Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: hughver on January 08, 2024, 12:50:55 PM
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We have lots of company coming this week, so I picked up an 8+lb. choice tenderloin at Costco. My first chore is to effectively trim it. I could have bought one already peeled (trimmed) but they only had prime at $34/lb. No choice. You save ~$10/lb. by trimming it yourself. there are several good videos on YouTube showing how to do it, so I'm going to give it a try. Pictures to follow, if I don't screw it up too bad. Game plan is to cut into two roasts, season, sear and smoke to 130°. Any suggestions for seasoning?
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Pappy's Prime Rib Rub is my current best choice, but if you had any you wouldn't be asking for suggestions.
So—Thinking about something that you probably have on hand, I suggest Montreal Steak Seasoning.
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Thanks Paul, I do have Pappy's rib rub, but I have not used it very much. I'll give it a try. I'm doing a NY roast for tonight's guest and will try it on that also. Tenderloin is for Wednesday and Sunday.
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Kristin agrees with me. See her comments here (https://pelletfan.com/index.php?topic=6166.msg62298#msg62298) and follow-up comments later in the thread.
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I'm sorry, but in the heat of the activity, I forgot to take pictures, but this is what was left of a 3.5 lb. completely trimmed roast after serving four people. I served it with scalloped potatoes, sauteed mushrooms, skillet zucchini and a green salad.
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Looks like it was perfect
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(https://onedrive.live.com/embed?resid=F0F93C30BD30E64F%21167863&authkey=%21APUMcdQ2KOXqDTQ&width=124&height=124)
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Looks like it was perfect
Most had seconds.
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It's not pretty but it's done. The total weight is 4.5 lbs. The chateaubriand portion (center cut) is larger than normal(1-1.5 lbs.) but I wanted it large enough to serve four.(1.5-1.75" or ~8oz. each). The fat glob on the right is the thin end cut into pieces and tied together. I'll cook the piece on the left along with the center cut in case someone wants seconds. I may just cut the right-hand piece into strips and make beef stroganoff at a later date.
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Would be a great choice for Stroganoff or an outrageously tender cheesesteak! And since tenderloin has no flavor, the cheese wit would be perfect for that flavor!
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I once made an appertizer using thinly sliced tenderloin. So if you have a very sharp knife you could use the small piece for that. I will see if i can find that recipe as it was awhile back
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What does beef tenderloin taste like - tri-tip or brisket? It looks like tri-tip.
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One could make some carpaccio from it, or tartare. If you have some left and not sure what to do with it.
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That's a meal I would have enjoyed.
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And since tenderloin has no flavor, the cheese wit would be perfect for that flavor!
Not to be argumentive, but I disagree. If cooked medium rare to rare, IMHO it taste very good with lots of flavor. I don't think that I've ever smoked one but for my taste, a little smoke makes evertthing taste better.
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To each their own. But to me, there is a reason it is a cut that is bacon wrapped, or used as Steak Oscar or Steak Diane or Steak au Poivre. It is ridiculously tender, but begs for a sauce!
And to answer what it tastes like, neither brisket nor tri-tip. It does have a subtle flavor unto its own!
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now you've got me thinking. Do I love tenderloin, or do I love the butter, garlic, salt, pepper and béarnaise?
I'd say both.
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Peppercorn sauce on filet mignon is great IMO
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I served with sauteed mushrooms, and everyone liked it. I've still have the 2.5 lb. roast left and will serve it to a different set of guest (my oldest son and family) tomorrow night. I'll reheat it in my steam oven set to the sous vide mode set to whatever temperature that they prefer. This time I think that I'll try Bar-B-LEW's suggestion and use a peppercorn sauce.
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Peppercorn sauce on filet mignon is great IMO
Do you use cognac or brandy? If cognac, does quality matter? I have brandy and but also VS, VSOP and XO cognac.
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Peppercorn sauce on filet mignon is great IMO
Do you use cognac or brandy? If cognac, does quality matter? I have brandy and but also VS, VSOP and XO cognac.
I've never made a peppercorn sauce, but love it when I go to a good steakhouse and it is available on their menu.