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Whole Tenderloin of Beef
#13597
12/21/2010 12:11 PM
12/21/2010 12:11 PM
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Whole beef tenderloins are on sale this week, but I've never made one; I'd like to try with the guidance of TTOLers. Love to know your favorite ways to prepare and serve it. Do you slice it into portions then cook it? Roast it whole? How long do you cook it per pound? Thanks for sharing your favorite recipes with me. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />
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Re: Whole Tenderloin of Beef
[Re: Leagle49]
#13599
12/22/2010 05:19 PM
12/22/2010 05:19 PM
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I've been making Whole Tenderloin of Beef for years, my tried and true recipe is:
I agree with Leagle49, first have the butcher trim it well, I don't bother with the tying.
Yes, definately roast it whole !
First I marinate it, the marinade taken from an old James Beard recipe.
2 cups Kikkoman Soy Sauce 1 cup of olive oil 2 cups of inexpensive Port Wine a few bay leaves 2t thyme 1t tobasco 1t salt 1t pepper 5 to 10 fresh garlic gloves. crushed, or more if you really like garlic!
you can marinate overnight, but it makes it a bit strong, I feel 4 to 6 hours is better.
After marinading the whole beef tenderloin, you can disgard the marinade
Cook the whole tenderloin in a roating pan in the oven at 350 degrees for 1 hour + (not on convection). Yes, use a meat thermometer, 125 degrees for rare, 150 degrees for medium.
Let stand for a bit before slicing.
Also good at room temperature, and if you want to cook ahead, it's good at room temperature too.
I usually serve mine with a homemade sauce of just throwing together some sour cream, horseradish, mustard, etc.
Rah Rah Rasputin They put some poison into his wine He drank it all and said "I feel fine"
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Re: Whole Tenderloin of Beef
[Re: Rasputin]
#13600
12/22/2010 07:09 PM
12/22/2010 07:09 PM
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I use Ina Garten's Recipe for Mustard Horseradish sauce on my standing rib roast... I bet it would be delish on the roasted whole tenderloin of beef Thank you both for sharing your recipes with me... I will be roasting a whole beef tenderloin for DH's birthday next week...
[color:"blue"]Ina Garten's Mustard Horseradish Sauce:[/color]
1 1/2 cups good mayonnaise 3 tablespoons Dijon mustard 1 1/2 tablespoons whole-grain mustard 1 tablespoon prepared horseradish 1/3 cup sour cream 1/4 teaspoon kosher salt Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
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Re: Whole Tenderloin of Beef
[Re: Rasputin]
#13601
12/22/2010 07:48 PM
12/22/2010 07:48 PM
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Thanks for the recipe Raspy... Question... are your "t" measurements teaspoons or Tablespoons?
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Re: Whole Tenderloin of Beef
#13602
12/22/2010 08:03 PM
12/22/2010 08:03 PM
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I now recall back in the day, I used to make a whole tenderloin of beef in the oven, but I can't recall the recipe... I think it called for an inexpensive bottle of french dressing and sliced mushrooms.
Anyone have any idea of what the recipe is... DH did like it, if I recall correctly.
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Re: Whole Tenderloin of Beef
[Re: Rasputin]
#13603
12/22/2010 08:08 PM
12/22/2010 08:08 PM
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Posts: 19,406 Basking Ridge, NJ Southold, NY...
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For a really good gravy fro tenderloin:
Pan drippings, of which there is not much from a tenderloin... some Campbell's Beef Consume, or beef stock... roux for thickening... and some crumbled Gorgonzola...
really tastes great over tenderloin!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Whole Tenderloin of Beef
[Re: peconic]
#13604
12/22/2010 08:12 PM
12/22/2010 08:12 PM
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Brian:
even though your gravy sounds good, don't think it would be the best mix for my beef recipe the way it is marinated.
Rah Rah Rasputin They put some poison into his wine He drank it all and said "I feel fine"
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Re: Whole Tenderloin of Beef
#13605
12/22/2010 08:19 PM
12/22/2010 08:19 PM
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Anonymous said: Thanks for the recipe Raspy... Question... are your "t" measurements teaspoons or Tablespoons? James Beard always told me (just kidding, maybe it was Julia Childs? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />) that in recipes: A small "t" means teaspoon, and a large "T" means Tablespoon.
Rah Rah Rasputin They put some poison into his wine He drank it all and said "I feel fine"
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Re: Whole Tenderloin of Beef
#13606
12/22/2010 08:23 PM
12/22/2010 08:23 PM
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Anonymous said: I use Ina Garten's Recipe for Mustard Horseradish sauce on my standing rib roast... I bet it would be delish on the roasted whole tenderloin of beef Thank you both for sharing your recipes with me... I will be roasting a whole beef tenderloin for DH's birthday next week...
[color:"blue"]Ina Garten's Mustard Horseradish Sauce:[/color]
1 1/2 cups good mayonnaise 3 tablespoons Dijon mustard 1 1/2 tablespoons whole-grain mustard 1 tablespoon prepared horseradish 1/3 cup sour cream 1/4 teaspoon kosher salt Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl. based on that recipe, personally I would adjust the horseradish to one entire 6 or 8 oz. jar (or more) of horseradish for the other purportions shown, but that is just me. I must like horseradish. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Rah Rah Rasputin They put some poison into his wine He drank it all and said "I feel fine"
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Re: Whole Tenderloin of Beef
[Re: BigJim]
#13608
12/22/2010 08:31 PM
12/22/2010 08:31 PM
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Bernaise Sauce would be good, try my marinade before you cook it, you may like the results, comes out really tender.
I assume you slice your whole tenderloin before you serve it?
Just kidding. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />
Rah Rah Rasputin They put some poison into his wine He drank it all and said "I feel fine"
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Re: Whole Tenderloin of Beef
[Re: Rasputin]
#13609
12/22/2010 08:46 PM
12/22/2010 08:46 PM
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Just wanted to add: as for cooking time and temperature, James Beard originally recommended a high oven temperture with a shorter cooking time.
I started with what he recommended, but found after years of trial and error, the lower temperature with the longer cooking time that I recommended earlier in this thread, the beef comes out much better.
A wee bit of trivia for James Beard fans: in the height of his popularity, he was actually listed in the phone book in Manhattan. The Manhattan phone book had 2 James Beards listed, one as: James Beard, and one as James A. Beard
The famous chef, was the one listed in the phone book as James A. Beard.
Rah Rah Rasputin They put some poison into his wine He drank it all and said "I feel fine"
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Re: Whole Tenderloin of Beef
[Re: BigJim]
#13610
12/22/2010 09:05 PM
12/22/2010 09:05 PM
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BigJim said: I usually serve my whole tenderloin with bernaise sauce. The meat I rub with kosher salt and cracked pepper. I like the leftovers for breakfast the next day, sliced thin (about 1/4-1/2")... On an English Muffin, with a poached egg on top, and Bernaise Sauce overall!!! YUMMMM! It's the ultimate steak & eggs breakfast!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Whole Tenderloin of Beef
[Re: Rasputin]
#13611
12/22/2010 11:31 PM
12/22/2010 11:31 PM
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Rasputin said:Anonymous said: Thanks for the recipe Raspy... Question... are your "t" measurements teaspoons or Tablespoons? James Beard always told me (just kidding, maybe it was Julia Childs? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />) that in recipes: A small "t" means teaspoon, and a large "T" means Tablespoon. I thought so, but was just making sure because 1 t of salt for the entire piece of beef tenderloin didn't seem enough. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />
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Re: Do I want the BUTT?
#13612
12/23/2010 01:04 PM
12/23/2010 01:04 PM
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Ok a slight glitch... it isn't a whole tenderloin of beef, its "USDA Choice butt half filet mignon"... and yes the butchers will cut and trim it to my order, so it is NOT small...
Is this what I want? The BUTT HALF???
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Re: Do I want the BUTT?
#13613
12/23/2010 02:20 PM
12/23/2010 02:20 PM
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Maybe someone else knows, I have no idea.
I always just asked for a whole tenderloin of beef (well trimmed).
It's not small, have only done it for special occassions.
Last edited by Rasputin; 12/23/2010 02:21 PM.
Rah Rah Rasputin They put some poison into his wine He drank it all and said "I feel fine"
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Re: Do I want the BUTT?
#13614
12/23/2010 03:02 PM
12/23/2010 03:02 PM
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Posts: 19,406 Basking Ridge, NJ Southold, NY...
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Anonymous said: Ok a slight glitch... it isn't a whole tenderloin of beef, its "USDA Choice butt half filet mignon"... and yes the butchers will cut and trim it to my order, so it is NOT small...
Is this what I want? The BUTT HALF??? The BUTT portion is more of a Club or Rib-Eye steak or a Prime Rib... The butt portion has more fat and marbeling... For filet mignon, what you want is the TOP-LOIN or short loin... The short loin cuts also include Porterhouse & T-Bone steaks... "[color:"blue"]The Short Loin Section Most tender and most expensive beef cut. Can be prepared without the use of moist heat or long cooking periods. Cuts from the short loin section will do well when sauteed, pan-fried, broiled, pan-broiled or grilled. Porterhouse Steak – very famous steak from the short loin’s rear end. It consists of both the strip steak and tenderloin. It is often served as filet mignon T-bone Steak – cut from the short loin’s middle section. It’s quite the same with porterhouse steak and is usually pan-fried or grilled Tenderloin – often regarded as the most tender beef cut. It can be cut into single filet steaks (filet mignon) or as a whole meat strip. The meat goes well with sauces, meaning to say the meat doesn’t overpower the sauce’s flavor[/color]"... http://www.filet-mignon.org/meat-cuts/
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Do I want the BUTT?
[Re: peconic]
#13615
12/23/2010 04:25 PM
12/23/2010 04:25 PM
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I want to roast it whole, but I do think I want the center cut of the tenderloin, where fillet mignon steaks are cut from, not the butt. I recall a recipe from the 80's where you marinate the tenderloin in garlic french dressing overnight, let it come to room temp for about 30 minuets and then roasted it in a 400 degree oven for 30 minutes, then added a can of beef broth and a large can of sliced mushroom with the liquid, and continued to roast in a 400 degree oven for another 15 minutes for rare... If you lost track of time and forgot and 30 minutes went by instead of 15, the roast would be well done! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sad.gif" alt="" /> In the 80's I did not have an instant-read thermometer.
From my notes, everyone thoroughly enjoyed it and I did only make that cut of meat for special occasions.
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Re: Do I want the BUTT?
#13616
12/27/2010 10:28 PM
12/27/2010 10:28 PM
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Found a recipe from Pioneer Woman Cooks for Beef Tenderloin that actually uses the Butt! Website shows how to with step by step pictures: http://thepioneerwoman.com/cooking/2007/07/roasted_beef_te/[color:"blue"] Roasted Beef Tenderloin using The Butt[/color] Prep Time: 25 Minutes | Cook Time: 25 Minutes | Difficulty: Intermediate | Servings: 8 Ingredients1 whole (4 To 5 Lbs.) Beef Tenderloin (butt) 4 Tablespoons Salted Butter, or more to taste 1/2 cups Whole Peppercorns (more Or Less, to taste) Lawry's Seasoned Salt (or your favorite Salt Blend) Lemon Pepper Seasoning Olive Oil Preparation InstructionsPreheat oven to 475 degrees. Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don’t want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.) Sprinkle meat generously with Lawry’s. You can much more liberally season a tenderloin, because you’re having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry’s Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.) Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside. Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat. Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about fifteen to twenty minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook. Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit. To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.
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