to abuse.

Regards
Ken ( in (not so sunny today) Honduras where it costs a whole $3.00/pound)


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