Advanced Beef Tenderloin techniques?

GoooDawgs · December 2016

Hey guys - I've done a lot of forum searching, but the reason for this thread is to focus on advanced techniques - things you wouldn't advise for one to do until they have a dozen or so tenderloin cooks under their belt.

I've gotten more and more consistent with my tenderloin game, and I've been requested to do it again for a Christmas party this Saturday.

Usually I do a beef rub, reverse sear (very hard to screw up with the FB200!) and they've been awesome, but I wanted to see if there's any way to step it up.

Aside from nailing the internal temp, is there anything you can think of to enhance the flavor? I've searched the forum and the approaches all seem pretty similar. Does anyone inject or make a truffle butter? I usually add some red oak chunks during phase 1 and that helps. Beef will be a Prime tenderloin from Costco . I do not have a sous vide...(yet)

I know the saying "If it's not broke don't fix it," but like everyone here I'm searching how to make the next one better than the last.

Any special tips to get it to the next level? Appreciate it!

pgprescott · December 2016

I think @JustineCaseyFeldown is a Wellington guru. That's a wow factor.

johnnyp · December 2016

Have you ever considered making Beef Wellington?

edit: ^ @pgprescott beat me to it

GoooDawgs · December 2016

Ahhh now that is both exciting and terrifying at the same time! I was hoping to turn it up a few notches but that is an entirely different level!

I've gotta do some research on this wellington - hopefully it can be done all with the egg. Thanks guys

pgprescott · December 2016

GoooDawgs said:

Ahhh now that is both exciting and terrifying at the same time! I was hoping to turn it up a few notches but that is an entirely different level!

I've gotta do some research on this wellington - hopefully it can be done all with the egg. Thanks guys

i'm not so sure it's as daunting as it looks. Give @JustineCaseyFeldown
a chance to explain.

stevez · December 2016

Following with great interest as I have had very similar experience/question. Thanks.

Carolina Q · December 2016

I know @JustineCaseyFeldown won't repost these, so I will. Awesome,no? Pastry looks sorta like a punkin carving, eh?

Tree rat wine too!
Justine is Darby, BTW...
http://eggheadforum.com/discussion/comment/1863664#Comment_1863664

Pretty sure he posted some how tos as well, but I haven't found them yet.

Legume · December 2016

You could try Adam Perry Lang's tenderloin recipe, I think @johnincarolina posted the full recipe maybe 18 months ago. It may not be complicated enough for what you're looking for though.

Carolina Q · December 2016

apl never wrote a recipe that wasn't complicated enough.

GoooDawgs · December 2016

Has anyone ever replaced the prosciutto with bacon? If you could do that, would you have to cook the bacon first before wrapping to make sure it was done?

JustineCaseyFeldown · December 2016

Assuming you mean in the wellington? You aren't roasting very long. Even if you par cook it, the bacon isn't going to crisp up at all.

Have to ask, why no prosciutto?

smokeyw · December 2016

I occasionally butterfly them and roll them up with baby spinach and goat cheese in them. I tie them in a roll and smoke them at 225 until it is about 120 degrees internal. Then I take it off and open the egg up until it hits about 550 and do a reverse sear on the outside. Good stuff!

Foghorn · December 2016

Lomo al Trapo

http://www.seriouseats.com/recipes/2015/08/lomo-al-trapo-colombian-cloth-wrapped-salt-crusted-beef-tenderloin-recipe.html

coomdaddy · December 2016

Gordon Ramsey is the beef wellington man. He has a video on Youtube. I have wanted to give it a shot for a long time.

Focker · December 2016

Maybe try a better cut. Interesting read here, pay attention to the overrated theme. Some big boys in there, that know their stuff. APL and brisket....couldn't agree more with the man.
https://www.google.com/amp/s/www.thrillist.com/amphtml/eat/nation/filet-mignon-sucks-famous-chefs-reveal-the-most-over-underrated-meats

Not good, when you're looking to add flavor to a "prime" cut.

Focker · December 2016

Carolina Q said:

apl never wrote a recipe that wasn't complicated enough.

Was at the library this morning, looking at amazon reviews for a book...Tacos, by Mark Miller. When reading the negative reviews, all were whiners, on how difficult the recipes were....made me take it home. lol

Those anchos, pasillas, and guajillos, are sooo hard.

GATraveller · December 2016

I used APL's recipe from Serious BBQ a few weeks ago and it was a unanimous success. You won't be disappointed.

Carolina Q · December 2016

Focker said:

Those anchos, pasillas, and guajillos, are sooo hard.

They can be. Guajillos are easy, the other two, not so much. I must have looked in a dozen stores, both here and 400 miles away at Mom's before I finally found some cellophane packaged anchos!

But I wouldn't trash a book because I couldn't find an ingredient!

As for apl, all reports I've seen are positive. I just don't have the patience for a 73 step 56 ingredient recipe.

Foghorn · December 2016

For me, any recipe with 73 steps better have "take a swig of beer" listed for at least 60 of the steps.

Scott805 · December 2016

I like salt crusted with a good chimichurri sauce. It will wow the crowd when you take it off the egg!

Focker · December 2016

Carolina Q said:

Focker said:

Those anchos, pasillas, and guajillos, are sooo hard.

They can be. Guajillos are easy, the other two, not so much. I must have looked in a dozen stores, both here and 400 miles away at Mom's before I finally found some cellophane packaged anchos!

But I wouldn't trash a book because I couldn't find an ingredient!

As for apl, all reports I've seen are positive. I just don't have the patience for a 73 step 56 ingredient recipe.

That sucks. Must be a regional thing? I could go to Aldi or WallyWorld, each has all three in cellophane. HyVee even gets dried whole hatch.

Supermercado has all three, and much, much more.

True Mexican cooking is APLesque, building flavors over time, marinades, braises, sauces, etc.

Patience is a main ingredient. It really does not shock me, that you can't find that either.

GrillSgt · December 2016

I was given Pickles, Pigs and Whiskey for Christmas a couple of years ago. It's by Jas. Beard award winning chef John Currence, Oxford MS. In it he has a recipe for a smoked tenderloin that is brined. I have been fascinated by it but have never got around to trying it. Oddly enough I was looking at it last night. I couldn't find it online so I will post it as soon as I get home today.

GrillSgt · December 2016

GrillSgt · December 2016

Oh hell. Sorry

BizGreenEgg · December 2016

+1 for lomo al trapo like @Foghorn said.

GATraveller · December 2016

Thanks @GrillSgt - I saved that pic for later use. Anything to help spice up one of the most boring/overrated pieces of meat on the cow (which I love).

JustineCaseyFeldown · December 2016

GATraveller said:

Thanks @GrillSgt - I saved that pic for later use. Anything to help spice up one of the most boring/overrated pieces of meat on the cow (which I love).

grass fed has a more interesting flavor profile, if you can get it.

most beef fat is from simple corn sugars. the grass fed stuff has different flavors, flavors which used to be there in grandma's (or iguess grandpa's) day.

just as grass fed butter and eggs are often considered better in flavor, you'll (maybe) find the same for beef. you can get fat from grass. it's just more complex, and usually grass fed beef have much less of it.

but it is not all about the fat.

if you could get hold of grass fed beef that was slowly fattened (as opposed to merely finished on corn, as some is), it's said to be as marbled as you'd ever want. smaller finer grain marbling, not big seams of fat, but more than typical with grass fed. no idea where i'd find that. maybe argentina or some frikkin place like that.

at the end of it, the differences (for grass fed beef) are subtle, but in something like tenderloin, it can be more apparent.

Focker · December 2016

GATraveller said:

Thanks @GrillSgt - I saved that pic for later use. Anything to help spice up one of the most boring/overrated pieces of meat on the cow (which I love).

Miyagi says, "When polishing expensive turd, always remember, wax on, right hand. Wax off, left hand. Breathe in to nose, out of mouth. And don't forget to breathe."

GATraveller · December 2016

Focker said:

GATraveller said:

Thanks @GrillSgt - I saved that pic for later use. Anything to help spice up one of the most boring/overrated pieces of meat on the cow (which I love).

Miyagi says, "When polishing turd, always remember, wax on, right hand. Wax off, left hand. Breathe in to nose, out of mouth. And don't forget to breathe."

Focker · December 2016

In all seriousness, I think sous vide would be the best option, like a deer loin or backstrap.

Most f them up by marinating, heavy bold rubs, wrapping in bacon, stuffing, blah, friggin' blah, friggin' blah.

Let it shine...cook hot and fast, and give it a good supporting cast around the plate, and in the wine glass.

SciAggie · December 2016

Carolina Q said:

Focker said:

Those anchos, pasillas, and guajillos, are sooo hard.

They can be. Guajillos are easy, the other two, not so much. I must have looked in a dozen stores, both here and 400 miles away at Mom's before I finally found some cellophane packaged anchos!

Geography is important isn't it? I live just east of the middle of nowhere. Our local grocer has a hard time stocking produce that looks fresh - BUT - those chiles and others are standard fare...

Advanced Beef Tenderloin techniques?

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