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Beef Tenderloin - Marinate or Not?
Posted on 12/30/14 at 11:31 pm
Posted on 12/30/14 at 11:31 pm
I'm going to throw a Beef Tenderloin on the grill for New Years - I've never actually done one so I've been searching for different methods etc.
Right now I'm going with the Grill to sear and then oven to finish and feel pretty good about that approach. (aiming for rare to med rare)
However, I'm usually a salt/pepper - olive oil only on a good piece of beef - but I know Filet's can be a bit bland due to the lack of fat. Anybody have any thoughts on a light marinade to mainly just ensure tenderness but not over power the flavor of the meat?
Everything I've seen - is a wine / garlic something - something - but I thought I would throw this out to see if any experts exist on this board.
Right now I'm going with the Grill to sear and then oven to finish and feel pretty good about that approach. (aiming for rare to med rare)
However, I'm usually a salt/pepper - olive oil only on a good piece of beef - but I know Filet's can be a bit bland due to the lack of fat. Anybody have any thoughts on a light marinade to mainly just ensure tenderness but not over power the flavor of the meat?
Everything I've seen - is a wine / garlic something - something - but I thought I would throw this out to see if any experts exist on this board.
10
Posted on 12/30/14 at 11:38 pm to AUX3
We did one last week with a little dry rub(not much), teriyaki sauce(just a dash here and there) and some crushed peppercorns. It was very edible
Posted on 12/31/14 at 1:00 am to AUX3
It's tough to do. Salt only on good meat, like you said.
However, the sear is the flavor and a big tenderloin does't get you much unless you're pan searing the thing before you chuck it o the grill.
Which is what I'd do. I'm a whacko, though.
However, the sear is the flavor and a big tenderloin does't get you much unless you're pan searing the thing before you chuck it o the grill.
Which is what I'd do. I'm a whacko, though.
Posted on 12/31/14 at 1:01 am to AUX3
1/2 red wine and 1/2 lea & Perrins
Kosher salt and course ground pepper after marinade.
Add these if you want a little more pop:
Garlic powder
Paprika
White pepper
Thyme
Kosher salt and course ground pepper after marinade.
Add these if you want a little more pop:
Garlic powder
Paprika
White pepper
Thyme
This post was edited on 12/31/14 at 1:03 am
Posted on 12/31/14 at 1:10 am to beHop
I'm leaning towards the red wine - L/P - maybe a couple of hours ahead just to help a bit -
Do you go Grill to Oven or full grill? I don't have a pan large enough - I could half it I guess - I'll check back in the morning - thanks for the comments!
Do you go Grill to Oven or full grill? I don't have a pan large enough - I could half it I guess - I'll check back in the morning - thanks for the comments!
Posted on 12/31/14 at 1:43 am to AUX3
Ham, blackeyed peas and cornbread for New Years, son. Do you even southern?
Posted on 12/31/14 at 5:49 am to AUX3
I do one almost every year for Christmas and have never marinated it. They are always delicious. Last one I did I coated in bacon grease, kosher salt, and pepper and it was outstanding. Pan sear then into a 450 degree oven to finish off. Let it rest for 10-15 minutes before slicing.
Posted on 12/31/14 at 6:59 am to AUX3
I've done one for every gameday this year since we just had a kid and couldn't go to games.
I use salt, pepper, and either Rosemary or garlic infused olive oil because I'm fricking metal.
I use salt, pepper, and either Rosemary or garlic infused olive oil because I'm fricking metal.
Posted on 12/31/14 at 7:39 am to AUX3
Im not keen to marinade such a good cut of beef. If you must, I'd probably go with some sort of red wine based one.
Consider wrapping it with bacon. It's a cheap and easy way to add some nice flavor. It's why you see this with some frequency in restaurants.
Consider wrapping it with bacon. It's a cheap and easy way to add some nice flavor. It's why you see this with some frequency in restaurants.
Posted on 12/31/14 at 7:54 am to AUX3
Food and Drink board.
You'll get a bunch of responses there, some from pros.
Plus you can review several make your own beer posts as well.
You'll get a bunch of responses there, some from pros.
Plus you can review several make your own beer posts as well.
Posted on 12/31/14 at 8:14 am to Duke
quote:
Im not keen to marinade such a good cut of beef. If you must, I'd probably go with some sort of red wine based one.
Nor am I. You could also do some sort of red wine & mushroom reduction for people to put on the meat once it's plated if they wish.
If you let the meat sit at room temp for about an hour before cooking, it's amazing how much flavor it absorbs from the S&P.
Posted on 12/31/14 at 8:51 am to five_fivesix
quote:
Ham, blackeyed peas and cornbread for New Years, son. Do you even southern?
Posted on 12/31/14 at 9:03 am to The Spleen
quote:
You could also do some sort of red wine & mushroom reduction for people to
He could, but that's more a tool when I cook it stovetop/oven. Get all the drippings in the pan, hit it with some red wine and throw the mushrooms in.
quote:
If you let the meat sit at room temp for about an hour before cooking, it's amazing how much flavor it absorbs from the S&P.
This. Gives the seasoning a chance to stick and gives you a nice crust at the end. This is why I rarely get steak at a good restaurant, you can make a damn good one at home.
This post was edited on 12/31/14 at 9:05 am
Posted on 12/31/14 at 10:38 am to AUX3
I do several of these a year on my BGE. It's pretty easy.
I make a slather for the exterior using a mix of yellow mustard and Worcestershire sauce. This isn't really for flavor, but more to hold your rub to the exterior while cooking. It should be a VERY light coating.
Then, like the others have stated, use a simple rub of sea salt and fresh cracked pepper. I use a mix of black and white peppercorns. Cook it to an internal temp of 125 and pull it off and wrap it for 10-20 mins.
I make a slather for the exterior using a mix of yellow mustard and Worcestershire sauce. This isn't really for flavor, but more to hold your rub to the exterior while cooking. It should be a VERY light coating.
Then, like the others have stated, use a simple rub of sea salt and fresh cracked pepper. I use a mix of black and white peppercorns. Cook it to an internal temp of 125 and pull it off and wrap it for 10-20 mins.
Posted on 12/31/14 at 10:45 am to five_fivesix
quote:
Ham, blackeyed peas and cornbread for New Years, son. Do you even southern?
And collard greens with pepper sauce. Don't forget the collard greens with pepper sauce. And cook em with fatback.
Posted on 12/31/14 at 11:46 am to DragginFly
Great info folks
Note
To clarify - it's for tonight and yes I do southern with the peas tomorrow
And your right -food / drink board but this was a success as well
Peace and Happy New Year
Note
To clarify - it's for tonight and yes I do southern with the peas tomorrow
And your right -food / drink board but this was a success as well
Peace and Happy New Year
Posted on 12/31/14 at 3:10 pm to five_fivesix
quote:
Ham, blackeyed peas and cornbread for New Years, son. Do you even southern?
You DARE to leave out collard greens? WTF?!?
Seriously good eating on new years. Helps my hangover.
Posted on 12/31/14 at 4:41 pm to guschamp84
quote:
You DARE to leave out collard greens
Although I've always done collards on NY, don't some do turnip or mustard greens?
Posted on 12/31/14 at 8:54 pm to jchamil
Sear it in a cast iron skillet and then throw it in a 500+ degree oven for 10 minutes.
Posted on 12/31/14 at 9:44 pm to AUX3
Perini Ranch, spend all that time you would have spent preparing and cooking your beef by watching football and/or having sex with your hot wife, then eat better than you'd ever have been able to prepare yourself.
It ain't cheap, but it's really good.
It ain't cheap, but it's really good.
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