As a general rule of thumb, cooked food should typically be eaten or disposed of within 2-3 days. Now everybody and their uncle (definitely the uncle) have eaten food that's a week old. In truth, anything that's been properly cooked the first time can probably last that long without being toxic.

The difference lies in the cut of meet. A beef tenderloin comes from an area under the spine of the cow that is not exercised very vigorously, which results in a more tender cut of meat. A chuck roast comes from an area of a cow that experiences more exercise and thus can be tough if not cooked for a long time.

Since its not bulk or a whole tenderloin you can buy a three and a half pound tenderloin for about 60 dollars.

maybe its been cooking to long

Well lets work it out:

If you were feeding a person a steak, it would be an 8-10 oz streak you would give them but with roast beef you would cut this thinner and give them more vegetables.

Thus lets say you allow 4 oz per person (1/4 of a pound), then you would need

75/4 or 18.75 pounds of sliced beef.

Thus to be sure you have enough you need to order between 20 and 25 pounds of sliced beef. But be sure you ask for it to be sliced thinly!!

500F for first 15 min. then lower the temp to 375-400F and cook for 40min/kg, (1 kg = 2.2 Lbs).

It depends on how you want your beef tenderloin to be cooked. It can range from rare (120 degrees) all the way up to well done (160 degrees). All of the other styles are within that range.

Yes. Louis Szathmary, the Chef of The Bakery, wrote a book called "The 'Bakery' Restaurant Cookbook. Published in 1981.

ISBN: 0-8436-2195-8

Beef tenderloin isn't a very fatty cut of meat, so you have to be careful not to overcook it because it can get dry. My recommendations:

1. Put a little salt on the meat the day before cooking. This dry brine will help enhance the flavor of the meat, and help it retain its moisture.

2. Don't cook the tenderloin above medium rare, about 140 - 145 degrees. Anything beyond that, it might get too dry. It needs those natural juices.

3. Add some fat to the outside of the meat, both for flavor and to baste and keep the meat more moist. You could wrap bacon slices around it, pan roast the bacon to render it a bit, then pop it in the oven. Bacon would add fat for favor and moisture.

4. Consider placing broth, wine, etc. in the bottom of the roasting pan, to keep the oven moist while cooking, and once the meat is removed, the pan juices, broth and wine can be made into a lovely sauce or gravy.

• Red wine steak sauce
• Burgundy Mushroom Sauce
• Balsamic Steak Sauce
• Horseradish Sauce
• Barbecue Sauce
• Pepper Cream
• Teriyaki & Cranberry
• Balsamic Mustard
• Simple Savory

Cooked beef tenderloin is approximately 51 calories per ounce.

allow 20-25 mins per lb at 150 o' centigrade for med-well done loin

Family recipes are the best way cook anything. The information provided within them is invaluable and among some of the best ways to cook any meal. Buying recipe books at your local convenience store or asking family members for their recipes is the best way to learn how to cook a beef tenderloin the best way.

the time is 45 min. and temp. is 425 degrees Fahrenheit

Meats freeze and keep well in the freezer. You can store them over a year if kept frozen. Freezing is the best way to preserve foods. You do need to make sure they don't get freezer burn by making sure they are in a secured baggy. You can buy thousands of freezer bags at almost any retailer.

Time is a very inaccurate way to measure doneness. Cook pork to an internal temperature of 160oF.

About 1 hour and 10 minutes at 350 degrees. Figure 20 minutes per pound at this temperature.

It depends. How high can you cook it? The higher the temperature the better for tender cuts of meat, which will mean it will cook faster (low and long for less tender cuts of meat). If you're oven can get to 500 degrees F, then only about 7 minutes per pound for rare, 10 for medium. Best to check its internal temperature. 125 degrees for rare, and 135 for medium. If you want well done tenderloin, please don't destroy such good meat, and buy something else. Take it out and let the meat sit for at least 10 minutes with foil tented over top to let the juices come back into the meat. Don't cut it until it rests. The real answer is to cook to temperature as all ovens vary. You'll find if you take it out of the oven a few degrees before your desired temperature, it will continue to cook while it rests. There is a debate over whether or not to sear/brown the meat before roasting. The myth is that this will lock in the juices and keep the meat moist. This is not the case. The reason one should sear the meat before roasting is to unlock certain complex flavors in the meat that can only be obtained from a high temperature cooking. That being said, it is only necessary to brown the outside of the meat for a few short minutes on the high heat. Let's call this a "light browning" , we aren't looking to burn or char the outside. We also don't want to overcook the meat. The searing process will not significantly shorten the length of time the meat should cook if done correctly.

From the USDA fact sheet on meat preparation: focus on ground beef:

"For longer freezer storage, wrap in heavy duty plastic wrap, aluminum foil, freezer paper, or plastic bags made for freezing. Ground beef is safe indefinitely if kept frozen, but will lose quality over time. It is best if used within 4 months. Mark your packages with the date they were placed in the freezer so you can keep track of storage times."

(http://www.fsis.usda.gov/Fact_Sheets/ground_beef_and_food_safety/index.asp)

I wrap (seal) it in tinfoil with what-ever I want to season it with and bake it at 225 degrees for about 4 hours for a 1 lb. roast, for 2 to 4 lbs. about 6 hours. Corned beef is my favorite cooked this way. Wrap it tight with several layers of foil.

1 - 2 Hours in the roaster