Beef Tenderloin

Discussion in 'Food & Cooking' started by skipper, Mar 6, 2008.

  1. skipper

    skipper

    Messages:
    7
    Likes Received:
    10
    Exp:
    Cook At Home
    Hello and Help!!!
    I am a cook at home and have been given a huge assignment. I have in my refrigerator 13 whole beef tenderloins that I must cook for a church group for tomorrow. I have one oven but it can turn into a convection oven if needed. My question is: should I use the convection oven and can I cook 4 at a time? or perhaps I should ask: How is the best way to complete this assignment? I am the only person available so I can not ask others to help, I've tried. I have looked up recipes that say to use the convection for baking rather than roasting as it makes meat rubbery. With this much meat, I don't want to fail and would love some input. Thank you.
     
  2. kuan

    kuan Moderator Staff Member

    Messages:
    6,867
    Likes Received:
    413
    Exp:
    Retired Chef
    Do you have to serve them all at once?

    Convection cooking does not make the meat rubbery. First of all, very important, is you need to go out and buy an instant read thermometer.

    What I would do is this. Season the tenderloins with salt and pepper, then brown them in a 500F oven. Remove and refrigerate. Do it for all 13.

    When it comes time to serve, put them in the oven four at time at 425F and use your instant read thermometer to make sure they get up to 125F. Remove and allow to rest for 10 minutes. Transfer to cutting board and carve slices.
     
  3. kyheirloomer

    kyheirloomer

    Messages:
    6,367
    Likes Received:
    129
    Exp:
    Food Writer
    Question: When you say "whole tenderloins" do you actually mean just the loin portion? Or are they in cryovac bags?

    If the latter, you're going to have to break them down, first, as there is a chain and a fat cap, as well as the loin iteself. And there's part of the loin, what I call the tail (although I'm sure it has a real name), that should also be trimmed off, because it's a different texture than the main piece, and should be cooked differently.

    Not a hard job, by any means, but time consuming when you have 13 of them to do.

    Once they're broken down, follow Kuan's instructions and you should be ok.

    As for the chains: at your leisure, trim them down, salvaging as much meat as possible. Use that to make things like Philly cheesesteak and the like; or even sliced thin for breakfast steaks.
     
  4. skipper

    skipper

    Messages:
    7
    Likes Received:
    10
    Exp:
    Cook At Home
    Thanks Kuan for the suggestions!!!! I will go out and buy an instant read thermometer. When you talk about a 500 degree and a 450 degree oven, do you mean a convection oven or a regular oven? Also, to brown the tenderloins, how long do I cook them and do I turn them over? I do not have to serve these, someone else will but I do have to slice them. Thank you again.
     
  5. kuan

    kuan Moderator Staff Member

    Messages:
    6,867
    Likes Received:
    413
    Exp:
    Retired Chef
    These are whole right? You can tell when they are browned right? Not black, browned. That's really all I can say without giving you a picture. 500F convection or standard, doesn't matter. It will be browned when it's browned, done when it's done.

    Next time, give yourself a little time and learn how to trim these lovely pieces of meat.
     
  6. skipper

    skipper

    Messages:
    7
    Likes Received:
    10
    Exp:
    Cook At Home
    I have just opened one and it is cut in half so there are two pieces that weight about 3 pounds each. They were bought at Costco so I think they are trimmed. Does that make any difference? (I apologize for the basic questions but the responsibility of cooking these expensive cuts of meat and the quantity of it is loading me down). I do thank you all for being so patient with me.
     
  7. kuan

    kuan Moderator Staff Member

    Messages:
    6,867
    Likes Received:
    413
    Exp:
    Retired Chef
    Beef tenderloins are not cut in half. I think you have a pork loins.

    Is it like this

    [​IMG]

    or

    [​IMG]
     
  8. skipper

    skipper

    Messages:
    7
    Likes Received:
    10
    Exp:
    Cook At Home
    It looks like the second cut of meat. On the label it says "Beef Loin Tenderloin Butt Filet Mignon". The package has two pieces of meat in it, each about 3 pounds put together to measure about 15 inches long about 4 1/2 inches wide and 2" thick.
     
  9. montelago

    montelago

    Messages:
    208
    Likes Received:
    10
    Exp:
    Professional Chef
    Are they nice and clean and red or do they look like they have a bunch of white, fatty, stringy mess on them? Also, are the pieces identical, or is one fat, with a hammerhead shark appearance and the other thinner and tapering?
     
  10. skipper

    skipper

    Messages:
    7
    Likes Received:
    10
    Exp:
    Cook At Home
    The pieces are pretty much the same size, they do not tapper like a hammerhead shark. They do not have stringy mess on them but they do have fat, more on the top than the bottom. It looks like the butcher cut the tappered end off and these are the thicker, butt end. I'm a little surprised at the amount of fat.
     
  11. montelago

    montelago

    Messages:
    208
    Likes Received:
    10
    Exp:
    Professional Chef
    It sounds like they are partially cleaned. The fat pulls off easily with the fingers. Is there what looks like a separate piece of meat running down one side? if so, that needs to be removed. You can simply pull it off from the more tapered end up toward the head, and then cut off the very last of it. Also look for a patch of tough white membrane laying on top of the meat. This is called the silverskin and must be removed. It is extremely tough. Slide a boning or paring knife just barely underneath it in the middle and run the knife to one side. Then grab hold of the loose end and slide the knife back under and go the other way. Repeat until it is all gone. Pick off the excess fat and now you have a piece of meat ready to cook.

    Kosher salt and black pepper. I would not brown them in the oven, but I realize you may be working with limited equipment. The best thing to do is sear them in a hot pan, like a large saute pan, griddle or heavy bottom roasting pan on the stovetop. Get a pan screaming hot, add some olive oil and lay the meat in there. Turn it after the meat gets a good brown sear on it until it is completely seared on all sides. You can either cool them down as said before, or roast them immediately. Depending on how you like your meat cooked, 125 deg. is a little too much for my taste. This will yield a medium temp at best. I would pull mine at about 110-115 deg for a nice medium rare. Like Kuan said, LET THE MEAT REST FOR A GOOD TEN MINUTES BEFORE YOU DARE TO TAKE A KNIFE TO IT. Otherwise the meat will bleed all of it's lovely juices onto the cutting board and give you dry meat. Comparitively speaking, roasting tenderloins is pretty easy, even for a beginner. Just use the probe and use it properly. Make sure that the end of the probe is in the middle of the muscle, then lightly push it in and then retract it. The lowest temp you get is the one you follow.

    Good luck and let us know if you have any more questions.
     
  12. skipper

    skipper

    Messages:
    7
    Likes Received:
    10
    Exp:
    Cook At Home
    What a great help you have all been. I feel a little more confident in preparing this mass amount of meat. I will go to bed and sleep instead of thinking about it all night. I now have a good feel of what to do tomorrow. Again, thank you for your patience and advice to a novice cook.
     
  13. kuan

    kuan Moderator Staff Member

    Messages:
    6,867
    Likes Received:
    413
    Exp:
    Retired Chef
    OK Skipper, good luck, glad we could help so quickly. :)

    Looks like what you have are called butt tenders. They have a little bit more sliver skin but they are still very tender. If you can, try and trim them a bit.

    You can also cook some to medium, some to medium rare if you want.
     
  14. mikelm

    mikelm

    Messages:
    1,691
    Likes Received:
    37
    Exp:
    Home Chef
    What a nice bunch of people here. That's why I like hanging out here so much.

    Mike :chef:
     
    ramenshopradio likes this.
  15. skipper

    skipper

    Messages:
    7
    Likes Received:
    10
    Exp:
    Cook At Home
    I had to thank you once again for your detailed, patient, thorough, explanations of a culinary problem of which I had no experience. I had to let you know that the meat turned out delicious. I did find some other people to help me cook it. It was simple, fast and well received. The thanks go to you!!
     
  16. montelago

    montelago

    Messages:
    208
    Likes Received:
    10
    Exp:
    Professional Chef
    (Applause) And the crowd goes wild.
     
  17. ramenshopradio

    ramenshopradio

    Messages:
    4
    Likes Received:
    10
    Exp:
    At home cook
    This thread is very helpful! I'm going to be cooking beef tenderloin for a party for 65 in a week. I've cooked a few 100 person parties, but I've never been responsible for meat and I'm feeling a little underprepared.

    We have a convection oven at the party site, but I'm wondering a few things:

    How much beef do we need for 65 people?

    I'll be using a thermometer, but so that I can plan the workflow, about how long will 4 tenderloins take to cook?

    Any advice would be very helpful!

    Thanks!
     
  18. chefbillyb

    chefbillyb

    Messages:
    2,218
    Likes Received:
    544
    Exp:
    Professional Chef
    I would say two 3 oz slices, I would also season the peeled & Cleaned tenderloin.  Rub with oil and season with a lot of salt, pepper and garlic...............Chef BillyB
     
  19. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    161
    Exp:
    Professional Chef
    Following ChefBillyB's thoughts, 6 ounces/person is adequate, 8 ounces/person would be generous, so, guestimating a, what, say, 95% yield and a shrinkage of, umm, oh 5%:

    6 ounces times 65 = 24 lbs 6 ounces (24.375 lbs), add, oh, 5% for safety? = 25lbs 10 ounces EP

    25 lbs 10 ounces / .95 is pretty close to 27 pounds trimmed and 27 pounds trimmed is about 28 1/2 pounds AP (as purchased)
     
  20. ramenshopradio

    ramenshopradio

    Messages:
    4
    Likes Received:
    10
    Exp:
    At home cook
    The party is tomorrow -- you've all been extremely helpful! This board is really great!

    Some final, and some crazy, questions: I'm thinking I will have a demi-glaze or rich stock warm and ready just in case I screw things up and it helps to douse the slices in a little liquid before plating. Does that make sense? Any dangers to be mindful of? And, as for seasoning - and here's the crazier part- I'm contemplating rubbing the filets with a fine paste of anchovies, garlic, basil, oregano, capers, olive oil, salt,pepper. Is that risky? Was thinking that a bold, briny spice would contemplate the rest of the meal...and can't decide whether my instincts are on target or if that's off the deep end (...for example, I was going to sneak the anchovies in there...my sense is that'll taste great but if folks know it would be somewhat controversial...) Advice is appreicated!

    Thanks!