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Beef Tenderloin

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Carol C

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Beef Tenderloin

by Carol C » Thu Dec 22, 2011 2:55 pm

Does anyone have a favorite or foolproof way of doing beef tenderloin in the oven? Marinade or rub? Cooking temps and time? Preferences run from very rare to well done so will probably shoot for medium--actually I'm cooking 2 so could make one on the rare side and the other more medium. Nothing too spicy as we have children and geezers. Thanks for any suggestions.
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Steve P

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Re: Beef Tenderloin

by Steve P » Thu Dec 22, 2011 4:06 pm

I've ALWAYS wanted to try this (or a similar) recipe for salt crusted (whole) beef tenderloin but have never been able to convince myself it was OK to experiment with a $100 hunk of meat. :?

http://taste-for-adventure.tablespoon.c ... enderloin/
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Deb Hall

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Re: Beef Tenderloin

by Deb Hall » Thu Dec 22, 2011 9:38 pm

Carol,
Ours is an all-time family favorite for special meals - all ages love this: (original recipe was from the American Club at the Kohler Hotel). Sometimes I do the same recipe with pork tenderloin ( reducing herbs) for a mid-week meal.

Herb-crusted Tenderloin

6 tsp chopped fresh thyme
3 tsp chopped fresh rosemary
3 tsp kosher salt
1 1/2 tsp cracked black pepper
3 tsp finely minced garlic
4-6 lbs beef tenderloin

Combine All 5 ingredients in small bowl. Rub herb mixture on beef tenderloin. Let rest at room temp for 1 hour. Grill tenderloin quickly on preheated grill- 2-3 minutes on each side. Place tenderloin in oven proof pan and finish roasting at 350 degrees oven, 30-40 minutes or until internal temp reaches 140 degrees (medium rare) Rest for 10-15 minutes before slicing.
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Carol C

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Re: Beef Tenderloin

by Carol C » Fri Dec 23, 2011 8:33 am

Steve, I've seen recipes like this and have always wanted to try one but don't have the nerve when I've got 25 people coming for dinner! May give it a shot sometime with a small piece of meat.

Deb, thanks for the recipe. Sounds great and exactly what I was looking for. Will let you know how it turns out!
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Mark Head

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Re: Beef Tenderloin

by Mark Head » Fri Dec 23, 2011 7:14 pm

Have the butcher trim the tenderloin because I don't like fooling with it - apply rub of choice. In a hot skillet with olive oil sear the outside of the tenderloin. Get a nice brown crust all the way around. (You might have to divide the tenderloin depending on how big it is versus your pan). Pop the pan and meat into a pre-heated oven 375 degree oven or similar baking appliance (I love using a Big Green Egg) until the meat is 140 in the center for medium rare. (In the oven I usually turn the meat once for even cooking) Let rest for 10 minutes and then slice and eat.
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Brad Keeton

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Re: Beef Tenderloin

by Brad Keeton » Sun Dec 25, 2011 12:13 pm

Steve P wrote:I've ALWAYS wanted to try this (or a similar) recipe for salt crusted (whole) beef tenderloin but have never been able to convince myself it was OK to experiment with a $100 hunk of meat. :?

http://taste-for-adventure.tablespoon.c ... enderloin/


I did this a few years ago. It's REALLY good.
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Dan Thomas

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Re: Beef Tenderloin

by Dan Thomas » Mon Dec 26, 2011 10:07 am

Mark Head wrote:Have the butcher trim the tenderloin because I don't like fooling with it - apply rub of choice. In a hot skillet with olive oil sear the outside of the tenderloin. Get a nice brown crust all the way around. (You might have to divide the tenderloin depending on how big it is versus your pan). Pop the pan and meat into a pre-heated oven 375 degree oven or similar baking appliance (I love using a Big Green Egg) until the meat is 140 in the center for medium rare. (In the oven I usually turn the meat once for even cooking) Let rest for 10 minutes and then slice and eat.


Getting a good sear before you roast will give it a lot more flavor! Mark has posted a good foolproof method. Also, after you sear your meat would be a better time to season the meat. Otherwise you just burn up the pepper or whatever else you may have rubbed on it. And if you get the butcher to trim the "chain, tips and tail" ask for it back as there is a LOT of meat left for beef tips or whatever after you trim them up. :D Good Luck and Wishing Bob and yourself Merry Christmas!
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Deb Hall

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Re: Beef Tenderloin

by Deb Hall » Mon Dec 26, 2011 10:32 am

Dan Thomas wrote:
Mark Head wrote:Have the butcher trim the tenderloin because I don't like fooling with it - apply rub of choice. In a hot skillet with olive oil sear the outside of the tenderloin. Get a nice brown crust all the way around. (You might have to divide the tenderloin depending on how big it is versus your pan). Pop the pan and meat into a pre-heated oven 375 degree oven or similar baking appliance (I love using a Big Green Egg) until the meat is 140 in the center for medium rare. (In the oven I usually turn the meat once for even cooking) Let rest for 10 minutes and then slice and eat.


Getting a good sear before you roast will give it a lot more flavor! Mark has posted a good foolproof method. Also, after you sear your meat would be a better time to season the meat. Otherwise you just burn up the pepper or whatever else you may have rubbed on it. And if you get the butcher to trim the "chain, tips and tail" ask for it back as there is a LOT of meat left for beef tips or whatever after you trim them up. :D Good Luck and Wishing Bob and yourself Merry Christmas!


Dan,
My recipe does the same thing- but using the grill. Interestingly enough, my rub doesn't burn at all this way( maybe due to the fresh herbs- do you think?)- I've made this many times for family holiday dinners over the years. Personally, I like the rub on longer ( at least the hour before cooking) to add more flavor, and the kosher salt draws excess moisture and helps with the sear.

Carol,
How did your tenderloin come out? Inquiring minds want to know... :wink:

Deb
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Carol C

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Re: Beef Tenderloin

by Carol C » Mon Dec 26, 2011 3:57 pm

Sorry I'm so late in letting everyone know how wonderful the tenderloins were! After a sit-down dinner for 25 Saturday night and Santa Christmas yesterday morning with the grandkids, the rest of the day was spent on the couch with a BIG Bloody Mary and a good book!!!

Deb's recipe is fabulous and so easy with minimal clean-up. It was the best that I have ever done--they were cooked perfectly and extremely tasty and juicy (even cooking and slicing them earlier in the day). We had 2 6lb. tenderloins (from Frank's!) and both turned out incredibly well with a good distribution of rare to medium meat. Like Dan said, I was a little concerned about the garlic burning on the grill but it did not. Deb, thank you for sharing this great recipe and for everyone who gave great tips.

Hope everyone had wonderful Christmas and are looking forward to a very Happy New Year!!!

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