"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 12-23-2011, 06:32 PM   #1
Senior Cook
 
HappyAvocado's Avatar
 
Join Date: Jul 2005
Posts: 119
beef tenderloin

hi! oh my goodness its been a long time since i have been here. im sure that nobody remembers me, thats ok. ive been too busy to read about food as we have opened our own busy lunch restaurant. but now i have an ingredient that i am fairly unfamiliar with that i need help with!

i have a peeled 9 lb beef tenderloin that i need to cook for christmas dinner. im considering just grilling the thing because that's where im most comfortable when it comes to big hunks of meat but id rather spend time indoors with the family rather than out in the cold on christmas day.

what is the best way to cook this thing indoors?

also.... a sauce? gravy? i have a few quarts of fantastic homemade beef stock.

help please! and thank you!

-avocado

__________________

__________________
HappyAvocado is offline   Reply With Quote
Old 12-23-2011, 07:23 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
I'm doing one as well. First, trim off all the silverskin. Tie the roast at 2" intervals to pull the roast into a rounde shape for even cooking. You may want to fold the tail end in before you tie it. If you don't, The thin end will be overcooked by the time the thick end is done. Coat it with oil, salt and pepper. Place in a 400º F oven and roast to an internal temperature of About 125º F. Rest for 20 minutes before slicing.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-23-2011, 07:25 PM   #3
Senior Cook
 
Littlechef's Avatar
 
Join Date: Jul 2010
Location: Long Island, NY
Posts: 361
Welcome back HappyAvocado!

How about rubbing the tenderloin with seasonings of your liking, salt & pepper, and butter or olive oil. Sear in in a cast iron pan and finish roasting in a hot oven. While roast is resting, you can make a gravy with the drippings, some shallots, and your homemade beef stock.

I am sure you'll get lots of other ideas.
__________________
Littlechef is offline   Reply With Quote
Old 12-23-2011, 07:35 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
Another option is to make Béarnaise sauce for the tenderloin. If you're not up to making it from scratch (it's not that hard) buy a packet of Knorr and make that.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-23-2011, 07:35 PM   #5
Senior Cook
 
HappyAvocado's Avatar
 
Join Date: Jul 2005
Posts: 119
thank you! its big for a frying pan though, i was wondering about the sear...

Béarnaise sounds fantastic but im dealing with allergies in the family :(
__________________
HappyAvocado is offline   Reply With Quote
Old 12-23-2011, 07:57 PM   #6
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
I'd do it like Andy suggested. Be sure to use a meat thermometer, but I'd take it out at 120 to rest for 20 minutes before slicing. It would be a shame to overcook such a spectacular piece of meat. If someone wants it cooked more, their slice can be easily nuked.

BTW, welcome back, and I LOVE that avitar.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-23-2011, 08:05 PM   #7
Senior Cook
 
HappyAvocado's Avatar
 
Join Date: Jul 2005
Posts: 119
kayelle thats what im scared of! i usually do a turkey, ive perfected that but im bored of turkey. this piece of meat is beautiful!!! i keep on opening the fridge to admire it. i would hate to ruin it. i might even buy a brand new thermometer to be safe.
__________________
HappyAvocado is offline   Reply With Quote
Old 12-23-2011, 08:19 PM   #8
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
For what that piece of meat cost you, I'd sure get a really reliable thermometer. Tent the meat with foil while it rests for the 20 minutes. I would serve Au Jus with it. I personally would also serve twice baked potatoes made ahead........they can go in the oven for 20 min. while the roast is resting.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-23-2011, 08:35 PM   #9
Senior Cook
 
HappyAvocado's Avatar
 
Join Date: Jul 2005
Posts: 119
my mom is making mashed potatoes, i delegated this year. that way i can concentrate on this meat, and the pies.

thanks for the help! ive been meaning to invest in a good meat thermometer, mine has to be thirty years old by now!!!
__________________
HappyAvocado is offline   Reply With Quote
Old 12-23-2011, 08:56 PM   #10
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,229
Get a probe, outside reading thermometer, anywhere from 10 - 20 dollars.
__________________

__________________
Bigjim68 is offline   Reply With Quote
Reply

Tags
beef

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:26 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.