"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Thread Tools Display Modes
Old 11-04-2005, 08:04 PM   #1
Assistant Cook
Join Date: Nov 2005
Posts: 4
Oven Roasted Beef Tenderloin

Here's the deal

I had a 2 lb beef tenderloin in which I pan seared 2 minues on each side

I finished it in the oven for about 15mins @400 F. Let it rest for 10mins

Sliced it up, everything was perfect, medium rare - medium, just the way I like how it.

However one thing I realized it had the really musky and beefy taste to it.
I remember roasted beef tenderloins I've had before was never this musky and beefy

So what's the reason?

The meat that I used was frozen for about 2 months and I took bout a few hours to let it thaw

Could it be the meat itself? The way how i cut/trimed/handle/froze my meat?

Please tell me why


sh0n is offline   Reply With Quote
Old 11-04-2005, 08:20 PM   #2
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,810
"Musky" says to me "gone bad."

Could it have been that the meat was going/gone bad when you froze it?

Did you smell it before you cooked it (always a good idea)?

jennyema is offline   Reply With Quote
Old 11-04-2005, 08:23 PM   #3
Assistant Cook
Join Date: Nov 2005
Posts: 4
I didnt exactly smell it before I cooked it persay

But I took a whif of it and it was nowhere near musky.

Could it be that I set it out to thaw it for 3-4 hrs that it gone bad?

Becaues the funny thing is

It doesnt smell musky after its cooked, but it taste really musky, gamey since its medium rare?

Anyone can explain?
sh0n is offline   Reply With Quote
Old 11-04-2005, 08:32 PM   #4
Head Chef
lindatooo's Avatar
Join Date: Apr 2004
Location: Portland, Or
Posts: 1,173
Med Rare should not give off that taste. Something went wrong with either th02
e storage or the thawing of the meat. Did you thaw in the fridge or on the counter?

I can think of another possibility - perhaps it wasn't hung properly - had you any other cuts of beef from the same source?

just my .02
Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
lindatooo is offline   Reply With Quote
Old 11-04-2005, 09:09 PM   #5
Assistant Cook
Join Date: Nov 2005
Posts: 4
I thawed it on counter @ room temperature for about 4-5hrs
sh0n is offline   Reply With Quote
Old 11-05-2005, 10:09 AM   #6
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,363
Not sure what you mean by "musky" flavor. As the meat wasn't at room temp. for very long, I doubt it would have developed a bad flavor in that amount of time. However, if the meat was already bad when you froze it, as was mentioned in an above post, that would certainly account for the off-flavor. Other possibilities are that your seasonings created the unwanted flavor. Some seasonings, like organo, or thyme, when used in conjuction with meats like beef can create a wild, almost gamey flavor. After all, that gaminess is usually caused by the foods the animal eats. If the cow was eating alfalfa, for instance, just before being butchered, that would certainly produce an unwanted flavor. The pan you cooked in, if it had been unused for a while, and maybe had a bit of moisture in it, could add an off-odor as well. And then there are the fats that you add to the pan, if fresh and young, then they wouldn't hurt anything. But if you used a fat that had maybe gone rancid, that could certainly cause flavor problems. There are many variables that can cause your meat to develop unwanted flavors, some of which have been mentioned. To avoid such problems, make sure that all cooking appliances are clean, and if they have been sitting a while, rinsed out. Make sure the meat is fresh, or aged properly by a reputable butcher. Be careful to match the seasoning you use to the flavor you are trying to attain. Make sure that any fats used in conjunction with the meat, such as cooking oil, shortening, etc., are fresh and neutral in flavor. After that, you should have no porblems. Seeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-09-2005, 12:23 PM   #7
Senior Cook
Join Date: Jul 2002
Posts: 136
It's definately the beef.Was it frozen when you bought it,generally all tenderloin comes into the markets fresh and cryovac.In this state the meat will stay fresh for about 3 weeks,after that it will start to decay and become musky and like you said smell beefy.If it isn't sold,the establishment might
freeze in the cryocav container and obviously the butcher can't tell if its gone bad and the unsuspecting purchaser buys it.If you bought fresh from the butcher and wasn't in cryovac then you just got a piece of old beef,or
you left it too long and froze it yourself.And of course the purvayor could have got a piece of bad meat.

I used a microwave once.....just once!
foodaholic is offline   Reply With Quote


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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:23 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.