Beef Tenderloin disaster
Feeling confident about Cook's Illustrated, my roasting thermometer and the dozens of hunks of meats I have roasted to perfection on a Weber kettle and an oven, I thought making a 7 pound beef tenderloin at my Mother in law's house for Christmas eve/her birthday would be a walk in the park.
So the recipe was from Cook's Illustrated. Heat the oven to 425. Season tenderloin with Salt, Pepper and olive oil. Roast in the upper rack for 45 minutes, or till the temp hit 125, then rest for 30 minutes. I ran up stairs for the resting period and when I got back the tenderloin had an internal temperature of 160.
Thats more than what I like for Pork loin.
The saving grace was that the meat was not bone dry and I had made a mushroom cream sauce with crabmeat that was served over the beef. People enjoyed it but I was so let down by this recipe an Cook's Illustrated. I like a roast to rest but do you think I should have just carved it sooner? Either way a warning to anyone looking to CI for a beef tenderloin recipe.
We have beef tenderloin every Christmas Dinner. Not to brag, but ours was perfect last night:
To keep meat moist and flavorful, we have the butcher wrap a layer of suet around the tenderloin. Preheat over to 500 degrees. Place roast in oven on center rack and immediately reduce heat to 400. For a 5 pound roast, we cooked for exactly 30 minutes (we don't own a thermometer, which I realize is living dangerously). Joy of Cooking, which is what we use, says to cook until 130 degrees internal temp. Remove roast and allow to rest about 10 minutes. Remove suet layer, slice & serve. BTW, this roast is rare, and may be more red than most like it. Either cook a bit longer or alow to rest maybe an additional 5 minutes.
Like you, I cook an awful lot of meat :-)
I would not blame the book on this one... cook to 125 and let it rest is right, and it should result in a final temp of about 140 IMO. If it was really pulled out at 125, could it have risen 35 degrees while resting? Doesn't seem likely. Since it sounds like the meat sliced as med-well or well, you must have been higher than 125 when it came out. What type of therm? Also, what part of the meat was it in... a whole tenderloin has a thick end and a thinner end. Anyway, sounds like it worked out in the end...
There are two things that run through my mind. Was it because it was cooked at 425 that the meat continued to rise as much as it did? Or was 30 minutes just too long? A turkey with skin and bones I rest till 30 minutes. I left the thermometer probe while it rested which is how I know it rose to 160. The Tenderloin was fairly even, I didnt need to tie it because there was no tail. Also the next day we cooked a turkey in the same oven at 325. When I pulled it out it only rose 10 degrees in nearly 30 some odd minutes . . . .
First, sorry to hear about your less than perfect results....however the recipe was a guideline. there are always variables to consider, e.g. the actual size of the meat in weight and or dimensions. Some Whole tenderloins are large and some are small. Domestic beef is larger than the proliferation of Australian beef available in many market today as well.
The Cook's Illustrated recipe clearly states......or till the temp hits 125 by your own words. You make no mention of an actual thermometer used, other than "my roasting thermometer". Even though this has served you well in the past, you may have accidentally dropped the thermometer at some time which may have damaged the thermometer's accuracy.
Many posters are proponents of probe thermometers....and I agree they are excellent tools for the kitchen......but I have always stated myself. that an oven thermometer itself is more important to achieve your desired results for even cooking.
I have used many recipes using Cook's Illustrated test results and I have found them to be on the mark. This time I would have to say the problem was not with the recipe.....but some other reason in application....sorry.
Hey there. I have had great results with the Thermometer, in fact the next day it was flawless. I left the probe in while the meat rested and I saw it rose to 160. I guess my big issue was the resting time and maybe the fact that the recipe called for roasting the tenderloin at 425 vs reducing the temp after a awhile. Also the recipe called for a 5-6 pound roast, I used a 7.5 pound roast. Not to seem argumentative but I really feel like I got duped by the recipe.
Not to seem argumentative but I really feel like I got duped by the recipe.
Again sorry, but I have to be in agreement with (woodburner)....i find it hard to believe the roast can raise 35 degrees in temperature out of the oven. By all accounts in reading or experience, meats cook up 10-15 degrees at most in resting period up to 20 minutes....and the latter is usually only if there are bones involved.
I have a friend who likes to roast his Whole Filet of Beef Tenderloin at 450*, and he has never had the problem you experienced. I know this because he always like to tell me how perfect his roast come out every time he makes it using his methods.
I would suggest you check your probe thermometer or check your oven's calibration as the problem.....that is, unless you are willing to accept human error as the cause.
Oooh, that's tough. Fortunately it wasn't a total loss. But I'm confused by "ran up stairs for the resting period." During the resting period, the roast is supposed to be sitting on the counter - how could it have heated up another 35 degrees?
There's just no way a tenderloin has enough thermal mass for this to happen. Unless you were adding significant heat to the roast during the resting period (eg, "resting" it in a 190F warming drawer) it was overcooked when it came out of the oven.
There's an easy way to avoid this problem in the future: a $20 probe thermometer. You put the probe in the meat, run the wire out the oven door, and plug it into the display, which is set to sound an alarm when the meat hits the desired temp. No more undercooked or overcooked roasts, turkeys, etc.
Meanwhile, I think your best bet is to get back on the horse that threw you. How 'bout tenderloin for New Year's dinner?
I used a probe thermometer and set it for 125 when I pulled the roast out. What I should have done is reset it for the resting period. Genius. I just figured it cant go up that high out of the oven and out of the roasting pan. I guess is the end it never hurts to be too cautious. At the same time I dont think I will let a roast rest longer than 20 minutes after this experience.
It does seem strange. With most tenderloins, weight is not an issue. It's like a pork tenderloin - fairly even and length does not matter. I did a Beef Wellington for Christmas Eve. Roasted the tenderloin (about 4 lbs) at 425 for about 20-25 minutes until "almost" 120. Took it out, let it cool completely, encased it in pastry. Put the whole shebang back in the fridge until i was ready.
Put it back in another 425 oven for about 20 minutes until the pastry was brown. I maybe should have left it for another 5-8 minutes to get the pastry really done. There was a slight but not objerctionable gumminess to the pastry. But the beef, encased by a mushroom/onion pate and the then the pastry, was rarer than an honest politician! I didn't get a standing ovation from the table, primarily because the wine had been flowing for a while, but everyone raved!
The only things I can think of is
a) did you cover it to rest? That could add back a lot of heat.
b.) I had mine on the next to the lowest rack, rather than high. Is it possible that this might make a difference, but since you had a thermometer, it shouldn't
c.) you say the thermometer is accurate, but it may be flighty.......do you have a second one to check against? Do a couple of Hotwater measures to see?
It breaks my heart to hear expensive beef go wrong. I always have my butcher trim and tie the tenderloin. Always take the meat out at least an hour before cooking. I then sear the tenderloin on the stovetop, on all sides while brushed with EVOO and cracked pepper and kosher salt. I let it rest after browning and cook high (425 degrees) and cook depending on the weight.
I read CI religiously and very surprised by your result as they are often right on the money.
Every stove heats differently and 1 or 2 extra minutes cooking can make it overcooked. Searing on the stovetop locks in the jiuceness and the oven cooks it through. Good luck on your next tenderloin!
Sorry to hear -- I did a tenderloin for the first time ever this Christmas and it turned out pretty well, I think. I followed the Pioneer Woman's recipe (http://thepioneerwoman.com/cooking/20...) with some adjustments, since I was cooking in the boyfriend's kitchen and had to improvise a bit. First, no cast iron pan, or any pan big enough to sear that big a chunk of meat, so I said a prayer and skipped the searing. (I have an inexplicable fear of ovens, since we never used ovens in my house when I was growing up, so I'm always terrified with these sorts of things...) No thermometer, either. Another prayer was said.
Put it in at 475 and took it out after 20 minutes, let it rest for another 10, and cut into it. A bit too rare, so it went in for another 10, out and rested for another 10, and that was it. Ended up on the rarer side of medium rare, was fully edible, no one died, and nothing blew up!
A happy holiday to all.
(Edit: the tenderloin was about 3.5 pounds.)
I have used that exact recipe before and it came out perfect. There is no way the temp would rise that much when resting unless there was a heat source. How did you rest it? I'm wondering if you rested it in the oven by simply turning the oven off or something. I can't figure where that heat came from by reading your story. It was either closer to 140 when you pulled it out, or there was another heat source that continued cooking the meat.
re: Shane Greenwood
I took it out of the oven, placed it on a cutting board away from the stove and oven but still in the kitchen. The thermometer I used was the Williams Sonoma Remote roasting thermometer. One thing I remember was that the I had a lot of smoke coming out of the oven when I cooked the tenderloin, a lot. Maybe the oven temp was off? Or my thermometer was off when it read 125 but again the same thermometer and oven worked well on a Turkey the following day. Good to know the recipe has worked before. I may retry it on my gas stove and my Maverick remote roasting thermometer at home.
In one of the posts you confirmed that you did not move the thermo; that it stayed in the fat part of the roast for cooking and resting. That would have been the most likely culprit... getting a low reading in the fat side, then moving to a thinner spot for the higher, resting reading.
So, the only thing I can think of is that you had a "transient" sort of 125 reading... that is, with a 425 oven, it was on the way up when you grabbed it at 125, and it probably shot to 135 within a couple of minutes of coming out, then the 30 min. rest proved too long, with the remaining rise to 160. Seems a little far fetched, but if the thermo wasn't moved, it's all I can think of. An oddity. Funny thing is that I have cooked for catered jobs as many as 10 at a time, at 400, to 120, then pulled and covered and held for a good hour or more, and they are still medium internally (still some pink inside).
I"ve always used a slightly different method for roasting meat. I've used this method on beef and pork tenderlons as well as roasating other cuts (like a strip). The method I learned was to season the meat with salt and pepper and maybe a drop of garlic and then put it into a very hot oven (about 500). After 10 minutes (maybe a little less for a smaller roast), I lower the temperature to 200 and cook until the internal temperature is about 4 degrees below my desired temperature. I roast most things medium rare so I pull it when it reaches about 134. It only goes up a few more degrees when it rests. The key to this technique is you have to use a thermometer that has a probe in the oven with the wire coming out so you don't have to open and close the oven. The idea is to have the oven temperature drop while the roast cooks. This produces a very even temperature through the whole roast. Just my two cents...