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2 Pound Beef Tenderloin Too Small to Roast?

post #1 of 42
10/7/10 at 12:35pm
Thread Starter 
So grocery store has nice looking beef tenderloins on sale. Being single-ish, I was excited they were two pounds or so. Is this too small to roast? If not, how long should I cook it for?

Much love.
The Ed
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post #2 of 42
10/7/10 at 12:41pm
No. Not too small. Cook it until it is about 44 C in the center or so. Time is really hard to say.
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post #3 of 42
10/7/10 at 1:09pm
Thread Starter 
Quote:
Originally Posted by iammatt View Post
No. Not too small. Cook it until it is about 44 C in the center or so. Time is really hard to say.




Thanks. Not sure what I was afraid of. Seemed like it was one of those things where it needs a long roast to get (something with the texture) but a long cook time would dry it out or some such shit.
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post #4 of 42
10/7/10 at 1:23pm
Quote:
Originally Posted by edinatlanta View Post
So grocery store has nice looking beef tenderloins on sale. Being single-ish, I was excited they were two pounds or so. Is this too small to roast? If not, how long should I cook it for?

Much love.
The Ed

Get some color on it first in a pan, tie it so it's even and as matt says, 44C in the center. Let it rest for about 12 minutes.
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post #5 of 42
10/7/10 at 3:20pm
i thought edina was an american? that's 110 in real degrees (though personally, i'd push it to 115 ... 120 after the rest).
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post #6 of 42
10/7/10 at 4:35pm
Quote:
Originally Posted by foodguy View Post
i thought edina was an american? that's 110 in real degrees (though personally, i'd push it to 115 ... 120 after the rest).

eww overcooking
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post #7 of 42
10/7/10 at 4:43pm
Quote:
Originally Posted by SField View Post
eww overcooking

scorn me if you will. i've been in the cesspool and my skin is THICK!
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post #8 of 42
10/7/10 at 4:47pm
SField is dead on about pan searing it first to get some color. I often start my tenderloins at a higher temp to simulate that sear but with such a small loin you'd be taking chances overcooking it. Heed his advice.
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post #9 of 42
10/7/10 at 5:17pm
Put a nice rub on it, maybe something simple like salt, pepper, and granulated garlic, sear and then bake. It won't take long. And, as mentioned above, let it rest. Maybe the most important part of the process. deglase the pan and make yourself a nice sauce while it is resting...
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post #10 of 42
10/7/10 at 7:15pm
Quote:
Originally Posted by foodguy View Post
i thought edina was an american? that's 110 in real degrees (though personally, i'd push it to 115 ... 120 after the rest).
I think you guys (food writers) way underestimate how much temperature rises as meat rests. I've put a lab probe in before after removing from the oven or pan just to test, and I've never seen something as low as 5 deg F. If I take it out at 110, I am figuring it hits something like 120-125 after resting. Grillin fool - that is terrible advice. Sorry.
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post #11 of 42
10/7/10 at 7:38pm
Quote:
Originally Posted by iammatt View Post
Grillin fool - that is terrible advice. Sorry.
what part/why? i use that method to cook lamb loin, although i usually roast it over vegetables acting as a rack. i'm a novice though.
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post #12 of 42
10/7/10 at 8:00pm
Quote:
Originally Posted by iammatt View Post
I think you guys (food writers) way underestimate how much temperature rises as meat rests. I've put a lab probe in before after removing from the oven or pan just to test, and I've never seen something as low as 5 deg F. If I take it out at 110, I am figuring it hits something like 120-125 after resting.

hmmmm. it really does depend on a) the size of the roast and b) the temp of the oven. A large roast in a hot oven will continue to cook for 15-20 degrees. a 2-pound roast, seared and then roasted in a moderate oven ... i think 10 minutes will probably be about 5 degrees. i might be wrong, but i've done the probe thing myself ... often, over a period of a couple decades.
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post #13 of 42
10/7/10 at 8:01pm
Quote:
Originally Posted by mharwitt View Post
what part/why? i use that method to cook lamb loin, although i usually roast it over vegetables acting as a rack. i'm a novice though.

are you kidding? do you think a frenchie is going to go along with granulated garlic?
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post #14 of 42
10/7/10 at 8:02pm
Quote:
Originally Posted by foodguy View Post
are you kidding? do you think a frenchie is going to go along with granulated garlic?
oh. i sort of disregarded that part. i use whole and chopped cloves, along with some thyme or other fresh aromatics.
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post #15 of 42
10/7/10 at 8:11pm
Quote:
Originally Posted by foodguy View Post
hmmmm. it really does depend on a) the size of the roast and b) the temp of the oven. A large roast in a hot oven will continue to cook for 15-20 degrees. a 2-pound roast, seared and then roasted in a moderate oven ... i think 10 minutes will probably be about 5 degrees. i might be wrong, but i've done the probe thing myself ... often, over a period of a couple decades.
I generally rest longer than that on a roast, so that might be the difference. In general, though, with something like a leg of lamb, I take it out around 40 to get a finished temp of 56. I just find things continue to cook for a good long time. Maybe my kitchen is really hot or something.
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