"Alex Rast" > wrote in message
...
> 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.
>
I'll throw another opinion on the fire. Tenderloin is prized for its
tenderness, but it is lacking in flavor compared with other cuts. That's why
many preparations, such as Wellington, include other flavor elements. For
the "ultimate" roast you want the beefiness to be the main theme, and I
think the standard prime rib stands out here. As for roasting, low
temperature is the key - but not for too long. I like to sear the meat on
the stove top then roast at a low temp until medium rare. The result is meat
that is medium rare throughout, essentially, and not one thjat is well done
on the outside and rare in the middle.
--
Peter Aitken
Remove the crap from my email address before using.