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hogzillas
12-21-2015, 06:21 PM
Looking for some new flavors to try on holiday tenderloin. Normally have done a recipe from Southern Living Food for Thought book but wanted to try something different this year. Will have an au jus using either beef broth or a French dip type sauce. Ideas or suggestions to consider?

Demosthenes9
12-21-2015, 06:33 PM
Looking for some new flavors to try on holiday tenderloin. Normally have done a recipe from Southern Living Food for Thought book but wanted to try something different this year. Will have an au jus using either beef broth or a French dip type sauce. Ideas or suggestions to consider?


Knowing the recipe you used before would help. For example, just adding fresh rosemary will change the flavor up quite a bit. As would garlic.

IamMadMan
12-21-2015, 06:37 PM
How about making Chateaubriand with the tenderloin?.......

Bluesman
12-21-2015, 06:38 PM
How about beef wellington...:thumb:

Free Mr. Tony
12-21-2015, 07:14 PM
My mother's 's side Christmas party is at my house this year. I do not cook a lot of traditional meals even though I cook constantly. I make a lot more Italian, Mexican, Latin, etc type meals versus the major American holiday meals. Most of the people at this party will expect a more "normal" meal, so I started doing a bit of digging to see what I may cook up for this meal. Awhile back I grabbed the Nolan Ryan beef and barbecue cookbook from the local library. Most of these types of books are pretty hokey, and basically seem like a money grab based on the famous name. This one seemed to have some solid looking recipes in it, so I used one that looked good for this trial run. It is for a wild mushroom and cranberry stuffed tenderloin with port wine pan sauce.

I did not want to waste a full tenderloin on an experiment so I bought a 1.5 lbs eye of round roast to test the recipe for flavor. I also did not make the pan sauce since I was mainly just testing recipe flavor. I figured if it was decent with eye of round it would be a little special with tenderloin.

The recipe in the book is:

1 beef tenderloin 4 to 5 pounds with steak seasoning

Seasoning:
3 tbs kosher salt
3 tbs garlic powder
3 tbs paprika

3 tbs of the above mixed with 2tbs ground coriander.

Wild mushroom cranberry mix:
1/4 cup vegetable oil
1tbs garlic
2 portobello caps
2 oyster mushrooms
1 tbs salt
2cups dry red wine
1cup panko bread crumbs
2 poblano peppers, seeded, finely diced
2 cups fresh or dried cranberries, coarsely chopped

Heat oil in Saute pan, add garlic. Add chopped mushrooms and salt. Saute until soft. Add wine. Simmer until pan is nearly dry. Let cool. Put cooled mix in food processor,and process until fine. Add remaining ingredients, and mix well.

The recipe says to butterfly the tenderloin. I cut the eye of round roast into a flat 1/2 inch piece by cutting into the edge at a 45 degree angle in a spiraling fashion. I spread the mushroom mix onto the roast, rolled it jelly roll style, seasoned with the seasoning mix, then seared in a hot pan on all sides. I put the seared roast on a rack over a cookie sheet, and cooked at 350 until internal temp was 142.

I let the roast rest for about 10 minutes, and sliced into half inch slices. It was way better than I imagined even with the eye of round versus the tenderloin. This will be on my Christmas menu along with the pan sauce that I have yet to make.

http://i65.photobucket.com/albums/h222/humpty99/IMG_20151204_193442.jpg (http://s65.photobucket.com/user/humpty99/media/IMG_20151204_193442.jpg.html)

The pan sauce in the book is:

2 1/2 tbs unsalted butter
2 shallots, finely chopped
2 tbs chopped fresh thyme
1 clove garlic, minced
2 cups port wine
2 cups beef broth

Melt butter over medium heat. Add shallots, thyme, and garlic. Saute until soft. Add port. Simmer until reduced by half. Add beef broth. Simmer for 15 minutes. Pour over sliced meat.

This time of year, people always seem to be looking for great holiday meals. I think this will be a solid choice at my holiday party, and just figured I'd share so people looking for ideas may get some inspiration.

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I posted this somewhere else, and figured I would copy and paste here in case you were interested in the recipe. I have a few updated pics below since I did the actual tenderloin this past Saturday. No finished pics. People showed up early so I was on the clock. It turned out great though.

http://i65.photobucket.com/albums/h222/humpty99/IMG_20151219_114131.jpg (http://s65.photobucket.com/user/humpty99/media/IMG_20151219_114131.jpg.html)
http://i65.photobucket.com/albums/h222/humpty99/IMG_20151219_114343.jpg (http://s65.photobucket.com/user/humpty99/media/IMG_20151219_114343.jpg.html)
http://i65.photobucket.com/albums/h222/humpty99/IMG_20151219_114512.jpg (http://s65.photobucket.com/user/humpty99/media/IMG_20151219_114512.jpg.html)
http://i65.photobucket.com/albums/h222/humpty99/IMG_20151219_115502.jpg (http://s65.photobucket.com/user/humpty99/media/IMG_20151219_115502.jpg.html)

hogzillas
12-21-2015, 08:00 PM
Knowing the recipe you used before would help. For example, just adding fresh rosemary will change the flavor up quite a bit. As would garlic.

Well the recipe comes from Southern Living cookbook Food For Thought - basically cut trench down tenderloin then add in worch & soy sauce, honey, some green onions & mushrooms that have been sauteed in butter, red wine & salt/pepper (probably something else I've missed but that is the basic recipe). Let that marinade in fridge for a while/overnight before cooking. Mostly a basic meat & taters crowd but just looking for that something different but not too far out there. I do an rosemary/herbed prime rib sometimes for Christmas or Easter so might want to get away from rosemary as well. I thought about maybe something in the Asian flavors as I've got Ponzu soy sauce & Tamari to work with there but nothing really came to me so thought some fresh minds might lead to some ideas.

landarc
12-21-2015, 08:11 PM
Tenderloin is one of the more popular cuts of beef in high end Chinese cuisine (mostly Cantonese). However, the flavors are pretty simple, the use of Hoisin and fermented Black bean sauce, and a healthy whack of Black pepper are the primary seasonings. Usually there is also garlic in the mix.

I do have to say, doing a Wellington roast is one of the great ways to use a tenderloin, as it really bumps up the flavor and looks great.

mattmountz94
12-21-2015, 08:39 PM
We do a very basic stuffed tenderloin with equal parts of celery onion and carrots cooked until soft in butter then ran threw food processor to make a paste. Stuff that inside the tenderloin along with Gruyere cheese then tie. Then take garlic gloves and rub / stick hem all over he outside. Cook until done to preference. It's always very good