Its succulent taste and price means cooking beef tenderloin takes place mostly on special occasions. That being the case it’s important the right approach is used, both in cooking and the preparations.
Steaks (number of pieces subject to personal preference)
Other seasonings (garlic, pepper, chili etc)
Digital cooking thermometer (recommended)
Start by preheating the oven up to 400 F. Wash the tenderloins and slice into the desired size and shapes. Take some of the salt and apply all around the meat. Add the garlic, pepper and other seasonings. You can rub as many seasonings as you like.
Put the cooking oil in the pan. Coat it (if needed). Start cooking beef tenderloin by putting the steaks in there. The cooking time can be broken down as follows. For a 2 lb roast that would be half an hour.
For a 4 lb, it would be 45 minutes. The larger the steaks, the longer it will take. Use the thermometer to check the internal temperature. A cooked steak should register 130 F internally.
If the tenderloin is chopped, allow 5 minutes of cooking time for each side. Take the steaks out of the pan and into a serving plate. You can serve it with some gravy or mashed potatoes. Others prefer eating it with some rice.
Those who are cooking beef tenderloin should include some cool drinks like fruit juice or soft drinks. It should act as a nice counterpoint to the hot (and if peppers are used) spicy taste.
When buying tenderloin, look for those that are marked prime or choice. Prime is rarer but they are much more succulent and tasty. When buying meat always look for those that are marbled. That is, the fat is across the meat. These types of meat will absorb flavorings more easily.
You should cut the filet fat and chop in half before cooking beef tenderloin. This way you can make a couple of roasts. The advantage is that you’ll be able to cook and serve different steaks (i.e., well done or medium). Ask around if there is an extra charge for trimming the tenderloin. Others don’t, so you should take advantage of it.
Make certain that the silver skin is cut off before you cook. This is the membrane on the surface of the steak. If you don’t cut this off, the steak will be very hard to chew no matter how it’s cooked. You’ll know the silver skin is there when the meat curls as it is cooking.
Always store the meat at room temperature prior to cooking. Take it out from the fridge half an hour before you start cooking. You shouldn’t turn the sides too often. Just doing once or twice will be enough.
Don’t forget to let the meat rest after cooking. The juices will ooze out of the meat if you don’t let it rest for at least 10 minutes. Follow these guidelines and cooking beef tenderloin will be painless.
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