Tenderloin roast

[Mace]

What to do with it. ~ 5 lbs. Honeybaked angus tenderloin roast.

I did the beef wellington one year, and the wife did not like (simply the thought of pate killed it)

So, roast it is the plan,

Salt/pepper sear it and stuff in the oven?

Any other "great" ideas?

 

[fsusteve]

I sliced mine into steaks, you can cook it and then slice it also. I just did olive oil and S&P.

 

[Liam]

not a big fan of roasting a tenderloin. It's hard enough to get any flavor out of it. I'd cut it into 2 - 2 1/2 steaks and sear it in a pan with olive oil, salt and pepper then throw it in the oven and broil it off to med rare.

what grade of beef is it??

 

[sparkplug]

I love roasting tenderloin. Cook to your preference and smother with lump crab meat cream sauce. Plenty of flavor, just not much from the cow. Just be sure when you make your lump crab cream sauce to stir very slow so you don't break up the crab meat.

 

[COChef]

rosemary, garlic, parsley, thyme, and a smidgen of sage, fresh garlic. mince them all, or put them in a processor if you are lazy and dont care for texture, a bit of creole mustard and molasses on the loin, then plaster it with the garlic and herbs and roast it...just remember, carry over is your friend..or enemy however you look at it

 

[NorCalDoug]

not a big fan of roasting a tenderloin. It's hard enough to get any flavor out of it. I'd cut it into 2 - 2 1/2 steaks and sear it in a pan with olive oil, salt and pepper then throw it in the oven and broil it off to med rare.

what grade of beef is it??

I agree with the meat-slinger.

throw a couple pats of a simple compound butter on top after you pull it out of the oven -- something like equal parts of gorgonzola cheese and butter, mixed well, rolled into a tube, stuck in the fridge until it hardens a bit, then cut off pats and let it melt over the steaks.