Last-minute change to Xmas roast recipe -- how to change?
Hmm, not much time here -- had this recipe:
and had my heart set on making the rib roast, which I've never done. But all I could find on my shop was tenderloins . . . (I know, sob, sob). But I still want to keep the main recipe yet want to adapt it to the filets (I had to buy two half-tenderloins, which are about 6 inches wide each by four thick at the wide end and three at the small end.
Can I basically follow the rib roast recipe yet perhaps just reduce the cooking time? I certainly don't want overdone filet mignon roasts!
Any ideas to adapt to the tenderloins or a similar recipe idea would be appreciated!
Thoughts for next year (which you've probably figured out anyway):
Order your roast about one week in advance with a butcher shop. If you have your heart set on a particular recipe that calls for a particular cut of meat, hoping to find the right cut of meat a few days before Christmas is always risky.
Less is more. A really good cut of meat doesn't need a lot of fancy prep to taste great.
If you can't find the cut of meat that you were counting I'd find different recipe intended for the cut you bought., rather than trying to adapt the recipe to the cut.
Aiish. I'm embarrassed just to be replying to my own post. Sorry for the delay, but The Night has Come and Gone, and hey, I wouldn't last a second on Top Chef, let alone Top Dog.
If you could eff it up, I effed it up. It didn't help with the attitude. When the two showed up, thirty minutes early, as making the roasted potatoes were but faeries in my mind, bearing EXACTLY NOTHING, no wine, no libations of any kind except snow-slush encrusted boots, well, my temperature rose about as much as the roast.
Let me cut to the chase: Get Thee a Reliable Thermometer.
Mine was such a POS that what ended up coming out of the oven, despite my attentive efforts, was a POS!!!!!
Food For Gerbils. Christ, where do I start? Salty. Goddamn recipe. "Liberally salt." Yeah, dude. Exactly what is "liberally"? Aaschlochs.
Inedible, as it turns out. Then the vague, 16-differing recipe-instructions.
WAY overdone, even though stupid food thermometer registered a cool 120 upon resting.
Everyone else loved it. But then again, there are folk who enjoy liver in borscht.
My little experiment in $57 will be avenged.
There is NO MEAT that will challenge me.
For what it's worth, this is the method I will be using for two WHOLE Beef Tenderloins.....peeled, trimmed and tied. The approximate weight will be 6 pounds each. Normally, when you add a second item in the oven, you would add additional minutes to the entire roasting time, but in your case with the half tenderloins, I do not think it will be necessary if you can create a 3 inch separation between the two pieces of meat. I will place the tenderloins in raw, and brown at the end.
I intend to roast low and slow @ 225* for 90 minutes, pull from the oven, tent and allow to rest for 30 minutes.......then place back into the oven for a 450* 10 minute blast. I expect the final product to be medium-rare temperature. for your slightly smaller roasts....you may want to check at 60 minutes to see if it has reached your target temperature.
In simpler terms, Dinner will be served at 2PM. That means I start he roast at 12PM, pull at 1:30PM, and replace back in the oven at 1:50 PM. There will not be a second resting for the meat......it will be pulled from the oven and sliced immediately. The high heat blast is intended to reheat the meat and finish the temperature and make it hot, for serving.
This is the same, albeit modified, method I use for Standing Prime Rib Roast.
I hope you have a thermometer so you can check meat temp. It looks to me like you could use the same basic ingredients to make a wonderful sauce for the meat. Just make sure you have time to let it brown and simmer as if it was in the oven. PS I was planning a sweet and sour fish as my first course.....nothing worth buying available. Now we are having crab cakes. Not what I wanted, but still good I think.