Saturday, July 31, 2010

Raphe's Whole Beef Tenderloin

This is a great recipe, especially if you're cooking for 8 to 10 people.  Each end of the tenderloin will be closer to medium doneness and the center will be an awesome med-rare.  It's ridiculously good !!

Whole Beef Tenderloin:  5 lb to 6 lb  (Cooked in the oven.)
Have the butcher trim the whole tenderloin for you.  Get the trimmings ground into ground beef for burgers, chili, etc.

Lightly coat the entire loin w/ Olive Oil (EVOO)

1 Tbsp Kosher Salt
1 1/2 Tsp Onion Powder
1 1/2 Tsp Garlic Powder
1 1/2 Tsp Fine Ground Black Pepper
1 Tsp Ground Red Pepper
1/2 Tsp Ground Cumin (a key ingredient)
1/2 Tsp Ground Nutmeg

This will cover a 5lb to 6lb tenderloin well.  Generously covering but not too heavy.

Combine all ingredients in a mixing bowl then spread evenly over the entire tenderloin.  Wrap and chill overnight, if possible.  If not, 4 hours minimum.   Bring back to room temp before cooking, minimum 2 hours at room temp.

I cook this on a rack in a baking pan (9x13 or the like).  Don't lay it directly on the pan.  Use the rack !!

I start the cooking process with the oven on 450 degrees and let the loin cook for 15 minutes.  Then I reduce the heat to 350 degrees for an additional 30 - 40 minutes.  I do use a small meat thermometer and when the internal meat temp reaches 125 degrees in the thickest part of the loin, I'll take it out of the oven.  Or when your thermometer reads Med-Rare, take it out of the oven unless you prefer the beef more done.  Depends on how your oven cooks, somewhere between 50 min and 1 hr total.  The smaller end will be done earlier so you can cut it off if you want so that it doesn't over cook.  And, it's a good snack for everyone to try...  The ends will be more toward med and the center will be a nice med rare.

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