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Beef Tenderloin Help

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I have a whole beef tenderloin I kinda want to keep it whole is this a bad idea or what. Any kind of recipe would help me lots. THANKS

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Put a rub of some kind on it and cook on grill. Punch up beef tender loin on internet for many recipes.

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Spread the word around the lake because someone might know or hear something. Also see if local paper will put a story in about thief's in the area. Seems to be alot going around state wide.

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Alton Brown recipe and man it is gggggoooddd Eats

Salt crusted Tenderloin

5 cups all-purpose flour

3 cups kosher salt

3 tablespoons fresh ground black pepper

5 egg whites

1 1/2 cups water

1/2 cup chopped fresh herbs (parsley, thyme, and/or sage)

1 (6 to 7-pound) whole beef tenderloin, trimmed

1 tablespoon olive oil


Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours.

Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.

Preheat oven to 400 degrees F.

In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.

Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.

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Great recipe croixflats, thanks for sharing!

You can also keep it simple by trimming it up, seperating the head and just grilling it whole to temp with your prefferred seasoning and cutting medallions out of it. With tenderloin the meat usually takes care of itself in terms of not needing to go too overboard on it.

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I hope I'm not too late. You won't regret making a Philly cheese steak out of it with this SIMPLE RECIPE.

Items needed

1. Tenderloin

2. pablano peppers (2-3)

3. onion

4. provolone cheese (slices)

5. olive oil

6. sea salt

7. pepper (preferably course ground or pepper grinder)

8. garlic

9. parsley

10. butter

11. french bread or subs (2-3 depending on how big the tenderloin is)

12. tinfoil

13. Butcher string

first grill the peppers and onions.(Or saute) Slice the onions so they are thick enough for skewers and put 2 in each slice so you can rotate them on the grill. Oil the onions first and add salt and pepper. Grill the onions until desired and the peppers until the flesh can be removed. PUT TINFOIL UNDER SKEWERS WHEN GRILLING.

second prepare tenderloin by trimming off excess fat then slice in half MAKING SURE NOT TO CUT ALL THE WAY THROUGH. You need to fold it back together. Once in half salt using sea salt and pepper to your liking.

third prepare the peppers by skinning them and slicing them length wise.

fourth place provolone on one side of the tenderloin then add onions and peppers on top of that. Now fold tenderloin back together and tie with butcher string. Try to get all ingredients inside of the tie. Once tied brush with olive oil and add sea salt and pepper. Throw on the grill until around 160 degrees.

fifth chop parsley and mince garlic. Mix with butter and brush on your bread. Put on grill or place in broiler until brown. Same as you would do with garlic bread.

Once Philly is done let sit for 10 minutes. Cut off butcher string and slice finely with carving knife or electric knife. Place the Philly on serving tray and the bread on another so you can make your own. ENJOY

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I cook them whole all the time and I usually do it at work were we will do 3 or 4 tied together. With good loin you don't need much seasoning like cheffry said. I use montreal steak seasoning and garlic-garlic.




This was 3 tied together about 12 lbs I think. The trick to this is to tie them together so the whole thing is the roughly the same dia.

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