whole beef tenderloin: method/recipes?
- GretchenS Sep 18, 2006 10:17 PM
We have ordered a whole beef tenderloin (6-8 lbs) from a really good butcher to cook for a big birthday party for my father this weekend. The plan is to do it a day ahead and slice it and serve it cold (well, cool) as part of a buffet. Neither of us has done this previously and we are a little intimidated by this gorgeous and expensive cut of meat. Help, please!
This recipe from Epi is one of my staples of holiday buffets. Of course, you can play around with the herbs. I usually serve it with sliced lightly toasted baguettes, and a couple of types of sauces/flavored mayo, etc. The last time I made it, I served it with a horseradish cream mayo, and a black pepper/cranberry chutney. I cook it the day ahead, chill overnight, and slice about a hour before I put it out.
HERB AND GARLIC-CRUSTED BEEF TENDERLOIN:
My ex mother in law used this method, and it has been flawless...Rub the tenderloin with olive oil and season. I use a commercial seasoning, Sniders Prime Rib and Roast Seasoning, which is terrific. I also use kosher salt and freshly ground pepper. Put the meat on a roasting rack in a 450 degree oven for exactly 45 minutes, take it out let it rest and serve. Gives a nice medium rare tenderloin good hot, cold or at room temperature.
I would use a thyme, garlic and black pepper rub. Brush it with olive oil and sprinkle with salt. Let tenderloint come to room temperature, about 45 minutes. Place on a rack.
Roast in a 450 degree PREHEATED oven for about 25 minutes for medium rare. I think the above post of 45 minutes is too long. My advice is to use a meat thermometer.
Rare: 120 degree
Medium rare: 125
The roast will continue to cook after it is out of the oven.
I like Horseradish Cream: finely minced white onion, sour cream, freshly grated horseradish, a little white vinegar, salt and pepper. Thin out with a little cream if it is too thick.
It is important to remember that a whole tenderloin is cone-shaped. Be careful, since many vendors are selling two tenderloin butts as a "tenderloin". If you cook it whole, the tail end will be well done and the butt rare. Some fold the tail under to balance. There is a chunk of gristle near the end of the butt that may be troublesome. Just trim it out when you slice the meat. Many will remove the "chain", a strip extending to the butt end, and cook separately. I suggest you remove the chain, and cut of the tail at about six inches. Trim out the gristle. You will then have several pieces of meat, the primary cut ideal for medalions. The remaining pieces can be used in stroganoff, shish-kabob, etc. You may want to check this siite: