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Beef Tenderloin Advice
Posted on 5/6/20 at 11:31 am
Posted on 5/6/20 at 11:31 am
With restaurant wholesalers now selling to the public, I’ve got a hold of a delicious 5 lb beef tenderloin. I’m trying to decide between slicing it into steaks or cooking the tenderloin whole. We’re a family of 5 so either one will result in some leftovers, but trying to decide which would be easier to work through.
Any thoughts? If whole tenderloin, any good recipes.
Any thoughts? If whole tenderloin, any good recipes.
8
Posted on 5/6/20 at 11:32 am to HurricaneDunc
Keep it whole and reverse sear that bad boy.
Posted on 5/6/20 at 11:48 am to Slingin Pickle
quote:
reverse sear that bad boy.
Probably the easiest cut to use to get phenomenal results with this method.
Posted on 5/6/20 at 11:52 am to HurricaneDunc
Posted on 5/6/20 at 11:55 am to HurricaneDunc
I follow something similar to this recipe LINK. The main difference is that I sear the steak in a large cast iron pan and baste it with butter as it sears. I also add a few sprigs of thyme and a couple of garlic cloves.
This technique gives an otherwise flavor-lacking cut of beef a little flavor.
If you need a lesson on trimming here's a LINK.
Be sure to save your all of your trimmings for a nice steak sandwich or steak and eggs, beef and broccoli stir fry... etc.
This technique gives an otherwise flavor-lacking cut of beef a little flavor.
If you need a lesson on trimming here's a LINK.
Be sure to save your all of your trimmings for a nice steak sandwich or steak and eggs, beef and broccoli stir fry... etc.
Posted on 5/6/20 at 12:02 pm to HurricaneDunc
quote:
With restaurant wholesalers now selling to the public
Where are these wholesalers you speak of?
Posted on 5/6/20 at 12:20 pm to Stexas
Slice. Then salt the for 24-48hrs before cooking
Posted on 5/6/20 at 1:25 pm to HurricaneDunc
Make sure you peel and trim it whatever you do. Get all the silver skin off.
Posted on 5/6/20 at 2:03 pm to BigDropper
I like the chateaubriand roast idea with some steak eggs in the morning. Perfect. And for some reason seems better than just slicing filets.
This post was edited on 5/6/20 at 2:07 pm
Posted on 5/6/20 at 2:04 pm to Stexas
quote:
Where are these wholesalers you speak of?
Budapest, Hungary. They can’t sell to restaurants so now delivering direct to door step. And here where finding normal cuts of beef is hard to come by, it’s a game changer.
Posted on 5/6/20 at 2:18 pm to HurricaneDunc
Thanks for being so specific! 
This post was edited on 5/6/20 at 2:22 pm
Posted on 5/6/20 at 3:19 pm to HurricaneDunc
If whole I suggest a beef wellington. I have been wanting to do this for a while now, but have never gotten around to it.
if not, then cut and seer.
if not, then cut and seer.
Posted on 5/6/20 at 9:37 pm to HurricaneDunc
Remove the silverskin and cook it whole. There are many techniques and recipes on the internet, and none of them are bad as long as you don't overcook it.
Remember that the small end (aka "tail") will be more done than the large end & middle, and take into account that not everyone likes it medium rare, which is the perfect doneness for the discerning palate. Also remove the roast from heat 5-7 degrees from where you want it to finish, it will reach desired temperature as you properly rest it for 20-30 minutes.
Do not slice the entire roast if you din't plan to eat it all in one sitting. Slice as needed and wrap in foil or vacuum seal the remainder if you are going to refrigerate. I do not recommend freezing the cooked. product.
If most of your party wants it past medium, cut it into steaks. Then vacuum seal and freeze what you won't use for one meal.
Remember that the small end (aka "tail") will be more done than the large end & middle, and take into account that not everyone likes it medium rare, which is the perfect doneness for the discerning palate. Also remove the roast from heat 5-7 degrees from where you want it to finish, it will reach desired temperature as you properly rest it for 20-30 minutes.
Do not slice the entire roast if you din't plan to eat it all in one sitting. Slice as needed and wrap in foil or vacuum seal the remainder if you are going to refrigerate. I do not recommend freezing the cooked. product.
If most of your party wants it past medium, cut it into steaks. Then vacuum seal and freeze what you won't use for one meal.
This post was edited on 5/7/20 at 12:01 am
Posted on 5/6/20 at 10:30 pm to Stexas
quote:
quote:
With restaurant wholesalers now selling to the public
Where are these wholesalers you speak of?
Natco in the New Orleans area is selling them for pick up at St Catherine’s in Metry. I just got one and some shrimp for shrimp cocktail for Mother’s Day.
Posted on 5/7/20 at 12:19 am to Midget Death Squad
quote:
If whole I suggest a beef wellington. I have been wanting to do this for a while now, but have never gotten around to it.
if not, then cut and seer
Sounds perfect for a Wellington, but if it's a family of 5, everybody may not be on board (although they should)
Posted on 5/7/20 at 7:56 am to HurricaneDunc
I’ve done a few in the oven at 475. Usually takes 20-30 minutes for them to get to temp but the ones I’ve done have been between 3-4 lbs
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