Beef tenderloin trimming and cooking
We are having beef tenderloin (and turkey) for our Christmas dinner. My mom says I should leave the fat on the tenderloin so it won't be dry. I was planning on trimming it off. I haven't trimmed a tenderloin before. So, fat on or fat off?
Also, any easy ideas for cooking?
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But I still want to know if I need some fat to keep the tenderloin moist.
The only other time I did a tenderloin the recipe said to put butter on top of the beef and then roast it at a really high temp, and the butter started smoking and the smoke detector went off. Lucky it was a warm day, because we had to open all the windows and doors.
So that's why I want to know if I can roast w/out the fat and still have it turn out delicious.