Quote:
Originally Posted by VladtheImpaler
Ok, hive mind - need some suggestions. Bought a giant beef tenderloin from Costco (the de-veined/de-fatted version). Before any research... my initial thought was to salt & pepper, sear on high on the BBQ for 3 minitues/side and then 30 mins in the oven at 350 in a cast iron casserole. I am thinking that would give me medium/medium-rare when I cut it after. Yes, no, maybe?  Thanks in advance. |
I know it isn't helpful to you now, but I highly recommend that you invest in a good quality digital thermometer. I use the Thermoworks Thermapen (for instant thermometer) and Thermoworks Smoke (for leave-in). Its a gamechanger.
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