Beef tenderloin

11 years ago

I will be making a beef tenderloin for the first time, and I am a little worried about screwing up such an expensive piece of meat. I am roasting it a day ahead and plan on serving it at room temp. Here is my question...

I am using a Barefoot Contessa recipe which calls for roasting at 500* and letting it rest for 20 minutes before slicing. I prefer not to slice it until the next day. If I don't slice it right away, will the residual heat continue to cook the meat? I don't want to end up with a well-done tenderloin!

Nicole

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Comments (17)

Jasdip
11 years ago
I can't help you with your question, but I've always wanted to make that recipe of hers! Beef tenderloin is out of my price range though.

Let me know how you like it Nicole!
User
11 years ago
Nicole, I would definitely wait to slice it the day you are serving it. I wouldn't slice it a day in advance. The roast will continue to "cook" and the temperature raise slightly. But after a 20 minute rest the temperature shouldn't rise too much. After the rest, wrap it and refrigerate.

I would take it out of the oven when the internal temperature was no more than 115ÃÂ°F. But we prefer our meat on the rare side. Anything over medium rare is overcooked for us.
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I think I posted this on the other thread, but it has a port wine reduction thats delish! Beef Tenderloin With Roasted Shallots, Bacon And Port (Krasna) - chase 1 1/2 Lb shallots (about 24) halved lengthwise and peeled) 3 Tbl olive oil 6 Cup beef broth 1 1/2 Cup tawny Port 1 Tbl tomato paste 2 3 Lb beef tenderloins, trimmed 2 Tsp dried thyme (I'd use fresh) 7 bacon slices chopped 6 Tbl butter 1 1/2 Tbl all purpose flour 1 Bunch watercress (I'd omit) Position rack in center of oven and preheat to 375F. In 9-inch- diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. Boil broth and Port in large saucepan~ until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. NOTE: This may be done a day ahead Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan , saute bacon over medium until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil. Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce. Serves 12. Note: I think if you had the butter/flour paste and the rest of the butter the shallots and the bacon all lined up the sauce would be easy enough to finish off.
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I have made this many times and it's a good special occasion dish. ROASTED SURF ÂNÂ TURF 2 lobster tails 1/2 tsp. salt 1/2 tsp. seafood seasoning 1 (3 lb.) whole beef tenderloin 1 Tbs. melted butter or margarine 1 1/2 tsp. lemon juice 6 slices bacon 1/4 cup finely chopped shallots 1/4 cup finely chopped green onions (scallions) 1 clove garlic, finely minced 1/2 lb. mushrooms, thinly sliced 1/2 cup butter 1/2 cup dry white wine 1 tsp. Worcestershire sauce (optional) or 1 tsp. chopped fresh or 1/4 tsp. dried tarragon (optional) Place lobster tails, salt and seafood seasoning in a medium saucepan and cover with water. Bring to a boil; reduce heat and simmer 5 minutes. Remove from water and drain. Let cool until able to be handled. Carefully remove lobster tails from shells, keeping meat in one piece. Cut each piece of lobster meat in half lengthwise and set aside. Cut a horizontal pocket through the center of meat to within 1/2 inch of opposite side of tenderloin, slicing the entire length of tenderloin. Carefully stuff lobster pieces, end to end, inside tenderloin. Combine the 1 Tbs. melted butter and lemon juice; Drizzle on lobster. Fold over tenderloin to resemble original shape and tie with butcherÂs twine. Set aside. Cook bacon in a skillet until slightly crisp; drain, reserving drippings. Crumble bacon; set aside. Put beef in shallow pan and brush entire surface of meat with bacon drippings. Insert meat thermometer in center of roast so the point is right below the lobster, making sure it doesnÂt go all the way through and touch the pan. Bake at 400 degrees for approx. 25 minutes or until thermometer registers 130 degrees (rare). While roast is cooking, saute shallots, green onions, garlic and mushrooms in 1/2 cup butter. Add wine and Worcestershire sauce or tarragon (but not both). Simmer until roast is ready. To serve, remove twine and sprinkle top of meat with crumbled bacon. Serve sauce with sliced tenderloin. Note: The roast can be stuffed earlier in the day and refrigerated (uncooked). Add a few minutes more cooking time if made ahead. The sauce can also be made ahead and reheated.
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
Nicole, may I ask why you would want to cook this expensive cut of beef the day before and not serve it just after it is cooked?

dcarch
User
11 years ago
Nicole, I forgot to mention - a number of years ago, a friend of mine was catering her brother-in-law's wedding. It was a summer wedding and she was also serving beef tenderloin at room temperature as part of the buffet.

I grilled three whole beef tenderloins for her, the day before and she sliced it just before serving. The beef tenderloin was a big hit. You can't go wrong with beef tenderloin served hot or cold.

Enjoy!

Ann
jakkom
11 years ago
Temps can be altered 50-degrees one way or another and the timing will be affected surprisingly little. The best way to cook any roast is by using a thermometer. We cook a lot of beef, both tenderloin and prime rib, and it's just a lot easier with a thermometer.

Slow-roasting makes for a more tender roast, but with tenderloin it's not as necessary. Just season it well (let it sit at least 1 hr after salting) and since you'll be reheating it (I assume?) undercook it a bit. The 115-degrees mentioned works fine assuming your thermometer is accurate (I mention this because mine's a little off, so I automatically correct for it).
foodonastump
11 years ago
I recommend checking out Alton Brown's video, linked. Starting at around 2/3 of the way through he demonstrates a chateaubriand which he recommends serving at room temp. And he gives his reasons for a quick sear, cool off, then roast in a low oven. This method has worked well for me.

Here is a link that might be useful: alton brown
anoriginal
11 years ago
Not quite an answer to your question, but experience with tenderloin YEARS ago. Dad was a BIG beef fan... liked it pink, bordering on rare. Back in the day, the only cooking shows were on PBS... Julia, Jeff Smith, Graham Kerr. One one of those, he saw Beef Wellington and decided THAT would be Sunday dinner. I was maybe 18-19 and totally comfortable in kitchen. Found a recipe... BIG $$ hunka beef, wrapped in pastry... how could that be that hard?? Was patting myself on the back before it went into oven and POUNDING myself on back when it came out. It looked GORGEOUS!! Like something ut of a fancy cookbook. Well... crust could NOT be cut!?! Brother (maybe 15 yo) literally rolling on diningroom floor! Grandfather saying "it's fine". We had to just about CHISEL crust off. Luckily, meat was PERFECT inside... totally pink throughout.
nicoletouk
Original Author
11 years ago
Thanks everyone for your feedback. klseiverd, I enjoyed your story! I can just picture your brother laughing in the next room, probably because I would have been doing the same thing at 15!

I am making this for next Sunday. It is my daughter's and my BIL's b-day. My SIL and I wanted to make a nice dinner for them, but it is also Mother's Day and we don't want to do a lot of work on a day when we should be waited on! Sooo, we came up with a do-ahead menu and I got assigned the tenderloin.

I do not plan on reheating before serving, but will just bring it to room temp.

I was glad to hear Ann had such success with the tenderloins for the friend's wedding. I will do the same, cooking to med-rare and not slicing until the next day.

Thanks again! Nicole
seagrass_gw Cape Cod
11 years ago
Nicole - what are you going to serve with the sliced tenderloin? Are you making some kind of sauce?? Also, could you share the rest of the menu with us? I would love a do-ahead, elegant menu for entertaining.

seagrass
Islay_Corbel
11 years ago
A nice thing to do is, when cooking is finished and it's still hot, roll it in some reduced balsamic vinegar as it rests. it makes a lovely glaze and has a delicate flavour.
User
11 years ago
Nicole, I have done the same and it was a huge hit. I served mine with a creamy horseradish sauce on the side.

Islay, love the idea of rolling in balsamic while hot.
lindac
11 years ago
Also do the room temperature rare beef tenderloin.... it's part of the Christmas day buffet.
We have also taken a cooked beef tenderloin to a tailgate picnic. Served it with a sauce made from finely chopped onions sauteed in a little butter and then simmered in a mixture of half teriyaki sauce and catsup until reduced to nearly half.
nicoletouk
Original Author
11 years ago
seagrass, it isn't a fancy menu, but it is an easy one...

Roasted shrimp cocktail (day before)
Tapenade & baguette (three days before)

Beef tenderloin with carmelized onions and horseradish sauce (day before)
Roasted vegetables (day before)
Rice Pilaf (so easy!) (before dinner)
Salad (day before)

Birthday cake from the bakery

And that's it!

Nicole
seagrass_gw Cape Cod
11 years ago
Nicole,
Your menu sounds delicious and elegant. All the prep ahead of time will give you a lovely day! I need to learn how to do more of that now that my energy levels and physical stamina are impaired. Just the thought of a dinner party makes me tired!

seagrass
nicoletouk
Original Author
11 years ago
Just wanted to update everyone on the tenderloin - it came out perfectly! I made it according to an Ina Garten recipe - 25 minutes at 500* for med rare. Delicious and couldn't have been easier.

I took it out of the oven and covered tightly with foil, then let sit for 20 minutes (as the recipe states). Then I uncovered it, let it cool, and then wrapped it whole and put it in the fridge. The next day when I sliced and plated it, it was perfect and didn't appear to have cooked more while resting.

Nicole
lindac
11 years ago
Buh by....gonna go buy me some beef tenderloin!
lindac
11 years ago
Got about 8.5 pounds of tenderloin. Butcher trimmed out and packaged one 3 pound Chateaubriand....I'll cut and portion the rest.
Wondering if the 25 minutes at 500 works for what weight?...will it go for a 2 pound hunk? Or should I just cut it all into steaks?
I'm procrastinating....best I put on an apron, sharpen a knife, get out the wrapping and the scale and proceed....
Linda C

Beef tenderloin

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Beef tenderloin

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