Quote:
Originally Posted by Food Network Fan  Preheat the oven to 425 degrees F. Place the tenderloin in a 13 by 9-inch glass baking dish and rub all over with the soy sauce. Rub the meat all over with a generous amount of black pepper.
Roast the tenderloin for 45 to 50 minutes, depending on the degree of doneness you prefer. (Using a meat thermometer, 125 degrees F is rare; 135 degrees F is medium rare; and 140 degrees F is medium.)
Remove from the oven and allow the meat to rest for 15 minutes before you slice it. |
Expect some carryover cooking while the meat rests.
The internal temperature will go up by as much as 5° F.
Therefore if you want medium rare, remove the tenderloin from the oven at 130° F and watch the temperature rise while resting.
By resting it, you will allow the juices in the meat (that rise to the surface while cooking) to redistribute and you'll serve a juicier piece of fillet.
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