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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!!

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  1. 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.

    1 Reply
    1. re: monavano

      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!

    2. 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.

      1 Reply
      1. re: greygarious

        As I said above, this isn't going to be a romantic meal so "roast beef" sounds about right. I will check out those recipes. Thank you.

      2. You need to remove the silverskin before you do anything else.


        1. Three obvious choices:
          Chateaubriand w/bearnaise
          Beef Wellington
          Bacon-wrapped filet mignons

          1 Reply
          1. re: flavrmeistr

            Those first 2 are way beyond my ability. Bacon sounds awesome! Thanks.

          2. 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.

            1. I would cut out 2 small steaks for the kids and roast the rest. Rare is the way to go with tenderloin imo.

              1. There's a dining event unique to Northern New Jersey known as a *Beefsteak Dinner* that is always attached to a charity or fund raising event. It's nothing more than thin sliced steak sandwiches with butter sauce.....very addicting.


                4 Replies
                1. re: fourunder

                  Hey Fourunder, have you been to a beefsteak? I've always wanted to try one...

                  1. re: joonjoon


                    I've been to more than a handful over the years.....usually for political fundraisers or police functions.....a couple of golf outings. They're fun if you have a good group to go with, but they are hardly worth attending just for the food......Filet dipped in butter atop Italian bread slices. The seasoned veteran will not eat the bread and they keep count of how many they have had by stacking the bread in front of them. Typical dinners are around $50 for beef and beer nowadays. I've seen guys eat well over 100......

                    I recommend you try it at least once.

                    1. re: fourunder

                      That sounds awesome man... I have a great group of buds to go with but I think we need someone with more experience to show us the ropes...are you planning on attending one any time soon? :)

                      I would totally ditch the bread and just go for the filet. Haha!

                      1. re: joonjoon

                        I don't know if I could show you how to eat.....but I'm sure I could teach you a few things about drinking. At present, I do not know of any being planned....but I post if I do.

                2. I just roasted a 5# last week for a quiet dinner for four. Kept it nice and simple with salt, pepper, and a roll in fresh herbs. Quick sear in the pan and then into the oven at 225 until a perfect MR. I couldn't let the goodness in the pan go, so deglazed with a bit of Cab, reduced it down with a sprig Rosemary, strained, and finished with butter. Also made a mushroom cream sauce with Morels, HedgeHogs, Black Trumpets, and Shiitakes as an accompaniment.

                  1. Delicious, even if some may find this a bit unrefined:

                    Marinate the tenderloin in French Dressing, grated onion and lemon juice.
                    Before throwing it into the oven, top with pats of butter.
                    Serve with sauteed mushrooms on the side.

                    1. I recently posted a very good stroganoff recipe under "what's for Dinner part 68". Tenderloin is so tender but not so flavorful and the sauce for this recipe is awesome (I omitted the dill).

                      1. Steak au poivre with frites. Not the most original, admittedly, but always a winner and a no-brainer to put together in 15 minutes (excluding the frites, of course). Also, the combination of the cracked pepper, cognac and cream helps to overcome the basic blandness of tenderloin..