I have a beef tenderloin roast left from the 4.21# $4/# tenderloin I bought myself for Christmas. It's about 2#.
I want to cook it like prime rib so that it's perfectly pink through using the No Peek method Kayelle
I need suggestions as to how long and what temperature to use.
I'll be thin slicing some to use in cuban style pressed sandwiches, so I want it really pink so as to not overcook. I like roast beef sandwiches warm, with melty cheese.