Two questions please regarding large beef tenderloin

E

emtd

Well-known member
I purchased a large beef tenderloin from Costco 2.9 kg or approx. 5 1/2 pounds - and am wondering how long to cook it. Do I follow the 20 - 25 minutes per pound ratio? The cut of meat is (obviously, probably) very long.

My second question is - has anyone tried the method suggested at epicurious (under beef tenderloin with port sauce) of sprinking the roast with kosher salt 24 - 36 hours ahead of time. The notes say that this brings out the juice and makes the outside crustier.

Instead of the port sauce I am going to use the red wine sauce posted earlier by Deb in Mi.

Thanks in advance (my dinner party is tomorrow evening)

Betty

 
Several tips....

Since tenderloin is not worked much and has little fat, it is definitely good to marinate it overnight even if only salt & pepper. I have used CI method for years.

After reading Michael Ruhlman's latest book, I have become a big fan of salting meats as soon as I get them home. I just purchased a large package of ground beef for tomorrow and I have already salted it prior to putting it in the fridge. It also somewhat changes the texture as well as helping preserve and flavor it.

Also, I roast on hight heat and then turn off and let stand - that way you wind up with a tenderloin that is perfectly cooked and the juices will redistribute into the meat prior to slicing it.

Hope that helps.

OH - After triming the chain and silverskin, I like to tie the tail so that I wind up with an even thickness the whole length of the meat.

 
thank you Music City Missy - I will salt the meat

and follow your other instructions. Although a little unsure how long to cook it still?

 
I'll try to look it up and post. Hate to admit I do it by 'feel' so I don't know

in school we are taught to learn to cook by smell, sound and sight so I don't pay attention to time and it just comes out perfect every time but to try and describe that to you is impossible to me - it's just something you learn as you do it more.

 
Okay - more....

Forgot to say that I always sit the tenderloin out for about an hour before cooking so that it takes the chill off and cooks more evenly.

I preheat the oven to 450 degrees. Sometimes I brown it but most of the time I don't.

You want to roast it until it's about 120 degrees and then let it rest for at least 15 minutes covered with foil before slicing and serving. According to some recipes I just look at, at 450, that will take 20-30 minutes.

Hope that helps.

 
thank you very much

it helps a lot. I try to cook by smell - but when it's a dinner party and you're trying to time the other dishes - a time guideline helps.

Thanks again.
Betty

 
I agree with you Music City Missy - I also salt chickens and

refridgerate overnight instead of brining. I think it is a lot less work and I've been very pleased with the results.

Deb

 
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