1. Heat oven to 425 degrees F. Place roast, fat side up, on rack in shallow roasting pan. Insert oven-proof meat thermometer in thickest part of roast. Do not add water or cover.
2. Roast according to chart. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)
|Beef||Cut Weight||Total Cooking Time|
|Tenderloin Roast||2 to 3 lbs.||Medium rare:35 to 40 min.|
|(center cut)||Medium:45 to 50 min.|
|4 to 5 lbs.||Medium rare:50 to 60 min.|
|(whole)||Medium:60 to 70 min.|
Category: BeefBack to Cooking Directions