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NFT: Ok BBI chefs...Beef Tenderloin

DC Gmen Fan : 12/8/2018 5:36 pm
My job for Christmas Eve dinner is a beef tenderloin for 5 guests. I would love to have a great seasoning for it and a great bark. What's the best way to do this? 2 years ago we did it in the oven, slow roasted and though it was nice, there was no char and to me it was meh.

Anyone have any great tricks/tips? Sear on grill first?

Thanks!
You could sear it on the grill  
Jim in Fairfax : 12/8/2018 6:05 pm : link
But I would sear it in the roasting pan before transferring to a low oven. Gives you good pan fond to deglaze for sauce.

For tip top results, slow roast first and sear at the end. But that does not make for more hands on work at the end when you’re trying to get everything done and on the table.
Reverse Sear something that big  
Young Elijah : 12/8/2018 6:14 pm : link
Get the middle the perfect pink and then sear the f*ck out of the outside on the highest heat/cast iron. You wont be disappointed.
RE: Reverse Sear something that big  
Chris in Philly : 12/8/2018 6:23 pm : link
In comment 14209375 Young Elijah said:
Quote:
Get the middle the perfect pink and then sear the f*ck out of the outside on the highest heat/cast iron. You wont be disappointed.


Listen to this man.
If you really want to get a great  
B in ALB : 12/8/2018 6:38 pm : link
sear and flavor cook it "dirty" after you've reached close to temp (and always cook to temp, not time - use a probe to get to rare). If you have a fire pit, you can load it with wood lump charcoal. Light the wood and allow it to ash over. Blow all the ash out and put the tenderloin directly on the surface of the wood lump. It will sear at an extremely high temp and give you a flavor that is unreal. Use the probe to monitor the temp - I'll go 140 for a medium-medium rare. Let it sit for a bit. I've done it with steaks and beef/pork tenderloins. Comes out great.
RE: You could sear it on the grill  
mrvax : 12/8/2018 7:08 pm : link
In comment 14209368 Jim in Fairfax said:
Quote:
But I would sear it in the roasting pan before transferring to a low oven. Gives you good pan fond to deglaze for sauce.

For tip top results, slow roast first and sear at the end. But that does not make for more hands on work at the end when you’re trying to get everything done and on the table.


Thanks, Jim. You've given me many tips over time. It just seems to me that sear 1st to lock in the juices in the meat before cooking. Why reverse sear? Thank you.
You guys are the best  
DC Gmen Fan : 12/8/2018 7:16 pm : link
Part of me wants to smoke it in my Pit Barrel Cooker
RE: RE: You could sear it on the grill  
Jim in Fairfax : 12/8/2018 8:15 pm : link
In comment 14209399 mrvax said:
Quote:

Thanks, Jim. You've given me many tips over time. It just seems to me that sear 1st to lock in the juices in the meat before cooking. Why reverse sear? Thank you.

Searing first to “lock in the juices” is a long-standing myth that’s been debunked by numerous food experts in recent years. Searing doesn’t seal at all, and in fact searing first results in more moisture loss than reverse searing. The reverse searing method also results in more uniformly cooked meat with a much smaller “gray band”. Example comparison photo:

^^^^  
Del Shofner : 12/8/2018 8:19 pm : link
they both look good to me!
Thanks again  
mrvax : 12/8/2018 8:43 pm : link
Jim. BBI is great!
Here’s a couple ways to do it  
mattlawson : 12/8/2018 10:02 pm : link
Slice it off and make filet mignon. 2” thick - flame 4 minutes a side finish in the oven.

Keep it whole. Flame 2 minutes and rotate all the way around - finish in the oven.

Smoke it for 1 hour. Finish in the oven.

Best for a filet is to  
Bill in UT : 12/8/2018 10:49 pm : link
Sous vide to the high 120s, pat dry, good dose of salt and pepper and sear in cast iron. If no sous vide, I'd slow roast, even under foil, to mid to high 120,s, then finish as before or under broiler or in heavy bottom pan, high heat, or on very hot grill
RE: Best for a filet is to  
B in ALB : 12/8/2018 10:58 pm : link
In comment 14209576 Bill in UT said:
Quote:
Sous vide to the high 120s, pat dry, good dose of salt and pepper and sear in cast iron. If no sous vide, I'd slow roast, even under foil, to mid to high 120,s, then finish as before or under broiler or in heavy bottom pan, high heat, or on very hot grill


Yup.
I think you need to grill it on super high heat  
sb from NYT Forum : 12/8/2018 11:09 pm : link
...it will be all the more fun when you are sipping scotch outside in the cold in front of a hot flame.

I like the Florentine way, rub salt, garlic, EVOO and minced rosemary on it the day before and then grill.
RE: RE: Best for a filet is to  
smshmth8690 : 12/9/2018 12:04 am : link
In comment 14209579 B in ALB said:
Quote:
In comment 14209576 Bill in UT said:


Quote:


Sous vide to the high 120s, pat dry, good dose of salt and pepper and sear in cast iron. If no sous vide, I'd slow roast, even under foil, to mid to high 120,s, then finish as before or under broiler or in heavy bottom pan, high heat, or on very hot grill



Yup.


I know I'm late to the party, but double yup.
I would definitely sous vide if possible. I use an Anova. I think it cost me about 100 bucks. I use it professionally too, even though it's not a commercial model. Keep in mind if you do go that route, you will need a vacuum sealer as well for best results.
RE: RE: RE: Best for a filet is to  
Bill in UT : 12/9/2018 8:27 am : link
In comment 14209605 smshmth8690 said:
Quote:
In comment 14209579 B in ALB said:


Quote:


In comment 14209576 Bill in UT said:


Quote:


Sous vide to the high 120s, pat dry, good dose of salt and pepper and sear in cast iron. If no sous vide, I'd slow roast, even under foil, to mid to high 120,s, then finish as before or under broiler or in heavy bottom pan, high heat, or on very hot grill



Yup.



I know I'm late to the party, but double yup.
I would definitely sous vide if possible. I use an Anova. I think it cost me about 100 bucks. I use it professionally too, even though it's not a commercial model. Keep in mind if you do go that route, you will need a vacuum sealer as well for best results.


Vacuum sealer is ideal, but they always break down on me. I've just been using zip lock bags with water immersion with no problems
I always pre-sear  
Coach Red Beaulieu : 12/9/2018 11:52 am : link
On a pan or large pot and it turns out good.
All I know is this ....  
short lease : 12/9/2018 6:15 pm : link
you are NOT Italian.


: )
this if not sous vide  
mdc1 : 12/10/2018 7:21 pm : link
https://www.seriouseats.com/recipes/2014/12/slow-roasted-beef-tenderloin-recipe.html
RE: this if not sous vide  
Jim in Fairfax : 12/10/2018 7:56 pm : link
In comment 14213655 mdc1 said:
Quote:
https://www.seriouseats.com/recipes/2014/12/slow-roasted-beef-tenderloin-recipe.html

And that’s not a link.
Recipe - ( New Window )
I’m likely in the minority  
Bill L : 12/10/2018 10:20 pm : link
But beef tenderloin (or filet mignon itself for that matter) has never really thrilled me. Especially for Christmas, give me a big old prime rib any day. Much more flavor imo.

Although I have to say that this Christmas I’m eschewing prime rib for a 15 lb suckling pig. Hopefully I can squish it into my oven. Suggestions on how to best treat it and cook it would be welcome. It’s an experiment for me..
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