Joe's Whole Loin Cooking
Joe's Whole Reserve Tenderloin
Combine Olive Oil, Coarse/Kosher Salt, Fresh Ground Black Pepper. Rub on tenderloin. Cook tenderloin at 325 - 350 degrees to 130 degrees Fahrenheit. Pull from cooking surface. Cover loosely with foil. Allow tenderloin to "rest" for 8-10 minutes reaching a finished done temperature of 145 degrees (Medium Rare) in the center. The narrow should be near medium and thicker end near rare. Adjust "pull" temperature accordingly to your guests' desired tastes.
Joe's Whole Angus Tenderloin
Combine Olive Oil, Coarse/Kosher Salt, Fresh Ground Black Pepper and optionally Fresh Grated Garlic. Rub on tenderloin. Cook tenderloin 325 - 350 degrees to 130 degrees Fahrenheit. Pull from cooking surface. Cover loosely with foil. Allow tenderloin to "rest" for 8-10 minutes reaching a finished done temperature of 145 degrees (Medium Rare) in the center. The narrow should be near medium and thicker end near rare. Adjust "pull" temperature accordingly to your guests' desired tastes.
Joe's "Atlas Style" Tenderloin
Marinade overnight with California Seasonings Meat Marinade, Rocky Mountain Meat Marinade or Red Tail Ale Meat Marinade. Cook tenderloin 325 - 350 degrees to 130 degrees Fahrenheit. Pull from cooking surface. Cover loosely with foil. Allow tenderloin to "rest" for 8-10 minutes reaching a finished done temperature of 145 degrees (Medium Rare) in the center. The narrow should be near medium and thicker end near rare. Adjust "pull" temperature accordingly to your guests' desired tastes.
Joe's recommends the "Atlas Style" Tenderloin is not cooked beyond Medium Rare.
Joe's Whole Prime Rib Roast
Combine Olive Oil, Coarse/Kosher Salt, Fresh Ground Black Pepper and optionally Fresh Grated Garlic. Rub on tenderloin. Cook tenderloin 325 - 350 degrees to 130 degrees Fahrenheit. Pull from cooking surface. Cover loosely with foil. Allow tenderloin to "rest" for 8-10 minutes reaching a finished done temperature of 145 degrees (Medium Rare) in the center. The narrow should be near medium and thicker end near rare. Adjust "pull" temperature accordingly to your guests' desired tastes.
Joe's Whole New York Striploin
Combine Olive Oil, Coarse/Kosher Salt, Fresh Ground Black Pepper and optionally Fresh Grated Garlic. Rub on tenderloin. Cook tenderloin 325 - 350 degrees to 130 degrees Fahrenheit. Pull from cooking surface. Cover loosely with foil. Allow tenderloin to "rest" for 8-10 minutes reaching a finished done temperature of 145 degrees (Medium Rare) in the center. The narrow should be near medium and thicker end near rare. Adjust "pull" temperature accordingly to your guests' desired tastes.
Note: Cook the Rib Roast and Striploin with the "fat cap" up. This will allow the fat to melt into the meat providing tremendous flavor.
All cooking temperatures can be at 325 - 375 degrees. If you wish to "sear" the meat first pre-heat the oven to 450 - 500 degrees. Cook for 15 minutes, then reduce oven temperature to 350 degrees for the remaining cooking time.
Always use a thermometer and cook to finished cooking temperatures. If you need a cooking time estimate these should be readily available on the Internet. Just "Google" your roast type and calculate the time according to weight. Always check the temperature early or monitor it during the cooking cycle.
Enjoy!