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Gourmet tips on cooking meat, sauces. Fascinating tip on beef tenderloin!
- Thread starter marsha-tbay
- Start date
I have eaten venison back strap prepared this way at a class I took at Central Market in Fort Worth.
It was absolutely fantastic. Apparently, when you put the meat in the hot oil, the oil seals it so that all of the meat juices remain in the tenderloin until you slice it. The chef said he uses this method at his restaurant, and puts several tenderloins at one time in the same ice chest (or might we say "oil chest"). They will keep for hours, and it is a great way to prepare them when you are cooking for a crowd. It comes out a perfect medium rare following the directions given.
I'll have to check the recipe, but I don't think you can use the oil over again.
It was absolutely fantastic. Apparently, when you put the meat in the hot oil, the oil seals it so that all of the meat juices remain in the tenderloin until you slice it. The chef said he uses this method at his restaurant, and puts several tenderloins at one time in the same ice chest (or might we say "oil chest"). They will keep for hours, and it is a great way to prepare them when you are cooking for a crowd. It comes out a perfect medium rare following the directions given.
I'll have to check the recipe, but I don't think you can use the oil over again.