# Beef tenderloin

**URL:** <https://community.anovaculinary.com/t/beef-tenderloin/5548>\
**Category:** Anova Precision® Cooker\
**Created:** [March 22, 2017, 12:25pm UTC](https://community.anovaculinary.com/t/beef-tenderloin/5548 "2017-03-22T12:25:52Z")\
**Posts on this page:** 1\
**Showing post:** 3

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [March 22, 2017, 4:43pm UTC](https://community.anovaculinary.com/t/beef-tenderloin/5548/3 "2017-03-22T16:43:02Z")

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Hey @Terrymann …it’s totally doable! 😄 The thickness is what determines the time. I def suggest checking out this thread: [How long do i cook a 4-5 lb. beef tenderloin (130 degrees)](https://community.anovaculinary.com/t/how-long-do-i-cook-a-4-5-lb-beef-tenderloin-130-degrees/646)

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