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Whole beef tenderloin
#7662
04/21/2009 03:07 PM
04/21/2009 03:07 PM
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Joined: Aug 2000
Posts: 81,018 Central Florida!
Carol_Hill
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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?????
Carol Hill
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Re: Whole beef tenderloin
[Re: Carol_Hill]
#7664
04/21/2009 03:25 PM
04/21/2009 03:25 PM
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Rasputin
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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]
Last edited by Rasputin; 04/21/2009 03:32 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: Whole beef tenderloin
[Re: Rasputin]
#7665
04/21/2009 03:46 PM
04/21/2009 03:46 PM
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Joined: Aug 2000
Posts: 81,018 Central Florida!
Carol_Hill
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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 Hill
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Re: Whole beef tenderloin
[Re: sjculmo]
#7667
04/21/2009 03:49 PM
04/21/2009 03:49 PM
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Joined: Aug 2000
Posts: 81,018 Central Florida!
Carol_Hill
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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 Hill
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Re: Whole beef tenderloin
[Re: Carol_Hill]
#7668
04/21/2009 03:56 PM
04/21/2009 03:56 PM
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Rasputin
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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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Re: Whole beef tenderloin
[Re: Carol_Hill]
#7669
04/21/2009 03:58 PM
04/21/2009 03:58 PM
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Joined: Aug 2000
Posts: 2,628 Southern Maryland suburbs of D...
Bill_S
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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
Last edited by Bill_S; 04/21/2009 04:30 PM.
Bill
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Re: Whole beef tenderloin
[Re: kim]
#7670
04/21/2009 03:59 PM
04/21/2009 03:59 PM
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Joined: Aug 2000
Posts: 81,018 Central Florida!
Carol_Hill
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Unfortunately, threads that are that old on People Talk are POOF!!! GONE.. People Talk threads are not retained after 30 days with no responses..
Carol Hill
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Re: Whole beef tenderloin
[Re: Carol_Hill]
#7672
04/21/2009 04:06 PM
04/21/2009 04:06 PM
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Rasputin
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Carol_Hill said: Unfortunately, threads that are that old on People Talk are POOF!!! GONE.. People Talk threads are not retained after 30 days with no responses.. 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.
Last edited by Rasputin; 04/21/2009 04:08 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: Whole beef tenderloin
[Re: Rasputin]
#7673
04/21/2009 04:20 PM
04/21/2009 04:20 PM
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Posts: 81,018 Central Florida!
Carol_Hill
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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!!
Carol Hill
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Re: Whole beef tenderloin
[Re: Carol_Hill]
#7682
04/21/2009 05:57 PM
04/21/2009 05:57 PM
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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?
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Re: Whole beef tenderloin
[Re: Carol_Hill]
#7683
04/21/2009 06:01 PM
04/21/2009 06:01 PM
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Joined: Apr 2001
Posts: 14,427 Brookfield, CT.
pat
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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="" />
Respectfully,
pat
"Always keep your words soft and sweet, just in case you have to eat them."
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Re: Whole beef tenderloin
[Re: Carol_Hill]
#7684
04/21/2009 06:23 PM
04/21/2009 06:23 PM
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Joined: Aug 2000
Posts: 2,012 The Jersey Shore
Pan
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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.
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Re: Whole beef tenderloin
[Re: Pan]
#7685
04/21/2009 06:59 PM
04/21/2009 06:59 PM
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Joined: Aug 2005
Posts: 1,119 Columbus, Ohio
MelissaG
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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="" />
Melissa
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Re: Whole beef tenderloin
[Re: pat]
#7686
04/21/2009 07:10 PM
04/21/2009 07:10 PM
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Joined: Aug 2000
Posts: 81,018 Central Florida!
Carol_Hill
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OK, thanks everyone for the responses! Got lots of choices here! I probably will grill it, just because I really love grilled meat.......
Carol Hill
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Re: Whole beef tenderloin
[Re: tedsxm]
#7688
04/24/2009 07:07 PM
04/24/2009 07:07 PM
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Joined: Nov 2005
Posts: 946 Toronto, Ontario
Dreamer
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45 mins at 425 is for the whole cow right?
Rum...the seventh level of concentration - G.B Shaw
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Re: Whole beef tenderloin
[Re: Dreamer]
#7689
04/24/2009 07:27 PM
04/24/2009 07:27 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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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...
[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 beef tenderloin
[Re: peconic]
#7690
04/24/2009 07:49 PM
04/24/2009 07:49 PM
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Joined: May 2001
Posts: 6,993 Wanderer
BigJim
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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.
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Re: Whole beef tenderloin
[Re: MelissaG]
#7692
05/11/2009 01:37 PM
05/11/2009 01:37 PM
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Joined: Aug 2000
Posts: 81,018 Central Florida!
Carol_Hill
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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
Carol Hill
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Re: Whole beef tenderloin
[Re: Carol_Hill]
#7693
05/11/2009 04:50 PM
05/11/2009 04:50 PM
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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...
[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 beef tenderloin
[Re: peconic]
#7694
05/11/2009 06:39 PM
05/11/2009 06:39 PM
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Carol_Hill
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Smartaleck!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
Carol Hill
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Re: Whole beef tenderloin
[Re: Rasputin]
#7695
05/12/2009 10:40 AM
05/12/2009 10:40 AM
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Auspicious
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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,
dave
S/V Auspicious
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Re: Whole beef tenderloin
[Re: Auspicious]
#7696
05/12/2009 11:57 AM
05/12/2009 11:57 AM
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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="" />
Carol Hill
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Re: Whole beef tenderloin
[Re: Auspicious]
#7698
05/13/2009 11:34 AM
05/13/2009 11:34 AM
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Rasputin
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Auspicious said: I do mine exactly the same as Rasputin, only completely different. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> 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="" />
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 beef tenderloin
[Re: Carol_Hill]
#7699
05/13/2009 11:38 AM
05/13/2009 11:38 AM
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Rasputin
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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="" />
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 beef tenderloin
[Re: Rasputin]
#7700
05/13/2009 11:57 AM
05/13/2009 11:57 AM
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Carol_Hill
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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="" />
Carol Hill
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Re: Whole beef tenderloin
[Re: Carol_Hill]
#7701
05/13/2009 01:59 PM
05/13/2009 01:59 PM
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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="" />
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