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?????

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

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.

[color:"blue"]B-T-W, didn't we have a thread on this already a while ago ?[/color]

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 - 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!

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?

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.

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

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

OK, thanks.

Maybe you should start a new section to retain recipe threads, like you retain old trip reports? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Recipe Archive.

Hey, Raspy, sounds like a job for YOU!!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> I got enough to do!!

Bill--that sounds good and easy! Thanks!

Carol,
Are you grilling it out or baking it?

Thanks Carol,

Enjoy!

Carol, Horseradish root is a gross looking long brownish root shaped vegetable. You need to grate it or put it in a food processor but hold your nose, it wil keep your sinuses clear for 1 week!. It is very good, especially when you make a cocktail sauce for shrimp or mix with sour cream to use with your beef. Great on a beef sandwich. Bon Appetite!

I took a fresh horseradish root that I got from the supermarket and ground it with a cheese grater then covered the beef with the ground horseradish.

okay carol - here are some basic recipes - now my kids are excited because they think there gonna get a real meal as I pulled out a cookbook! haha

4 cloves garlic, chopped
3 tablespoons olive oil
2 lbs beef tenderloin
salt and freshly ground black peper to taste

chop the garlic and mix it with the olive oil
make small slits around the filet and generously rub the garlic oil all over it
cover the tenderloin with plastic wrap and refrigerate for 2 hours or overnight
preheat oven to 500
remove plastic wrap from meat and season with salt and pepper. Place the filet in a roasting pan and cook for 15 minutes at 500. Reduce heat to 450 (this gives you a nice crust on the outside) continue cooking for another 15-20 minutes slice into the steak to check for desired doneness or use a cooking thermometer (140-150 for medium rare)
let rest for 10 minutes before slicing

here is another one from BH&G about 15 years ago!

1 trimmed beef tenderloin - 5 - 51/2 lbs
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons crushed black pepper

remove beef from refrigerator 1 hour before roasting. preheat oven at 450
place beef in foil lined pan. combine oil and salt brush over beef. rub all over with crushed pepper. roast 35-40 minutes, until meat thermometer reaches 130 for med rare. let stand 15 minutes or up to 2 hours before slicing

Not sure. Open to suggestions, either way!

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

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. <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

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.

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 <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

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!



<img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

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

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.

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...

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.

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

Haven't gotten around to it yet! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" /> Been busy and didn't make time to do it yet, as the meat is now in the freezer, so need to unthaw it

unthaw = freeze
<img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

sorry Carol, I couldn't resist that one...

Smartaleck!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

I do mine exactly the same as Rasputin, only completely different. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Sometimes I just drizzle olive oil and grind a lot of pepper over the tenderloin. If the meat is really good then you don't need anything else.

Often I will do a marinade:
4 or 5 garlic cloves, minced
1 tsp salt
1 Tblsp black pepper
1 tsp hot sauce (I love Cholula, Tabasco leaves a lot to be desired)
2 tsp thyme
1 cup red wine - a nice Cabernet is good - don't cook with wine you wouldn't drink
1 cup olive oil
1 or 2 bay leaves

You can marinade in a covered dish or in a suitably sized Ziploc bag. Longer is better - I usually do a day or so.

Pull the meat out of the refrigerator a couple of hours before cooking starts. It will cook more evenly if it starts at room temperature.

I cook mine on a medium-high grill, about 350F, until the internal temperature is around 130F; this could be within 10 or 15 minutes of an hour, depending on the exact temperature of your grill and how windy it is. If you don't have a meat thermometer cook until pressing your finger into the meat feels similar to pressing your finger into the pad of your palm where your thumb attaches to your hand. Either way will get you to medium-rare after the meat sits for 10 minutes. Don't slice until after the meat has rested.

sail fast and eat well,

These recipes are making me salivate! I have to get that hummer out of the freezer to THAW <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> and fix it this weekend!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

I mix together:

1 jar Dijon mustard
1 - 2 Tbl minced garlic
1 - 2 Tbl brown sugar
1 - 2 Tbl olive oil

Slather the whole tenderloin with the mixture and roast at 450 until it an instant read thermometer reads 120. Let rest 10 min. before carving. Makes a wonderful crust!

Well Dave, I sail just like you do but completely different <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
and probably not as well <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Carol:

You put it in the freexer ! <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

Reminds me of people who only buy fresh swordfish (that costs more than previously frozen swordfish), then they take it home and put it in the freezer ! What a waste.

Oh well,to each their own. But Carol, please just leave the Velveta off of the beef tenderloin ! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Hey, I bought a whole one when it was on sale, ate about half and put the rest in the freezer. So shoot me! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> And, just for YOU, I'll leave the Velveeta off! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

velveeta? <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sick.gif" alt="" />