Ok the wife is a little scared to cook a $145 piece of meat.

Besides cutting it into steaks and grilling it what are other options.

It is about 16 inches long and is just over 6 lbs.

Wife thinks about a rub of course black pepper and maybe some Montreal Steak Seasoning also.
I said: let’s add cutting it in half and wrap bacon around it. Hold the bacon in place using tooth picks.

Most of the people we are feeding like their meat rather well done. Except me. Thus the reason of cutting it in half.

Maybe placing it on no stick foil on a rack in the roasting pan. Cook until the thermometer stuck in each section center reads about 140 degrees. Load it in the Yukon and drive three miles to her Mom's House. Unload all the food. Cut and eat. So it will be resting for about half hour.

Are we even close to doing this thing correctly?

Wife makes a great Prime Rib Eye Roast. So we are thinking something down those same techniques of cooking this.

All suggestions appreciated.

Thanks
Roy

This message has been edited. Last edited by: ontmark,

We rubbed it in black pepper, got a cast iron skillet raging hot, seared all sides, then put it in the oven to finish.

The difference in size, going from the thick end to the smaller end gave a nice range of doneness from rare to medium.

It was wonderful.

Wellington is always good.

I just got this in an email from Thermoworks today
Tenderloin

America's Test Kitchen spotlighted an interesting approach in the Holiday Season special yesterday.

They pre-roasted small red potatoes in EVOO and rosemary at 450 or 500℉ for 15 minutes and then took a tied tenderloin roast that they had dusted with rosemary, thyme, salt, pepper, and baking soda (the later to develop a nice crisp crust without the need for pre-browning). They allowed the meat to come to room temp and the salt to work for at least an hour before adding the other spices. Popped it in the oven @ 250 or 300℉ (don't remember) right on top of the potatoes without the need for a roasting pan grill insert until the meat internal temp was 125℉, turning over half way through and removing the string. Tented it and allowed it to rest for a good 30 minutes while the drippings and fond were turned into a nice gravy with added carrots, onions, celery, and beef broth, reduced and strained.

Looked fantastic!

My wife does that for Christmas eve dinner each year. Just consider it roast beast. Its good, as in really good. Well, I really like it and so does she. We've got some relatives who have no taste at all, but it seems to vanish each year.

I can't or won't afford to take us all out to a restaurant, and the quoted amount is minor. We have 12 or so folks over. Kids and grandkids. One doesn't eat meat. The rest seem OK with it. At least none have offered to replace it. Filet at the favored place is $34.95. Plus drinks. After the tip, you're looking at least at $500.

So cook up the roast and be happy.

i have made these on my smoker and had great results. trim most of the fat from outer tenderloin, rub with olive oil, sprinkle moderately with kosher salt fresh black pepper. place on smoker setting at temps of approx 200-225 degrees.
insert probe of wireless thermometer into thickest past of meat, remove as soon as temp hit 125 in the probe. cover with foil for rest at least 15 min.
I use 2 fist size chunks of mesquite or hickory for smoke along with the Kingsford Blue charcoal.

Weber Smokey Mountain.

Bring the meat to room temperature before cooking- slow roast till internal temperature is reached.

We’ve used prime tenderloin for fondue, particularly the smaller end. Since each piece is bite size, it just takes a few seconds for a crisp exterior with rare center. Very tender!

We've done this recipe a few times, always comes out solid.

https://www.bonappetit.com/rec...-garlic-and-rosemary

I can't help with any tips. Here's what I do when I buy a whole loin. Cut off tip and butt and make Chateaubriand for a large party this would take two or maybe more loins, but you will be the talk of town forever.

A properly trimmed Chateaubriand is about the best thing on the planet. So if most want well done. Cook to just prior to medium rare, cut out center, wrap and reserve for you and wife or sane people. Take but/tip and throw in oven for ten minutes. If they don't know the difference between a properly cooked steak and well done they won't know you gave them worst part of the roast.

I rub it with olive oil crushed garlic and rosemary then bake it at 400. I like mine medium rare but if the crowd wants it more done than that you can. It is the tenderest meat there is so medium is still not tough.

quote:

Originally posted by V-Tail:
Wellington is always good.

This. Or throw the entire thing on the grill at 350F and turn accordingly. Keep in mind the tenderloin, half of it is thin and the other half thicker, so can get a good portion well done without cutting it.

Check out Adam Perry Lang's whole beef tenderloin recipe. Can't go wrong

https://eggheadforum.com/discu...worcestershire-sauce

quote:

Originally posted by ontmark:

Wife makes a great Prime Rib Eye Roast. So we are thinking something down those same techniques of cooking this.

Go the way she'll be most comfortable with. It's still beef so if she does Prime Rib well, have her do it the same way.
Low and slow is how I would do it. Wireless/wired thermometer is invaluable as I have found out.
Good luck!

We do a horseradish and potato crusted tenderloin for Christmas most years. I believe it is also an American Test Kitchen recipe. There are lots of variations on line to accommodate your taste. Tenderloin is not tough to cook, just be mindful of temp and time, like anything else, and please please please let that thing rest before you cut it ! Don’t ask how we know.
And anyone who wants a well done tenderloin will be provided directions to the nearest Ponderosa “Steak” house and asked to return for dessert. I will not go past medium. Period.

I prefer to grill mine, but the sear and oven route works well, too.

How did the tenderloin turn out ?

Ours was awesome - rubbed with salt and some sugar, and wrapped in plastic for few hours in the fridge, then pulled in out, and covered in cracked peppercorns. In to a 450 degree oven for 25 min, till the middle was 125. Rest and serve with a blue cheese cream sauce on the side.

Super tender, and we have leftovers and au jus for sandwiches !

Hope yours was as good

Thanks everyone for the help and info especially on the slow cooking part.

Sorry for the late update. Everyone here has been coughing up goo the last week.

As I said in the OP that the wife was stressing a lot over the meat part.

So I took over. We rubbed it with a lot of course ground pepper and some Montreal Steak Seasoning and a little salt. In to the roasting pan and under the broiler on high for about 18 minutes. Took it out and flipped it over to do the same on the other side. Pulled it out and placed two layers Bacon on top of it. Back into the oven on the center rack and cooked it at 225 degrees for about 1.3 hours. Until the meat thermometer read 125 degrees in the center thick portion.

Let it set for 25 minutes.

Everyone had a sliced to their liking. The narrow tails were about Med Well and the thicker center about Med Rare.

Again thanks for all the help and info. Didn’t want to try the rosemary recipe for we tried something similar on a Prime Rib Roast and found it a little strong.






Good Eats

The whole meal. Meat, Twice Baked Potatoes, Garden Salad with Radish Sprouts, Asparagus, Mixed Fruit Salad, Three deserts, Cherry Cheese Cake, Chocolate Cream Pie, Apple Crisp Pie.

I was too stuffed to take photos of Pies.