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Started By
Message
Cooking a whole tenderloin for Christmas
Posted on 12/22/16 at 5:01 pm
Posted on 12/22/16 at 5:01 pm
Gimme some suggestions.
I was thinking about putting some S&P on it then slathering it with Dijon mustard overnight. Christmas day put it on the egg around 225* (maybe with a small amount of apple) until internal temp hit 120-125*. Rest it, followed by a quick sear at higher temp.
Does this sound good or would you try something else? TIA
I was thinking about putting some S&P on it then slathering it with Dijon mustard overnight. Christmas day put it on the egg around 225* (maybe with a small amount of apple) until internal temp hit 120-125*. Rest it, followed by a quick sear at higher temp.
Does this sound good or would you try something else? TIA
Posted on 12/22/16 at 5:05 pm to Coater
I would sous vide it to med rare with sompe salt, pepper, and thyme sprigs. Then sear it in garlic butter in a hot skillet.
Posted on 12/22/16 at 5:10 pm to golfntiger32
Sous vide sounds good but I don't think I've got a bag big enough unless I cut the tenderloin up. No a bad idea though. I'll consider that
Posted on 12/22/16 at 5:11 pm to Coater
You could do Beef Wellington.
Posted on 12/22/16 at 5:13 pm to BRgetthenet
Now that's just crazy talk, net. I'm not trying to be all fancy pants
Posted on 12/22/16 at 5:14 pm to Coater
I did once. It was good, but that's more work than any one person should have to do around the holidays.
Never again.
Never again.
Posted on 12/22/16 at 6:16 pm to Coater
I like the idea. Sounds really good, so pics would be nice.
I have been using a board sauce with my steaks recently, and I think it is a very easy way to get a little fancy without much effort. I put a little on the board and pour the rest over the top of the steak. I love fresh herbs...
Adam Lang's Board Sauce
I have been using a board sauce with my steaks recently, and I think it is a very easy way to get a little fancy without much effort. I put a little on the board and pour the rest over the top of the steak. I love fresh herbs...
Adam Lang's Board Sauce
Posted on 12/22/16 at 6:18 pm to Jax-Tiger
quote:
I love fresh herbs...
Don't we all.
Posted on 12/22/16 at 6:18 pm to BRgetthenet
quote:
You could do Beef Wellington.
I came to post this
Posted on 12/22/16 at 6:20 pm to Coater
Posted on 12/22/16 at 6:43 pm to Coater
I put it in a 500 degree oven for ~30 minutes and then cover in foil on the counter for 30 more. Comes out perfect and the pan drippings make an insane sauce addition.
Posted on 12/22/16 at 6:49 pm to Coater
I'd do exactly what you planned, but only add salt beforehand.
This allows the proteins in the fibers to retain their moisture better. No need for the mustard and pepper before the cook.
This allows the proteins in the fibers to retain their moisture better. No need for the mustard and pepper before the cook.
Posted on 12/22/16 at 6:52 pm to Coater
Just remember that a tenderloin has far less fat than a ribeye rack does. Whereas you can "over season" a ribeye rack and not be too concerned with it because it will produce lots of moisture and basically wash much of it off, a whole tenderloin, in my experience, cooks dry...in other words, whatever you put on it will be there when you get done. It is very easy to put too much salt or pepper on a tenderloin. Other than that, it's about the same. Cook it the same way you would a rib rack...low and slow to 120 or so and then a quick sear to make an nice crust. I make them a fair amount since there is a place local that sells them at like $6.99 a pound pretty regularly. $40 for filet mignon for a family of 5.....twice....can't beat that.
Posted on 12/22/16 at 8:07 pm to golfntiger32
I am quick-searing it, then a sous vide. A quick pepper marinade and hit the grill. I also have marinated it , seared it and smoked it for an hour. Both awesome.
Posted on 12/22/16 at 8:35 pm to TigerSTPelurker
With all that goes with Xmas dinner and getting things done on time and to proper doneness. I just think the Sous Vide is the best method to hit your doneness and serving time.
Posted on 12/22/16 at 10:20 pm to golfntiger32
Not reading all the responses but your internal temperature seems a bit high.
Posted on 12/22/16 at 10:36 pm to BRgetthenet
quote:
You could do Beef Wellington.
This would be my choice as well.
Cant go wrong with this one. LINK
Posted on 12/22/16 at 10:51 pm to Coater
I think your method is the best course of action for a tenderloin. Reverse searing will provide the best result.
There is a real specific way to peel & trim it so as to maximize the amount of usable product but it's too arduous for me to attempt to articulate it in text.
There is a real specific way to peel & trim it so as to maximize the amount of usable product but it's too arduous for me to attempt to articulate it in text.
Posted on 12/22/16 at 11:21 pm to Coater
We have a whole tenderloin. We cut the steaks already from whole and froze the saved trimmings for shish kabobs sometime later. My parents and I each have our own circulators so we'll cook sous vide to two different temperatures. If I was going back to do it over again, I'd not have cut the steaks first, I'd cut into pieces small enough to seal and then cut individual steaks after searing, as was already suggested.
Question for those who regularly souls vide, If I season and seal two days before using, do you think the two days would have a negative effect? I'm interested in sealing tomorrow to maintain freshness, but I'm worried that salt sitting on for two days could be trouble.
Question for those who regularly souls vide, If I season and seal two days before using, do you think the two days would have a negative effect? I'm interested in sealing tomorrow to maintain freshness, but I'm worried that salt sitting on for two days could be trouble.
Posted on 12/23/16 at 12:43 am to Parrish
quote:
If I season and seal two days before using, do you think the two days would have a negative effect?
The effect will be a firm textured steak similar to cured meat. The 2 day duration would definitely have an effect. It's subjective whether or not that effect is negative or not. One solution could be to cut back on the amount of salt you intend on seasoning your steaks with. This might reduce the 'curing' effect of the salt.
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