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Old 01-17-2008, 06:46 PM   #11
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I've marinated tenderloin before and for short periods it's ok, but it does kind of negate the purpose of the more expensive cut of beef. A reduction is definitely a better way to go if you want some wine flavour.

A red wine and onion sauce is really good. Not sure the actual name for it but I basically braise a bunch of sliced onion for an hour or so and then reduce the sauce quite a bit. Very tasty.

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Old 01-17-2008, 06:50 PM   #12
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Quote:
Originally Posted by bradsul
A red wine and onion sauce is really good. Not sure the actual name for it but I basically braise a bunch of sliced onion for an hour or so and then reduce the sauce quite a bit. Very tasty.
Oh man! Now that sounds good!
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Old 01-17-2008, 06:54 PM   #13
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If you're going with tenderloin, go all the way:

http://www.foodnetwork.com/food/reci..._25340,00.html

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Old 01-17-2008, 06:58 PM   #14
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Quote:
Originally Posted by Alamo_Beer
Ok cool, that makes since. But the cooking only 1 side part sounds ok?
Technically you are supposed to cook it on each side when because most the bacteria is "surface" bacteria. But that's according to the health dept.

Since you are cutting the medalions yourself, and trust your cut of meat, I would think you are going to be ok...But it sounds like you are kinda doing a seared AHI thing, and they do the same cooking time on each side.
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Old 01-17-2008, 06:59 PM   #15
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Quote:
Originally Posted by Brentk14
Dont marinate them, dont ever marinate tenderloin. Have them cut 1 1/2 in thick. Rub some extra virgin olive oil on the bottom of pan (preferrably cast iron skillet) so the steaks wont stick or burn. Brown on each side for 2 minutes. Then season top side with some kosher salt, Ground pepper, and some chopped rosemary (optional but adds great flavor) have oven heated to around 400 degrees and place in oven for 8 minutes. Remove from pan and let rest for 5 min to redistribute juices. At this point, if you really want to, use 1 cup of good red wine and deglaze the pan with it. Let the wine simmer until it is reduced by almost half. Pour over the top of steaks at serving and you got yourself a great dish.
This is the shiznit right here...

I would, however, change it up slightly by sauteeing some shallots and garlic in olive oil and then deglazing with red wide. Use the same pan that the beef was cooked in.
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Old 01-17-2008, 07:05 PM   #16
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Alright, I have to stop reading this thread.... Lunch isn't doing the trick today.

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Old 01-17-2008, 07:10 PM   #17
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Quote:
Originally Posted by Beerthoven
This is the shiznit right here...

I would, however, change it up slightly by sauteeing some shallots and garlic in olive oil and then deglazing with red wide. Use the same pan that the beef was cooked in.

Ya I agree with you. The shallots and garlic will blend with the wine and then it wont be so sweet. I forgot to add the garlic in there. I always use garlic when doing that recipe. another good twist to that recipe is instead of using wine. Just coat the tenderloin with some gorganzola chease the last 5 min of cooking in the oven. Thats a great combo(If you like cheese that strong)
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Old 01-17-2008, 07:50 PM   #18
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Quote:
Originally Posted by Brentk14
Ya I agree with you. The shallots and garlic will blend with the wine and then it wont be so sweet. I forgot to add the garlic in there. I always use garlic when doing that recipe. another good twist to that recipe is instead of using wine. Just coat the tenderloin with some gorganzola chease the last 5 min of cooking in the oven. Thats a great combo(If you like cheese that strong)
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Old 01-17-2008, 08:00 PM   #19
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I do a similar one.
Rub roasted garlic and minced thyme, rosemary salt and pepper on one side.

cook the other side for just a minute in a hot skillet with a dab of olive oil, do not flip, but rather put it under the broiler for 4 minutes or so to cook the top and the herbs and garlic. The hot pan will continue to cook from underneath.

Make the wine sauce. Bam. All that jazz.

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Old 01-17-2008, 09:00 PM   #20
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I'll leave you the cooking part here....


...Remove from pan, toss in some minced Shallot, deglaze with a small amount of liquid of your choice (white wine works nice), toss in some green peppercorns (whole , brined) and about 3 Cups of Heavy Cream, reduce until it starts to get thick (don't go too far you want it to coat the back of spoon nicely or a little more but not 'gluey'), season with a little salt and flame out and add some Dijon in if you want (a small amount). Spoon it onto your plate and then place the Tournedos on top. Serve with something

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