Home Brew Forums > Food and Beverage > Cooking & Pairing > Idea for a Beef Tenderloin
Reply
 
Thread Tools
Old 01-17-2008, 07:23 PM   #1
Alamo_Beer
Feedback Score: 0 reviews
 
Alamo_Beer's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Manor, Tx
Posts: 2,481
Liked 8 Times on 5 Posts

Default Idea for a Beef Tenderloin

So SWMBO and I had a pork tenderloin last night and we cut it into ~1/2" medalions, breaded it in flour and egg and fryed them in a bit of olive oil. (Yeah I know, not so good for the HBT Weight Loss Thread but hey it was tasty! )

So this morning in my first class I started drifting off and thinking about dinner last night. I started thinking about making beef tenderloin medalions but maybe a bit healthier. I've got an idea but I'm no chef so I don't know if it sounds gross or not. I did a little searching on google but couldn't really find anything bc I don't know any cool cooking terms.

So here it is:

Slice Beef tenderloin into ~1/2"-3/4" medalions.
Marinate in red wine overnight
Get frying pan hot
Season only 1 side of the medalions with lots (ok not tooo much) salt and pepper (maybe kosher salt?)
Cook medalions on only 1 side, the unseasoned side.
Deglaze with red wine (maybe from the marinade?)
Reduce till it coats the back of a spoon (I've never made a wine reduction so this might be a bad idea...)
Eat...

My thinking is that I like my steaks medium-rare to rare. So, for a cool texture and presentation just cook 1 side of the meat.

Am I crazy or is it a good idea? Any suggestions?

THANKS GUYS!


Alamo_Beer is offline
 
Reply With Quote
Old 01-17-2008, 07:30 PM   #2
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 1,693
Liked 27 Times on 18 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Alamo_Beer

Am I crazy or is it a good idea? Any suggestions?

THANKS GUYS!
The thinner you slice them the tougher they will be, why not slice them thicker and brown them on both sides, then they are normally finished in the oven till they are to you desired likeing/doneness.
I may be leaning to the gross side on your original plan but I like my steaks medium, just a little pink in the middle not bloody.


SuperiorBrew is offline
 
Reply With Quote
Old 01-17-2008, 07:30 PM   #3
Dr_Deathweed
Feedback Score: 0 reviews
 
Dr_Deathweed's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Bryan, Texas
Posts: 2,407
Liked 45 Times on 39 Posts
Likes Given: 3

Default

I'd say try it, if it works out great! If not, tell us before one of us makes the same mistake...

Only sugestion is once you get close to the reduction you want, turn the heat down a little and cover. This way it won't directly cook the top side of the medallion, but it will at least be heated to a high enough temperature to kill any baddies, and give it a good even browning over the top while maintaining a med-rare center
Dr_Deathweed is offline
 
Reply With Quote
Old 01-17-2008, 07:34 PM   #5
Alamo_Beer
Feedback Score: 0 reviews
 
Alamo_Beer's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Manor, Tx
Posts: 2,481
Liked 8 Times on 5 Posts

Default

Quote:
Originally Posted by deathweed
Only sugestion is once you get close to the reduction you want, turn the heat down a little and cover. This way it won't directly cook the top side of the medallion, but it will at least be heated to a high enough temperature to kill any baddies, and give it a good even browning over the top while maintaining a med-rare center
Hmm thats a good idea I'm thinking about making this tomorrow night and I might just do that.

Thanks!
Alamo_Beer is offline
 
Reply With Quote
Old 01-17-2008, 07:35 PM   #6
Alamo_Beer
Feedback Score: 0 reviews
 
Alamo_Beer's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Manor, Tx
Posts: 2,481
Liked 8 Times on 5 Posts

Default

Quote:
Originally Posted by bradsul
I don't think I'd marinate a tender meat like that overnight in something as acidic as red wine. An hour or two should be plenty I would think.
Ahh good point!
Alamo_Beer is offline
 
Reply With Quote
Old 01-17-2008, 07:38 PM   #7
PseudoChef
Feedback Score: 0 reviews
 
PseudoChef's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,424
Liked 108 Times on 79 Posts
Likes Given: 39

Default

I wouldn't marinate a tenderloin in anything. But do everything else. You'll want some aromatics (shallots, garlic, some beef stock) in that reduction as well. If you just straight up reduce red wine it'll be sickly sweet and strong, covering up any taste of the beef.
PseudoChef is offline
 
Reply With Quote
Old 01-17-2008, 07:40 PM   #8
Alamo_Beer
Feedback Score: 0 reviews
 
Alamo_Beer's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Manor, Tx
Posts: 2,481
Liked 8 Times on 5 Posts

Default

Quote:
Originally Posted by PseudoChef
I wouldn't marinate a tenderloin in anything. But do everything else. You'll want some aromatics (shallots, garlic, some beef stock) in that reduction as well. If you just straight up reduce red wine it'll be sickly sweet and strong, covering up any taste of the beef.
Ok cool, that makes since. But the cooking only 1 side part sounds ok?

Maybe I will scratch the marinade...
Alamo_Beer is offline
 
Reply With Quote
Old 01-17-2008, 07:44 PM   #9
Brentk14
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Boise, ID
Posts: 124
Default

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.
Brentk14 is offline
 
Reply With Quote
Old 01-17-2008, 07:45 PM   #10
Dr_Deathweed
Feedback Score: 0 reviews
 
Dr_Deathweed's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Bryan, Texas
Posts: 2,407
Liked 45 Times on 39 Posts
Likes Given: 3

Default

Last time I "pan fried" a steak I did it in applewine, only had to do one side but I had it covered the whole time, came out about a medium once I stoped smelling the alcohol boiling off


Dr_Deathweed is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sugar Added to Wort, bad idea or really bad idea? gyrfalcon Beginners Beer Brewing Forum 9 10-29-2009 03:39 AM
Where's the beef? arturo7 Cooking & Pairing 3 09-24-2009 02:22 PM
Smells like raw beef...BEEF! Matt Up North All Grain & Partial Mash Brewing 30 09-10-2008 05:48 PM
Costco Pork Tenderloin jezter6 Cooking & Pairing 27 05-09-2008 01:37 PM
Beef Tenderloin with Dark Ale Sauce Fiery Sword Cooking & Pairing 1 01-25-2007 05:50 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS