Traveltalkonline.com Forums



People Talk >> Recipes

Pages: 1 | 2 | 3 | 4 | 5 | >> (show all)

Unregistered




Re: Whole beef tenderloin [Re: Carol_Hill]
      #996815 - 04/21/09 05:57 PM (24.206.236.200)

Quote:

Carol_Hill said:
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....




Carol - how about substituting worcestershire sauce for the soy sauce?


Post Extras: Print Post   Remind Me!   Notify Moderator  
pat
Traveler


Joined: 04/18/01
Posts: 11268
Loc: Brookfield, CT.
Re: Whole beef tenderloin [Re: Carol_Hill]
      #996821 - 04/21/09 06:01 PM (76.252.200.105)

Carol,

I'm sure all the recipes you've been given are excellent but let me add, simple though Kim's are, I can attest to the fact each of them has been great.

--------------------
Respectfully,

pat



"Always keep your words soft and sweet, just in case you have to eat
them."


Post Extras: Print Post   Remind Me!   Notify Moderator  
Pan
Traveler


Joined: 08/23/00
Posts: 1933
Loc: The Jersey Shore
Re: Whole beef tenderloin [Re: Carol_Hill]
      #996835 - 04/21/09 06:23 PM (69.142.107.83)

I just cooked one on the BBQ on Sunday.

Rub with olive oil
Rub with Montreal Seasoning
Pre-heat grill to 400
I have a three burner grill. Place the meat on the center rack and grill all sides for two minutes.

Turn the heat off the center burner and turn the other two burners to their lowest level and place a thermometer in the center of the tenderloin.

Let it roast for 30 minutes or 130 degrees and remove from the grill.

Tent with foil and let sit for 15 minutes.

Start carving.


Post Extras: Print Post   Remind Me!   Notify Moderator  
MelissaG
Traveler


Joined: 08/12/05
Posts: 1119
Loc: Columbus, Ohio
Re: Whole beef tenderloin [Re: Pan]
      #996852 - 04/21/09 06:59 PM (65.60.234.211)

Well this is what my husband does....and it's excellent.

He trims it (of course)

Sprinkles with garlic powder, pepper, worcestershire sauce and lets it marinate for a couple of hours.(or more... the longer the better, in the fridge) bring it out and let it get to room temp. (NEVER put cold meat on the grill)....that's coming from hubby

Anyway, he sears it on all sides and then moves it to the other side of the grill (without direct heat) and lets it cook until done.

That's all he does, and it's sooooo good. Nothing fancy, but what do you want to do to a good piece of meat???

When my boss makes ours for our christmas party, he does the same but rubs mustard (just regular mustard) all over the meat then grills it. That's yummy too.

How ever you make it, I'm sure it'll be great!





--------------------
Melissa





Post Extras: Print Post   Remind Me!   Notify Moderator  
Carol_HillAdministrator
Administrator


Joined: 08/01/00
Posts: 63349
Loc: Central Florida!
Re: Whole beef tenderloin [Re: pat]
      #996856 - 04/21/09 07:10 PM (68.247.168.14)

OK, thanks everyone for the responses! Got lots of choices here! I probably will grill it, just because I really love grilled meat.......

Post Extras: Print Post   Remind Me!   Notify Moderator  
tedsxm
Traveler


Joined: 01/29/04
Posts: 218
Loc: near Boston,MA
Re: Whole beef tenderloin [Re: Carol_Hill]
      #997230 - 04/22/09 11:15 AM (24.60.167.61)

Let beef sit for 15-30 mins out of frig.seasoned salt and seasoned pepper and rub olive oil all over. 425 ( yes 425) oven for 45 mins. Let stand for 10-15 mins before carving. This will be med rare. If the small end is very small fold it over so it's about the same thickness throughout.

Post Extras: Print Post   Remind Me!   Notify Moderator  
Dreamer
Traveler


Joined: 11/25/05
Posts: 922
Loc: Toronto, Ontario
Re: Whole beef tenderloin [Re: tedsxm]
      #998679 - 04/24/09 07:07 PM (70.27.1.7)

45 mins at 425 is for the whole cow right?

--------------------
Rum...the seventh level of concentration - G.B Shaw


Post Extras: Print Post   Remind Me!   Notify Moderator  
peconic
Traveler


Joined: 02/01/04
Posts: 19406
Loc: Basking Ridge, NJ Southold, NY...
Re: Whole beef tenderloin [Re: Dreamer]
      #998690 - 04/24/09 07:27 PM (173.70.202.81)

Quote:

Dreamer said:
45 mins at 425 is for the whole cow right?




I have used that recipe many times for a beef loin, use a thermometer probe with an external alarm for 115F (we like it rare!)...
let it rest for 20 minutes and it gets to 120-125F... Perfect!
I NEVER rely on timings, only the thermometer...
Best recipe I have found...


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


Post Extras: Print Post   Remind Me!   Notify Moderator  
BigJim
Traveler


Joined: 05/13/01
Posts: 6993
Loc: Wanderer
Re: Whole beef tenderloin [Re: peconic]
      #998715 - 04/24/09 07:49 PM (75.82.152.50)

Quote:

have used that recipe many times for a beef loin, use a thermometer probe with an external alarm for 115F (we like it rare!)...
let it rest for 20 minutes and it gets to 120-125F... Perfect!
I NEVER rely on timings, only the thermometer...
Best recipe I have found...




I agree. One other thing to do that will improve the flavor is to let it sit in your refrigerator for several days covered by a cotton towel, change the towel daily. This allows to meat to dry improving the flavor. Not quite the same as the longer term dry aging processes used in fine restaurants. Got this tip from Alton Brown. I've cooked tenderloins with a rock salt crust, an herbal crust, various versions of the soy marinade (sear a marinated roast), but lately am happiest with a garlic paste, kosher salt and ground pepper. Here's a tip from the Fat White Guys Cookbook. For a good Bernaise sauce buy the package of Knoors dry mix. Use half and half instead of milk and add a generous portion of tarragon.

p.s. got a thermometer probe at Target for under $20 that works great. I swear by it for anything I roast. I hate overcooked meat. And the additional cooking it does after removal makes tracking the temp essential.

--------------------
BigJim


Support Virgin Islands Search And Rescue


Post Extras: Print Post   Remind Me!   Notify Moderator  
MelissaG
Traveler


Joined: 08/12/05
Posts: 1119
Loc: Columbus, Ohio
Re: Whole beef tenderloin [Re: BigJim]
      #1005415 - 05/11/09 01:33 PM (204.210.171.42)

Carol? Did you make it yet? If so, how was it?

--------------------
Melissa





Post Extras: Print Post   Remind Me!   Notify Moderator  
Pages: 1 | 2 | 3 | 4 | 5 | >> (show all)



Extra information
0 registered and 1 anonymous users are browsing this forum.

Print Topic

Forum Permissions
      You cannot start new topics
      You cannot reply to topics
      HTML is disabled
      TTOLCode is enabled

Topic views: 7848

Jump to

Contact Us Terms of Use Advertising on TTOL Traveltalkonline