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Post by mommaho on Dec 12, 2014 18:04:01 GMT
I'm thinking about cooking Beef Tenderlion for Christmas instead of our usual Ham - anyone have any great recipes to share including some kind of marinade? I know these are usually best medium rare but my husband won't eat it that way - any suggestions for temperatures, etc?
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ginacivey
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refupea #2 in southeast missouri
Posts: 4,685 
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Post by ginacivey on Dec 12, 2014 18:43:38 GMT
i swear...i JUST said the same thing to some co-workers
i want a beef tenderloin with bernaise sauce
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Post by lucyg on Dec 12, 2014 18:47:28 GMT
I don't have a recipe for you, but if I were you, I'd cook that baby medium rare and then nuke his slice till it's done to his liking. There is no way in hell I'd ruin a $100 piece of meat for anyone, even a beloved hubby. Even if he's the one who paid for it.  |
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Post by kmk1112 on Dec 12, 2014 18:54:38 GMT
I'm with lucyg, if you're going to cook it beyond medium rare, don't use that nice cut of meat!
I prefer it with just salt and pepper, no marinade. Whenever we have beef, we use Ina Garten's recipe for a mustard horseradish sauce:
Mustard Horseradish Sauce:
3/4 cup good mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/2 tablespoon prepared horseradish
2 tablespoons sour cream
Kosher salt
It is so good, it's good on everything, beef, potatoes, beef, beef. The first year we made it, we had it with a standing rib roast, and then spent the next few days buying whatever type of beef we could (including roast beef for sandwiches) to put the leftover sauce on.
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keithurbanlovinpea
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Flowing with the go...
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Post by keithurbanlovinpea on Dec 12, 2014 19:01:13 GMT
Pioneer Woman's is awesome!
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Post by Darcy Collins on Dec 12, 2014 19:05:45 GMT
I don't have a recipe for you, but if I were you, I'd cook that baby medium rare and then nuke his slice till it's done to his liking. There is no way in hell I'd ruin a $100 piece of meat for anyone, even a beloved hubby. Even if he's the one who paid for it.  And you'll probably be lucky for it to just be $100 - Even costco conventional (ie not grass fed or organic) is about $14 per pound. The "beauty" of tenderloin is it's tender - deep I know. If you overcook it you're going to lose the tenderness. I would go with a different cut if you need to cook it longer. It's one of the reasons we do a prime rib - it's a more flavorful meat with marbling, so IMO holds up better to being overcooked. It's also much easier to cook part of it to medium, and part of it to medium rare. |
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Post by lucyg on Dec 12, 2014 19:53:23 GMT
I don't have a recipe for you, but if I were you, I'd cook that baby medium rare and then nuke his slice till it's done to his liking. There is no way in hell I'd ruin a $100 piece of meat for anyone, even a beloved hubby. Even if he's the one who paid for it. And you'll probably be lucky for it to just be $100 - Even costco conventional (ie not grass fed or organic) is about $14 per pound. The "beauty" of tenderloin is it's tender - deep I know. If you overcook it you're going to lose the tenderness. I would go with a different cut if you need to cook it longer. It's one of the reasons we do a prime rib - it's a more flavorful meat with marbling, so IMO holds up better to being overcooked. It's also much easier to cook part of it to medium, and part of it to medium rare. I didn't notice if it was organic or not, but our Costco had beef tenderloin for $20.99 the other day. My head nearly exploded on the spot. $100 for a little less than 5 lbs. Holy crap. ETA I checked when I went back to Costco ... it was not organic, but the price had dropped to $19.99/lb. Yay, I think.  |
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Post by newfcathy on Dec 12, 2014 19:58:56 GMT
My Dh covers it with Montreal steak seasoning and cooks it on the grill with the rotisserie. Set it at 400 for 15 minutes, then back at 350 until med rare Let the meat 'rest' on the wooden cutting with a tent of tin foil for 10 minutes before carving.
Usually the skinny ends will be cooked to a medium level.
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Deleted
Posts: 0
May 19, 2024 0:25:15 GMT
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Post by Deleted on Dec 12, 2014 20:30:34 GMT
Check out the Pioneer Woman.
Ann |
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Post by tallgirl on Dec 12, 2014 20:39:04 GMT
Epicurious recipe - with horseradish creamI used to make this every year until BIL developed Crohn's and couldn't eat beef any more. I still miss having it for Christmas dinner. It's hard to justify the expense otherwise! The cream is OK, but not a standout. It's the rub on the beef that really makes it.
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Post by nantini on Dec 12, 2014 20:42:46 GMT
I cook these regularly for Christmas and company events. Remember it's a great piece of meat you don't have to do much to for it to taste great. I do slather mine with olive oil and ground pepper before it goes into the oven.
I cook mine 15 min at 500 degrees then lower the own to 325 and cook for 15 min a lb. I don't open the oven at all. But sometimes take it out 10 min early if I want rare instead of meditate.
After I take it out of the oven I let it sit about 10 min to set before carving. I carve it then pour on a sauce I make beforehand. It's a package of brown gravy mix with 2 cans of tart dark cherries mixed in. Then I splash some brandy in just because. This year I splashed in port and think I like it better.
Serve with fresh horseradish or horseradish with sour cream mixed in for those that find the other too strong.
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Post by kmk1112 on Dec 12, 2014 20:51:41 GMT
The other thing people do with these is encase it in kosher salt, I don't have that recipe, but someone I work with does that, and it basically steams it. I'll bet you can google that.
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Post by tommygirl on Dec 12, 2014 21:02:42 GMT
We usually slather it in olive oil then rub in montreal seasoning. If your dh doesn't care for medium rare you can give him the end pieces which will be browner than the center or take a few slices and pop them back in the oven or microwave to his desired doneness. We always have a beef tenderloin for Christmas. I haven't gone to get mine yet. I am wondering how expensive it will be this year! Yikes
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scrapngranny
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Only slightly senile
Posts: 4,763
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Post by scrapngranny on Dec 12, 2014 21:47:36 GMT
I rub it with olive oil and season it rosemary, thyme and cracked black pepper.
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Post by peace on Dec 12, 2014 22:08:57 GMT
I rub it with vegetable oil then liberally sprinkle with kosher salt and cracked pepper. Wrap tightly in Saran and let it sit until room temperature before cooking. We roasted it in the oven for years before trying to grill it. Grilling was awesome and that is now tradition. I do serve it with Bernaise but almost no one uses it because it's so good without. HTH!!!
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Post by kelbel827 on Dec 13, 2014 1:05:23 GMT
I rub with olive oil, garlic, and use weber chicago steak seasoning on it.
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Post by mommaho on Dec 16, 2014 21:33:49 GMT
Thanks for all the ideas! I knew it was expense - just not $20 a pound worth! GEEZE! Maybe I'll stick to a rump or shoulder roast!
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And you'll probably be lucky for it to just be $100 - Even costco conventional (ie not grass fed or organic) is about $14 per pound. The "beauty" of tenderloin is it's tender - deep I know. If you overcook it you're going to lose the tenderness. I would go with a different cut if you need to cook it longer. It's one of the reasons we do a prime rib - it's a more flavorful meat with marbling, so IMO holds up better to being overcooked. It's also much easier to cook part of it to medium, and part of it to medium rare. 
