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at Tue, 14 Dec 2004 02:36:19 GMT in >,
(Ken Davey) wrote :
>Tgs1420 wrote:
>> I used to have a recipe to cook whole beef tenderloins in the
>> oven...it was like 15 minutes, turn then 15 minutes then take out
>> cover for 15 minutes or was it 20 minutes ?
>
>Temperature? Doneness? Why?
>Tenderloin (free range steer - NOT feeder cattle) is the king of cuts.
>Use for steak tartar (safest cut to use raw).
>Beef Wellington.
>Filet steak (wrapped with bacon).
>Thin sliced in stir fry.
>Roast?
>I think not.
>Too lean to roast.
>Too damn expensive to abuse.
I disagree - STRONGLY!!!!
IMHO tenderloin roast is not only the ultimate roast, but in fact the
ultimate food of all. It comes out fine roasted. What you don't want to do,
and which will ruin it, is to roast it at a low temperature for a long
time.
Or perhaps you were thinking of a "roast" as in a pot roast - a different
animal altogether, which is a large hunk of braised beef (i.e. something
cooked in liquid, generally with vegetables). I don't believe that's what
the OP meant. Certainly you wouldn't want to use a tenderloin for pot-
roasting.
Instead, what you want to do is roast it in a very hot oven (450 F) for
about 7 minutes per pound. (at least for rare. Figure 3 more minutes per
pound for each additional degree of doneness) Then take it out, allow it to
rest for perhaps 15 minutes, and serve.
It does make good gravy, from the caramelisation on the bottom of the pan,
but you do need to have decent amount of rich stock because it won't
produce many drippings, thanks to the low fat. So make, in advance, good
beef stock to deglaze the pan with. Another tactic is to put in some pieces
of something flavourful and fatty in the pan with the roast (making sure
the pieces don't touch the roast proper). Ox-tail and chuck roast make good
choices if you want to go this route.
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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