- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
What do y'all do with a whole tenderloin?
Posted on 8/28/16 at 9:18 am
Posted on 8/28/16 at 9:18 am
In-laws came by yesterday and brought a 6.5 lb whole tenderloin that they got for a "great" pricee. I've never had a whole one before.
What do y'all do with one of these? We are not a big enough family to justify cooking the whole thing at once.
Was thinking of taking the thinner ends and maybe doing a beef tips over egg noodles, the thickest part and doing a small roas, and the large middle section. and cutting it up into a bunch of steaks.
Would probably wrap and freeze most of it and use it over time.
Any good recipes out there or other ideas?
What do y'all do with one of these? We are not a big enough family to justify cooking the whole thing at once.
Was thinking of taking the thinner ends and maybe doing a beef tips over egg noodles, the thickest part and doing a small roas, and the large middle section. and cutting it up into a bunch of steaks.
Would probably wrap and freeze most of it and use it over time.
Any good recipes out there or other ideas?
6
Posted on 8/28/16 at 9:22 am to LSUFanHouston
quote:
utting it up into a bunch of steaks.
Would probably wrap and freeze most of it and use it over time.
winner winner
I'd slice up the thin ends and do some stir fry or maybe steak sandwiches.
Posted on 8/28/16 at 10:06 am to LSUFanHouston
I bought one last week at Sam's for $75 and sliced the entire thing into steaks. It made 14 ea 1 1/2" thick filets. We cooked four of them on the spot and vacuum sealed the rest in packs of 2.
I was in my local Winn-Dixie on Friday and saw filets going for $19/ pound. A double pack of filets that mirrored what I had cut up the week prior was going for $29, or $14.50 each. Based on those prices, I saved $132 by way of cutting them myself and vacuum sealing the balance.
I was in my local Winn-Dixie on Friday and saw filets going for $19/ pound. A double pack of filets that mirrored what I had cut up the week prior was going for $29, or $14.50 each. Based on those prices, I saved $132 by way of cutting them myself and vacuum sealing the balance.
Posted on 8/28/16 at 10:45 am to LSUFanHouston
anything that doesn't result in a medium rare product is a waste of a prime cut;
Roast, no. Use a cheaper cut that lends itself to longer cooking time. Beef tips for egg noodles, stroganoff type thing... same answer.
Use the tips for tournedos. There are as many recipes out there as you care to read.
Tenderloin is a good cut for Beef Wellington, if you feel adventuresome.
LINK /
Otherwise, make steaks. You can also cook whatever size portion you like whole on the pit or in a very hot oven (under the broiler), and slice like prime rib. It takes well to many sauces, as well, the obvious being creamed horseradish.
Roast, no. Use a cheaper cut that lends itself to longer cooking time. Beef tips for egg noodles, stroganoff type thing... same answer.
Use the tips for tournedos. There are as many recipes out there as you care to read.
Tenderloin is a good cut for Beef Wellington, if you feel adventuresome.
LINK /
Otherwise, make steaks. You can also cook whatever size portion you like whole on the pit or in a very hot oven (under the broiler), and slice like prime rib. It takes well to many sauces, as well, the obvious being creamed horseradish.
This post was edited on 8/28/16 at 11:17 am
Posted on 8/28/16 at 11:15 am to LSUFanHouston
First thing to do is trim away the chain and silverskin. There are numerous videos on YouTube showing how. I save the chain for making broths or grinding with chuck. Then it is simply a matter of deciding how you want to use the remainder.
I use them like you propose. Portions dictate how much I use. I like to make Beef Wellington or another roast type meal with the thick end. This is usually 1-1/2 to 2 lbs. Next come steaks in the 3/4 to 1 lb range (family member appetites).
I, selfishly, like to grill the thin end over very hot charcoals. It doesn't cook evenly throughout, but I don't mind some quality beef cooked to medium on occasion. It is sort of like the bark on BBQ, I wouldn't want to make a meal of it, but I want it as part of the total experience. If I don't grill it I will use it as the protein for a sauce or gravy based dish.
I use them like you propose. Portions dictate how much I use. I like to make Beef Wellington or another roast type meal with the thick end. This is usually 1-1/2 to 2 lbs. Next come steaks in the 3/4 to 1 lb range (family member appetites).
I, selfishly, like to grill the thin end over very hot charcoals. It doesn't cook evenly throughout, but I don't mind some quality beef cooked to medium on occasion. It is sort of like the bark on BBQ, I wouldn't want to make a meal of it, but I want it as part of the total experience. If I don't grill it I will use it as the protein for a sauce or gravy based dish.
Posted on 8/28/16 at 1:29 pm to LSUFanHouston
Sure, you can cut it into steaks and keep the pointy end for kebabs. But here's a vote for roasting it whole next time you have a big party. It is dead simple to cook, just rub w oil and mustard, and your favorite herb/spice blend, then put it in a hot oven until the thickest piece registers a medium temp. Let it rest, then slice....it makes a nice hunk o meat presentation on a buffet or in the middle of a holiday dinner table. Thinner ends will make the well done fans happy, and the bloody middle will be a fine thing as well.
Posted on 8/28/16 at 1:30 pm to LSUFanHouston
Beef Wellington.
Posted on 8/28/16 at 5:02 pm to TigerstuckinMS
I usually just cover in kosher salt and throw on the grill whole
Posted on 8/28/16 at 9:31 pm to Poodlebrain
Yup. Google Alton Brown's Tender is the Loin. Great vid on how to treat a whole tenderloin.
Posted on 8/29/16 at 5:17 am to Boss
One of my favorite Good Eats episode.
Posted on 8/29/16 at 8:48 am to SW2SCLA
Thanks everyone for your suggestions.
I cut it into three sections - the chain, the thin end, and the main part.
The main part I cut into 12 steaks. I grilled 6 of them last night. We ate 4 and I chopped up the other two and will eat them on top of salads for lunch this week. The other 6 I wrapped and froze.
The thin end, I cut up into thin strips and we will be doing a beef and broccoli tonight with them.
The chain, I trimmed off much of the fat, cut into small bite size pieces, and marinated them for a few hours in a brown sugar bach marinade that I had picked up last time I was at an HEB a couple of months ago. Put a dab of olive oil in a skillet pan, got it real hot on the stove, and cooked the steak bites for about 3 minutes total. Came out very, very good. My intention was to use them on top of a pasta, but we ended up snacking on them while the other stuff was grilling.
I cut it into three sections - the chain, the thin end, and the main part.
The main part I cut into 12 steaks. I grilled 6 of them last night. We ate 4 and I chopped up the other two and will eat them on top of salads for lunch this week. The other 6 I wrapped and froze.
The thin end, I cut up into thin strips and we will be doing a beef and broccoli tonight with them.
The chain, I trimmed off much of the fat, cut into small bite size pieces, and marinated them for a few hours in a brown sugar bach marinade that I had picked up last time I was at an HEB a couple of months ago. Put a dab of olive oil in a skillet pan, got it real hot on the stove, and cooked the steak bites for about 3 minutes total. Came out very, very good. My intention was to use them on top of a pasta, but we ended up snacking on them while the other stuff was grilling.
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News