ATK / CI Beef Tenderloin Question
Was watching ATK / CI do a pepper encrusted beef tenderloin. One end of the loin was somewhat thicker than the other, so they tucked under the thinner end so entire thing would be more uniform thickness--understood that.
But then they tied the other (thicker, non-tucked end) with 2 or 3 pieces of twine, each about 2 inches apart. Didn't understand that. Couldn't understand her explanation, even upon rewind. Something about
"keeping the diameter of the meat even" or something? Meat was not stuffed, nor was it rolled or loose uneven pieces that needed to be tied to be kept together. It was just a single round evenly shaped loin end. Why tie only the "other" (non-tucked under) end?
(In this case, how does tying keep diameter even? To me it only creates temporary ridges and uneven meat denseness in an otherwise evenly shaped loin?) Maybe I just missed something?
Thanks for any thoughts / suggestions.
I dont know which episode your'e talking about but I feel that tying the thicker end would condense the roast and thus make the diameter smaller... making it more aligned with the other side.
The thicker end is tied to make its flatish oval shape more circular, for more even cooking since the distance from the center to the edge of the circle will be the same in every radial direction. Also, this allows you to roll the meat over the grates rather than flip it or balance it up on the narrow sides of the oval when browning the edges.
Not saying I'd sweat it, though.
I don't think that you missed anything.
I think that she just felt the roast was a little bit "sloppy" and and wanted more structure to make sure that it maintained a solid shape.
When you clean a whole Beef Tenderloin there is a lot of removal of Silverskin at the Butt end of the cut. This leaves three pieces that are rather separated from the main part Loin. You tie this back together. This is the same area that a Chateaubriand is cut from.