What's your fav. beef tenderloin recipe?
I'm having a big birthday bash and have decided to splurg and roast a beef tenderloin. It's one of the few things I've never cooked and since I don't want to mess it up, can anyone share their fav. way to cook it--herbs, time, tech.,etc.? Also, do you have any fav. sauces or side dishes you like to serve with this meat? Thanks a lot---
jackie
May 11, 2004 06:52PM
A few years ago I used Zuni's recipe to great success to serve 14 people as part of a Bordeaux dinner (horizontal tasting of 1982 Bordeaux, followed by a 1982-1990 vertical of Sociando-Mallet with dinner) at my home auctioned off for charity. The attendees paid TWICE what I'd expected the lot to go for, and I felt a huge amount of pressure to make it more than worth it for them.
The beauty of this recipe is that the cooking process is super easy and you can get it out of the way ahead of time. I seared the meat outside on the grill then finished in on indirect heat on the Weber so that I didn't need to take up any space on the stove or oven. Then I let it rest about 3 hours while I conducted the tutored tasting and then served all the other courses. The meat was only slightly warm by that time - as Judy mentions, she thinks it tastes better tepid. Each person got two 1/4" slices. We put these are very hot dinner plates and napped them with hot sauce bordelaise (spent a month boiling down small critters to make demiglace) to raise the temperature, and I don't think anyone noticed that the meat had cooled down.
Link: http://labellecuisine.com/Archives/be...
Permalink | Reply
If anyone here still has it (I gave mine away) Bon Appetit had a great recipe for a Roast Beef Tenderloin with a Shallot Wine sauce on Page 112 of the Jan 2004 issue. I made it and it was simply amazing, alas I gave the recipe to my friend and I can not find it on their website.
Permalink | Reply
I made Jamie Oliver's beef tenderloin wrapped in wild mushrooms and prosciutto and it was really delicious and surprisingly easy. It's basically a tenderloin wrapped in prosciutto with a roughly chopped mushroom duxelles in between. I don't believe the recipe is posted online anywhere, but he did make it on one of his shows and it's in one of his books.
BK
Permalink | Reply
My father makes a beef tenderloin stuffed with lobster that is fabulous. It is an old Food & Wine recipe and is served with a white wine shallot sauce.
He also makes a tenderloin called Marco Polo, the tenderloin is marinated in cognac and red wine, for a fabulous flavor. I believe this might be from F& W or Bon Apetit.
Permalink | Reply
I made this recipe from Epicurious 4 years ago at Christmas, and instead of using tenderloin medallions, I roasted the whole thing in the oven, seasoning it with salt and pepper only. It is absolutely wonderful! The sauce can be made ahead and kept warm on the back of the stove while the roast is cooking.
Link: http://www.epicurious.com/run/recipe/...
Permalink | Reply
One cautionary suggestion when cooking a tenderloin. A tenderloin is divided into five sections by classic terminology...no matter what you see advertised in your friendly market, a beef tenderloin is not a "filet mignon". From the large (or butt) end is the biftec (French) or tendeloin butt. About the first 5-6 inches, then the chateaubriand (next 4), the filet (next 4), filets mignon (next 4) and tail. The butt is really three muscles with connective tissue. If you cook the tenderloin whole, that end will have some gristle in the cuts. The other end, the tail, tapers down to a very small portion and will overcook. Ideally, the tenderloin with the butt and tail removed is best for a dinner roast. The butt makes nice brochettes, and the tail is superb for beef stroganoff. It is so much easier to use the center cut, and get two if you need more food. If you are not buying the whole tenderloin, see if you can get your butcher to sell you the center cut.
Permalink | Reply
Most accurate description, especially about the tail.
One thing you can do is cut off the tail up till about a little less than half the diameter of the center. Then fold the remaining tail back towards the center and tie firmly.
Cook only till rare. When you slice to serve, the folded back tail will be one degree more done (say medium rare). You not only get full use this way, you satisfy those who prefer their filet more well done.
Permalink | Reply
Yeah...but I really like the stroganoff...lightly sauteed filet tail with mushrooms and sour cream.
Permalink | Reply
This is a recipe that I use 3 or 4 time a year and is always well received. It is a recipe that has evolved over the years and is a combination of several friends various techniques. It is truly nothing fancy, but it is good.
I rub the tenderloin with olive oil and kitchen bouquet, kosher salt, ground pepper, lemon pepper and fresh ground pepper. Marinate overnight in a 2 gallon zip lock with one bottle each of worcestershire sauce and Italian dressing and fresh chopped rosemary. Allow the meat to return to room temp. prior to cooking. I use my gas grill but this can be done on charcoal too. Got the grill hot, 450 degrees minimum, but hotter is ok. Put the meat directly on the heat, do not cook indirectly and reserve the marinade. Cover the grill, but turn the meat every 5 minutes or so and watch for flare ups. Cook the meat for 30- 40 minutes. The meat will char heavily on the outside. You will think you are killing a great piece of meat, but you aren't! While the meat is cooking, take the leftover marinade and put it in a sauce pan and add 1/2 cup of water and 1/2 stick of butter, and bring to a rapid boil, then remove from the heat. Boil for at least 5 minutes as this is the raw meat was once in this marinade. Take the meat off the grill and put it in a pan, and pour the marinade over it, then cover tightly with foil, and let the meat rest for 10 minutes before carving.
Permalink | Reply