Need Help FAST!!! Beef tenderloin question

K

kathleen

Well-known member
So, just went to start the Prime Rib for Christmas Eve dinner and discovered that my husband bought a Beef Tenderloin instead. Yikes! Can I do the same recipe? Just doing Epi's Prime Rib au Poivre. How do I very the cooking time?

I don't eat meat and cook Prime Rib every year on Christmas Eve and really at NO other time so I am lost here.

Thanks and Happy Holidays!!!!

 
Julia says to cut off the flap of meat at the butt end (save it for another meal

and then, to even out the roast, either cut off and save the pointed end (the filet mignon) or tuck it under. Trim off surface fat and membrane, then for even roasting, tie it at 1-1/2 inch intervals.

Roasting time in only 35-40 minutes at 400*, to a temperature of 120* for rare or 125-130 for medium rare. Baste as you roast because this is a very lean cut.

Let rest 10-15 minutes before carving.

By the way, I've never done this but I've bought the whole tederloin, trimmed it as described, and cut it into thick steaks to saute.

Good luck! This is a superb cut of beef as long as you don't overcook it. I'm sure you can adapt your recipe.

 
He washed the dishes, does that help?

Well, it wasn't the BEST meal I ever cooked but it isn't in the hall of shame either. Everyone ate the meal and had seconds so I guess it was not a total train wreck. I now know, what I should have known before...when it is an important meal, I should do all the shopping.

Thanks, Joe, for your help. I really appreciate it.

Kathleen

 
If everyone had second helpings I would say it was a great meal.

It's very intimidating to cook an expensive roast when you only do it once a year!

 
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