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Dec 26, 2007 09:36 AM

My first beef tenderloin - delish, but no pan juices

We decided to do beef for this Christmas dinner, so I sent my hubby to the butcher with instructions to get something appropriate for a good roast. I have very little experience with roasting beef, so wanted the butcher's opinion. He came home with 5lbs of prime beef tenderloin - which caused me a little panic when he told me the price! SO didn't want to mess up $80 worth of beef. Anyway, per the butcher's instructions I rubbed it with olive oil, ground some sea salt, pepper and chopped up some fresh rosemary. (I wanted to add garlic but my MIL is allergic to it) The meat came out wonderfully - tender, med rare, delicately seasoned, and juicy. But there was only about 1/4 cup of drippings. is that because the fat content is so low? Since I know my FIL *needs* gravy I had gotten a jar of it in case, but I really wanted to make some of my own.
What would you have done differently?
thanks! :)

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  1. Sounds good to me. I would not have done anything differently. You're not going to get a lot of pan juices out of a tenderloin. Just not going to happen. I don't think you need a sauce, but if you want one a bordelaise would go nicely.

    1 Reply
    1. re: chileheadmike

      this is par for the course for tenderloin. You could make a good gravy by sauteing carrots, celery, and onions and adding beef broth, simmer 5-10 minutes, then strain out the veggies. Then thicken with a butter/flour paste. Adjust seasonings.

    2. You did a good job! No drippings with that cut of meat, so what I do is cheat. I found this product at the store called Johnny's French Dip Au Jus concentrate (or something like that.) You add to water and boil and it is very good, and is just right for making a nice pan sauce or just as an au jus. I add whatever dripping there are to it, and some herbs.

      1. To get drippings, you need to wrap the meat with some sort of fat. The Joy of Cooking calls for bacon or lard. We usually use strips of suet. And, if it's any consolation, we paid more than 2x what you did for your tenderloin yesterday.

        1. Next time, get your tenderloin from Costco. Choice, not prime, but does it really matter? How much more tender can prime be? You will pay 1/2 the price. I always make a bordelaise with mushrooms. Bearnaise is also very good with medalions of tenderloin. Anyway, there is not much juice, so substitute.You can, if you wish. wet age the tenderloin in the cryovac will be a bit more tender, but tenderloin is tender to begin with.

          1. When I'm cooking tenderloin, I do the following:

            Earlier in the day, sautee some shallots in butter until soft. Simmer equal parts tawny port, red wine, and beef broth until reduced by half. While your roast is resting, pour this reduced liquid into the pan with the drippings. Simmer, scraping up any browned bits. Thicken with beurre manie.

            3 Replies
            1. re: pikawicca

              Thanks for all the feedback! I'm really looking forward to the left overs, there were only 5 of us, and my husband's parents don't eat a lot so we have lots left! :)

              We used to belong to Costco, but haven't gotten a memebership here in PA, we just didn't go enough to make it worthwhile. We may revisit that in the future tho, if it seems wise.

              1. re: jujuthomas

                I'm jealous! It makes my paltry few slices of honey baked ham look like gruel! I love a good tenderloin! It goes good on a salad, too!

                1. re: danhole

                  Well, I would have made ham or a pork roast if the MIL wasn't also allergic to pork products. :(

                  I was thinking about making a salad for work tomorrow with the tenderloin, maybe I just will!