primitive needs a good recipe for fixing, ahem, tenderloin

[jukin]

With a good cut of meat I just put it near a picture of a fire.

[Big Dog]

Roger that, and in fact my cut of choice is a top sirloin. Flavorful but still tender enough. In fact, here is the BFDU Method for prepping a sirloin:

1. Acquire sirloin, at least one inch in thickness;
2. Trim away fat on edges to 1/4" if necessary;
3. Salt liberally with coarse kosher salt; massage salt into the meat;
4. Place in refrigerator covered only with butcher paper for one day;
5. Remove from fridge and allow to warm up close to room temperature. Apply brushing of canola oil if desired;
6. Set oven to broil, or at 500 degrees;
7. Heat a cast iron skillet to temperature of hell;
8. Add several drops of peanut or other high smoke point oil to skillet, Apply pepper to sirloin;
9. Sear both sides of sirloin to desired crustiness (~3 min. each side);
10. Place skillet in oven for 3 minutes for medium rare;
11. Remove skillet from oven; allow meat to rest for 5 minutes or so;
12. Plate. Apply herbed butter, steak sauce, or other condiment/sauce of choice.

 

I do not generally grill steaks over a flame. 

Coals, man, Coals!

[Aristotelian]

     Let's recap: the DUmmy is THAWING out tenderloin to put on a GAS grill.

     Holy Mother of Tortured and Wasted Meat.

     After treating a piece of meat that way, why not cook it to well-done? Why not jump on it a few times and call it names?

     

That was my thought - after the way it's been treated there's little point in pretending it's a good piece of meat any more. Stick it in the microwave to finish off might be a good idea.

[njpines]

Make double sure she's talking about steak first, dude.

 

[debk]

Ribeye or NY strip... rare. That means not moving on the plate. 

I'm weird in that I don't like filets, but I love whole beef tenderloin. Yes, it has been explained to me that it is the same thing, but my way of cooking it tastes different than a filet in a restaurant.

I have been cooking whole tenderloins for 20+ years the same way... and nobody has ever complained. Well, that's not exactly true, a few wanted it more well done... that's what a microwave is for.  As much as I love to cater to my guests, I will not ruin a whole tenderloin for the tastes of 1 or 2 guests.

My way... for a 4-7+lb whole beef tenderloin

1. Preheat oven to 500 (bake not broil).
2. In heavy roasting pan ( I have a Calphalon with handles) spray it heavily with Olive Oil Pam. Cover with thin sliced sweet onion.
3. Lay trimmed up tenderloin on top of onions. Cover (heavy) with restaurant (coarse) black pepper and garlic powder.
4. Put in oven for 20 minutes. (Keep an eye on it - it will smoke a bit, not good to set off smoke alarm)
5. At 20 minutes, pull out of oven, reduce temp to 325.
6. Pour beef broth into pan - not over the meat so that it comes about half way up on meat (I use Swanson's in the box - usually takes most of  2 containers)
7. Stick a meat thermometer into the thickest part.
8. Put back in oven, set timer for 15 minutes. Start checking thermometer.
9. When thermometer barely hits rare, take it out!
10. Let rest in pan about 5 minutes.
11. Take out of pan, put on a cookie sheet with sides and let rest at least another 5 minutes.

Carefully slice on cookie sheet, as it keeps the juices from running all over counter ( I have learned this the hard way!!)

The small end turns out just medium, the thickest part is pretty rare. Makes everyone happy,happy, happy! 

I make a sour cream horseradish sauce and bernaise sauce to go with. And I always serve it with mushrooms sauteed in butter, garlic, salt & pepper. 

The onion/broth can be turned into excellent gravy. I usually save it, and make it into gravy a day or two later. I always make this for Christmas Eve, and I don't have time to mess with the gravy then. It depends on how much I have left over  as to whether or not it's worth the effort to make gravy. It could be frozen and saved though.

[BannedFromDU]

Ribeye or NY strip... rare. That means not moving on the plate. 

I'm weird in that I don't like filets, but I love whole beef tenderloin. Yes, it has been explained to me that it is the same thing, but my way of cooking it tastes different than a filet in a restaurant.

I have been cooking whole tenderloins for 20+ years the same way... and nobody has ever complained. Well, that's not exactly true, a few wanted it more well done... that's what a microwave is for.  As much as I love to cater to my guests, I will not ruin a whole tenderloin for the tastes of 1 or 2 guests.

My way... for a 4-7+lb whole beef tenderloin

1. Preheat oven to 500 (bake not broil).
2. In heavy roasting pan ( I have a Calphalon with handles) spray it heavily with Olive Oil Pam. Cover with thin sliced sweet onion.
3. Lay trimmed up tenderloin on top of onions. Cover (heavy) with restaurant (coarse) black pepper and garlic powder.
4. Put in oven for 20 minutes. (Keep an eye on it - it will smoke a bit, not good to set off smoke alarm)
5. At 20 minutes, pull out of oven, reduce temp to 325.
6. Pour beef broth into pan - not over the meat so that it comes about half way up on meat (I use Swanson's in the box - usually takes most of  2 containers)
7. Stick a meat thermometer into the thickest part.
8. Put back in oven, set timer for 15 minutes. Start checking thermometer.
9. When thermometer barely hits rare, take it out!
10. Let rest in pan about 5 minutes.
11. Take out of pan, put on a cookie sheet with sides and let rest at least another 5 minutes.

Carefully slice on cookie sheet, as it keeps the juices from running all over counter ( I have learned this the hard way!!)

The small end turns out just medium, the thickest part is pretty rare. Makes everyone happy,happy, happy! 

I make a sour cream horseradish sauce and bernaise sauce to go with. And I always serve it with mushrooms sauteed in butter, garlic, salt & pepper. 

The onion/broth can be turned into excellent gravy. I usually save it, and make it into gravy a day or two later. I always make this for Christmas Eve, and I don't have time to mess with the gravy then. It depends on how much I have left over  as to whether or not it's worth the effort to make gravy. It could be frozen and saved though.

     That is a fine-sounding preparation if I've ever seen one.

[debk]

     That is a fine-sounding preparation if I've ever seen one.

I have given the same instructions to several friends, and they have had theirs turn out...

I don't do any prep to it other than to trim it.

Also do it stuffed with mushrooms, parsley, green onions and blue cheese if you want it...

[njpines]

This is from a What's for Dinner thread (today's actually) but can someone translate this for me? WTH is this???
http://www.democraticunderground.com/115732118

sir pball (1,329 posts) Wed Oct 2, 2013, 01:00 PM
3. Tilefish a la plancha

Lemongrass-saffron langosta suquet, fennel pollen, brown butter air.

"fennel pollen"??  "brown butter AIR"???   

[Chris_]

fennel pollen

  Someone is making fun of the old biddies on their turf.

I think langosta suquet is lobster stew, but I could be wrong.

[GOBUCKS]

Pretty sure sir pball is one of us.

I doubt any of the vicious old crones would catch it, if they didn't all lurk here.

[debk]

This is from a What's for Dinner thread (today's actually) but can someone translate this for me? WTH is this???
http://www.democraticunderground.com/115732118

"fennel pollen"??  "brown butter AIR"???   

"a la planca" is Spanish for "grilled on a metal plate"

fennel pollen is fennel seed that has been sweetened. it's a spice

I know brown butter is just butter that is browned in a saute pan - carefully not burning it - but no clue why the "air" is added.