Advice for Dry Beef Tenderloin

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I ended up with 2 pre-seasoned and partially cooked whole beef tenderloins from a local restaurant. I wasn't sure what to do so I butterflied, double wrapped, and froze them. I cooked almost half of them on the grill, hot and quick, but they were surprisingly dry. I'd like to cook the rest on Saturday for the Final 4. I'm not trying to impress anyone, I'd just like them out of my freezer.

Any advice to introduce some moisture, and perhaps a little flavor, into these for my Final 4 party?
 
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Of course it's dry, it's been cooked, cooked, butchered again then frozen. Let's take a moment to mourn the life of the animal whose prized tenderloin has been so dreadfully treated. The only thing I can think of is to chop it up for fajitas or something. I wouldn't dare to serve it as a roast again but if you do you'll need a lot of gravy or sauce. Maybe a mushroom sauce or a Gorgonzola sauce, something strong.

You could use it for a stir fry too, like an orange and beef with bok choy or pepper steak. Or you could chop it into a beef fried rice. In my opinion frozen meat doesn't hold up too well for sandwiches. I have no idea what a Final 4 party is but have an enjoyable time.
 
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I sure hope they were free.
Your destiny with this was preordained from the moment you accepted
patially cooked meat and made the ill fated decision to plop em
in the freezer. Live on, and learn from the goof while you enjoy some
expensive stewmeat.
 
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Thanks for the replies, all. I like the stir fry idea. Maybe I'll server something else on Saturday and save it for a couple of stir fries, and fajitas over the next month.
 
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Grind some fat into it and make fajitas, nachos, chili, or mix with pork and make a bolognese.
 
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Make a Stroganoff and you will have a winner/img/vbsmilies/smilies/peace.gif
 

pete

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Tenderloin is the most overrated cut of beef out there, IMNSHO.  "Oh, but it's sooooooooooo tender!"  Who cares!  It's tasteless and very unforgiving if even slightly overcooked.  Being precooked and frozen once, I would grind it and turn it into chili.  I wouldn't even bother with dicing it, as at this point, even diced and simmered in liquid it is going to end up dry.
 

pete

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So right Pete. People go gaga over Filet Mignon and I think as you do.

I would rather have a bone-in Ribeye before I would filet.

Too bad about the tenderloin. Dog food now????
I'd rather have just about any cut of steak over a Filet, including a sirloin.  It might be a little on the tougher side but cut it a little more thinly and it beats a Filet for flavor any time.  And I'd choose a bone-in Ribeye over just about any other steak, if I could.
 

pete

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You might try a French Dip sandwich.
That's a good idea, or an Italian style beef sandwich.  Just make sure that the liquid you dip your beef into isn't boiling and don't let is sit in there too long or you will end up with dried out, chewy meat, especially with tenderloin that has no internal fat.
 

cerise

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That's a good idea, or an Italian style beef sandwich.  Just make sure that the liquid you dip your beef into isn't boiling and don't let is sit in there too long or you will end up with dried out, chewy meat, especially with tenderloin that has no internal fat.

Don't forget the giardinera.

I would try browning and cooking in a slow cooker wth a can of French onion soup (oh, the horror lol). Serve it on French rolls w melted provolone, caramelized onions, jus and le french fries on the side. There are some interesting recipes out there for BT in a slow cooker, but I haven't tried them.
 
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A few years back we invited our vet over for dinner. Actually it was something we did every couple of months or so, he was a single guy who was in the midst of getting a new place up and running. He was always working, and rarely got a decent meal. And we had no problem with him responding to an emergency and leaving in the middle of dinner. He always brought good wine.

Anyway, one spring evening the main dish was beef tenderloin. I bought a whole pismo, probably one of the more expensive cuts I've ever purchased. Prepped it, seasoned with salt, pepper and granulated garlic. I think I also rubbed some fresh rosemary on it.  Roasted with indirect heat over charcoal, cooked only to rare. It was *heavenly*. Karen, not a big red meat fan got the two thin end slices. Dan had three thick slices, I had two. I have no recollection of what the rest of the meal might have been, I just remember that was the best beef I have eaten in quite some time.

Tenderloin can be good.

mjb.
 

cerise

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Pasta sauce also came to mind. Kind of a cross between bolognese and French Onion soup. (The bacon challenge was also in my head.)



Pasta alla Genovese



 
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