Stuffed Beef Tenderloin

Consumer_Consumer_588300

I want to make a stuffed tenderloin, stuffed with mushrooms, shallots, and guyere cheese. Any ideas of time and temp?

tshewman

Measure to the center and consider roughly 1hr per inch. So 2 inches to the center 2 hours. Once there, you can easily leave i another hour (or longer) with no worries. Temp? I like mine no higher that 57C (135F) and often cook at 55C. I also prefer to brine my pork. So a few more thngs to play with. :-) Let us know how it turns out.