How do you make beef tenderloin? I see high heat, short time methods vs. low heat/several hours methods. Which do you prefer? ( I make this about once every five years, LOL, and can’t remember what I did last time). It’s not going to be meant to impress any gourmands, just family.
Thanks!
We had this for our Christmas dinner. We used the low heat method. Our dinner was delicious! http://www.foodnetwork.com/recipes/ina-garten/slow-roasted-filet-of-beef-and-basil-parmesan-mayonnaise-recipe-1996812.
Fast roast. Have it out of the fridge for awhile to take the chill out of it. Pat dry and season the exterior as you please. Preheat oven to 475 degrees. Put roast on a rack in a roasting pan. Insert thermometer into middle. Roast at 475 for 10 minutes. Turn down oven temp to 425 and continue roasting until meat temp reaches 130 degrees. Remove from oven, transfer roast to cutting board, loosely tent with foil, and let rest for 5-10 minutes before cutting. Foolproof and delicious!
So in short, either way is fine? : )
I’ve also had good results with Ina Garten’s recipe. Now I’m thinking I should try @doschicos approach and compare!
I have used both methods. Since I like a nice sear on my steaks, I like the higher heat especially when I wrap in bacon. Enjoy dinner!
I make it once or twice a holiday. As a matter of fact I’m making it tomorrow for dinner because I didn’t get any at my holiday party! This is my MIL’s recipe she got out of a cookbook. It was snarfed down by everyone and I finally asked her for the recipe when I decided to be brave and make it. She even said she worried how it would taste the first time she made it, but oh my…it’s wonderful!
4 to 5 lb. beef tenderloin.
Marinade in a gallon baggie for 24 hours in frig, turning as you think of it.
Mix the following for Marinade:
1 bottle teriyaki marinade
1 pack onion soup mix
Take out about 30 minutes before putting in oven.
450 degrees for 50 minutes. I put mine on a cookie sheet layered with foil. Take out and cover with foil for about 10 to 15 minutes. Cut and serve…enjoy!
The meat keeps cooking while it sits out.
Sear first on all sides, then roast.
The beauty of the high temp roast is you don’t need to sear first.
@conmama sounds so good. I am thinking of trying a new way with the one a picked up today! Thanks for sharing!!!
@sunset88 …I know it sound odd…the teriyaki and onion soup mix. But it is wonderful and the meat so tender from marinating 24 hours. Mine is doing just that right now! Let me know what you think if you make it like that. It’s so darn easy.
Chacun a son gout and all that, but I wouldn’t marinate a filet in soup mix and teriyaki sauce. I’d make a wine marinade
Well excuse me, but it’s delicious. Why did you have to say that?
Just an alternative. Feel free to ignore.
I didn’t know that you have a lock on marinade advice…isn’t this a general discussion?
I don’t doubt your teriyaki and soup mix marinade is delicious, but there’s probably a few hundred different brands of teriyaki sauce and soup mix out there. Perhaps sharing the brand your mother uses woud help; no doubt there’s some teriyaki sauces and soup mixes that are terrible and would ruin an expensive filet.
Anyway, personally I’ve never done an entire tenderloin but it’s a very lean, tender cut so there’s not much benefit to slow cooking. Typically slow-cooking is used for very tough cuts of meat with a fair amount of connective tissue or fat. The slow cooking softens the meat and renders the fat and connective tissue. A tenderloin doesn’t really benefit from any of that and is probably in most danger from overcooking, so the thermometer and high heat sounds like a good way to go for a cook that doesn’t have a sous vide available (sous vide would be my choice).
I’m alway happy with doschicos method. Somewhere I have instructions that direct a certain amount of time per pound per each temperature.
My sister did a tenderloin on Christmas. She seared it on the stove top at high heat after a generous seasoning of salt pepper and thyme. She later cooked it on high heat at my brother and SIL house. It was delicious.
^^
Yes, we have had great luck with that method after watching the Gordon Ramsey video. He sears it quickly then roasts it over a mound of thyme and garlic. He drizzles with butter first. It’s delicious and the one thing my S loves to make.
Here’s the Ramsey video – although only the first 2 minutes are relevant to this discussion --he is making filet mignon sandwiches with his special relish during the rest of the video. We have made those as well and they are unbelievable!!
Agree with setting it out to come to room temperature before cooking, and coating it with whatever you like the taste of. We use olive oil, garlic, and a local seasoning mix. Cook on a rack in a roasting pan at 500 for 25-30 minutes for rare inside. The end pieces will be medium or so. 40-50 minutes would break my heart. But do what you like.
We generally have about a 5 pound roast.
Well…my son shot me down for trying a new recipe. His dinner requests for his college break were steak and seafood. LOL He is not enjoying the dorm food! Also another vote for setting out before cooking. I also do the same with the braciole before putting it in my sauce. Found a couple more interesting recipes after googling!