So there is a 1kg beef tenderloin sitting in the fridge and I have to cook it today ... have NEVER cooked a beef tenderloin before. Have spent ages googling and still do not have a clue. We like our beef medium-well (I don't like it too red) but I don't have a meat thermometer and all the websites I've looked at tell you to take it out when it hits this internal temperature. So how can you tell if its done to your liking without a meat thermometer?
This is my main worry, really. Would also be very grateful for any tried and tested recipe recommendations! It was a really, really expensive cut of meat and I'm breaking out into a cold sweat at the thought of ruining it ...