🔕 🔔
Loading…

My Basket ()

All questions

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?

asked by Louisa almost 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 2608 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

What I like to do is trimming the meat for a nice shape and sear the meat before roast it. Then you just have to be careful not over cook the meat I like to take it out if the oven at 125 degrees rare to medium rare and moist

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 6 years ago

You definitely want to remove any silverskin that might be present. I agree with Dante on the temp - pull it out of the oven at an internal temperature of 110-125º F (typically about 30-40 minutes at 400º F)- it's not a cut of meat you want to serve past medium-rare because it is so lean.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5590ce29 aa2e 417c 94ba 2fbc61134171  174060 100000008404888 3554258 n
added almost 6 years ago

Thanks for the advice. I will trim the silver skin, and I will do my best not to over-cook.
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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 6 years ago

Butter has a really low smoke point, so your experience doesn't surprise me. I think you're fine to cut off most of the fat, as long as you keep the internal temperature low you should have a tender outcome.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added almost 6 years ago

Definetly cut the sinew and trim off any big pieces of fat. There will be some fat still there but that okay. Clean it up before cooking.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.