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reheating tenderloin

k
kesues Mar 10, 2010 09:53 AM

Hi - I made a 3 (rare-medium-rare) chateaubriand's last night for a dinner party. There is one left over. How would you recommend reheating while preserving the "rare" state.

Thanks

  1. greygarious Mar 10, 2010 10:02 AM

    I think the key is not to really "reheat" but rather, "rewarm", then nap with fully-reheated gravy/sauce/jus. Reheating most roast meats changes the flavor, not in a good way, even if there's not an issue of done-ness (e.g. reheating roast chicken, which is already fully cooked). To preserve rareness, cover with foil and let warm up for a while on the counter, then rewarm in a 200 degree oven. Or, arrange slices on a microwavable platter, cover with plastic wrap, and nuke on low power till just warm. Personally, I like the latter method since you can watch the meat and have a little more control.

    1. ladyberd Mar 10, 2010 10:05 AM

      Wrap it tightly in foil with any juices that may have gathered. Let is sit until it comes to room temperature, then place it in a low oven until it's just warmed through. I'd put the foil-wrapped meat directly on the oven rack so that it doesnt absorb extra heat from the pan or baking sheet and so the heat can better circulate around it. I'd avoid the microwave, since they tend to cook unevenly.

      Good luck!
      ladyberd
      http://ladyberds-kitchen.blogspot.com

      1. Will Owen Mar 10, 2010 10:45 AM

        I never do beef tenderloin - don't care for it nor can afford it - but I cook a lot of pork tenderloin, always just to a much pinker state than some would approve of. My favored reheating method is to slice the cold meat roughly 1" thick, heat up some oil or fat in a pan, and give them a very quick, very hot sauté, enough to sear the surface. This warms the meat while adding some flavor, without overcooking it. I do the same with any leftover steak, too - I always try to have enough very rare flatiron steak left over to slice and sauté for Sunday breakfast steak-and-eggs.

        1. n
          Norm Man Mar 10, 2010 12:21 PM

          To reheat your rare tenderloin and preserving its rareness, heat some water in a pot to 125-130 F (use a thermometer), place tenderloin (sliced or whole) in a plastic ziplock bag and place in heated water. Maintain water temperature at 125-130 F. Remove bag with tenderloin from heated water after the tenderloin has been reheated (time will depend on the size of the tenderloin).

          1 Reply
          1. re: Norm Man
            Karl S Mar 10, 2010 12:25 PM

            Correct. You do not want to heat the meat past the temperature to which it was cooked, and most tap hot water is in the right range. I would say that 120-125F would be fine - in fact, that temperature point is where enzymes work best for tenderness - so I would not spend much effort to maintain the temperature above that range.

          2. j
            just_M Mar 10, 2010 12:23 PM

            How about making a beef wellington? We did this one for Christmas and it was delicious http://www.bbcgoodfood.com/recipes/25...

            1. BobB Mar 10, 2010 01:03 PM

              My favorite approach to using left-over roast beef - and one that stretches it to more servings as well - is to make a rich gravy using beef stock (the better carton types are fine) and mushrooms (for extra flavor use dried wild mushrooms and use their soaking liquid as part of the total).

              When the gravy is done, lower the heat to a bare simmer. Let the meat come to room temperature, slice into 1/4" or thinner slices, and gently reheat for a few minutes in the gravy without letting it come to a boil. Keeps the meat nicely tender and not overcooked. This is great served over mashed potatoes or just on toast.

              1. boyzoma Mar 10, 2010 03:01 PM

                I always keep some au jus stock (or even store-purchased packets) on hand and warm it up to the temp I would want my meat, then add the meat to the au jus for just a minute or two. This gets the meat warm without changing the rareness and also keeps it moist and juicy as well.

                1. eight_inch_pestle Mar 10, 2010 04:59 PM

                  You know, ways with food come and go. Many of those that go are best for being gone (anyone want to admit to dumping sun-dried tomatoes and pine nuts on *everything* in the early '90s?), but others deserve remembering and reviving. The tips for gentle reheating here seem great (especially the water, though I've never tried it), but there is also much to be said for not reheating at all. Until pretty recently---I'm thinking the early 80s, but...thoughts?---room temperature meat was considered fine eating, even for company and even in the winter. I'm talking "room-temperature" cold, not "refrigerator" cold of course.

                  Said James Beard, in _Beard on Food_: "A roast loin of pork with a beautiful apricot or apple glaze makes a glorious hot dinner and an even more glorious cold one, after being refrigerated and then brought to room temperature and served thinly sliced with a mustard mayonnaise and a string bean salad." Elsewhere in the same book he recommends a fresh ham baked then cooled and served cold as a dinner party entree.

                  Reheat if you like, but give cold beef or pork with a punchy vinaigrette and/or mustard sauce a try sometime. I can at least guarantee you won't ruin that perfect rareness you achieved last night.

                  1. pikawicca Mar 10, 2010 05:13 PM

                    I like leftover rare tenderloin at cool room temperature. Served with a sauce made with fresh horseradish grated into creme fraiche and you've got yourself an elegant meal.

                    2 Replies
                    1. re: pikawicca
                      Fuller Mar 11, 2010 05:32 AM

                      Exactly my thoughts. Reheating NEVER goes as well as the original when you're dealing with meats like this. You can slice it thin for hearty salads or slice it for sandwiches.

                      1. re: Fuller
                        m
                        MikeG Mar 11, 2010 05:55 AM

                        A third vote for not reheating at all. There's really no way to get it hot again without it tasting "re-heated", definitely not in a good way. Mustard sauce also goes well with it.

                    2. alkapal Mar 11, 2010 04:59 AM

                      lots of good ideas here for reheating.

                      i'd probably eat it room temp with a horseradish sauce.

                      or... make thai beef salad. gosh, i adore that! http://www.templeofthai.com/recipes/t...

                      5 Replies
                      1. re: alkapal
                        h
                        HungryinBmore Mar 11, 2010 11:09 AM

                        Same. I would not reheat either. Just make a steak salad. or even slice thin and throw in the middle of a Quesadilla - like make a Steak Quesadilla w/ Mozzarella and Extra Sharp Cheddar. Butter outside of Fresh made Tortilla.

                        1. re: HungryinBmore
                          BobB Mar 11, 2010 11:37 AM

                          Wait a minute - don't you throw a quesadilla on the grill after filling it? At least enough to melt the cheese? That would certainly heat the steak as well.

                          I'm not saying that's a bad thing - in fact it sounds quite tasty - but it's not the same as "I would not reheat either."

                          1. re: BobB
                            h
                            HungryinBmore Mar 12, 2010 01:38 AM

                            Grill? Like a BBQ lol No. I mean like a Saute Pan, something which you sear a Filet in. But only throw in the meat at last minute once the Quesadillas are crisp. Make sure meat is room temp though.
                            Oven would work too.

                            1. re: HungryinBmore
                              BobB Mar 12, 2010 05:20 AM

                              Not BBQ, I was thinking grill as in grilled cheese sandwich, which in a tacqueria would be the big flat hot metal surface of the stove (what is that called, technically?) but at home is, yes, a saute pan.

                              1. re: BobB
                                greygarious Mar 12, 2010 07:29 AM

                                Griddle.

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