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.
As a joint, these cuts are usually sold boned and rolled, but they can be cut in a number of ways, such as for T-bone, tenderloin and fillet ... Gordon Ramsay's roast beef recipe involves marinating ...