"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 11-29-2008, 12:03 PM   #1
Sous Chef
Join Date: Sep 2004
Posts: 509
ISO info on reheating beef tenderloin.

We ate most of the tail part and some of the front. Now the middle part is quite rare and my wife and daughter are not too fond of that. Can I sear it one more time when I go to reheat it? And when I do reheat it, should I go 400degree/ 1/2 hour or something less? I dont want to dry this guy out but I'd like to get rid of some of the rareness. They are not freaks about it, but a little more on medium side they would like but not if it means taking away taste...thx.


jpinmaryland is offline   Reply With Quote
Old 11-29-2008, 12:28 PM   #2
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,741
Hi, JP. I would cut it into 1/2-inch to 1-inch thick slices, like steak, and just sear them in a hot skillet - done Or, if you have gravy, heat the gravy to a simmer and put the thinly sliced beef into the gravy to reheat. HTH.
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   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

All times are GMT -5. The time now is 06:02 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.