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Started By
Message
Beef tenderloin question.
Posted on 12/26/13 at 5:11 pm
Posted on 12/26/13 at 5:11 pm
I want to buy a beef tenderloin and cut it in half long ways to prepare two different ways.
I plan on grilling them... Do you think they will dry out because they were cut? I've heard people say this in the past but it sounds impossible to me.
I plan on grilling them... Do you think they will dry out because they were cut? I've heard people say this in the past but it sounds impossible to me.
4
Posted on 12/26/13 at 5:23 pm to bryso
quote:
I plan on grilling them... Do you think they will dry out because they were cut? I've heard people say this in the past but it sounds impossible to me.
All steaks are cut.
Posted on 12/26/13 at 5:25 pm to KosmoCramer
quote:
All steaks are cut.
Yep, it won't matter at all.
Posted on 12/26/13 at 5:29 pm to bryso
Why cut them long ways?
Posted on 12/26/13 at 5:32 pm to BRgetthenet
Make sure you use the $50 colander, nothin else will do for tenderloin
Posted on 12/26/13 at 5:34 pm to wickowick
Sorry in half no long ways.
Any ideas for cooking? I've a big enclosed fire pit so I plan on rubbing it down and cooking till done. Can't be bad
Any ideas for cooking? I've a big enclosed fire pit so I plan on rubbing it down and cooking till done. Can't be bad
Posted on 12/26/13 at 5:48 pm to bryso
I did a full sized one for Christmas on my primo. I put olive oil and salt and pepper. Cooked at 300 till 120 degrees and pulled it, came out great. I have some pics but have to post them when I get home.
Posted on 12/26/13 at 6:33 pm to bryso
Make sure you use a meat thermometer.
Posted on 12/26/13 at 6:46 pm to KosmoCramer
quote:
Microwave it first.
C'mon man, everyone knows you need to boil it first
You should be ok cutting it. They cut them in the store and package them. Just dont forget to cut off the silver. I love cooking them whole.
Posted on 12/26/13 at 8:36 pm to fatboydave
Here is mine from yesterday...
Posted on 12/26/13 at 8:49 pm to wickowick
Nice.
Posted on 12/28/13 at 9:05 am to bryso
If you cut in half, one end will be thinner than the other, so cooking times may vary. I usually pull mine when the thickest part is around 135°, and rest it. This usually results in the thinnest part being medium/medium well, and the thickest part is a hair on the rare side of mid-rare. This gives me a tenderloin where the majority if the cuts are MR, but their are some pieces a little more done for those who like it that way.
As mentioned, remove the silverskin, or it will curl on you.
As mentioned, remove the silverskin, or it will curl on you.
Posted on 12/28/13 at 9:14 am to bryso
Are you aware of the difference in the thickness of a tenderloin from end to end? It is thick where the Chateau Briand is cut, and tapers to a thin as hell end, so drying out is definitely easy to pull off if not experienced with cooking one. Restaurants usually treat the tips of one as a separate creature in fact.
Posted on 12/28/13 at 9:14 am to Jax-Tiger
Pull it at 125
let it rest for 20 minutes
That should out you about med rare
if someone wants it cooked more than that cut them a steak off of it about and 1 1/4" thick and grill it for a min or 2 on each side.
let it rest for 20 minutes
That should out you about med rare
if someone wants it cooked more than that cut them a steak off of it about and 1 1/4" thick and grill it for a min or 2 on each side.
Posted on 12/28/13 at 9:16 am to bryso
The temp was 300 when I put it on. The loin was put on the indirect side of the grill. Don't remember how long I cooked, but I had a thermometer in the meat, flipped it and shut the Primo down when it hit 115. Pulled it around 30 minutes later when it was time to eat...
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