Cognac-Marinated Beef Tenderloin

[swedish cook]

CL April 2005, page 148
Cognac-Marinated Beef Tenderloin Sandwiches with Horseradish Cream

After marinating tenderloin, you are instructed to "Bake at 450°
for 40 minutes or until medium-rare or desired degree of doneness. Let stand 10 minutes before slicing."

I would like to use my digital temperature probe to test the doneness. Is this a bad idea with such a tender cut of beef? At what temperature should I remove it from the oven, as it will continue to cook?

Grateful for any help I can get. 2 1/2 pounds of Beef Tenderloin is an expensive cut of meat and I hate to mess it up.

[sneezles]

I'd use this guide:

Roast Tenderloin of Beef
Center cut (2-3 pounds):
Medium rare (internal temperature 135°) 35-40 minutes.

Medium (internal temperature 150°) 45-50 minutes

Whole (4-5 pounds):

Medium rare (internal temperature 135°) 50-60 minutes.

Medium (internal temperature 150°) 60-70 minutes

Preparation:

Preheat oven to 435°. Season roast with olive oil, thyme, minced garlic, pepper, any dry rub seasoning such as Baldy’s, Dijon Mustard; butter, salt & pepper; Chipotle Raspberry marinade or Jalapeño Jelly.

Place the meat on a rack in a shallow roasting pan and roast according to instructions on front of card. These temperature times are for meat taken directly from the refrigerator. Do not cover or add moisture to the pan during roasting.

Let the meat rest 10-15 minutes before slicing. It will continue to cook and become firm enough to eat.

[swedish cook]

Thank you Sneezles!