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Beef Tenderloin

FL.Cook's picture

It is my turn to host New Years Eve.  We always do a Beef Tenderloin, so that is a given.  I am looking at the stuffed one in FC http://www.taunton.com/finecooking/recipes/beef-tenderloin-wild-mushroom-stuffing.aspx


Has anyone made it?  There will be 11 of us, and I will just be saying goodbye to the last of seven kids and grandkids that day, so the do ahead bit looked good, plus it was a different presentation then the usual.

Carole
Gretchen's picture

(post #36826, reply #1 of 19)

I have seen a recipe for a spinach stuffed one that was pretty. We have one (plain) every Christmas. There is so little to do with a tenderloin that stuffing it would actually add to the work, in my opinion.  I'd put my effore into the sides that can also be done ahead. Juat a thought.


No doubt, the presentation is pretty.


Gretchen
Gretchen
FL.Cook's picture

(post #36826, reply #3 of 19)

I don't have to do anything else, as the group will bring the rest of the meal, that is why I want to make it a bit special.  My only responsibility  is the tenderloin and the wine for the evening.  I will make an horsd'oeuve just for the fun of it, so I can try something new and easy.  I was thinking of one that I just saw Paula make.  http://www.foodnetwork.com/recipes/paula-deen/tomato-canapes-recipe/index.html

Carole
Ozark's picture

(post #36826, reply #2 of 19)

Have not made that but I have never cared for stuffed. I always do this for a group. Goes well with prime rib also.


http://recipecircus.com/recipes/MEANCHEF/SAUCES/Gorgonzola_Sauce.html


 


 I have made a lot of money in my life. Most of it I spent on women and boats. The rest I simply wasted!!

 

Growing old is inevitable, growing up is optional!

FL.Cook's picture

(post #36826, reply #4 of 19)

That was another choice, but since I am making a prime rib for the family, I might do that, or if I love it make it for both.  Choices I love.  Thanks.  The other choice was  http://www.taunton.com/finecooking/recipes/beef-tenderloin-shallots-red-wine.aspx?ac=fp


I'm, getting hungry thinking about it.


I'm also going to make the Potato Latkes ahead, maybe today, and freeze them as in the FC article.  I have never done that before, but I also don't want to be doing it the night of.  That's for the family along with the Rib Roast.

Carole
Ozark's picture

(post #36826, reply #5 of 19)

That sounds good too.

 


 I have made a lot of money in my life. Most of it I spent on women and boats. The rest I simply wasted!!

 

Growing old is inevitable, growing up is optional!

teebee's picture

(post #36826, reply #6 of 19)

I have made the carmelized shallots in red wine recipe several times, and have loved it every time. I am making it again for Christmas dinner. It is so easy! Slicing the onions is the hardest part.

thecooktoo's picture

(post #36826, reply #7 of 19)

I do one that I learned in culinary school.  Saute medium sized fresh #### mushrooms, saute fresh spinach with garlic.  Trim the ends off the tenderloin and punch a hole through the center of the tenderloin with a long slicing knife, then insert a honing steel and stretch and enlarge the hole.  Make sandwiches of two #### and a spoonful of the spinach and stuff them into the hole.  Keep stuffing and packing until you the the tenderloin stuffed the entire length.  Put the end caps back on and tie with butcher twine the entire length to hold the round shape.  I have also put roasted red pepper in with the spinach.


Roast  to degree of doneness you want, rest it, slilce and serve.  Beautiful presentation.


Edited to add:  NOW THAT'S FUNNY.  The edited word above is $hitake...guess the censor software is working overtime today!


Jim


Edited 12/15/2008 10:48 am ET by thecooktoo

TracyK's picture

(post #36826, reply #8 of 19)

Hellps if you spell it right ... shiitake. ;-)


"The world expects us to elect pompous yahoos and instead we have us a 47-year-old prince from the prairie who cheerfully ran the race, and when his opponents threw sand at him, he just smiled back. He'll be the first president in history to look really good making a jump shot. He loves his classy wife and adorable daughters."                          -- Garrison Keilor

thecooktoo's picture

(post #36826, reply #11 of 19)

Yea, I can also blame fingers that are faster than the brain, which is often very slow.


Hell, I can barely pronounce it.  After all, this ole country boy ain't never seen none of nuthin' like that afore.


Jim


Edited 12/15/2008 11:34 am ET by thecooktoo

FL.Cook's picture

(post #36826, reply #9 of 19)

Funny!!!  I wondered what the ##### was!  Didn't realize that was how they delete what words they don't see fit to print!!!!  $hitake???  Even though it is spelled strange it's still weird that they deleted it.  Oh well!


Anyhow, thanks so much for the information, but why not just butterfly it, put it together and then tie it up?  Wouldn't that be easier?

Carole
BillHartmann's picture

(post #36826, reply #10 of 19)

Learnt that over at Breaktime.

The software is not smart enough to check for WORDS and it is do censor if it finds any string of letters. Apparently in this case it as $hit.

Even has some URL's sensored when it found one of the string of letters that was on the list.

.
William the Geezer, the sequel to Billy the Kid - Shoe
. William the Geezer, the sequel to Billy the Kid - Shoe
FL.Cook's picture

(post #36826, reply #14 of 19)

But they left your $hit in!!!!!!

Carole
thecooktoo's picture

(post #36826, reply #13 of 19)

You can certainly do that, but I think the presentation is much nicer with the punched hole through the tenderloin.  Usually then make a red wine reduction sauce with demi glace and shallots.


Jim

ICDOCEAN1's picture

(post #36826, reply #12 of 19)

We had this one yesterday and for those that did not want a creamy sauce I also made a sauce with the pan drippings: 


http://www.taunton.com/finecooking/recipes/fennel-rosemary-beef-tenderloin-creamy-mustard-sauce.aspx




 


FL.Cook's picture

(post #36826, reply #15 of 19)

This sounds wonderful too.  Can there be too many choices???  Maybe I'll have to have three dinners!!

Carole
ICDOCEAN1's picture

(post #36826, reply #16 of 19)

My friend that does not cook very much made this last year and it was a hit, so she made it again for a party yesterday and it was wonderful.  As I mentioned I made a sauce out of the fat separated pan drippings using some butter, red wine, beef broth, shallot garlic and mushrooms.  Reduced it to about 2 cups and strained it before serving.  It was nice to have another choice.


There are too many choices for sure when it comes to this group, but let us know what you decide.  I would go to the easiest recipe only because I need to ease up on myself cooking over the holidays. 




 


FL.Cook's picture

(post #36826, reply #17 of 19)

I ended up making the Beef Tenderloin with the Red wine Shallot sauce, and aside from the fact that the beef was a little too well done for my taste, I like it very med. rare, it was an excellent choice.  The sauce was wonderful and very easy to make.  I made it up to the point of adding in the butter, which I did at the last minute.  They said 30 minutes for med. rare for the beef, which was supposed to be at 130, but when I put the instant read in it was up to about 139, and then it had to rest for ten minutes.  Oh well, everyone else seemed to enjoy it, and it was all gone.  I think that I am my own worst critic!!!!  The rest of the meal that the others brought, was truly outstanding, from appetizers to dessert!!  What a nice way to welcome in 2009, with ten of your best friends!


I also made the potato lakes for Hanukkah, and they were fantastic.  I made them a week ahead, froze them on a cookie sheet, put them in a freezer bag, put them in a 350 oven for 15 minutes, and they were crisp and wonderful.  That is definitely the way to go.  I could have doubled the recipe, and will the next time!! 

Carole
Gretchen's picture

(post #36826, reply #18 of 19)

I take mine out at 125*.

Gretchen

Gretchen
FL.Cook's picture

(post #36826, reply #19 of 19)

You are a lot smarter then me!!  I just followed the recipe as, #1 I very rarely make a BT, #2 I had all the guests here when it was in the oven, and I was a bit distracted, as I should have pulled it out a bit earlier then the recipe said!!  MY fault, but everyone was good with it, so maybe I'm the only one that really likes it red!!!

Carole