"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.
Go for it! Remember to let the meat rest to room temperature before
roasting.
Andy