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 ?

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.

Regards
Ken ( in (not so sunny today) Honduras where it costs a whole $3.00/pound)


--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

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.

Regards
Ken ( in (not so sunny today) Honduras where it costs a whole $3.00/pound)


--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

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 ?


This works on a gas or charcoal grill.
Cook's Illustrated had a delicious recipe a month or so ago.
Temove all silverskin and turnt he tail under so the roast
is the same diameter all it's length. Tie with linen twine
ever inch or two.

Rub with olive oil, salt and pepper an hour before cooking.
Heat grill to high, sear 15 minutes on each side, then
lower the temp. and cook till it's 120 deg. Let rest
10-15 minutes. It's exquisite.

gloria p

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 ?


This works on a gas or charcoal grill.
Cook's Illustrated had a delicious recipe a month or so ago.
Temove all silverskin and turnt he tail under so the roast
is the same diameter all it's length. Tie with linen twine
ever inch or two.

Rub with olive oil, salt and pepper an hour before cooking.
Heat grill to high, sear 15 minutes on each side, then
lower the temp. and cook till it's 120 deg. Let rest
10-15 minutes. It's exquisite.

gloria p

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 ?


This works on a gas or charcoal grill.
Cook's Illustrated had a delicious recipe a month or so ago.
Remove all silverskin and excess fat. Turn the tail under so
the roast is the same diameter all its length. Tie with
butcher's twine every inch or two so the roast won't curl.

Preheat grill to high. Rub meat with olive oil, salt, and
pepper an hour before cooking. Let sit at room temp.
On hot grill or over hottest part of coals, sear 15 minutes
on each side, then lower the temp. or move to a cooler place
on the grill and cook till it's 120 deg. Let rest
10-15 minutes.

We've had this three times recently for guests. We may have
it again for Christmas dinner. It's exquisite, but at the cost
of a whole week's worth of dinners.

gloria p

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 ?


This works on a gas or charcoal grill.
Cook's Illustrated had a delicious recipe a month or so ago.
Remove all silverskin and excess fat. Turn the tail under so
the roast is the same diameter all its length. Tie with
butcher's twine every inch or two so the roast won't curl.

Preheat grill to high. Rub meat with olive oil, salt, and
pepper an hour before cooking. Let sit at room temp.
On hot grill or over hottest part of coals, sear 15 minutes
on each side, then lower the temp. or move to a cooler place
on the grill and cook till it's 120 deg. Let rest
10-15 minutes.

We've had this three times recently for guests. We may have
it again for Christmas dinner. It's exquisite, but at the cost
of a whole week's worth of dinners.

gloria p

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)

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)

Alex Rast wrote:

>
> >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!!!!

And I strongly agree with your disagreement. :-)
I have had roasted tenderloin a few times and it has been wonderful.

"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.

"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.

"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

"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

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 ?
>
i've roasted several whole beef tenderloins and have always used a probe
thermometer. that way there isn't any guesswork on doneness. i know everyone
doesn't have one but when you could potentially screw up a piece of meat
that costs about 4 times as much as a probe thermometer, it seems like a
good investment :P

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 ?
>
i've roasted several whole beef tenderloins and have always used a probe
thermometer. that way there isn't any guesswork on doneness. i know everyone
doesn't have one but when you could potentially screw up a piece of meat
that costs about 4 times as much as a probe thermometer, it seems like a
good investment :P

"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.

"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.

On Wed, 15 Dec 2004 15:37:03 GMT, "Peter Aitken"
> wrote:



>
>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.


My experience agrees with Peter, with a recent exception. Last year
for New Year's Eve I got steaks from the thick end of a large bison
tenderloin. They were stunning, done rare and very plain.

These are grass-fed animals from near the PA/NY border. Today I talked
with the farmer. He had slaughtered two small cows (stil bison) and
had the tenderloins whole. I took one and will try it this year.

I may well use some nice mushrooms with it, but he claims it will tast
like the other one, and he hasn't misled me in the past. He says to
roast it in a 250F oven, which wouldn't have occured to me, but maybe
with browning it in a pan first that would go.

I remember doing Wellington back in the 60s when we had just bought
the Julia Childs et al cookbooks. I don't really want to do that
again, but the duxelles part of it could be done with shiitakes and
even porcini, which we couldn't get then.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On Wed, 15 Dec 2004 15:37:03 GMT, "Peter Aitken"
> wrote:



>
>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.


My experience agrees with Peter, with a recent exception. Last year
for New Year's Eve I got steaks from the thick end of a large bison
tenderloin. They were stunning, done rare and very plain.

These are grass-fed animals from near the PA/NY border. Today I talked
with the farmer. He had slaughtered two small cows (stil bison) and
had the tenderloins whole. I took one and will try it this year.

I may well use some nice mushrooms with it, but he claims it will tast
like the other one, and he hasn't misled me in the past. He says to
roast it in a 250F oven, which wouldn't have occured to me, but maybe
with browning it in a pan first that would go.

I remember doing Wellington back in the 60s when we had just bought
the Julia Childs et al cookbooks. I don't really want to do that
again, but the duxelles part of it could be done with shiitakes and
even porcini, which we couldn't get then.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas