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Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
For beef, lamb, or veal insert the meat thermometer away from bone, fat, or cartilage. The meat should reach a temperature of between 63 °C (145 °F) for medium-rare, and 77 °C (170 °F) for well done. [2]
Yields: 8-10 servings. Prep Time: 20 mins. Total Time: 1 hour 5 mins. Ingredients. BEEF. 1 (4 to 5 pound) whole beef tenderloin, trimmed. 2 tsp. kosher salt
Medium well done (French: demi-anglais, entre à point et bien cuit) – (68 °C (154 °F) core temperature) The meat is lightly pink surrounding the center. Well done (French: bien cuit) – (73 °C (163 °F) and above core temperature) The meat is grey-brown in the center and slightly charred. In parts of England this is known as "German style".
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1. Season the beef with the black pepper and thyme. 2. Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.
A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2]
1. In a small saucepan, heat the vegetable oil. Add the garlic and cook over low heat until pale golden and crisp, stirring constantly, about 3 minutes.
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