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Reheating Beef Tenderloin: Help

mcdraw
mcdraw Posts: 89
edited November -0001 in EggHead Forum
I want to reheat some tenderloin without over-cooking it. Any suggestions. I planned on cutting individual steaks, seasoning, and searing, however, the sear won't warm the center of the meat. Should I hot-tub before I sear? Never hot-tubbed(food!) before. Any suggestions?
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Comments

  • Essex County
    Essex County Posts: 991
    My suggestion would be not to reheat at all. I'd just cut the steaks and let them warm to room temp. If you want to do a quick sear, keep it short. No more than 45 seconds per side after getting to room temp. Hot tub would be ok too. I've found that it's really hard to "recook" steak as it has already lost much of its moisture. I serve it at room temp with a warm sauce such as a bordelaise.
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  • mcdraw
    mcdraw Posts: 89
    Thanks EC. The warm sauce is a great idea. I still may do the hot-tub followed by a quick sear.
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  • BobS
    BobS Posts: 2,485
    When I have leftover steak (rarely) and want to heat it up versus eating cold in a sandwich (rarely), I throw it in the microwave and it comes out fine.

    You could hit it for a few seconds and then sear, if you wished.
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  • mcdraw
    mcdraw Posts: 89
    Thanks BobS. I'm concerned that microwaving will dry it out quickly although the nuke would not be long. I was considerationg placing the cold steaks in palstic baggies and placing in warm water before searing.
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