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 ?
>
i've roasted several whole beef tenderloins and have always used a probe
thermometer. that way there isn't any guesswork on doneness. i know everyone
doesn't have one but when you could potentially screw up a piece of meat
that costs about 4 times as much as a probe thermometer, it seems like a
good investment :P