Whole Beef Tenderloin

17 years ago

Does anyone have time to tell me how to cook a 6-7 pound beef tenderloin? I want to do this for Christmas dinner instead of the traditional turkey. I have grilled filet steaks, but never done a whole roast. I thought I would serve a gruyere potato dish and some variation of green beans with it. I will have 12 adults.

Also, I want to thank whomever posted the recipe for the Pecan Pie Muffins. They have been a super hit this whole holiday!

Thanks

Whistle

Sort by:Oldest

Comments (3)

lakeguy35
17 years ago
Here is a great one from Ina Garten. You can skip the sauce if you want. I wouldn't as it is wonderful.

David

FILET OF BEEF
Serves 8 to 10
1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter, room temperature
1 tablespoon salt
1 tablespoon coarsely ground pepper

1. Heat oven to 500. Place beef on a baking sheet; pat the outside dry with a paper towel. Spread butter on with your hands. Sprinkle evenly with salt and pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium rare.

2. Remove from oven; cover tightly with foil and allow to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

Serve with Gorgonzola Sauce.

Gorgonzola Sauce

Copyright, 2001, Barefoot Contessa Parties!, All rights reserved

Prep Time: 10 minutes Cook Time: 50 minutes
Yield: 3 cups

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.

Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm.

If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
denise8101214
17 years ago
Also Ann T posted the high heat method for beef and more on the Forums FAQ list.

You can find it from the front page of the cooking forum at the top. The high heat method is near the bottom of the list. It has always worked well for me.

Here is a link that might be useful: Cooking Forum FAQ
Related Discussions
Outdoor Grills - DCS vs. American Outdoor Grill
Q
Comments (21)
I have cooked on all three and the TEK IR is the only gas grill that cooks as well as charcoal. It's advantages over charcoal are that it is quick to set up, easy to clean up and does an excellent job of creating the charcoal taste. As many here know, the flavor is created by the smoke from the fat striking the hot surface be it charcoal or something else. The higher the IR energy (from gas or charcoal) and the less the flame, the more smoke generated rather than being turned into additional flame. The TEK creates a great deal of smoke because the IR glass sits between the flame and the dripping grease. On older style IR burners there is still an open flame to ignite the grease drippings reducing the amount of smoke to add flavor. With charcoal, once the embers are glowing red, it is emitting a lot of IR and much less to no flame and hence produces a lot of smoke and flavor. I have owned the FireMagic and I would not purchase another. The burners are cast SS but they still do rust over time and the flavor grills wear out too. They are very hard to clean and the heat was not anywhere near as good as the advertisements. If you are the type that never clean a grill and don't mind a gritty looking grill it may not matter. I am the type that wants it to look clean and inviting each time and the self cleaning feature along with the dishwasher removal panels makes the TEK a breeze to clean and keep looking nice. For me that was worth a lot. The more conventional grills like the Firemagic, even with their ceramic infrared burner are not even a close match.
...See More
Please help me 'fix' a too rare tenderloin
Q
Comments (9)
If the meat is undercooked, then just cook it a little longer. Is it a whole beef tenderloin? Did you just take it out of the oven? Do you know what the internal temperature was that the meat was initially cooked to? Preheat the oven to 500Â°F and roast for 10 minutes or so until an instant read thermometer reads 125 to 130Â°F. That should give you medium rare meat. You definitely do not want to over cook that beautiful piece of meat. It should be served rare to medium rare. I usually take beef out of the oven around 115Â°F and let it rest. It continues to cook to a temperature of 120Â°F to 125Â°F which is rare.
...See More
Quick beef tenderloin prep?
Q
Comments (16)
A delicious, quick meal that will use some of your filet is beef stroganoff. This is the recipe I use...sounds complicated but you can simplify the sauce. The point is that the beef is sliced thin and quickly, very quickly, sauted and then tossed with the sauce and served over egg noodles. Delicious ! Beef Stroganoff (Silver Palate) 3 Cup CrÃÂ¨me Fraiche (can use sour cream) 1 1/2 Tbl Dijon mustard 3 Tbl tomato paste 3 Tbl Worcestershire sauce 2 Tsp paprika 1/2 Cup demiglace (or good beef broth) 3/4 Tsp salt fresh black pepper To Taste 1 Lb firm small sized, white button mushrooms 10 Tbl butter (or a combo of butter)and EVOO 24 pearl onions 3 Lb of beef filet Italian parsley Chopped Combine creme fraiche, tomato paste, mustard Worcestershire, paprika, demiglace (or beef broth if you don't have demi glace), salt and pepper in a medium size sauce pan. Simmer slowly for 20 minutes or until sauce is slightly reduced. Do not boil. Remove from heat and let sit covered. Cut a small x in the bottom of each onion. Bring a pot of water to the boil and drop the onions in the boiling water for 5 minutes. Drain the onions and run under cold water. Peel the onions. Melt 3TBSP of butter in saut pan. Saute Mushrooms until tender. Remove mushrooms and add 3 TBSP more butter, saute onions just until lightly golden. Remove the onions from the pan and add to mushrooms. Cut the meat into thin slices on the diagonal. Heat the remaining butter in the same pan. Cook on high heat just until lightly browned,do not over cook.This dish can be prepared to this point several hours before serving. To complete, set sauce over medium low heat and bring to a bare simmer. Add mushrooms, onions and any accumulated juices. Simmer 5 minutes. Add beef and juices, heat just until meat is heated through. Serve immediately over hot noodles , garnish with the parsley.
...See More
Got a great whole beef tenderloin and sauce recipe?
Q
Comments (11)
LOL Stacy, I was just getting ready to post the same recipe. It is soooooo good! Here is another really good one. You will have to adapt a bit because you are doing a whole tenderloin. Just use the pan drippings from your whole roast instead of the pan fried part. To tell you the truth I don;t think you even need to do that. Filet Mignon With Mushrooms And Madeira 1 TBSP butter 2 Tbl olive oil 12 ounces button mushrooms thinly sliced 1/2 Cup minced shallots (about 3) 4 garlic cloves minced 1 Tbl chopped fresh thyme 4 5-ounce filet mignon steaks(each about 3/4 inch thick) 1/2 Cup Madeira 1 1/2 Cup canned beef broth 1/2 Cup whipping cream Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and saute until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl. Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Saute 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve. Makes 4 servings.~ Bon Apptit May 2001~
...See More
whistle_gw
Original Author
17 years ago
Thank you both so very much for that good information. It seems pretty simple. Hope I don't mess it up. Again, thanks to all on this forum. I have tried so many or your recipes and suggestions and all have been perfect.
Merry Christmas

Whole Beef Tenderloin

Comments (3)

lakeguy35

denise8101214

Related Discussions

whistle_gw
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Whole Beef Tenderloin

Comments (3)

lakeguy35

denise8101214

Related Discussions

whistle_gwOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

whistle_gw
Original Author