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Home Cooking 5

Cooking the perfect tenderloin

hildesofie | May 31, 201510:10 AM

I am having friends over on Wednesday, and I am planning to cook a piece of tenderloin or sirloin like this:

The meat will be about 5-6 lbs in one piece.

I have a cooking thermometer and I always look up the optimal temperature, although somehow it always comes out wrong. Usually it is (1) the juiciness of the meat, and (2) the estimation of rise in temperature after taking it out of the oven.

What is the normal process once reached the desired temperature? Wrap up in tinfoil and let it rest for half an hour? I am aiming for 140-150°F before taking it out. Hopefully that should get me to 155-160°F upon serving.

My strategy is usually to start roasting in the morning on low heat and keeping it rising throughout the day. Because I can never calculate the rising temperature correct, the typical scenario is me keeping it on a low temperature (100-120°F) throughout the day and desperately attempting to bring it up to temperature during the last 20 minutes. Is this an okay approach?

Any preps or marinades I can do the night before to help on the juiciness of the meat? Does it help to begin from room temperature (vs. fridge temperature)?


Hilde Sofie

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