Roast Beef Tenderloin Idea

[prism]

I'm gonna go pick up a nice big tenderloin at the store tomorrow and marinate it overnight. My current plan for cooking it is as follows:

Marinate it with a worcestershire base marinade.
Sear the outside of it in a skillet with oil on the stove.
Throw it in a crockpot with a dark beer, onions and/or shallots, possibly tomatoes, and generous seasonings for 8 hours.
Eat.

This is my first time making a roast; does this sound like a recipe for success (couldn't resist using that line)? Any other simple ideas for it?

 

[Kaieye]

Use chuck steak if your going to cook slowly for eight hours. Marinate using Italian dressing and worcestershire sauce.

If I was going to cook a tenderloin steak, I would bbq it. It would be a waste to slow cook a tenderloin steak.

 

[prism]

Originally posted by: Kaieye
Use chuck steak if your going to cook slowly for eight hours. Marinate using Italian dressing and worcestershire sauce.

If I was going to cook a tenderloin steak, I would bbq it. It would be a waste to slow cook a tenderloin steak.

I should clarify, it's a tenderloin roast, not steak

 

[OUCaptain]

Ever think of using a pressure cooker. The roasts I've cooked seem to love about 40 minutes at 15 psi after searing it.

 

[compuwiz1]

Originally posted by: OUCaptain
Ever think of using a pressure cooker. The roasts I've cooked seem to love about 40 minutes at 15 psi after searing it.

That looks like a workable idea and I have not seen that one, yet.

 

[Hayabusa Rider]

No culinary arts awards for j00!

Don't cook it in liquid. You can pay a third of the cost and get better flavor from a top round or chuck roast. Tenderloin is best cooked by dry heat. Pan sear it in a cast iron skillet, then place it in a hot oven and roast it. It doesn't take long to cook, and you might try wrapping it in bacon to provide flavor and help keep it moist. A crock pot for tenderloin? Heaven forbid

 

[Squisher]

Originally posted by: Hayabusa Rider
No culinary arts awards for j00!

Don't cook it in liquid. You can pay a third of the cost and get better flavor from a top round or chuck roast. Tenderloin is best cooked by dry heat. Pan sear it in a cast iron skillet, then place it in a hot oven and roast it. It doesn't take long to cook, and you might try wrapping it in bacon to provide flavor and help keep it moist. A crock pot for tenderloin? Heaven forbid

Yeah, you slow cook tougher or fattier cuts, not something as tender and as lean as tenderloin.

 

[Fritzo]

Ugh...you have the wrong cut of meat for what you're doing there.

Beef tenderloin is something people usually grill or sear and eat on the rare side. For what you're doing, you want something a little more "fatty". You would want an eye of round or a chuck roast.

An eye of round is going to come out in a crock pot almost exactly like a tenderloin (it's even a similar shape) and it's going to cost 1/4 of the price. I'd also only do 1/2 a bottle of beer and cover the the rest about 3/4 the way up with water. This will give you a nice broth to make a gravy or sauce with.

Just don't want you to throw your money away

 

[prism]

Thanks for the advice peoples. My family is vegetarian and I was raised as such until I turned 18, so I'm still learning all the different cuts of meat

 

[TastesLikeChicken]

I'm wondering if you really meant a "tenderloin" roast? A decent Choice tenderloin will run you anywhere from $55 to $80+. Kind of expensive for a roast, and you'd have to know how to prep it properly unless it was already dressed by the butcher. And as others have mentioned it's not really suited for the roasting pocess because it's too lean.

Did you actually mean a sirloin roast? A sirloin roast would suit your purpose just fine. Then again, so would a top round, bottom round, or chuck roast.

btw, after you sear the meat don't forget to degalze the bottom of the pan (maybe with a bit of that beer) and use the resulting liquid as part of the roasting juice. It'll make for much better gravy.

 

[prism]

Originally posted by: TastesLikeChicken
I'm wondering if you really meant a "tenderloin" roast? A decent Choice tenderloin will run you anywhere from $55 to $80+. Kind of expensive for a roast, and you'd have to know how to prep it properly unless it was already dressed by the butcher. And as others have mentioned it's not really suited for the roasting pocess because it's too lean.

Did you actually mean a sirloin roast? A sirloin roast would suit your purpose just fine. Then again, so would a top round, bottom round, or chuck roast.

btw, after you sear the meat don't forget to degalze the bottom of the pan (maybe with a bit of that beer) and use the resulting liquid as part of the roasting juice. It'll make for much better gravy.

Actually I think it's sirloin and chuck roasts that they have available at the store, so that's what I'll be going with. Would using only beer and the liquids from the searing pan result in too strong of a beer flavor? If so, would it be a good idea to do 1/2 beer 1/2 beef stock?

 

[FoBoT]

yes, i will eat your big tenderloin

 

[rivan]

Originally posted by: FoBoT
yes, i will eat your big tenderloin

:Q

 

[sdifox]

your cooking method does not go well with tenderloin, it's a waste of money. buy cheaper meat if you want to cook it that way.

 

[Safeway]

Originally posted by: FoBoT
yes, i will eat your big tenderloin

Uhm. *backs away from thread.*

 

[Fritzo]

Originally posted by: FoBoT
yes, i will eat your big tenderloin

Please PM me :laugh:

 

[MaxDepth]

Consult the real deal...
Beef Made Easy! (PDF, 755KB)

The only thing this poster does not tell you is price.


EDIT: Know Your Pork! (PDF, 1.05MB)