Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
fishandshroom

Beef Tenderloin Help

10 posts in this topic

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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

Directions

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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.

beef001.jpg

beef002.jpg

tender-beef003.jpg

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.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
Sign in to follow this  
Followers 0



  • Posts

    • I've never tried my booya poppin pad crashers Yet but are they really bad or just not as good? Just wondering.
    • Well, I got the bow out today and it took about a dozen shots to get it sighted in then I shot this group at 30 yards.    I am impressed with this CB. The trigger is really thing that I'm not impressed with but I have nothing to compare it to. It seems like there is 40 acres of creep before it releases.
    • Ya I don't know do I dare say I almost like it better than deer hunting... Cant sit with him tonight but came up with a game plan wouldn't be surprised if he sticks one tonight  
    • I am still hunting yet Moose. I go to Nebraska in a few weeks. I am archery in mn. starting to see more active birds. Going to wait and shoot a tom. Nice having 4 birds already on the team. How does a guy post pictures right from your cell phone to here so I can post Dillons info on his tom.
    • Went out today in the metro areas without any luck. Didn't even see any ramps in the usual spots, and I thought they were earlier than the morels. 
    • Day 4 Morning   I think we were both tired of trying to call birds across private fences, so we decided to try going for the distant gobbles I heard when I shot my bird.   There was actually a decent gravel road that went into this area and allowed us to have an easy walk into where I felt the birds should be.   We got in early to try to get there ahead of any other hunters, but it didn't seem to matter.   Forest roads were abundant, so walking was easy.  We went right to the spot I had a bird gobble from a few days prior, and waited.     It didn't take long for the flock to start making noise, and we only had to move a little ways to get close to them.   As usual the turkeys all came down and went away from us.  They set up shop on a long ridge and seemed content to just stay there.   We had no easy approach so set up our own position on the forest road we were on which was covered in tracks.   Other birds were gobbling in the distance the opposite way, and when one sounded close we chose to go for him.   Nothing came of that little walk other than the loss of a $65 custom call...  On the plus side we found a nice deer skull.     Back to the flock, one gobbler would respond to a crow call, so we knew they were still up on the hill.  We made a painfully slow walk straight at them since they were high enough up they hopefully wouldn't see us.  When we got to the timber they stopped responding, so we guessed they went over the top.  We worked our way up and found where they had been feeding.  Just shy of the top we set up to call just in case they were over the lip of the hill.     We received an immediate response to some lite hen yelps and clucks.  A hen with the gobbler was not at all pleased that we were there.  We got into a bit of a yelling match with her.  She was coming closer, dragging the gobbler with her.  When I heard drumming I motioned for my uncle to get the gun up since he was still calling.  In a few moments I saw a tail fan cresting the hill.  He angled left, looked around, went behind a tree.  I heard him go into strut and drum...   BANG!           
    • Day 3 Afternoon   We went for a short walk into the area I thought I heard the birds gobble in the distance when I shot my bird.  We couldn't find any birds and were nearly done with our walk when I glassed across a cow pasture and saw birds up in some trees!   I quickly checked the map and found that they were dangerously close to public land.   We made a dash for the car.   The walk in to this spot was pretty short and very close to houses and the farm that had the cows.   We ended up close to the fence and I felt the turkeys we saw should be just below us.   Some whitetail deer spooked and then turkeys started filing past along the fence.  I counted four or five hens, but no gobbler.  We stayed a bit and crow called thinking maybe a flock got busted up.  In the end we just backed out without spooking the hens off. 
  • Our Sponsors