Cooking beef tenderloin to the right temperature is crucial for achieving perfect doneness. For a rare roast, aim for an internal temperature of 120 to 125 F; for medium-rare, 130 to 135 F is ideal.
Most recipes suggest cooking beef for around 45 minutes to an hour at 190°C/375°F/gas mark 5 or 200 ... As a joint, these cuts are usually sold boned and rolled, but they can be cut in a number of ...