or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › roast beef tenderloin
New Posts  All Forums:Forum Nav:

roast beef tenderloin

post #1 of 14
Thread Starter 
Any ideas on a good rub for whole tenderloin. What about pre-searing it before going into the oven?
post #2 of 14
Don't know particularly that I'd try roasting a "whole tenderloin". If I was to do so, I'd certainly tuck the "stroganoff' end under the tournedoes. Any maybe even tuck them both under the filet mignon, all in order to try to keep the roast of even thickness. But that is impractical.

SO, I wouldn't try it.

Best bet would be to trim the whole tenderloin, using the "stroganoff" end for stir-fry or kabobs, use the tournedoes for small (2 to a person) plates maybe with two sauces. The filet mignons are obvious.

I'd never waste the Chateau d'Briand except to brown it all over in a pan and roast it on a rack in a preheated oven to just about med. rare and carve at the table. Bernaise sauce (not from a mix) is essential!

The filet end (butt end) is harder to manage, as it has this grisly fat vein running at an angle through part of it. I'd try to cut as many steaks (of necessarily different and odd shapes and thicknesses) and treat them as I would by most any non-moist cooking method. As for a rub, I would only use S&P and a little olive oil before browning in a skillet. I'd generally rather treat the tenderness of a tenderloin with a good sauce rather than try to impart a rub on it prior to cooking it.

I buy anywhere from 6 to 10 whole tenderloins at a time, and trim them. If you do buy a whole one, remember to remove the strap. The strap has a lot of nice fat on it, and sometimes many and other times not so many layers of silver skin. You throw only the silver skin away, and use the fat with sirloin and/or chuck and grind some great hamburger.

post #3 of 14
A good rub huh? Fresh chopped rosemary, thyme and parsley mixed with a little beef base (Minors or Better than Boullion), coarse black pepper and instead of pan searing use the roast/broil function of the oven. 475 for 10 minutes add a little water to the pan after the broil process (make sure you have the meat resting on a rack of some sort) then reduce heat to 225 for 10minutes per pound and let rest in oven for 15-20 minutes after you turn it off. Should be a nice rare to med rare when done. The Bernaise sauce is a great idea too just don't use any rub other than salt and pepper.
Other wise just make a nice sauce from the drippings and enjoy.

BTW if you use a PSMO (that'd be Peeled, skinned, membrane off) Whole Tender or clean it up if it's not... it should roast up and slice quite nicely.
post #4 of 14
My method is ridiculously close to oldschool's.

I used to use Better than Bullion, but changed about fifteen years ago. I place the roast in a few tbs of red wine and Worcestershire sauce, turn it to make sure it's coated and let it sit for fifteen minutes. The action of these particular ingredients and the meat juices will create a sort of syrup, that will hold the rub. At any rate, pour off the excess and season generously with the following rub.

6 tbs kosher salt, 2 tbs fresh ground pepper, 1 tbs paprika (preferably Hungarian or smoked Spanish), 1 tbs granulated garlic, 1 tbs granulated onion, 1/2 tsp rubbed sage, 1/2 tsp thyme.

Otherwise the same.

FWIW, there is no cut called the Chateau d'Briand. It's chateaubriand, one word, named after the Vicomte de Chateaubriand -- a peer who liked a nice piece of beef. Nowadays it's the middle of the tenderloin as Deltadoc said, but back in the day it was the top block sirloin.

Kids today,
post #5 of 14
I'd trim off the odd bits on the ends and mince them for steak tartare.

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #6 of 14
Thread Starter 
Thank you
I think I'm going to try whole grain mustard and herbs after a quick pan sear with S & P than into a 450 degree oven for 15 to 20 minutes. In my situation speed is everything, I can't be roasting tenderloins for an hour.
post #7 of 14
First, I apologize for jumping in without having read your post carefully enough to realize you're a pro, and what that implied about your situation. Instead, I read deltadoc's post and oldpappy's and sort of reacted to what they were saying rather than thinking your problem out. I would have talked some options -- including hot oven start to finish.

The hot oven I get -- you're going to have to watch the roasts carefully and use a thermometer. As you know a hot oven is unforgiving and those tenderloins will be moving faster than an 12 year old Chinese gymnast, > 3deg/min once thery're over 120F. I'd consider investing in a few digital probe on a leash types for this.

The other downside of a high heat roast is the outside cooks so much faster than the inside. However a tenderloin is thin enough that a rest will resolve most of the unevenness, besides some gradient is attractive. If you're cooking a minute don't forget to include at least 7 minutes resting time in your estimate. Are you roasting off whole tenderloins to order?

Your time estimate seems very optimistic to me, but you know how big your tenderloins are, I don't. I think of a whole, trimmed tenderloin as going at more than 4 pounds. If yours are much smaller as implied by a 15 minute roast estimate, you may be cooking doc's chateaubriand. Send him a comp card.

Your proposed sequence of first, sear; second, slather and rub; third, roast is new to me. Off the top of my head, I hate it. You're either plowing the same furrow twice, and trying to build a bark (slathered rub in a hot oven) on top of a crust; or going in two different directions at the same time. Not to mention wasting the one benefit which comes from a pre-sear.

You don't need a sear if you're cooking at 450. You won't save time. 450 is its own sear. How brown and tough do you want the outside, anyway? If you want to pan roast the darn thing like a big steak -- which is fine, leave the mustard off the outside of the meat. Then use the fond in the pan along with some mustard to make a pan reduction. Otherwise, there's no $%&!ing point to the sear.

Worse, if your slather and rub don't crust, you'll have sort of deviled goo on top of crust. Sounds like rack of lamb I had at a bad chain restaurant. It was one of those miracles of bad cooking you wish were restricted to your relatives. I wondered at the time how they did it. Did I mention I just hate the idea?

The normal sequence as these things go is: first, season; second, sear; third, roast. Note, not only is the sequence changed, the slather is gone. If you want some sort of slather try a few tbs of red wine and worcestershire sauce, 50/50, on the roast while it tempers. It takes about 5 minutes, before it starts to combine with the meat juices and form a syrup. Before seasoning (salt and pepper is not a rub), turn the roast to make sure it's evenly coated. Don't forget to use kosher salt. It will make for a much better textured crust, because it clings to the meat and does a much better job of drawing juices to the surface where they can crystalize. Yet another set of benefits to this sequence is the seasoning will mark the fond with its particular characteristics, and will begin the flavor-layering process in the pan sauce.

Going back to your sequence, my native pessimism aside, there's nothing quite like actually trying it. Rules are made to be broken, right? If you've done it before or you're about to do it for the first time, let me know how it works. I'm a pessimist, but a hopeful, interested pessimist.

Beaucoup Important: The one thing no one's mentioned, is: truss the roast. You'll get better shape, more even cooking, and (oddly, and don't ask me to explain) faster cooking. Besides, "Eat ees zee FRAHNSCH way! Eat most be RAIT!" That's how it was explained to me in a kitchen that turned 100 chateaubriand a week -- every one of of which I tied.

post #8 of 14
I so have egg on the face. Danged if I don't check that first and thought I saw a different title. I check so's I don't insult the old intelligence now...yes?

Anyhow understand the whole time thing. Tough to do when ya have to do more than one or two. Again thought I was addressing a home cook. :blush:

oldpappy???? Thanks BDL.
post #9 of 14

Speaking of egg. He's on a different forum. Fred's Cutlery Forum in Foodie Forums.

post #10 of 14

whole filets

BDL>Have been cooking them in almost the same manner as you for many years. I rub first then sear either on grill, broiler or any other way I can, then finish at 375 in oven. I believe cooking any meat in oven at 425-475 is to high. Roasting so to speak is a dry,dehydrating heat. I take out at 105-110 internal temp, let sit 12-15 minutes then serve. If you want them more cooked its your choice.
post #11 of 14
Chateaubriand used to be a big deal when I worked at the Blue Fox thirty something years ago -- which is where I learned most of what I don't like about twine. It was before instant read thermometers and we cooked to touch at what was supposedly "a point," (guessing 115-120), at 425 with a 7 minute rest. And when I say 7 minutes, I don't mean 6 or 8. It was "French," but it was run like the German High Command -- an alcoholic German High Command at that.

When I was catering I used to hot-smoke a lot of tenderloins. They don't take smoke too well over 300, which is too cold to get the right action on the muscle; so I'd smoke them for 20 minutes over oak at around 275, then pull them from the pit and finish them "Santa Maria" style, on an open grill about a foot off a hot oak fire -- for about 5 minutes per side -- trying to hit the same 118 I'd learned.

I've got "Santa Maria" in quotes, because I spent some time growing up in an adjacent valley and let me tell you Santa Maria didn't invent California barbecue. They always cooked that way all through the central coastal valleys -- Santa Barbara, Santa Ynez, Lompoc, Santa Maria, and all the way up to San Luis Obispo. It wasn't anything but an open pit with an adjustable grate. What made it regional was the wood, the seasonings and the sides.

There were a lot of Danish folks in the Santa Ynez and Lompoc valleys, so in addition to the Mexican influences, and generic California, there was that too. I always served a horseradish dill cucumber salad with the tenderloin, along with pinquito beans (if I could sell beans to the client -- which I usually couldn't) and sour dough bread -- and never really thought much about why, except it was how "they" did it.

I'll never forget, when I was a kid and my Dad was stationed in Lompoc, the cowboys talking Danish to each other. It was confusing, let me tell you.

post #12 of 14

I tried this today at work. Nice flavor with the marinade and the rub...I really liked the balance of flavors. Although I think next time I would start with 4 tbs of kosher salt.

Thanks :)

post #13 of 14

My bad. I didn't specify Diamond (and not Morton) kosher salt; and you paid the price for my carelessness. Rule of thumb on using rubs -- always meter the rub by how much salt. The worcestershire/wine thing is really nuts, isn't it? So simple.

post #14 of 14
After I ate the tenderloin I thought that the Morton/Diamond issue may have been the reason. I should have known.

The first bite I took I had to have a strange look inside my mouth, as I was taken back a little. It just caught me off guard a bit. But I really think the marinade and rub together played well of each other while assisting the flavor of the tenderloin, instead of overpowering or changing it all together.

Thanks again...I'll be looking for other suggestions, maybe paella.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › roast beef tenderloin