Roasting Whole Beef Tenderloin

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By Anne Willan

Published 1989

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In a roasting pan heat a tablespoon of oil and brown the meat. Roast it at 500°F/260°C for 25-35 minutes, turning it over every eight to ten minutes. For rare meat, the thermometer should register 125°F/51°C, and for medium-done, 140°F/60°C. Let it stand before carving.