What to do with this Beef Tenderloin?
My mom bought a large beef tenderloin at a wholesale club, cut it into thirds and gave me the middle piece. I have no idea what to do with it. I've read through previous posts and I'm still undecided. It probably weighs a few pounds so if I cook the whole thing I'll be able to use the leftovers for sandwiches or something. Or I could make it into steaks and freeze half of them but they aren't really my favorite steaks so I've been looking for a great recipe.
I was hoping to get some ideas or inspiration because I really want to make the most of it. Thanks!!
I think you've summed up your options rather well! I really enjoy the cut, but for some reason, just don't buy it a lot. Some feel the lack of intense beefy flavor is an issue, but I think it means that the cut is rather a blank canvas.
How many people are you cooking for?
I think that individual steaks are nice because they can be cooked to order, in case you have some rare, some medium requests.
Cooking it whole is wonderful. Use kitchen string to tie it up, after it's been left out for at least 30 minutes to get the chill off. Season well with salt and pepper and sear it all over.
Place in the oven to cook to your desired doneness. It can be served with a myriad of sauces. Everything from a sour cream and horseradish sauce, to a red wine reduction made with the pan remnants, to a delicious mushroom and cognac sauce.
It works warm or, as with the horseradish, room temp.
I should have said that I am cooking for me, my husband and 2 preschoolers. I think that's the reason I'm having trouble. It's not a special occasion or romantic meal by any stretch. I like the idea of the single steaks - the boys can have their's plain and my husband and I can put sauce on ours. Thanks!
While with careful cooking a lesser, cheaper beef cut can be a nice roast beef, tenderloin is ideal. You certainly don't want to stew it - that would be like using Kobe beef for sloppy joes.
The slow roast method (search this board for slow roast or Cook's Illustrated eye round) makes great roast beef. You salt the meat overnight, then sear the outside, then roast on a low temp till 120 degrees, cover, and let rest. The outside is a rich brown and the interior is an even rare or medium (depending on how long you roast) throughout. CI also has a recipe for garlic roast beef involving studding and rubbing.
Invite some friends over and make this: http://www.epicurious.com/recipes/foo...
We had this at Christmas and I cannot praise it highly enough. It was perfect. Just adjust the recipe to the amount of beef you have--mine was about 3 lbs--and it will be fine. If you have leftovers, you will have some of the most delicious sandwiches ever, so buy or make good bread to accommodate them.