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Beef Tenderloin Roast
#18142
12/14/2012 01:22 PM
12/14/2012 01:22 PM
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I'd like to make a beef tenderloin roast for Christmas. Any recipes or suggestions would be appreciated. Thanks
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Re: Beef Tenderloin Roast
#18143
12/14/2012 07:30 PM
12/14/2012 07:30 PM
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Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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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-240690If 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...
[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: Beef Tenderloin Roast
[Re: peconic]
#18144
12/14/2012 10:51 PM
12/14/2012 10:51 PM
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Joined: Aug 2010
Posts: 3,321 Charlotte, NC
SuburbanDharma
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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
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: peconic]
#18146
12/15/2012 07:34 AM
12/15/2012 07:34 AM
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SuburbanDharma
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peconic said: Beef tenderloin is all about the accompanying sauce... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
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]
#18147
12/15/2012 09:20 AM
12/15/2012 09:20 AM
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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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Re: Beef Tenderloin Roast
[Re: SuburbanDharma]
#18149
12/15/2012 09:55 AM
12/15/2012 09:55 AM
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What are your thoughts on searing the meat before roasting? Seems to be evenly divided in recipes.
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Re: Beef Tenderloin Roast
[Re: Antigua]
#18151
12/15/2012 02:00 PM
12/15/2012 02:00 PM
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Posts: 83,601 Central Florida!
Carol_Hill
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I saw an episode of Good Eats (Alton Brown, food nerd extrordinaire!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />), 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..
Carol Hill
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Re: Beef Tenderloin Roast
[Re: Carol_Hill]
#18152
12/15/2012 06:44 PM
12/15/2012 06:44 PM
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SuburbanDharma
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Searing does not hold in the juices as once thought, but it can add some nice, deep caramelized flavor, so I usually do it.
Additionally, most "roasting" recipes aren't really roasting, they're baking, so the temps aren't hot enough to give you that caramelization. "Roasting" needs to be at least around 450 degrees or more with some fat, which will caramelize for you.
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: peconic]
#18154
12/17/2012 06:07 PM
12/17/2012 06:07 PM
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LuSea
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Mom puts the roast in the oven at 500 degrees for 15 minutes, then turn it down to 350 for the remaining time till done. She also uses Kitchen Bouquet as a basting before she puts it in the oven. The outside sears nicely and no presearing in a pan is necessary.
Arrrrrrrf
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Re: Beef Tenderloin Roast
[Re: SuburbanDharma]
#18157
12/19/2012 03:31 PM
12/19/2012 03:31 PM
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Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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I won't cook a tenderloin any way but rare to med. rare... If anyone wants well done, I'm more than happy to let them use the microwave! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
[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: Beef Tenderloin Roast
[Re: peconic]
#18159
12/19/2012 06:40 PM
12/19/2012 06:40 PM
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Posts: 3,321 Charlotte, NC
SuburbanDharma
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peconic said: I won't cook a tenderloin any way but rare to med. rare... If anyone wants well done, I'm more than happy to let them use the microwave! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Gross. That's just mean. It's not the cook's job to impose his preferences on the diners... Would it make you feel justified if your guests just didn't eat your tenderloin at all because it was cooked to your preference instead of theirs? If so, that's pretty selfish. When I cook for people I do it because I want to treat them to something they'll love, not educate them on how they "should" be eating or what they "should" like. Most people will try a sample of something different from what they're used to & maybe they'll like it better! But to say you won't make it a certain way? I hope the smilie at the end of your,post indicates that you're just being facetious & if so I sincerely apologize for coming down so hard. All you have to do is ask people what they like. I'd be very hurt if someone invited me to a meal & then told me they didn't care what I liked or disliked. It's not as though you're having to make a separate meal in this case. Have a little empathy, man! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />
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]
#18161
12/19/2012 11:03 PM
12/19/2012 11:03 PM
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Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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WOW!I meant that as a lighthearted comment on cooking beef tenderloin to well done... (hence the <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> at the end)... sure never expected that reaction...
P.S. I don't know anyone who likes well done tenderloin... and if I did, I would have something else for dinner (like a well marbled ribeye) when they were guests of mine...
[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: Beef Tenderloin Roast
[Re: GaKaye]
#18165
12/21/2012 04:35 PM
12/21/2012 04:35 PM
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My son comes in tonight from Rome, Italy and he never gets good beef there so that is on our menu tonight. He likes rare as does my husband and myself. The rest of the family like medium so will cut ours and put theirs back in while we dish out a ton of side dishes.
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Re: Beef Tenderloin Roast
#18166
12/22/2012 08:37 AM
12/22/2012 08:37 AM
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Peconic, I noticed in the recipe you linked, they salted the meat for 24hrs prior to roasting. I read the explanation, never heard that before. Have you tried that and did you notice a difference.
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Re: Beef Tenderloin Roast
#18167
12/22/2012 03:05 PM
12/22/2012 03:05 PM
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Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Anon, while I have never done the overnight salting with a Tenderloin, I have done that with a Prime Rib Roast... It does make for a great "crust" on the outer edges of the meat... it works well...
[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: Beef Tenderloin Roast
[Re: peconic]
#18168
12/22/2012 03:48 PM
12/22/2012 03:48 PM
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Posts: 83,601 Central Florida!
Carol_Hill
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I actually hadn't heard of doing beef that way, although if I have the time, I always do my turkeys in a brine.
Carol Hill
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Re: Beef Tenderloin Roast
[Re: Carol_Hill]
#18170
12/23/2012 01:28 PM
12/23/2012 01:28 PM
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peconic
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Carol, brining any meat (beef, chicken, turkey, pork, veal) will always make the meat juicer and more tender...
[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: Beef Tenderloin Roast
[Re: irina]
#18171
12/24/2012 08:15 AM
12/24/2012 08:15 AM
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when you lived in Rome where did you purchase PRIME beef????
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Re: Beef Tenderloin Roast
#18172
12/24/2012 11:32 AM
12/24/2012 11:32 AM
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sail445
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Anonymous said:
when you lived in Rome where did you purchase PRIME beef???? Go to Scungili's butcher shop on the corner of Coliseo Dr and the Rigatoni highway. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
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Re: Beef Tenderloin Roast
[Re: irina]
#18174
12/26/2012 09:12 AM
12/26/2012 09:12 AM
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Posts: 3,321 Charlotte, NC
SuburbanDharma
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Well, I made the recipe I posted above & with the exception of one slice for each of the 3 dogs, the six of us ate the whole 9 lb. tenderloin!
Cut it in half to roast so we could do half rare & half medium and I tied them this time which did make them cook more evenly. They seemed to roast a lot faster than usual, not sure if that was because of the tying or if my oven is cooking hot (didn't check the temp)
We also made mashed horseradish potatoes (10 lbs!), asparagus, carrots, & cheesecake and all we have left is some potatoes & cheesecake! OMG!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
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]
#18175
12/26/2012 02:22 PM
12/26/2012 02:22 PM
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I want to thank everyone for their help. My beef filet roast came out fantastic! I got so many compliments. I had the butcher trim and tie the meat. I coated the roast with some gravy master and some seasonings and let it come to room temperature before I cooked it. I roasted it for 30 minutes at 500, then finished it at 350. I took the roast out when the temp registered 130. I let it sit about 10 to 15 minutes before carving. The meat was very tender and juicy and the skin nice and crusty. I served the meat with a gravy made from the drippings as well as a mild horseradish sauce. It was really good. Thank you all. Anon Ellie
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Re: Beef Tenderloin Roast
#18177
12/29/2012 12:44 PM
12/29/2012 12:44 PM
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Posts: 132 Cruising da Caribbean
LuSea
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Glad you liked LuSea's recipe. Next time add some good dry red wine to the gravy made from pan drippings for an even more robust tasting gravy.
Mom
ps. we went to someone's house for Xmas Eve. They made a whole filet minoin on the grill. WAAAAAY overcooked. Looked (and tasted) like a dead pot roast. Was the Worst piece of beef we have ever eaten. Such a shame. They said the meat thermometer wasn't working correctly.....right. Took it out when it was way past 140 degrees. Duh!
But we did have a great standing rib roast on Christmas Day at another relatives house to make up for the loss.
Arrrrrrrf
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Re: Beef Tenderloin Roast
[Re: LuSea]
#18179
12/30/2012 09:10 AM
12/30/2012 09:10 AM
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FYI: I ordered 2 whole trimmed tenderloins for Christmas which was way too much. I saved one to make yesterday for other company. Because it sat in the frig for a few days I decided to try the dry brining with salt. I left it in the refrigerator for about 32 hrs as instructed, then roasted as before. It came out as good as the first one. I don't know if that means the salting helped make it juicy or it really didn't matter. I suspect since it sat for a few days and wasn't as fresh as the first one, it did help. Both were excellent! thanks again. anon Ellie
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