Our supermarket had a beef sale and I purchased a beef tenderloin.....?!
Answers: so now ....How do I cook it?
Beef Tenderloin
Ingredients :
3/4 cup Unsweetened pineapple juice
1/2 cup Heinz 57 steak sauce
1/3 cup Worcestershire sauce
1/3 cup port wine or burgundy wine
1/4 cup lemon juice
2 teaspoons seasoning salt
1 teaspoon pepper
1 teaspoon lemon pepper
1 teaspoon dry mustard
3-4 pound beef tenderloin roast
2 teaspoon cracked pepper
4 slices of bacon
Instructions :
Combine first 9 ingredients in a bowl. Stir until combined well. Put roast in a roasting pan. Pour sauce over meat. Rub meat with cracked pepper and lay bacon slices over meat. Place in a 425 degree oven for 30-45 minutes. Baste twice with marinade while meat is cooking.. This can cook longer depending on how you want your meat done.
nfd
what do you want to make, there are many many options
chateu briand
beef wellington
roasted
carpacchio
tartare
negi-maki
grilled
smoked
shish kabob
italian beef sandwiches
philly cheese
chili
carne asada
Slice it into steaks and broil or grill. The tenderloin is the highest quality cut for a steak.
Beef tenderloin is SO good by itself, you don't want to mess it up with any other flavors. I would broil it 2-3 inches from the broiler, for 6-8 min, depending on how well done you like meat. Serve it with garlic butter or a horseradish sauce. Prepare to be stunned. Tenderloin is so much better than other cuts. It will literally melt in you mouth. Also, fondue is great.
Excellent choice for a puff pastry Beef Wellington! Great for a candlelight dinner or at Christmas. I've cooked them for my wife and they are always appreciated accompanied by a fine Australian red wine. Needs a hot oven at 425 degrees with a good meat thermometer to avoid incinerating the meat. Be prepared to have to do some cleanup of the spatter afterwards. The mushroom filling is great, but I tried the the liver/pate filling once and decided to skip it.
Beef Tenderloin
Prep: 10 min., Bake: 50 min., Stand: 15 min.
Ingredients
1 cup dry sherry
1 cup lite soy sauce
5 green onions, finely chopped
1 (5- to 6-lb.) beef tenderloin, trimmed
2 tablespoons olive oil
Garnish: rosemary sprigs
Preparation
1. Stir together first 3 ingredients.
2. Rub tenderloin with olive oil, and place on a wire rack in a roasting pan. Pour sherry mixture into roasting pan.
3. Bake at 450°, basting occasionally, 45 to 50 minutes or until a meat thermometer inserted into thickest portion registers 140° for medium-rare. Bake longer until thermometer registers 160° for medium or 170° for medium-well.
4. Cover tenderloin loosely with aluminum foil; let stand 15 minutes before slicing. Garnish, if desired. Serve with pan drippings.
Yield
Makes 12 to 14 servings
http://find.myrecipes.com/recipes/recipe...
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I often buy the whole beef tenderloin and then cut it about 1 1/2" thick into individual filet mignons. When I grill or broil them, I sometimes wrap the outer circle in a piece of bacon. Most times I just grill or broil the wonderful beef (I love mine really rare) and then add a little salt and pepper after it's done. It is SO tender, there's no need for a steak knife!
If I'm going to use the entire tenderloin, I still just grill it or bake it quickly...say 425 F oven...can't give you time since I don't know what weight you have.
Trim off any excess fat or "silver skin". Slices into pieces about 2 or 21/2 inches thinck, wrap with bacon (secure bacon with a toothpick). Sprinkle with Montreal steak seasoning. Grill to desired temp, and serve with your fav type of starch, veggies, and a salad.
Mmmmm now I am very very very hungary.