This was too salty and the temperatures are wrong. For medium rare the temperature of the meat should be about 125 to 130. If you cooked it to 140, the meat would have no pink whatsoever.
Martha Stewart Member
I made this for family get-together this summer and it was DELICIOUS. Easy recipe and fool-proof directions. Key is have a good instant read thermometer. I usually make a big standing rib roast for Christmas (about 5 ribs) but this year I am going to simplify things and make this roasted beef tenderloin and horseradish sauce again.