When cooking beef tenderloin in the oven ... the center cut; and the tail. Many butchers tie the tail to the middle-center portion to create a bigger roast that will cook evenly.

Holiday cooking: 6 easy steps for beef rib roast and tenderloin Reverse sear ... Using kitchen twine, tie head at 1-inch intervals. Tuck the tail end of the second roast underneath by 3 to ...

Beef tenderloin ... Cut tenderloin crosswise at base of head to make 2 roasts. Using kitchen twine, tie head at 1-inch intervals. Tuck the tail end of the second roast underneath by 3 to 5 ...

It’s an unfortunate occurrence; however, slaying the hell out of a beef tenderloin ... Tie up the tenderloin such that it is even in thickness, tucking up the thinner tail if necessary.

Beef tenderloin can sometimes cook unevenly; to combat that, tie it up. For a whole tenderloin, fold under the tapered end (tail) and tie with cooking twine (or cut that end off for even cooking).

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.

And the tail end is gonna take about an hour ... You paid money for that beef tenderloin. You might as well make the sauce as good as it can be, right? -So, this has been cooking for about 15 ...