Need to tie a tenderloin?

itsmce

I bought a beef tenderloin this morning for Christmas dinner. Have never cooked a whole beef tenderloin so I have been researching. I think I'm set as far as the actual cooking...planning on cooking at about 275 or 300 and finishing with a reverse sear. My question is about whether or not I need to tie the thing. It seems that many recipes talk of tieing the loin. What's the benefit? I am not planning to stuff it or bacon wrap it.
If the consensus is to tie...where do you folks get the string for such a task?
Much appreciate the assistance.

rosem

I would tie it if you have the string or can easily obtain it. Usually any decent grocer or butcher shop will carry it. It's a medium weight cotton string. Thick enough to not cut the meat, but not too thick that it will pull the crust off.

You tie the tenderloin to give it a nice even shape so it cooks evenly.

Little Steven

It's up to you whether you want to do it or not. If you have folks that like well done the thin ends will be  that way if you don't tie it while the rest will be as you cook it.

Terrebandit

The main advantage of tying it up is that it promotes evenness during the cooking process. After spending a ton for that hunk of meat, I would get the most out of it. I also tie pork loins, rib roasts, and rack of pork.

Ladeback69

I tied mine with neoprene ties I got from my egg store. I got a box of 3 for $10, butcher's twine will work. It helped keep the small end not get over done. The one below is and 8 pounder.

allsid

If you have a legit butcher, just ask him for a quick tying tutorial if you are in there buying something and if he can spot you some twine.  Get about 4-6 arm wingspan arm lengths worth in case you have some errors.

You may not even need to final sear if you get the crust you are after during the roasting time.  

Ladeback69 mentioned.

I have never had a butcher deny me twine-  Eventually I will buy some-  Lol

Chelnerul

@itsmce - I found this one helpful: https://www.youtube.com/watch?v=UcgMtjtkeSg

Plus the guy sounds like an Israeli commando...

stemc33

You can also use one of those mesh stocking things. You can probably get to butcher to put the mesh on.

itsmce

@chelnerul - Thanks...that helps.

One more question...The tenderloin I bought was a cryovac package.  Looks like there's some trimming that could be done.  Is there any reason I SHOULDN'T trim off any silver skin/fat/misc.?

Ladeback69

itsmce said:

@chelnerul - Thanks...that helps.

One more question...The tenderloin I bought was a cryovac package.  Looks like there's some trimming that could be done.  Is there any reason I SHOULDN'T trim off any silver skin/fat/misc.?

Nope. You want to take off the silver skin any fat that you can. What ever seasoning you put on won't get through the silver skin.