"Andy" > wrote in message
...
> "Peter Aitken" > wrote in
> m:
>
> > "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.
> >
> >
>
> I'm all for roasting tenderloins.
>
> I bbq rotisserie chateaubriand on high heat about 1 foot from the heating
> elements. Takes about 2 hours (2 lbs.) to medium rare. It's so tender,
> you can cut it with a plastic fork.
>
I am really puzzled as to why you consider this a plus. Don't you have
teeth - or metal utensils? I do not want my beef to have the texture of
jello or pudding.
--
Peter Aitken
Remove the crap from my email address before using.