Beef Tenderloin Recipes Beef Tenderloin Recipes Weber

Summary

• Buy a 5-6 pound whole beef tenderloin.
• Carefully remove most of the fat, the "chain", and all membrane and silverskin.
• Fold nether two″ of the sparse terminate for even thickness, and so tie the roast in vii-8 locations.
• Sprinkle with kosher salt, wrap in plastic wrap, and let sit down at room temperature for one hour.
• Just before cooking, use a thin coat of olive oil and sprinkle with freshly cracked blackness pepper.
• Fume at 225-250°F until 120-125°F for rare/medium-rare or 130-135°F for medium-rare/medium, approximately 55-65 minutes.
• Place cooking grate direct over hot coals. Sear tenderloin on all four sides, approximately ii minutes per side.
• Cover loosely with foil and let rest for x minutes before slicing.

The whole beef tenderloin roast is sometimes called a "whole filet", a "filet mignon roast", or a "tenderloin tip roast". It is a long, tapered muscle located on the inside of the brusque loin, extending from the 13th rib to the pelvis.

A whole tenderloin has three distinct areas:

• The large end, called the butt end. It actually resides in the sirloin section.
• The small terminate, called the tail.
• The heart section, chosen the center.

The tail is normally folded nether the center department and tied to create even thickness for even cooking.

Beef tenderloin is the most expensive and most tender cut of beef, but it also has a reputation for mild gustation because it does non contain a lot of intramuscular fatty. Fortunately, with some conscientious trimming and a little bit of salt, pepper, and fume, you can transform this cut into something actually special for the holidays or any day!

Hither'due south a description and photos of how I cooked a whole beefiness tenderloin on November 19, 2005. Be sure to bank check-out the accompanying video for a quick overview of how to prep the meat for cooking.

Select And Prepare The Tenderloin

Choose a five-half dozen pound, USDA Selection whole beef tenderloin. This cut of meat will cost a ton of money if you lot buy it from a good butcher fully trimmed and tied. If you want to save up to 50% and are willing to spend twenty-30 minutes trimming and tying the meat yourself, then buy a whole tenderloin in Cryovac packaging at a wholesale warehouse store.

I bought the USDA Choice whole tenderloin pictured here at Costco. The photo above shows the tenderloin afterwards I trimmed and tied it. It weighed 5.sixty pounds earlier trimming.

If you want to try your hand at trimming and tying a whole tenderloin, I would advise that you exercise it the night earlier. This gives you plenty of time to work with the meat without feeling rushed.

Y'all volition need the post-obit tools:

• A very sharp boning knife
• Kitchen twine

Here are the steps for trimming the roast. Have your time—remember, this is an expensive cutting of meat, and yous desire to remove the waste without losing much of the valuable meat.

• Remove the meat from the Cryovac packaging and pat dry with paper towels.
• Using your fingers, pull off as much loose fat and membrane as possible from both sides of the roast.
• Remove the side strap or chain, a length of sinewy muscle and fat attached to i side of the tenderloin. It will come off in a single slice and can be pulled off by paw, but don't be afraid to use a knife, if necessary. Pull off or trim any areas of fat or membrane exposed every bit a effect of removing the chain.
• On the butt terminate, carefully remove the pockets of fat in the two crevices on either side of the tenderloin. Make shallow cuts to remove as niggling meat every bit possible in the process.
• Remove the silver skin. This is a length of white/argent fibrous connective tissue running from the barrel end toward the tail. It's tough eating and needs to be removed. Starting somewhere in the center, shimmy the tip of the pocketknife under the edge of the silver skin ane/ii″ to i″, then push the knife tip upward through the skin. Angle the blade upwardly slightly and use a sawing motion to cut to the finish of the pare. Angling the blade up helps yous to remove the skin without losing much meat. Next, grasp the loose end of the silver peel and cut to the opposite terminate using the aforementioned blade angle and sawing motion. Remove all the silver skin using this technique.
• Flip over the tenderloin and trim any areas of fat.
• Give both side of the meat a final visual inspection and clean up any remaining areas of fatty, membrane, or silver skin.

Here are the steps for tying the roast. Tying is done to create even thickness for even cooking and to secure any floppy $.25 of meat. For a lesson in tying knots, watch the How To Tie A Roast video.

• Pre-cut vii-8 pieces of kitchen twine, each about xviii″ long.
• Fold nearly ii″ of the tail under the middle section to create an even diameter. Tie in two spots to secure.
• Necktie the butt end in three-4 spots to secure the meat.
• Tie the center department in ii-three spots.
• Trim the loose ends of the twine.

Wrap the tied tenderloin in plastic wrap and refrigerate overnight.

The next day, remove the tenderloin from the fridge i hour earlier cooking information technology. Pat dry with paper towels.

Sprinkle all sides with 1-1/2 Tablespoons of kosher salt. Wrap in plastic wrap and let sit at room temperature for one hour. This step allows the salt to penetrate the meat and will help it cook more evenly.

Just before cooking, apply a thin glaze of olive oil and sprinkle with a practiced amount of freshly cracked black pepper.

Video: Preparing A Whole Beef Tenderloin

This video demonstrates the process of preparing a whole beef tenderloin for cooking. Click on the video to play.

Fire The WSM

Burn down-up the cooker using the Minion Method. Fill the charcoal chamber 1/2 to 3/4 full with unlit Kingsford Charcoal Briquets, so low-cal twenty-forty briquettes using a Weber chimney starter and place them on meridian of the unlit ones.

Put the h2o pan in the cooker and fill it with h2o to help with temperature control.

Fume The Tenderloin

Place 2-3 modest chunks of dry smoke forest on the dress-down. Use a mild forest, and don't use much of it. I used iii small chunks of apple woods, peradventure equivalent to a single fist-sized chunk.

Assemble the cooker and place the tenderloin on the top grate. Set the three bottom vents to 100% open up. Open up the tiptop vent fully and leave it that way throughout the entire cook.

When the cooker reaches about 225°F, set the three bottom vents to 25% open so the cooker settles in at 225-250°F measured at the lid. Conform the three bottom vents every bit necessary to maintain this temperature.

Cook the tenderloin to an internal temperature of 120-125°F for rare/medium-rare or 130-135°F for medium-rare/medium, approximately 55-65 minutes.

At that place's no demand to baste or rotate the tenderloin during the cooking process.

Here's how the cooker temperatures and vent settings went during my cook:

Fourth dimension	Lid Temp	Meat Temp	Vent 1 %	Vent 2 %	Vent 3 %
5:05 pm	–	–	100	100	100
5:15 pm	192	–	100	100	100
5:20 pm	200	–	100	100	100
five:30 pm	212	–	100	100	100
v:45 pm	240	–	25	25	25
six:00 pm	235	–	25	25	25
6:05 pm	235	127-133	25	25	25
vi:x pm	235	130-135	25	25	25

Note that the vent percentages correspond the manner I set the vents at the time indicated.

Reverse Sear The Tenderloin

Many recipes telephone call for searing a roast at high temperature at the beginning of the cooking process, and so reducing the heat and cooking until done. However, for the almost fifty-fifty doneness inside a roast, y'all desire to do the opposite—cook the meat at low temperature until almost done to your liking, then sear information technology speedily at high temperature at the end. This is known as a reverse sear.

Don't skip this searing step, because it creates lots of peachy flavour on the surface of the meat.

Remove the acme cooking grate from the cooker and gear up it aside. Carefully lift off the middle cooking department (making sure non to spill any water) and set it aside. Use tongs to evenly spread out the hot coals in the charcoal chamber, if necessary.

Identify the cooking grate directly on top of the charcoal bedchamber. Sear the tenderloin on all four sides, approximately 2 minutes per side or until browned to your liking.

I seared this tenderloin on two sides by curling it into a c-shape, then seared the other ii sides past holding the meat on edge with tongs.

Remainder And so Slice The Tenderloin

Remove the tenderloin from the cooker. Encompass loosely with foil and let balance for 10 minutes before slicing.

Snip the kitchen twine and remove it. Piece the meat into 1/4″ to 3/eight″ slices across the grain.

The photos above evidence the seared tenderloin later on a 10 minute balance and the consistent doneness within the roast. The meat is evenly pinkish across almost its unabridged diameter, which is achieved past using the reverse sear cooking process.

Here'south how I described this tenderloin in my cooking log:

• "Fork tender"
• "Skillful wet"
• "Fabulous flavor"
• "No 1 at Christmas dinner would be disappointed!"

Sauces For Beef Tenderloin

Beefiness tenderloin has a mild flavor, and so it is frequently served with a sauce on the side. Your smoked tenderloin will have more flavor than nearly, and y'all may find that a sauce is not necessary.

I like a creamy horseradish sauce with beef, and I'chiliad quite satisfied with the ones I find at the supermarket, especially Beaver Cream Way Horseradish.

If you'd similar to attempt your hand at making a sauce, here are some recipes to get you started.

Horseradish Cream Sauce
From Melt'southward Illustrated magazine

• i/2 cup heavy cream
• 1/2 cup prepared horseradish
• ane teaspoon table salt
• one/8 teaspoon basis black pepper

Whisk the heavy cream for 1-2 minutes until thickened but not however holding soft peaks. Fold in horseradish, salt, and pepper. Transfer to a serving bowl and refrigerate thirty-60 minutes before serving.

Sour Cream Horseradish Sauce #1
From Cook's Country magazine

• 1/2 cup sour cream
• 1/2 cup prepared horseradish
• 1-1/2 teaspoons kosher salt
• i/2 teaspoon basis black pepper

Whisk together all ingredients. Cover and air-condition until set to serve.

Sour Cream Horseradish Sauce #2

• 1 cup sour cream
• 2 Tablespoons prepared horseradish
• 1 teaspoon lemon zest
• 1/2 teaspoon Worcestershire sauce
• i/four teaspoon hot pepper sauce
• 1/four teaspoon common salt

Whisk together all ingredients. Cover and air-condition until set to serve.

Mustard Horseradish Cream Sauce
From Sheila Lukins, Parade Magazine

• 1/iii cup Dijon mustard
• 1/2 cup sour foam
• 1/4 cup prepared mayonnaise
• one/4 loving cup well-drained prepared white horseradish

Whisk together all ingredients. Cover and air-condition until gear up to serve.

Whipped Foam Horseradish Sauce

• one cup heavy foam, whipped to soft peaks
• Juice of 1/2 lemon
• 1 heaping Tablespoon freshly grated horseradish or 3 Tablespoons prepared horseradish
• Kosher salt and freshly ground blackness pepper

Stir horseradish and lemon juice into whipped cream. Add salt and pepper to gustation.

Gorgonzola Cream Sauce

• 4 cups heavy cream
• 3-4 ounces crumbly Gorgonzola cheese (not creamy or "dolce")
• iii Tablespoons freshly grated Parmesan cheese
• iii Tablespoons minced fresh flat-leafage parsley
• three/four teaspoon salt
• 3/4 teaspoon freshly ground black pepper

In a saucepan over medium-high heat, bring cream to a full eddy. Boil quickly 45-50 minutes until thickened like a white sauce, stirring occasionally. Remove saucepan from rut, add all ingredients. Whisk rapidly until cheeses melt.

To reheat, warm the sauce over low estrus until melted, and so whisk rapidly until sauce comes together.

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