Tenderloins are really easy to cook. So don’t worry! I own one of these thermometers and you can set the temp that you want the meat to reach and it will alert you when it reaches that temperature. https://meater.com/ So that makes it really fool proof. But even without it, it’s easy to cook. My advice, err on the side of less done. Once you make it well done, there is no going back. Your ends of the tenderloin will be more done and you can have a slice from the inside that is more pink. We make our tenderloin with a sour cream horseradish sauce that is easy and delicious. GL

Anonymous wrote:I love Kenji’s reverse sear method, but it’s more for people who are looking for medium rare: https://www.seriouseats.com/slow-roasted-beef-tenderloin-recipe

I love this method, and I don't see why it wouldn't work for the well-done version OP's family wants (I don't know why people want to call their no-pink meat anything else -- what would they consider "well done"?). Just cook it longer. At least the outside won't have become jerky.

This recipe is amazing. Every time I’ve made it, people beg for the recipe.

https://www.danielsgourmetmeats.com/recipe/beef-tenderloin-garlic-horseradish-cream/

I love Kenji’s reverse sear method, but it’s more for people who are looking for medium rare: https://www.seriouseats.com/slow-roasted-beef-tenderloin-recipe

use Ina Garten's recipe. It is foolproof. Today or tomorrow, use the self cleaner on your oven - you really need a clean oven with high heat and butter.

https://www.foodnetwork.com/recipes/ina-garten/filet-of-beef-recipe-1920383

tenderloin is the least flavorful cut of meat, I would rather a nice strip or rib eye sous vide then place on a 1000 degree grill

Best thing you can do is 24 hours ahead of time leave it unwrapped in the fridge, salted.

Try my mom's -- it never fails. Ask the butcher to tie up your filet for you. they are happy to do it and it will cook much more evenly that way.

- Take meat from fridge 1 hour before you want to cook it. It needs to rest the chill off.
- Preheat oven to 450
- Put meat on roasting pan. can add some raw carrots if you like
- Make this mixture and brush it onto the raw meat (and carrots too if using): Kitchen Bouquet (2T), olive oil (2T), thin sliced garlic, salt & pepper
- cook at 450 for 30 minutes -- DO NOT open the oven to peek
-take it out and let it rest for 10 minutes before slicing it.

I am buying a beef tenderloin for Christmas; never cooked it before and am not the greatest cook. It will be trimmed and tied. Most of the family likes their beef medium-medium well (very little pink), I like mine medium (some pink).

Any help would be appreciated, broken down as much as possible. I really miss my mom at times like this, she was a great cook but didn't really pass it on to me.