Expert: Chef Glen L. Davis II - 12/26/2008

Question
I have a 6 lb beef loin filet.  How do I cook it to get an internal temt of 140, Med Rare?  Is it better to cook it slow at 325 or at a higher temp? Or, should I start high at 500 and then cut it back to 350 or 325?

Answer
First things first, you need to "clean" the tenderloin, remove all visible "silver skin", if you don't it will be like having a layer of VERY unappetizing "chewing gum" all over the surface. Ba careful and use a VERY SHARP boning knife to remove the "silver skin".

To roast the tenderloin, I like to lightly coat it with EVOO (extra virgin olive oil, ALWAYS BUY "first cold pressed"), then sprinkle some kosher salt (or sea salt), granulated garlic (not powder) and FRESH CRACKED PEPPERCORNS. I like to start the roast by "searing" it around 450F for about 12 min, then reduce to 325F, for about 45 minutes. Check the temperature with a HEAT RESISTANT "instant read" thermometer. The reason I recommend this type of thermometer is because you can leave it in the roast, so you don't leave a "gaping hole" for the juices to leak out of. Cook the roast to an internal temperature of 125F, remove from the oven and allow it to "rest" for about 12 min. This will allow the juices to re-distribute throughout the meat. The temperature should increase by 10-15F while resting (this is called "carry-over cooking") and should give yo about 135F which should (in the CENTER) be medium-rare.

I hope this helps, please let me know if there is anything else I can help you with.