Correction to recipe.

Kevin W L - September 28, 2009 07:04:06 PM PST

I\\'d just like to say that if you remove the roast at 130 degrees (for medium rare) you will end up, after sitting for 15 minutes before carving, at medium. For a quality cut like this I would remove at 115 degrees. You really want tenderloin to be slightly rare in the middle so as not to dry this lean cut out. I think you will find that this temp results in the best flavor, and with this cut you don\\'t have to worry about the meat being slightly rare for food safety reasons. This temp also works well for a Prime Rib Roast!

Cook on!!!

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