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Carol_HillAdministrator
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Whole beef tenderloin
      #996694 - 04/21/09 03:07 PM (71.98.228.189)

Was wondering if folks had any suggestions for cooking a beef tenderloin?? Well, not a WHOLE one at one time, but maybe a couple of pounds?? I thought maybe roll it in some crushed peppercorns, possibly wrap with bacon?????

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sjculmo
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Re: Whole beef tenderloin [Re: Carol_Hill]
      #996707 - 04/21/09 03:21 PM (71.235.115.188)

In the past I took a tenderloin and brazed it on high heat for just a minute or two on all sides. I then put it in a roasting pan, coated it with dijon mustard and packed it with fresh ground horseradish root. I then put it into the oven at 350 until the thermometer indicated rare to meadium rare. Believe it or not the oven appearently softened the bite from the horseradish. I then scraped off the crust and sliced about 1" thick. Added a little bleu cheese sauce and it turned out pretty good.

Steve


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Rasputin
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Re: Whole beef tenderloin [Re: Carol_Hill]
      #996709 - 04/21/09 03:25 PM (205.188.116.77)

The following is for a Whole Beef Tenderloin

original recipe is from James Beard that I have modified over the years from trial and error.

1 whole beef tenderloin (at least 5 or 6 lbs) well trimmed.
4 or 5 garlic cloves
1 t salt
1 t black pepper
1/2 t tabasco
2 t thyme
2 cups kikkoman soy sauce
1 cup olive oil
2 cups port wine
1 or 2 bay leafs

Make garlic into slivers, and insert into meat via small gashes you cut into meat, or be lazy and just throw garlic into all the other ingrediants above for a marinate.

Marinate meat in all the ingredents above for several hours, or even overnight, depending on your personal taste, you can even increase amount of garlic if you dare.

Roast in oven in shallow pan, I do at 350 degrees for 1 hour plus.

You need a meat thermometer!

Internal temp. of 125 degrees for rare.
Internal temp. of 150 degrees for medium.
Or do somewhere in between.

Let rest a bit before slicing.

Also good cold, leftover, with somekind of mayo/horseradish sauce.

B-T-W, didn't we have a thread on this already a while ago ?

--------------------
Rah Rah Rasputin
They put some poison into his wine
He drank it all and said "I feel fine"

Edited by Rasputin (04/21/09 03:32 PM)


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Carol_HillAdministrator
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Re: Whole beef tenderloin [Re: Rasputin]
      #996721 - 04/21/09 03:46 PM (71.98.228.189)

Thanks for the receipe. Any thoughts on a substitute for soy sauce?? I just don't like the taste of soy sauce.

Only beef tenderloin thread I remember recently was Bill S's one for the one in hot water. Don't feel that adventurous....


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kim
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Re: Whole beef tenderloin [Re: Carol_Hill]
      #996725 - 04/21/09 03:48 PM (24.151.57.231)

carol - back around christmas there was an entire thread on this somewhere, with some good recipes, I'm just too lazy today to try to find it! I managed to kill mine, but when half the fam like is rare and the other likes it well, it was hard to get that happy medium!

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Carol_HillAdministrator
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Re: Whole beef tenderloin [Re: sjculmo]
      #996726 - 04/21/09 03:49 PM (71.98.228.189)

Steve--sorry couple of stupid questions here--you PACKED it with horseradish root?? What does that mean?? And you 'scraped off the crust' What kind of crust?? From the horseradish?

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Rasputin
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Re: Whole beef tenderloin [Re: Carol_Hill]
      #996735 - 04/21/09 03:56 PM (205.188.116.77)

Carol:

I'm no fan of soy sauce either. It's about the only recipe I still use it in, it's just a marinade, you really don't taste it in the end product, or just cut down on it some.

--------------------
Rah Rah Rasputin
They put some poison into his wine
He drank it all and said "I feel fine"


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Bill_S
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Re: Whole beef tenderloin [Re: Carol_Hill]
      #996738 - 04/21/09 03:58 PM (12.187.228.130)

Hi Carol,

I indeed previously posted that thread on using sous-vide (under vacuum) cooking and a water bath to bring the meat to the level of doneness wanted (in my case 130F) and then pan searing.

My normal way is to dry rub the tenderloin with Garlic Salt, Season-All, fresh ground Black Pepper and some herbs de Provence and then spray with Olive Oil Pam. Let it rest on the kitchen counter under a paper towel for an hour or two and come up to room temp.

I then heat a gas grill to high and sear about 4 minutes on each of four sides, giving a half roll turn after 4 minutes, a quarter roll after another 4, and a final halfroll after another 4 to get all 4 sides seared nicely. After 16 minutes total test the center with a digital display meat thermometer. If it reads 125F I pull it off onto a heavy platter and tent with aluminum foil and then let it rest for 10 minutes while I get everything else on the table. The internal temp will rise to 130 to 135 as it rests.

Remove the foil, slice into thick filets, and enjoy.

Bill

--------------------
Bill

Edited by Bill_S (04/21/09 04:30 PM)


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Carol_HillAdministrator
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Re: Whole beef tenderloin [Re: kim]
      #996739 - 04/21/09 03:59 PM (71.98.228.189)

Unfortunately, threads that are that old on People Talk are POOF!!! GONE.. People Talk threads are not retained after 30 days with no responses..

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Carol_HillAdministrator
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Re: Whole beef tenderloin [Re: Rasputin]
      #996740 - 04/21/09 04:00 PM (71.98.228.189)

OK, thanks.

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