Roasting Time Question

[earnie]

How would you adjust the roasting time for a tenderloin (Barefoot Contessa recipe) from a 4 1/2 lb piece of meat down to a 2.4 lb piece? I do have an instant thermometer to check, but would love some guideline as to when to check. Don't want to open the oven multiple times.....

 

[charlie]

After browning on top of the stove it should take about 25 min. in a 400 degree oven.

 

[earnie]

Slow (low) Roasting Method

Thanks Charlie, but I'm trying the Barefoot Contessa slow roasting method where she cooks at 275 for 1 1/4 to 1 1/2 hours for a 4 1/2 pound tenderloin. Should I check it at half that time?

 

[charlie]

I'd check it at 30 minutes and then abouevery 7 to 10 minutes afterward.

 

[earnie]

Thanks Charlie!

 

[Guest]

Is the difference ins weight due to the length or thickness? more

If the difference in the weight is primarily due to the roast being short, rather than thin, the timing may be fairly similar. I have slow roasted a few standing rib roasts and found that to be true.

 

[steve2-in-la]

Oh sweet mother! You give me a straight line like that and expect good behaviour? Gah!

 

[steve2-in-la]

(Steve! Remember your New Year's Resolution to the marshalls, nothing litigious until AFTER May!)

 

[steve2-in-la]

Sorry that was my inside voice getting out. I'll take my meds. I'll get better. Really.

 

[Guest]

I said the difference in weight, not the difference in performance.

 

[orchid]

Ooooooh....Zing! LOL

 

[steve2-in-la]

Who said anything about performance? I believe someone else "raised" THAT specter.

 

[earnie]

Giggles and Thanks

Thanks for all the giggles. I still need to experiment with the slow roasting thing for a small piece of beef tenderloin because I ended up going with the old tried and true sear and high heat for a short time. It was delicious, but slow may come in handy and I want to know. Thank all.