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Beef Tenderloin Recipes (Oven)
Posted on 12/20/22 at 9:48 am
Posted on 12/20/22 at 9:48 am
Just bought 14lbs of Beef Tenderloin. They had no Prime, so I had to go Choice. Every year, I do the google and find some method/recipe to cook it on Christmas Eve. Does anyone have a recommendation for a tried & true method/recipe to save me the googling?
Thanks, and Merry Christmas.
Thanks, and Merry Christmas.
8
Posted on 12/20/22 at 9:55 am to slacker130
Put it in the oven at 500 degrees for 30 minutes, after seasoning it. Take it out and tent in foil for 30 minutes.
If the fat end is too rare, no such thing…but in the event it is for you, just cut, season and sear.
If the fat end is too rare, no such thing…but in the event it is for you, just cut, season and sear.
Posted on 12/20/22 at 11:28 am to slacker130
If you have time, reverse sear.
SPG and any additional aromatics to preference.
Roast in oven at 225 until 125-130 in the center (or to desired doneness). Pull out, pat dry, and turn the broiler to high. Once the oven is up to temp, baste and sear it 1-2 minutes per side basting in between.
A whole roast will probably take about 2 hours (I'd start checking with an instant-read thermometer after 1.5 hours).
Serious Eats - Beef Tenderloin
Cooking it faster will probably put out a perfectly edible piece of meat, but low and slow gives you:
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vs
:max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__12__20141217-tenderloin-roast-recipe-food-lab-bad-roast-5704dbd8a49c45509294faa36b112c5d.jpg)
SPG and any additional aromatics to preference.
Roast in oven at 225 until 125-130 in the center (or to desired doneness). Pull out, pat dry, and turn the broiler to high. Once the oven is up to temp, baste and sear it 1-2 minutes per side basting in between.
A whole roast will probably take about 2 hours (I'd start checking with an instant-read thermometer after 1.5 hours).
Serious Eats - Beef Tenderloin
Cooking it faster will probably put out a perfectly edible piece of meat, but low and slow gives you:
vs
Posted on 12/20/22 at 1:24 pm to slacker130
You will need to adjust quantities since you have such a large tenderloin, but this recipe is $$$$$$$$$.
It’s a very old recipe, so pay no attention to what temperature they say is (rare, medium, etc.)
https://www.cooks.com/recipe/i895c1s2/elegant-beef-tenderloin.html
It’s a very old recipe, so pay no attention to what temperature they say is (rare, medium, etc.)
https://www.cooks.com/recipe/i895c1s2/elegant-beef-tenderloin.html
This post was edited on 12/20/22 at 3:37 pm
Posted on 12/20/22 at 2:48 pm to Rip N Lip
quote:
suck a large tenderloin
Sorry, I bought 2 @ approx 7lbs each.
Thanks for the suggestions, all.
Posted on 12/20/22 at 3:29 pm to slacker130
I’ve never cooked one but would Sous Vid be a good option? The way the thing is shaped makes me believe it will have some rare and some well done parts. Would it makes sense to sous vide it to rare and then throw in under the broiler to get it seared and to medium rare? Just curious.
Posted on 12/20/22 at 3:31 pm to BigPerm30
cut it in half and sous vide it ... I will cook a steak no other way.
Posted on 12/20/22 at 5:10 pm to slacker130
quote:
7lbs each
So probably really only 5 lbs. :)
Posted on 12/20/22 at 5:43 pm to t00f
quote:
I will cook a steak no other way.
I'm not a sous vide kinda guy but I don't knock others that are. I hear comments like yours often and it makes me curious. I reverse sear 95% of the time. My question is, what is the textural difference between the two because in my mind, that should be the only difference.
Posted on 12/20/22 at 6:06 pm to GeauxTigers0107
I don’t think there is a texture difference unless you leave it in for a long arse time. It definitely gives you a more even cook throughout the meat.
Posted on 12/20/22 at 9:35 pm to BigPerm30
I’ve had it both sous vide and reverse sear, prefer reverse sear. Same ease of getting it to a specific temp slowly (I go to 110-115), but I like the way the reverse sear dries out the exterior to get that awesome crust when you sear it.
Posted on 12/20/22 at 9:41 pm to GeauxTigers0107
quote:
I'm not a sous vide kinda guy but I don't knock others that are. I hear comments like yours often and it makes me curious. I reverse sear 95% of the time. My question is, what is the textural difference between the two because in my mind, that should be the only difference.
Yes especially with something like a filet, denser and more flavor. Tougher meats do very well with sous vide. I use to reverse sear, and it works well but sous vide steaks are more flavorful and tender.
Posted on 12/21/22 at 12:54 pm to t00f
Just finished cutting my two into steaks.
Posted on 12/21/22 at 1:37 pm to slacker130
Timely thread, I'm making a beef tenderloin for Christmas dinner. The two recipes linked in this thread have significantly different internal temperatures for rare to medium rare: Serious Eats says 125-130 degrees, Cooks.com says 140-150 degrees. Seems like a big difference. Which is it?
Posted on 12/21/22 at 1:40 pm to dcw7g
140 is medium in my opinion. I pull at 124/125 and usually get 4 or 5 degrees carryover.
Posted on 12/21/22 at 2:22 pm to rsb831
Spot on temperature.
Posted on 12/21/22 at 3:28 pm to slacker130
If y'all are trimming a tenderloin for steak, trim off the silver skin and wrap in in plastic wrap moderately tight.Try to mold into a cylindrical shape . Leave it in the refrigerator overnight. Cut the steaks after that. They will look way better.
Posted on 12/21/22 at 4:29 pm to dcw7g
quote:
Timely thread, I'm making a beef tenderloin for Christmas dinner. The two recipes linked in this thread have significantly different internal temperatures for rare to medium rare: Serious Eats says 125-130 degrees, Cooks.com says 140-150 degrees. Seems like a big difference. Which is it?
Old school cooking temperatures (USDA Recommended) vs a more modern approach (Serious Eats).
Posted on 12/22/22 at 2:27 pm to slacker130
Trimming two took forever and left me with 3 lbs & 10 oz of trash.
Posted on 12/22/22 at 9:13 pm to slacker130
Grind the trim for burger.
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