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Cooking a Beef Tenderloin
Posted on 12/14/13 at 9:29 pm
Posted on 12/14/13 at 9:29 pm
Probably going to do this for our family Christmas dinner. I've never cooked a whole beef tenderloin before, but have cooked numerous pork and venison tenderloins.
Any recommendations for cooking and sauce recipes are greatly appreciated.
Any recommendations for cooking and sauce recipes are greatly appreciated.
Posted on 12/14/13 at 10:36 pm to 4LSU2
I've done a few as herb crusted them grilled over really hot coals.
Have done all sort of different sauces to go with it. Red wine and scallion reduction, sour cream and chive, steens/soy sauce/sesame....
The one from thanksgiving, not the greatest pic...
Have done all sort of different sauces to go with it. Red wine and scallion reduction, sour cream and chive, steens/soy sauce/sesame....
The one from thanksgiving, not the greatest pic...
Posted on 12/14/13 at 10:51 pm to 4LSU2
Olive oil and rosemary all over it with salt and pepper.
Seer it on a grill. Then, wrap it in bacon or pancetta and stick it in the oven until it is where you want it.
I have done a horseradish sauce with it before.
The rosemary and bacon really set it off.
Seer it on a grill. Then, wrap it in bacon or pancetta and stick it in the oven until it is where you want it.
I have done a horseradish sauce with it before.
The rosemary and bacon really set it off.
Posted on 12/14/13 at 11:52 pm to AlaTiger
Hopefully you don't have any hoddy toddy family members that don't/will not eat rare/med rare meat. Otherwise its going to be a travesty if you have to cook it well done.
Posted on 12/15/13 at 7:00 am to CHEDBALLZ
quote:
Hopefully you don't have any hoddy toddy family members that don't/will not eat rare/med rare meat. Otherwise its going to be a travesty if you have to cook it well done.
This worries me. Several women and children in the family turn their noses up at a filet medium to medium rare.
Posted on 12/15/13 at 7:30 am to 4LSU2
SIL served great one off grill to me and 20 others you know for my birthday last night. Check with him. Take center 1/3'or more off heat for medium rare eaters and push two ends together till cooked to others' preference.
This post was edited on 12/15/13 at 7:37 am
Posted on 12/15/13 at 7:41 am to JSM
I forgot to tell you Happy Birthday yesterday.
Posted on 12/15/13 at 9:03 am to 4LSU2
We do these all the time. Rub with olive oil salt and pepper, put in roasting pan and roast at 500. Use a thermometer in the middle and pull at your desired temp. I pull between rare and med rare. Putting the thermometer in middle means the fat end will be a little more rare and thin end a little more medium.
The well done people are easy. After you slice it, put that pan on the stove and throw some pieces in for a couple minutes.
I either do a butter and garlic or a red wine reduction, in the roasting pan.
No need to sear. It cooks nice and evenly and eats like butter.
The well done people are easy. After you slice it, put that pan on the stove and throw some pieces in for a couple minutes.
I either do a butter and garlic or a red wine reduction, in the roasting pan.
No need to sear. It cooks nice and evenly and eats like butter.
Posted on 12/15/13 at 9:14 am to BrotherEsau
quote:
The well done people are easy. After you slice it, put that pan on the stove and throw some pieces in for a couple minutes.
Great plan.
Posted on 12/15/13 at 10:14 am to 4LSU2
Why not do a beef wellington?
Posted on 12/15/13 at 11:26 am to 4LSU2
Trim it and slice into steaks then cook to order like everyone else in here. This is the FDB son!!
Posted on 12/15/13 at 11:43 am to 4LSU2
I bake at 500 for 30 minutes then pull and cover with Al foil for another 30. That's for a nice sized one.
Posted on 12/15/13 at 2:44 pm to 4LSU2
what doneness do you like? do you have a meat thermometer? cause if so just pull her off the grill when she gets to 140 internally, let it rest a tidge, and then enjoy!
a good piece of meat like that only needs a little bit of salt, pepper, and garlic rubbed on it, but if you want to do something different, you could wrap it in bacon.
a good piece of meat like that only needs a little bit of salt, pepper, and garlic rubbed on it, but if you want to do something different, you could wrap it in bacon.
Posted on 12/15/13 at 2:49 pm to 4LSU2
My Dad does whole tenderloins on the pit all the time. He's a big barrel pit and he keeps them away from the direct fire. People LOVE his tenderloin. He trims the hell out of it, ties is altogether and the large center parts are rare to medium rare. The smaller ends are medium. He's does about 4 or 5 of them every Christmas Eve for a big party we have and there's doneness for everyone's taste except for well done. He does not do well done.
He usually uses nothing but lemon pepper.
He usually uses nothing but lemon pepper.
Posted on 12/15/13 at 3:04 pm to meatman
quote:
do you have a meat thermometer? cause if so just pull her off the grill when she gets to 140 internally
I would pull it at 120. Maybe 125
Posted on 12/15/13 at 3:10 pm to meatman
quote:
what doneness do you like?
I'm a medium rare to medium guy. There will be several women and children that won't eat a piece of red meat if there is red in it.
Posted on 12/15/13 at 3:13 pm to 4LSU2
You can get the tail end to med well while keeping the main portion med-rare to medium. Be sure and tie it up good to keep it's shape.
Posted on 12/15/13 at 3:24 pm to 4LSU2
Definitely use meat thermometers. Dad puts several in each.
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