"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 03-06-2007, 11:58 AM   #1
Senior Cook
 
eatsOats's Avatar
 
Join Date: Jul 2006
Location: OR/CA Border
Posts: 106
CI's Ultimate Beef Tenderloin

That's what was for dinner last night. Started with 3 lbs of center-cut beef tenderloin (chateaubriand) that I picked up in cryovac for $8.00/lb. The filling was a mixture of carmelized onions, crimini mushrooms, garlic, and marsala wine. Opened it up like a book, seasoned inside with S&P, spread in the cooled filling, topped it with baby spinach, rolled it up and tied it off, made a paste with olive oil, salt & pepper and spread it on the outside, let it sit for an hour at room temp, browned all sides in a 12" fry, into the oven at 450F until it hit 120F. Here's what it looked like when it came out:

Attached Thumbnails
Click image for larger version

Name:	Beef Tenderloin 05MAR07.JPG
Views:	136
Size:	140.2 KB
ID:	2553  
__________________

__________________
eatsOats is offline   Reply With Quote
Old 03-06-2007, 12:03 PM   #2
Senior Cook
 
eatsOats's Avatar
 
Join Date: Jul 2006
Location: OR/CA Border
Posts: 106
I made an herb butter with fresh thyme, parsely, garlic, whole-grain mustard, S&P, spread the butter on top and loosely tented it, and let it rest for 15 minutes. Much to my surprise (and dismay) the temp rose to slightly over 130F during the rest! I was expecting a little more than half that... in any case the cut was served with extra herb butter on the side, and some brussels sprouts. Very delicious, indeed!
Attached Thumbnails
Click image for larger version

Name:	Beef Tenderloin 05MAR07 (4).JPG
Views:	145
Size:	80.6 KB
ID:	2554  
__________________

__________________
eatsOats is offline   Reply With Quote
Old 03-06-2007, 12:05 PM   #3
Senior Cook
 
Join Date: Dec 2006
Location: Southern California
Posts: 415
Wow!! What an inspiration.
__________________
Barbara
Barbara is offline   Reply With Quote
Old 03-07-2007, 11:38 AM   #4
Senior Cook
 
Join Date: Dec 2006
Location: Southern California
Posts: 415
Can't imagine you made anyone mad - perhaps just a slow day on the forum!
__________________
Barbara
Barbara is offline   Reply With Quote
Old 03-07-2007, 12:29 PM   #5
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
just seeing this...absolutely beautiful! I can just imagine the mouth feel and taste. question...how long did it take to get to 120F?
__________________
Robo410 is offline   Reply With Quote
Old 03-07-2007, 12:35 PM   #6
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,311
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Can I have a bite? Looks good!
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 03-07-2007, 03:28 PM   #7
Senior Cook
 
eatsOats's Avatar
 
Join Date: Jul 2006
Location: OR/CA Border
Posts: 106
Barbara: I'm sure you're right. This was the first time I've ever done beef tenderloin and I was in a hurry for some praise! lol.

Robo: I'm at 4100 ft, but I think it was a little over 20 minutes.
__________________
eatsOats is offline   Reply With Quote
Old 03-07-2007, 03:46 PM   #8
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

That looks amazing- yum, you can cook for me anytime ! Great job !
__________________
Barb L. is offline   Reply With Quote
Old 03-08-2007, 08:00 AM   #9
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
Taking your first bite of that wonderful meat should have told you immediately you are a winner!!!
__________________
~~~~~~~~~~
an old cook, still learning new tricks!
cjs is offline   Reply With Quote
Old 03-08-2007, 08:09 AM   #10
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
I think it is absolutely beautiful! I can't think of a soul that wouldn't be proud to serve that tenderloin. Great filling too...."The filling was a mixture of carmelized onions, crimini mushrooms, garlic, and marsala wine."

Now I'd like to find a cryovac tenderloin for $8.00/lb.
__________________

__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Reply

Tags
None

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 04:34 PM.


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