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Beef Tenderloin with Fresh Tuscan Rosemary Wet Rub

QBabe
QBabe Posts: 2,275
edited November -1 in EggHead Forum
beef-tenderloin.jpg
<p />Hi Everyone:[p]Last Saturday, I decided to make Beef Stroganoff in my Lodge dutch oven. I've been itching to do some of this kind of thing on my grill. I found a recipe that called for 2 lbs of beef tenderloin, so off to the grocery I went. Well, as soon as I saw the meat, I decided this is NOT going in stroganoff...no way, no how. It was just too pretty a hunk of beef to do that. [p]So, here's a pic of the result...The recipe for the wet rub was from Raichlen's "Sauces, Rubs, and Marinades" book.[p]Enjoy,
QBabe
:~)[p]
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Comments

  • Smokey
    Smokey Posts: 2,468
    QBabe,[p]That looks great. You're killing me here. It's 11:25am and I'm starving. I wish I was smoking something now![p]smokey.gif
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  • IQ
    IQ Posts: 16
    QBabe,
    Looks delicious, but how did it taste? My wife loves tenderloin, I'm more in the Rib Eye-Porterhouse corner. Last night I cooked Sirloin & Tenderloin my wife said the Tenderloin was great, but to me it lacked the beef flavor. [p]Any ideas on how to get more flavor out of a Tenderloin? I have tried rubs, sauces, salt & pepper. To me they are a bland tasting piece of meat. Comments from any & all would be appreciated. I cook all beef Med-Rare if this helps, the old Med-Rare not 145°.[p]IQ[p]

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  • QBabe
    QBabe Posts: 2,275
    IQ,[p]"The old med-rare, not 145°"....what temps are you cooking to? I can't imagine taking it past 145°. It is just melt in your mouth good and going further deteriorates the flavor, IMHO.[p]QBabe
    :~)

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  • SSDawg
    SSDawg Posts: 69
    IQ,[p]It isn't just you. The tenderloin is one of the most flavorless pieces of beef, due to the absence of fat. However, the tenderloin is considered good for other reasons (mainly its tenderness). Best to marianate or rub them with something, even if only salt and pepper (my favorite).[p]You certainly aren't alone in your preference for other cuts.
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  • djm5x9
    djm5x9 Posts: 1,342
    IQ:[p]"" "" "" . . . The Princess likes hers marinated in teriyaki, garlic, and the rub d'jour . . .
    [/b]
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  • IQ
    IQ Posts: 16
    djm5x9,
    Will that give me a dinner fit for a King???
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  • IQ
    IQ Posts: 16
    QBabe,
    Sorry for the confusion the USDA now recommends 150° for Med-Rare. I have always cooked to 125° to 130° for Med-Rare.[p]IQ[p]

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  • QBabe
    QBabe Posts: 2,275
    IQ,[p]Actually, so do I. I think I pulled this at about 130°. It was very tasty, but I actually prefer the prime ribs I've been doing over this. And, since the last prime rib I bought was only 4.59 lb, versus the 8.99 lb that the tenderloin was (I had no idea 'til I got to the register, never even looked at the price), I don't think I'll be doing another unless I see it on sale. But, it was fun anyway![p]Have a great weekend. Supposed to be in the low 20's here in N. Florida tonight and tomorrow. Brrrrrrrr.....![p]QBabe
    :~)

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  • djm5x9
    djm5x9 Posts: 1,342
    IQ:[p]Fat chance! No king at my house . . . Just three little Princes. I am referred to as the "maintenance man". But she does purr when served filet mignon this way . . . (smilie thingie)
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