Jose Suro
TVWBB All-Star
Hi All,
With all the family members getting colds for Christmas this year the decision was made to forgo the big Christmas gathering until New Year's eve. So, it was just us four for dinner last night.
The girls all wanted tenderloin so I bit the bullet and got a whole one. It is so expensive these days it borders on ridiculous! It was absolutely delicious though. My pictures are a bit subpar for this but I was "in the Christmas spirit" early
, and my main concern was to not accidentally ruin such and expensive piece of meat!
When you get a whole tenderloin in a bag it has to be trimmed of course. It comes in the bag with a secondary muscle called "the chain". I always remove this piece because it is not part of the tenderloin. I sliced the chain into pieces and put those in a stock pot which went in the oven at 400 degrees for an hour. That created lots of Umami.
Those then created the base for our homemade beef stock which in turn became the base for our mushroom sauce to go with the tenderloin. Here it is after two hours on the stove. 3 quarts of water reduced to two quarts, with onion, garlic, celery and bay leaf.
The the trimmed, oiled and seasoned tenderloin was left to sit out for an hour and half to come up to room temperature. A critical step.
Then on to getting the fire white hot using lump.
The tenderloin was pulled at 118 degrees and left to rest until the internal temperature came up to 125 degrees. Perfect medium rare.
And finally plated with the mushroom sauce, salad and twice baked potato.
Merry Christmas ALL!!!!!
Best,
Jose
With all the family members getting colds for Christmas this year the decision was made to forgo the big Christmas gathering until New Year's eve. So, it was just us four for dinner last night.
The girls all wanted tenderloin so I bit the bullet and got a whole one. It is so expensive these days it borders on ridiculous! It was absolutely delicious though. My pictures are a bit subpar for this but I was "in the Christmas spirit" early
, and my main concern was to not accidentally ruin such and expensive piece of meat!When you get a whole tenderloin in a bag it has to be trimmed of course. It comes in the bag with a secondary muscle called "the chain". I always remove this piece because it is not part of the tenderloin. I sliced the chain into pieces and put those in a stock pot which went in the oven at 400 degrees for an hour. That created lots of Umami
.
Those then created the base for our homemade beef stock which in turn became the base for our mushroom sauce to go with the tenderloin. Here it is after two hours on the stove. 3 quarts of water reduced to two quarts, with onion, garlic, celery and bay leaf.
The the trimmed, oiled and seasoned tenderloin was left to sit out for an hour and half to come up to room temperature. A critical step.
Then on to getting the fire white hot using lump.
The tenderloin was pulled at 118 degrees and left to rest until the internal temperature came up to 125 degrees. Perfect medium rare.
And finally plated with the mushroom sauce, salad and twice baked potato.
Merry Christmas ALL!!!!!
Best,
Jose
