A little anatomy
The tenderloin is the psoas muscle (pronounced ‘so-as’) located in the back, close to the shoulder and extending down to the hip of the steer. It does not get too much play or movement, and because of that it is considered the most tender and delicate portion of beef. Tenderloin weighs anywhere from 5-7 pounds and is covered with a fibrous connective tissue called “silver skin.” It also has a large, sinewy muscle attached to the side called the side strap or “chain.”
Freezing and defrosting
We wrap a beef tenderloin in cellophane, then waxed freezer paper. This package can be stored in the freezer for 3 months. You will also notice that there are a couple of packages marked “ground meat” that come with the tenderloin. Don’t worry, this is not a mistake. These are merely the trimmings that have been ground and freezer wrapped. They can be frozen for 6 months and used for burgers, chili or the best meatloaf you’ve ever tasted.
To defrost the beef tenderloin, remove the white waxed freezer paper, and place the now cellophane-wrapped tenderloin on a plate in the refrigerator. Allow 48 hours to defrost. Follow the same defrosting procedure for the ground meat packages.
Tenderloin for Roasting Recipe
(Serves 8 adults)
- 1 whole beef tenderloin – we have tucked the tail (the tapered end of the club) and tied it to the lower third of the tenderloin. We also secure the other end of the tenderloin with string so that it won’t flop around. These two steps are done to allow for uniform cooking.
- 1/4 cup olive oil
- Salt, pepper, garlic powder, paprika–your favorite spices
A cookie sheet or broiler pan
- Preheat the oven to 475 degrees.
- Rub the quarter cup of oil all over the tenderloin.
- Season the tenderloin as you wish with salt, pepper, garlic powder, paprika, etc…
- Place the tenderloin on the cookie sheet or broiler pan and bake it uncovered for 25- 30 minutes at 475 degrees.
- Turn on your kitchen fan if you have one, and remove the batteries from your smoke alarm if it’s nearby. High temperature cooking will cause smoke.
- Remove the tenderloin from the oven, when it has reached an internal temperature of 125 degrees (med. rare). Place it on a platter, and allow it to stand at room temperature for 10 minutes. Don’t worry, the tenderloin will not be cold – the carry over heat will continue to roast it. This particular technique allows for a medium-rare (pink) piece of meat, ready to eat.
After the tenderloin has rested, remove any string that has been used to tuck or tie the tail and/or hold the butt end together. Get a sharp knife and cut the tenderloin into the appropriate number of portions. If anyone wants their meat more well-done, simply turn on the broiler and broil their portion one minute on each side. After you cut, you’ll probably notice an accumulation of juices that have seeped out. This is a delicious au jus should you want to pour it on the individual slices.