Tenderloin / fillet

Jevi’s notes

Starts thick and tapers off. Bring it up to temp in a low oven with a probe, give it a short rest in the fridge, then sear it patiently.

From the Primal Cut Sheet post The Art (and Science) of the Steak.

Thaw (fridge)

Planning estimate for a 2 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Oven roast (oven) · oven 425°F · pull ~130°F (texture/plan) · rest 15 min
  Est. cook: ~55 min for 2 lb
• Pan sear (either) · pull ~130°F (texture/plan) · rest 5 min
  Est. cook: ~10 min for 2 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.