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Butcher shops and grocery stores with in-store butchery departments will cut a roast that size for you. But it might be best to call ahead and order one in advance and let the butcher know you would like it cut from the centre or thick end of the tenderloin, not the narrow end.
It’s called tenderloin because it’s the most tender cut of beef. It’s also the most expensive, which is why you don’t want to waste that investment by overcooking it. That’s why you should always use an instant-read meat thermometer to gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F. The meat in today’s photo was cooked to 125 F. Remember that the meat will continue to cook when you let it rest before slicing. ....

Bruxelles Capitale , Tenderloin Roast , Marchand De Vin , Cabernet Sauvignon , Blue Cheese , ப்ரூக்ஸெல்ஸ் தலைநகரம் , டெண்டர்லோயின் வறுக்கவும் , மார்ச்சண்ட் டி வின் , சபேர்னெட் ஸாவிக்நாந் , நீலம் சீஸ் ,