How to cook beef tenderion?

[DisneyPhD]

I bought a cut of meat the other day. It wasn't cheap, but on sale. It was normally 17.99 a pound, and I paid 7.99. It is just over 2 lbs.

I am trying to figure out the best way to cook it. It says "choice beef loin butt tenderloin." I have been doing a few receipt search on line and can find nothing about this cut of meat.

The directions say : cook roast at 425 deg. 50 to 60 min to and internal temp of 150. I have no idea if this is the best plan or even if I do what kind of pan, covered or not? Should I sear it on the stove top 1st? Should I grill it instead?

Any ideas?

Thanks in advance!

 

[DawnCt1]

I bought two at Hall's Market in West Hartford,Ct (for those near by) for $3.99 a pound. I had to buy the entire tenderloin but I had it sliced into 1.5" steaks for the grill. You could do Chateau Briand in the oven. You should be able to find a recipe on line.

 

[doxdogy]

I go to allrecipes.com quite a bit to search for recipes. I have never cooked a beef tenderlion. I am posting the link below:

http://allrecipes.com/Search/Recipes.aspx?WithTerm=beef+tenderloin

 

[MareQ]

I bought a cut of meat the other day. It wasn't cheap, but on sale. It was normally 17.99 a pound, and I paid 7.99. It is just over 2 lbs.

I am trying to figure out the best way to cook it. It says "choice beef loin butt tenderloin." I have been doing a few receipt search on line and can find nothing about this cut of meat.

The directions say : cook roast at 425 deg. 50 to 60 min to and internal temp of 150. I have no idea if this is the best plan or even if I do what kind of pan, covered or not? Should I sear it on the stove top 1st? Should I grill it instead?

Any ideas?

Thanks in advance!

NICE Piece of meat. - Do you have a heavy duty roasting pan? If so get it out - preheat the oven to 425.

Rinse meat and pat dry - coat liberally with salt and freshly cracked pepper. Put the pan on the STOVE - turn on burner, add a tiny bit of oil and sear the meat on all sides. Stick a meat thermometer in and then roast to medium(or whatever you prefer)

When it's done - take it out - put on a carving board and let it rest for 10 minutes- put the pan back on the stove and put in 1 tb of butter - sautee minced shallots for a few minutes then "deglaze" it with 1/2 c of beef broth and 1/2 c of red wine. Let that simmer until you're ready to serve

 

[DawnCt1]

I love it with Bernaise sauce.

 

[Corwin12]

I would sprinkle it with salt and pepper only ... do not mask the flavor of the meat, only enhance it. Then, I would fire up my charcoal grill ... get the coals nice and hot. Cook the meat over the coals about 3 minutes a side. Meat should be nice and pink in the middle. Serve with white rice, asparagus cooked in olive oil. To drink? Cabernet Sauvignon is excellent with red meat. Personally, I think the Mirrassou vineyards is a great choice for a bottle around 10.00. Enjoy!

 

[DisneyPhD]

Thank you Thank you Thank you guys. This is just the info I was looking for.

The web sites were good and I have a bunch of ideas.

So far MareQ directions sound good. I don't have roasting pan, but my SIL does and she is brining one over (I hope to have this for dinner tmw maybe.)

I think Bernaise sause sounds good, but I need to have milk free (DD is allergic.) Maybe another time.

Grilling sounds good too.

 

[SwedishMeatball]

Beef Tenderloin with Gorgonzola and Porcini Mushroom Sauce

Beef tenderloin:
1 3-to-4 pounds beef tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Gorgonzola and porcini mushroom sauce:
3 tablespoons olive oil
1/2 pound porcini mushrooms, sliced (about 2 cups)
2 shallots, finely chopped
1 tablespoon fresh thyme, chopped
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 ounces gorgonzola cheese
2 cups mayonnaise
1 tablespoon Dijon mustard

HEAT olive oil in a large, heavy braising pan or skillet over high heat. When the oil is hot, carefully place the tenderloin in the pan.
COOK until brown on all sides, about 3 to 4 minutes per side. Transfer to a foil-lined baking sheet and bake until a meat thermometer reads 140 degrees F for medium-rare, about 20 minutes.
REMOVE the beef from the oven, and let rest for 10 to 15 minutes.

For the Sauce:
HEAT the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes.
ADD the thyme, white wine, salt and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes. Let cool slightly.
PLACE the gorgonzola cheese, mayonnaise and mustard in a food processor and combine until smooth. Transfer the gorgonzola cheese mixture to a medium bowl. Gently stir the mushroom mixture into the cheese mixture.
SLICE the beef tenderloin into 1-inch thick slices and serve on a platter. Transfer the cheese sauce to a serving bowl and invite guest to dollop their beef with the sauce.

 

[MareQ]

I think Bernaise sause sounds good, but I need to have milk free (DD is allergic.) Maybe another time.

Grilling sounds good too.

Still breastfeeding????

 

[DisneyPhD]

Still breastfeeding????

It is my thread so I guess I can go off topic.

Yes, but only a little bit. She trys every morning, but the milk just isn't there. Still the girl gives up hard. I can have more flexibility in my diet, but I need to still be careful. We did blood work the other day to see if she has outgrown the egg, but I haven't got the results back yet. Keep your fingers crossed.


SwedishMeatball, oh my gosh, do that look GREAT! My DH wants to know when you can come over and make it.

I am really looking forward to dinner tmw night.

 

[DisneyPhD]

So this was dinner tonight, along with rolls, salad and asparagus. I made it as MareQ suggested and boy was it yummy. It was very easy too.

Unfortunately my youngest fell and had a major bloody fat lip right before dinner so it made for crazy night. She is doing better, all the teeth seem ok, but her lip (top and bottom) are very fat.

Thanks everyone for the help. That was a good dinner, and now I know next time (and have a few other suggestions to try too.)

 

[chell]

If you get another great deal like that you might also want to try Beef Wellington or individual Beef Wellingtons.

I hope your daughter has outgrown the egg allergy.

 

[DisneyPhD]

Thanks Chell. Still waiting on the blood test results. I am pretty impatient. Tmw will be a week, so I think I will call them if they don't call me.