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Temperatures for beef, veal and lamb steaks and roasts Term (French)Description [4] Temperature range [3] USDA recommended [5]; Extra-rare or Blue (bleu) very red 46–49 °C
Heat 1 3/4 oz (50 g) of the butter in a flameproof roasting tin. Add the beef and brown on all sides over high heat. Transfer to the oven and roast the beef for 20 minutes. Remove the roast from the oven and allow the beef to rest in its juices, covered with foil, for 10 minutes. Don’t turn the oven off. Transfer the roast onto a carving board.
This center loin is described by Ranhofer as having been given the name Chateaubriand. In this 1893 method, a twenty-ounce (pound and a quarter) tenderloin center is flattened to 3 centimetres (1.2 in) and broiled over a slow but steady fire for 16 minutes for exceptionally rare, 18 minutes for medium, and 20 minutes for well done.
This cut of beef can be sliced into steaks, grilled in its entirety, or used in chili con carne. [14] To grill or roast the tri-tip, heat the pan on high until it is very hot. The roast can then be put in the oven and cooked for about 10 minutes per pound until the internal temperature is 130–135 °F (54–57 °C) for medium-rare. [15]
2 3 / 4 lb 2 pound, 12 ounce beef tenderloin; ... Transfer to the oven and roast the beef for 20 minutes. ... then return to the oven to cook for 5 minutes, before serving with the roast. ...
If there was ever a time to use a meat thermometer, pork tenderloin is it. Unlike slow-cooked meat, tenderloin can go from juicy to dry in a matter of minutes. The salt and yogurt brine will give ...
Red meats such as beef, lamb, and venison, and certain game birds are often roasted to be "medium rare" "rare", meaning that the center of the roast is still red. Roasting is a preferred method of cooking for most poultry, and certain cuts of beef, pork, or lamb. Although there is a growing fashion in some restaurants to serve "rose pork ...
Monitoring the internal temperature of both cuts ensures the best results, making sure they land at about 145°F with a few minutes of rest time before serving.