ChefsLine Cooking Blog
Cooking Q&A's, Videos, Tips, and Customized Recipes
i am cooking two (4.25 lb) tenderloins for a buffet dinner. i would like to cook them in the morning and wrap them in foil to be sliced before serving. could you tell me how to do this? thanks
Why Wait? Call ChefsLine's Cooking Hotline to Connect with a Chef Now at 1-800-977-1224
Post a Question on ChefsLine
Please wait a moment while your submission is processed...
Visit Discussion Board
- Chef Jim Gray writes: Sauces with butter and cream can be delicate and breaking is a frequent and unwelcome problem. If you've made the about topic: sauce
- Chef Jim Gray writes: A double boiler should do the trick, Ann. But the bigger problem is keeping the pesto a vibrant green. It about topic: cooking pasta
- Chef Jim Gray writes: Hi Gladys, You are preparing two large roasts. The larger, 18 pounder, is often referred to as a steamship round, and about topic: roast beef
4 Responses for "Beef tenderloin help"
In this case you’ll either need to serve them cold, or slice them and then heat in the microwave at medium power until warm (3 - 6 minutes). I you try reheating them in the oven you’ll simply overcook them.
You can learn more here.
If I am cooking two tenderloins (fillet) do I need to add addition time.
Only 15 - 20 minutes, and as always, verify the degree of doneness using an instant-read thermometer.
I did 3 tenderloins for Christmas Eve and I roasted them at my Mom’s at 1:00 pm until they registered just UNDER rare and then let them sit for 20 minutes and wrapped them in foil. We went to my brother’s and put the roasts on an outdoor grill (oven space was at a premium!!) on LOW for about 15 minutes at 6:30 pm and they came out fine…a little more steamed then I would have preferred but OK.
Leave your comments