Please Help My Host/Customer/Friend!!!

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Discussion Overview

This thread revolves around a participant seeking advice on how to assist a friend and past host with cooking a beef tenderloin. The conversation includes various cooking methods and personal experiences related to preparing the dish, as well as sharing recipes and tips.

Discussion Character

  • Anecdotal, Opinion-based, Technical explanation

Main Points Raised

  • One participant, identifying as a consultant, expresses uncertainty about cooking beef tenderloin and seeks specific directions for a friend who is inexperienced in cooking.
  • Another participant notes that using a DCB (Deep Covered Baker) in the oven is possible, but mentions that beef tenderloins typically benefit from dry cooking methods.
  • Several users mention that braising may not be the best method for tenderloin, suggesting that roasting or grilling is preferable.
  • One participant shares a bourbon cream sauce recipe specifically for tenderloin, emphasizing the use of a dry rub with rosemary and garlic.
  • Another participant expresses concern about using beef broth for seasoning, suggesting it is better suited for roasts rather than tenderloin.
  • Some participants discuss the idea of using the DCB for cooking, while others suggest grilling as a more suitable method.
  • One participant shares a recipe for a rub and sauce, indicating a preference for the flavor profile it brings to the dish.
  • Another participant mentions the importance of allowing air to circulate around the meat if using the DCB.

Areas of Agreement / Disagreement

Views differ on the best cooking method for beef tenderloin, with some participants advocating for grilling while others suggest using the DCB. No clear consensus emerges on a single preferred method.

Contextual Notes

The discussion reflects a variety of personal cooking experiences and preferences, particularly among participants who identify as consultants. The nature of the inquiry highlights the challenges faced by individuals who may not have extensive cooking experience.

Who May Find This Useful

Consultants and community members looking for insights on cooking techniques and recipes for beef tenderloin may find this discussion helpful.

C
ChefBeckyD
Gold Member
Messages
20,320
Hey Everyone~Merry Christmas!I just got this email from a very good past host/friend - I'd like to help her out, but I am not a beef tenderloin kind of gal - does anyone know the answer to her question....and possibly some specific directions I could give her?I already emailed her the chocolate cinnamon dip recipe - just need to know about the beef tenderloin now!BeckyI can't find my recipe book that has the chocolate syrup and caramel sprinkles in it. I can't remember all the ingredients. I want to make for christmas eve. Please help me.MariAnother ?, can i put a beef tenderloin in my stone with beef broth and cook in oven? That is what i am making for dinner.Have a Merry Christmas!!
 
Sure. I think she was making sure she could use the DCB in the oven. Not what she cooks in it.
 
I don't see why she couldn't. Except that cooking it that way is a braise, and beef tenderloins usually do better with a dry cooking method (a roast).
 
  • Thread starter
  • #4
stacywhitlow said:
Sure. I think she was making sure she could use the DCB in the oven. Not what she cooks in it.
Click to expand...


No - she is asking about how to cook it!:D

She is a non-cook! She has almost the whole PC catalog, and has a$1000 show with me every year, has gotten me a couple recruits, and always has at least 3 bookings from her shows.(I have tried to recruit her for 3 years!) But every time she has a show, everyone there harrasses her about why she is having one, because she doesn't cook! Seriously! Her DH works really crazy hours, and her mom lives right across the street, so she and DS usually go there for dinner every day!
She emails me every time she attempts to cook asking for directions. That's why I knew I need to ask Cheffers for specific directions for her - if I just email her back and say "Yes, you can do that"....the next email from her will be asking for specific directions!
 
Becky - that bourbon cream sauce I posted was for tenderloin and a rosemary/garlic rub works the best with it. That can be cooked in a DCB although the grill REALLY is the best.
 
  • Thread starter
  • #6
janetupnorth said:
Becky - that bourbon cream sauce I posted was for tenderloin and a rosemary/garlic rub works the best with it. That can be cooked in a DCB although the grill REALLY is the best.
Click to expand...
See - that is the only way I've ever done tenderloin, on a grill!


How would you do it in the DCB?
 
P.S. ...cringing that a beef tenderloin is wasted seasoned with beef broth...I save that for roasts...
 
Becky - I would do the dry rub on it. I cringe a little at the microwave but it would work. She also could put it in the oven. The juices of the tenderloin should help it along if it is kept covered.

Ann - what do you think because you also mentioned dry methods?
 
Here is the recipe I have (rub at bottom):

Bourbon Cream Sauce for Tenderloin or other meats - I prefer it on beef tenderloin - YUM!

2 tsp. cornstarch
1Tbsp. water
½ cup bourbon whiskey
2 T. chopped shallots
1 cup reduced sodium beef or chicken broth
1 T. maple syrup
1 t. Worcestershire sauce
1 T. Dijon mustard
½ c. heavy whipping cream
1/8 tsp. ground pepper

Whisk together cornstarch and water until cornstarch is dissolved, set aside. Add bourbon to small saucepan; add shallots. Cook over medium-high heat 8 minutes or until sauce is reduced to 2T. Add broth, syrup and Worcestershire sauce; brng to a boil. Whisk in mustard until smooth. Stir in dissolved cornstarch, cream, and pepper. Bring to a boil; cook 1-2 mintues until thickened.

Rub for Beef Tenderloin or Roast

2 T olive oil
2 T rosemary
2 T minced garlic
1 T salt
1 T pepper
__________________
 
  • Thread starter
  • #10
I don't think she is wanting to do it in the microwave....I think she bought a Beef Tenderloin, and now has no idea what to do with it!:D

I thought about telling her to grill it (hee hee - she also has all of the PC grilling tools) but I think she is wanting to use her DCB - it's new and she wants to play with it.
 
ChefBeckyD said:
I don't think she is wanting to do it in the microwave....I think she bought a Beef Tenderloin, and now has no idea what to do with it!:D

I thought about telling her to grill it (hee hee - she also has all of the PC grilling tools) but I think she is wanting to use her DCB - it's new and she wants to play with it.
Click to expand...

How about this! Suggest the grill and her grilling tools and tell her the DCB works GREAT for veggies or potatoes on the side. That was the tenderloin gets a decent chance and she has some side dishes.
 
P.S. The rub above is great even if you don't make the sauce!
 
I've never made a whole tenderloin, but that's what Chateaubriand is - a whole tenderloin encased in pastry. If I were to make a whole tenderloin (and wanted to make it in the DCB), I'd season it with garlic, pepper and a little salt, and just roast it in the oven. Probably with some very large chunks of onions in the bottom to raise the meat from the bottom of the baker and allow the air to flow around it.
 
  • Thread starter
  • #15
janetupnorth said:
Becky - maybe some articles will help her?

Roasting a Beef Tenderloin - Fine Cooking Article

http://www.lakewinds.com/store/How-to-Cook-Beef-Tenderloin-W6052C10528.aspx
Click to expand...


Great minds think alike! I just went and found an article with a simple recipe for roasting Beef Tenderloin, and emailed it to her!:chef:
 
Well, hopefully it turns out great for her!
 

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