What is the roast time for 1.5 lbs beef tenderloin?

Answer 1

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.

Answer 2

You must tie the roast snugly but not too tight with twine so it will cook evenly.

Then if you want the roast to come out medium rare, use a meat thermometer and

remove at 120. For medium 125 and then be sure to let it sit for 10 minutes before

serving. If you cook at 400, it should take less than one hour.

You may want to sear it first to keep the juices in. all four sides, good luck and happy holidays.

Answer 3

2 hrs at 350

Answer 4

Two hours