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Beef Tenderloin Roast
      #1462265 - 12/14/12 12:22 PM (173.77.250.72)

I'd like to make a beef tenderloin roast for Christmas. Any recipes or suggestions would be appreciated. Thanks

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peconic
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Re: Beef Tenderloin Roast [Re: Anonymous]
      #1462366 - 12/14/12 06:30 PM (173.63.240.248)

Just roast it pretty much as is...
Tie it up with butchers twine... (fold thin end under to make roast approx. same size all around)...
S&P on outside (to taste)...
maybe rub the outside first with some garlic...
I like to rub a little Kitchen Bouquet on it also...

425F oven til an internal temp of 130-135F (let rest for 20 minutes and temp will raise to 140-145F for med. rare)...
I like it rare, so I roast to an internal temp of 115-120F...

Use the pan drippings to make a sauce...
I like to make a port wine reduction for tenderloin similar to this one:
http://www.epicurious.com/recipes/food/views/Roast-Beef-Tenderloin-with-Port-Sauce-240690

If you like it well done...
Get another kind of roast (with a lot of fat), because a Tenderloin will be a dry tasteless piece of, well you know...

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SuburbanDharma
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Re: Beef Tenderloin Roast [Re: peconic]
      #1462404 - 12/14/12 09:51 PM (75.181.165.239)

This is the one I do every year for Christmas- it has gotten RAVE reviews from everyone I've made it for including some of the foodiest foodies! It is THE best tenderloin!!

I don't make it well-done but I leave it a bit longer than medium rare.

http://www.foodnetwork.com/recipes/bobby...cipe/index.html

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peconic
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Re: Beef Tenderloin Roast [Re: SuburbanDharma]
      #1462412 - 12/15/12 12:04 AM (173.63.240.248)

Beef tenderloin is all about the accompanying sauce...

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Life with my wife... It's not just a marriage, It's an Adventure!
"Only Sailors Get Blown Offshore" <*}}}><{


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SuburbanDharma
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Re: Beef Tenderloin Roast [Re: peconic]
      #1462435 - 12/15/12 06:34 AM (75.181.165.239)

Quote:

peconic said:
Beef tenderloin is all about the accompanying sauce...






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If I can't be a good example, I'll just have to be a horrible warning.


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Re: Beef Tenderloin Roast [Re: SuburbanDharma]
      #1462466 - 12/15/12 08:20 AM (173.77.250.72)

Thank you both. I agree about the accompanining sauce. What are your thoughts about a horseradish sauce? In reading different recipes I found a horseradish sauce that I thought might be interesting. Thanks again.

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SuburbanDharma
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Re: Beef Tenderloin Roast [Re: Anonymous]
      #1462476 - 12/15/12 08:43 AM (75.181.165.239)

I love horseradish so I serve the rum-sauced tenderloin with horseradish mashed potatoes... But I think a nice mild horseradish sauce would be yummy on a tenderloin.

I say "mild" because I've noticed that a lot of horseradish sauces tend to be quite pungent and overwhelming for the mild flavor of a tenderloin. A stronger sauce would be more suited to a more flavorful, fattier cut- maybe prime rib?

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Re: Beef Tenderloin Roast [Re: SuburbanDharma]
      #1462479 - 12/15/12 08:55 AM (173.77.250.72)

What are your thoughts on searing the meat before roasting? Seems to be evenly divided in recipes.

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Antigua
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Re: Beef Tenderloin Roast [Re: Anonymous]
      #1462515 - 12/15/12 12:11 PM (209.59.96.37)

I always sear. Holds the juices in.

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Carol_HillAdministrator
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Re: Beef Tenderloin Roast [Re: Antigua]
      #1462526 - 12/15/12 01:00 PM (108.110.243.87)

I saw an episode of Good Eats (Alton Brown, food nerd extrordinaire!! ), in which he scientifically 'proved' that searing has absolutely no effect on the amount of juices in meat. I still do it though, as I think it looks a lot better when you do..

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