Hurry, my wife need to know how long to cook a 61/3 lb beef tenderloin ?

Question

And at what temp ?

Answer 1

Quick & Easy Beef Wellington

2 1/3 - 3 pounds beef tenderloin, cut from the center
1/2 - 3/4 pound good quality Mousse de Foie Gras or pâté
2 sheets of puff pastry
1 egg
2 tablespoons water

Preparation:
Preheat oven to 425°. Using a very thin sharp knife, make a hole through the center of the length of the tenderloin. Using a wooden spoon handle or dowel, ream the opening so it is 3/4 inch in diameter. Stuff the opening with the pâté. Sew it closed with dental floss and a darning needle. Place the beef on a rack in a roasting pan. Rub the meat with oil or softened butter and roast for 25 minutes. Remove the meat and let cool down to room temperature or refrigerate and finish the dish the next day.

Whisk the egg and water together to make an egg wash. Roll out the puff pastry to 1/4 inch thick. Place the pastry on a jelly roll pan. Place the meat on puff pastry. Remove the dental floss stitching. Trim the pastry so it comes halfway up the side of the meat. Cut the second piece of pastry to fit over the meat and overlap by 1 inch the bottom pastry. Adhere the two pieces of pastry together using the egg wash. Keep the meat cool while you make decorations cut out of scraps of pastry. Brush the top of the pastry with egg wash. Place the decorations on top and brush them with the egg wash.

Bake at 425° for 25 minutes for rare. Reduce the heat to 350° and cook for another 10 minutes for medium rare. Remove the meat carefully to a platter and let sit 10-20 minutes before carving. If it is necessary to hold it further, keep it in the lowest setting of your oven.

Recommended Wine: Franciscan Cabernet Sauvignon or Ravenswood Merlot

Center cut (2-3 pounds):
Medium rare (internal temperature 135°) 35-40 minutes.
Medium (internal temperature 150°) 45-50 minutes

Whole (4-5 pounds):
Medium rare (internal temperature 135°) 50-60 minutes.
Medium (internal temperature 150°) 60-70 minutes

Preparation:
Preheat oven to 435°. Season roast with olive oil, thyme, minced garlic, pepper, any dry rub seasoning such as Baldy’s, Dijon Mustard; butter, salt & pepper; Chipotle Raspberry marinade or Jalapeño Jelly.

Place the meat on a rack in a shallow roasting pan and roast according to instructions on front of card. These temperature times are for meat taken directly from the refrigerator. Do not cover or add moisture to the pan during roasting.

Let the meat rest 10-15 minutes before slicing. It will continue to cook and become firm enough to eat.

Answer 2

Rub cut clove of garlic over a 4 to 6 lb. beef tenderloin. 4 to 6 lb. beef tenderloin. Remove surface fat and connective tissues. Rub cut clove of garlic over the tenderloin. Brush the meat with bacon fat and roast at 450 degrees for 45 to 50 minutes or internal temperature of 140. A hot oven gives a crusty outside and rare pink inside. If necessary, baste during roasting. 1/2 lb. mushrooms sauteed in butter is nice with the roast when served.

Answer 3

Spicy Grilled Beef Tenderloin Recipe courtesy Tyler Florence
Show: Food 911
Episode: Mexican Fiesta





4 pints cherry tomatoes
Extra-virgin olive oil
Sea salt and freshly ground black pepper
2 limes, juiced
1/2 red onion, sliced thin
1 serrano chili, sliced thin
1/2 bunch freshly chopped cilantro leaves, plus more for garnish
1/2 pound queso fresco or feta cheese, crumbled
1 (4-pound) beef tenderloin

Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside.
Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing.

Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves.

Answer 4

Rare takes 20 min/lb +20 mins at 350
Medium takes 25min/lb +25 mins at 350
Well done 30min/lb+30 mins at 350
so for rare 146 minutes
med 183 minutes
well 219 minutes

Answer 5

Cook it in a covered roasting pan at 325 degrees for 20 minutes per pound. (try 2 hours and 10 minutes - that should be just about right.) Good luck!

Answer 6

350 degrees until it is done to your liking.

I would do a quick search for internal meat temperatures. But, you will need a meat thermometer. Ovens vary in their cooking ability. So, to rely on a temp and a time will not always work.

Answer 7

Make sure you sear the tenderloin with salt and pepper before putting it in the oven!

Answer 8

No more than 15 minutes a pound at 400 degrees. Even better, pan sear it first then move to oven.

Answer 9

pre heat oven to 350, cut into 2inch pieces, season with what ever u like, sear in hot pan witn a littel oil put in oven till cooked the way u like it, mmmmmmmmmm

Answer 10

until the internal temp is 150-rare
160 -med
170=-well done, use a stab type themometer