HOME > Chowhound > Home Cooking >

Discussion

Whole beef tenderloins never made it, How

  • 5

and best recipes so it doesn;t come out too well done, what do you serve with it? Thanks

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I like to make a mixture of dijon, horseradish and olive oil. First I season and sear the tenderloin on all sides (4) then rub it with the mustard mixture. Then I place it on a bed of cheap veggies like onions and potatoes so there is minimal transference of heat from the metal of the roasting pan. I roast at 275 degrees until the internal temperature is 128 degrees(about 25 minutes, but could be more), then rest it 10 minutes. It will pass for both medium rare and medium.

    1. It's one of the tenderest but also least flavourful cuts of beef, and also one that's easy to overcook. Here's an approach I find successful -- it gives a thin, crusty exterior and red, juicy interior.

      - Brush the tenderloin with oil. Sprinkle with salt and roll in cracked peppercorns (white, green, black or a mixture -- about 1 tablespoon's worth).

      - Heat a cast iron skillet over high heat. Adding no cooking fat, sear the meat on all sides, about 10 minutes in all.

      - Transfer the meat to a roasting pan. Roast in a preheated 450ºF oven until rare to medium-rare (20 to 25 minutes for a 3-lb tenderloin).

      - Place on a cutting board. Tent loosely with aluminum foil. Let rest while you make a sauce.

      Sauce varies according to whim. Here's one I like. Pour 1/3 cup brandy into the roasting pan, scraping up any brown bits from the pan with a wooden spoon. In the cast iron skillet, melt a knob of butter over medium heat. Add 1 tablespoon Dijon mustard and 1/2 cup crème fraîche or heavy cream. Bring to a boil, stirring occasionally. Remove from the heat but keep warm. Slice the tenderloin. Add the cutting juices and the brandy to the cream sauce. Serve with fancy potatoes, a green vegetable and a rich, full-bodied red like a Pomerol, Pommard or New World Merlot or Pinot Noir.

      1. There's a marvelous recipe in "The Silver Palate Good Times Cookbook." I posted a paraphrase here:

        http://chowhound.chow.com/topics/3209...

        1. I like to do lot's of things with it but this is one of my favorites:

          Filipino Bistek

          Beef, sliced 1/4-inch thick, kalamansi (native lemon), or lemon/lime juice, dark soy sauce, garlic, onions, and oil

          There's varying ways (types of beef, cooking methods, etc) to make this but this guy's picture is what it is all about. It's fabulously delicious. I make it all the time.

          http://www.inuyaki.com/archives/165

          1. We place a thin layer of suet on top to keep the tenderloin moist and then roast in the oven, using the Joy of Cooking recipe. Serve with Bernaise sauce, Yorkshire pudding and some sort of green vegetable.