Beef Tenderloin

RajunCajun

I just recently had beef tenderloin for the first time at Capital Grille in Sarasota.  Man, oh man, unbelievably flavorful to say the least.  Any tenderloin addicts here?  How do you egg em?

Darby_Crenshaw

Filet mignon

au poivre

tenderloin roast (chateaubriand)

Beef wellington

stuffed tenderloon roast

all good stuff

nor a lot of flavor, so usually you add something to it. Tender though, that's responsible for the premium

RedSkip

Reverse sear, cook to an IT of 110F, then finish to your perferred temp.  I like to cook whole until I'm ready to finish, then cut filet sized pieces for the final sear.  My CI pan is smaller so I need more manageable size pieces.

Herb butter is a must.

YukonRon

This cut of meat is so versatile, there are so any ways to cook, and it is very difficult not have some measure of success.
We do whole tenderloins very often. If you choose to do these, get some butchers twine, and fold back the thin end until it meets the thickness of the rest of the loin, tie it off. I use olive oil followed by a rub, low and slow @225F, until around 110F IT (I smoke with a blend of cherry and pecan), pull let rest while increasing BGE temp to reverse sear to preferred IT. We serve on a platter sliced. Looks beautiful, tastes outstanding, zero chance for leftovers.
Occasionally  we let the thin side go without tying off. We cut that well done section off and make the best burnt ends you will ever taste .
Either way, have fun and enjoy the ride.

RajunCajun

Thanks for the advice.  What am I asking my butcher for?  Whole beef tenderloin?

SGH

RajunCajun said:

  What am I asking my butcher for?  Whole beef tenderloin?

It depends on what you plan on doing with it. If you are just wanting to roast a beef tenderloin, then a whole one is fine. However if you are just wanting to cut a few fillets yourself, then look for the center section of a tenderloin. This section of the tenderloin is the most uniform and consistent in shape and produces near identical looking steaks. Plus if you are just making steaks you do not need the tail section as it is useless for good steaks. Buying the center section only will save you some money and keep down waste when you are just making steaks. Depending on your location you can usually find tenderloin for sale 4 different ways. The whole tenderloin, the center portion, the butt (or head) and the tail. For roasting go with the whole tenderloin. For making steaks the center cut is my preferred cut for the reasons stated above. For some of the fancy dishes such as beef Wellington, the butt and center cut look the best, but you can use the whole thing any way that you want. It all taste great. Just thought that I would share......

blind99

Love whole tenderloin on the egg. Costco sells them trimmed or untrimmed. I prefer the latter because it's a lot cheaper and the trimming only takes a few minutes. Take off all the silver skin and extra fat. 

As above I also fold under the thin end to make it uniform. I like a flavorful rub because tenderloin doesn't have a lot of fat for flavor. Some people also like a flavorful sauce. 

I also reverse sear. I pull around 100-105 then sear to 120. 

It's a great cook because it is very quick to do, maybe 1.5 hrs start to finish. 

nolaegghead

wrap tenderloin steaks in bacon.....adds flavor

RajunCajun

SGH said:

RajunCajun said:

  What am I asking my butcher for?  Whole beef tenderloin?

It depends on what you plan on doing with it. If you are just wanting to roast a beef tenderloin, then a whole one is fine. However if you are just wanting to cut a few fillets yourself, then look for the center section of a tenderloin. This section of the tenderloin is the most uniform and consistent in shape and produces near identical looking steaks. Plus if you are just making steaks you do not need the tail section as it is useless for good steaks. Buying the center section only will save you some money and keep down waste when you are just making steaks. Depending on your location you can usually find tenderloin for sale 4 different ways. The whole tenderloin, the center portion, the butt (or head) and the tail. For roasting go with the whole tenderloin. For making steaks the center cut is my preferred cut for the reasons stated above. For some of the fancy dishes such as beef Wellington, the butt and center cut look the best, but you can use the whole thing any way that you want. It all taste great. Just thought that I would share......

Thanks for explaining....

SGH

RajunCajun said:

Thanks for explaining....

My pleasure as always my friend. Hope that y'all have a safe and Happy Thanksgiving.