How long would you cook a 15 Lb. beef tenderloin? and at what temp.?!


Question: should we slice it up for steaks or make a roast?


Answers: should we slice it up for steaks or make a roast?

14 to 16 pounds---450°/325° F. for 3 to 3 1/4 hours. Probe meat thermometer should read:

120 F. for Rare
130 F. for Medium Rare
140 F. for Medium
150 F. for Medium Well
160 F. for Well Done.

I would make the roast surrounded with vegetables, and served with the au jous sauce. (Juices in pan.)

300 F. till the internal temp in thickest part is 120 F to 125 F.
probably 3.5 hours,allow for carryover cooking, rest 30 minutes before carving

Bone in or boneless? If you want to cook the entire thing at once, it'll need about three and a half hours at 325 degrees. Use a meat thermometer - they're cheap - to ensure the roast reaches an internal temperature of at least 165 degrees Farenheit.
If it were mine, I'd do about half of it in steaks, a fourth of it diced up fine for chili, and the rest would make a nice roast.





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