tonight Im making whole beef tenderloin for din-din, and I need a good marinade recipe. If you have any good recipes, please let me know. I'd rather ask here than try something new that I found from google and have it turn out like shit.
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wtf, I read: GFY cocks
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To be honest, with a nice piece of meat like tenderloin, I would not marinate it. Prior to cooking it i would simply sprinkle it with kosher salt and cracked black pepper.
If you want something more, maybe make a sauce to serve with it. I have made a really nice gorgonzola sauce to serve with it. Let me find the recipe.Comment
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check out www.epicurious.com they usually have some really good recipes.. or just use salt and pepper and let the meat work for itself...
also the key is to make sure that they meat is at room temperature when you start to cook it... it should definitely NOT be chilledRacecar spelled backwards is Racecar!
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double post - sorryRacecar spelled backwards is Racecar!
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this is the one I made
http://www.foodnetwork.com/food/reci..._20965,00.html
she has the tenderloin instructions on there as well
http://www.foodnetwork.com/food/reci..._20964,00.htmlComment
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Yum, sounds tasty.Comment
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My brother is a chef and he made us one a while back that was good.
Cut small slits a couple of inches deep every few inches and shove fresh garlic inside. Rub it with kosher salt, black pepper and rosemary. Place it in a hot pan to quickly brown the outside and then place it in the oven at no more than 350 until the center is warm but still red.Traffic-Out
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i wouldn't use a sauce...I'd do the salt and pepper thing and add some garlic powder, some crushed red pepper, and anything else I could find in my cabinet minus any spices used for desserts (cinnamon, nutmeg, etc)...Then I'd make a gravy from the drippings if I needed sauce.
I NEVER go wrong if I just throw any dry spice I can find on the meat...In fact, I'm gonna do that with some fresh fish today from the market.Comment
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The little slits with garlic that someone mentioned is great - even better with lamb.Comment
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when it comes to beef tenderloin i am a purist. like justb said, some salt and pepper are perfect. maybe a little bit of olive oil to help browning and some garlic. but you really don't need much. for serving i usually just give everyone a little bit of garlic butter to melt on top.
if you bought a whole PISMO (Packaged indivudually side meat on), i like to trim all the fat, cut off the chain meat, and top roast, and make filet mignon out of the the actual tenderloin while reserving the chain meat for cheese steaks, and the top roast for stuffing with herb and blue cheese and braising.
all in all though, i like to let the flavor and texture of beef tenderloin have the spotlight. in my opinion there is no finer cut of meat. perhaps served with a baked potato and some asparagus, wrapped in prosciutto and grilled, topped with just a little bit of hollandaise.
enjoy.
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Take 1 bunch of basil, 1/2 bunch of thyme, 1/2 bunch of rosemary, 1/2 bunch tarragon and remove the leaves and set aside. Roast two shallots or 1 small onion and 6 cloves of garlic. Watch the garlic does not burn. Allow them to cool a little bit.
In a blender add one cup of olive oil and 1/4 cup of tamari (or soy) sauce. Add the garlic, shallots and herbs and blend to a paste. Rub the paste on the tenderloin an hour or two before cooking. When you cook the tenderloin sear it in a skillet first until browned. And, of course, season it with salt and pepper right before you sear it.
You can also use this rub on chickens before your roast them, steaks before you grill them and adding a teaspoon or two to a pasta dish gives it a kick of flavor too.
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I also cook many meats at 500 instead of the standard 350 or 400 people often use.
Less chance for the proteins to bind up making it tough, and less chance of a dry piece of meat when cooked at 500.
Just make sure you have a good thermometer, I personally love my digital leave in monitor. Just take the meat out 10-15 degrees before it reaches your desired level of rare/med rare/well done and cover loosely with foil for 10 minutes or so.Comment
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I really did think this one said GFY Cocks at firstComment
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I've been eating this Emeril Lagasse recipe since I saw it on GMA years ago. The Emeril's Essence gives the beef a great flavor.Comment
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I prefer less pepper when marinating. More lemonade and Sprite on it.
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ok fill me in, whats with the kosher salt?
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i like mine simple as most have mentioned. salt/pepper/garlic and stick it on the rotisserie.
my brother once soaked one in some mr yoshida's teriyaki tho and it was fanfuckintastic. people still talk about that years later.Comment
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Q: What is the difference between kosher salt, sea salt, and table salt?
A: For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.
Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in the provenance and processing of these salts.
Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.
Sea salt is harvested from evaporated seawater and receives little or no processing, leaving in tact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts often come at a dear price, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.
Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.
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rub it with babyoil, then kiss it until it gets all creamy.."Obscenity is whatever gives the Judge an erection." -- Author UnknownComment
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i generally avoid anything pre made when it comes to sauces, marinades etc. nothing that comes out of a bottle will ever hold a candle to anything you can create yourself.
i also like to make my own things because you can subtly vary the flavors to match everything else in your meal.
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wow thanks guys! I think I got a pretty good idea of what to do now ;) Thanks again!
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my husband did a coffee marinade last weekend that I thought I would not like. I mean you see coffee all over the place now on menus. But, I really liked it and it wound up intensifying the beef flavor which I found interesting.i generally avoid anything pre made when it comes to sauces, marinades etc. nothing that comes out of a bottle will ever hold a candle to anything you can create yourself.
i also like to make my own things because you can subtly vary the flavors to match everything else in your meal.Comment
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Cook it for 15-20 minutes at 500f when lower it to 325 and cook it slow for a little longer then at 350.
will sear in the juice and make the meat much tastier
make sure the oven is pre heated to 500Comment
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i'm going to have to try that. i could easily see how the flavors of coffee could blend with steak.
thanks for the idea
Cry havoc and let slip the dogs of war.Comment
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personally I just use kosher rock salt, pepper and olive oil and inject fresh garlic inside of the meat
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