It takes a tough man to make a tender loin.
-
- Posts: 2497
- Joined: Fri Jan 27, 2017 11:46 am
- Location: Long Island
- Has thanked: 120 times
- Been thanked: 453 times
It takes a tough man to make a tender loin.
Trimmed out this tenderloin for chateaubriand tomorrow --- salted and air drying now for tomorrow night....
Haven't decided whether to do a bearnaise or pan reduction. I will be doing a reverse sear however.
Haven't decided whether to do a bearnaise or pan reduction. I will be doing a reverse sear however.
-
- Posts: 2497
- Joined: Fri Jan 27, 2017 11:46 am
- Location: Long Island
- Has thanked: 120 times
- Been thanked: 453 times
Re: It takes a tough man to make a tender loin.
Nailed it. Fantastic crust, full of juice and nice consistent medium rare all the way through.
I am a full convert: Got tenderloin? Reverse sear is the only way to go.
I am a full convert: Got tenderloin? Reverse sear is the only way to go.
-
- Posts: 328
- Joined: Fri Jan 27, 2017 10:47 pm
- Has thanked: 1 time
- Been thanked: 37 times
-
- Posts: 379
- Joined: Sun May 14, 2017 5:51 pm
- Been thanked: 1 time
Re: It takes a tough man to make a tender loin.
Very nice browning. The first time I did a reverse sear was a Christmas prime rib. I didn't know what a reverse sear was, I did it out of necessity, as the crowd that I was cooking for preferred their meat towards medium/well done. I think it sinful to cook a nice cut of meat under high temps; anything over 275 ruins the texture. To cook a prime rib to 138, the exterior is not going to have the aesthetics of a browned piece of meat, seared first without the outer band of meat turning grey, and that shit is just icky.
-
- Posts: 2497
- Joined: Fri Jan 27, 2017 11:46 am
- Location: Long Island
- Has thanked: 120 times
- Been thanked: 453 times
Re: It takes a tough man to make a tender loin.
Sorry.
You do the searing after roasting instead of before and roast at a low temperature. Allows you to do the roast at a low and slow temperature but still get a nice crust. It also keeps the outer portions of the roast from becoming overcooked. I picked this idea up from Serious Eats.
- Salt and pepper the roast and leave out unwrapped in refrigerator at least overnight.
- 225* F oven took this particular roast up to 132* F in 90 minutes.
- Remove from oven rest.
- Heat a cast iron pan to a higher heat.
- Add tenderloin to pan along with 2T butter a large sliced shallot and a couple of sprigs of Thyme. Sear on all sides spooning butter and shallots over roast.
- Remove tenderloin to board. Rest 5 minutes and carve.
-
- Posts: 2588
- Joined: Mon Jan 30, 2017 7:42 pm
- Location: Massachusetts
- Has thanked: 342 times
- Been thanked: 247 times
- Contact:
Re: It takes a tough man to make a tender loin.
You the think the reverse sear is nice, wait until you try sous vide. Perfect every time, no guess work, very little monitoring.
-
- Posts: 2497
- Joined: Fri Jan 27, 2017 11:46 am
- Location: Long Island
- Has thanked: 120 times
- Been thanked: 453 times
Re: It takes a tough man to make a tender loin.
Doesn't sous vide leave the outside of the meat wet? Can't sear a wet surface. Or do you sear it and then do the sous vide?
Re: It takes a tough man to make a tender loin.
Robstreperous wrote: ↑Sun Oct 22, 2017 7:38 pmDoesn't sous vide leave the outside of the meat wet? Can't sear a wet surface. Or do you sear it and then do the sous vide?
During the cook, the protein is sealed so it does not actually make contact with the water. Therefor it shouldn't be wet. If it was, you could pat dry with paper towel.
You can sear before or after the sous vide bath. Searing before is not usually beneficial, though. Depends who you ask. I don't have enough experience here to determine..
Very nice tenderloin, by the way!
-
- Posts: 2588
- Joined: Mon Jan 30, 2017 7:42 pm
- Location: Massachusetts
- Has thanked: 342 times
- Been thanked: 247 times
- Contact:
Re: It takes a tough man to make a tender loin.
I open the package, remove the meat from the liquid and dry the surface with a paper towel. Throw that on a screaming hot grill or CI surface. Some people will just deep fry... whatever it takes to get a crispy crust.Robstreperous wrote: ↑Sun Oct 22, 2017 7:38 pmDoesn't sous vide leave the outside of the meat wet? Can't sear a wet surface. Or do you sear it and then do the sous vide?
-
- Posts: 1437
- Joined: Wed Jan 25, 2017 3:01 pm
- Location: oxford, MA
- Has thanked: 100 times
- Been thanked: 133 times
- Contact:
Re: It takes a tough man to make a tender loin.
wow, that looks awesome...Im thinking ill try and talk the family into this for thanksgiving , forget the turkey.
Tim Johnson
Oxford, MA
“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--s. suzuki
Web: http://www.timothyjohnsonknives.com
Email: tim@blackstoneknife.com
Instagram: @timostheos
Oxford, MA
“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--s. suzuki
Web: http://www.timothyjohnsonknives.com
Email: tim@blackstoneknife.com
Instagram: @timostheos
Re: It takes a tough man to make a tender loin.
You can also reserve the sous vide juices, they make a great sauce!
-
- Posts: 2497
- Joined: Fri Jan 27, 2017 11:46 am
- Location: Long Island
- Has thanked: 120 times
- Been thanked: 453 times
Re: It takes a tough man to make a tender loin.
I've been interested in sous vide for some time now but at least as far as my house goes it's an academic discussion. Heightened awareness of BPAs and plastic chemicals potentially leaching into the food (rational or not) from various family members.... not worth the fight.
As it relates specifically to a tenderloin I suppose I'm also a little skeptical. Doesn't feel to me like cooking in a high humidity environment with the meat sitting in its own juice followed by a towel dry is going to prepare the surface as well as an overnight salted air dry followed by a long roast.
Please don't get me wrong. I'm not casting shade at the sous vide method. I'm certain it produces an excellent roast. I'm simply a 100% dyed in the wool unashamed outspoken evangelistic crust snob!
-
- Posts: 2588
- Joined: Mon Jan 30, 2017 7:42 pm
- Location: Massachusetts
- Has thanked: 342 times
- Been thanked: 247 times
- Contact:
Re: It takes a tough man to make a tender loin.
For what it’s worth, I too am concerned about plastic leaching. Food saver bags are all nylon, no additives. Nothing to leach.Robstreperous wrote: ↑Tue Oct 24, 2017 9:01 amI've been interested in sous vide for some time now but at least as far as my house goes it's an academic discussion. Heightened awareness of BPAs and plastic chemicals potentially leaching into the food (rational or not) from various family members.... not worth the fight.
As it relates specifically to a tenderloin I suppose I'm also a little skeptical. Doesn't feel to me like cooking in a high humidity environment with the meat sitting in its own juice followed by a towel dry is going to prepare the surface as well as an overnight salted air dry followed by a long roast.
Please don't get me wrong. I'm not casting shade at the sous vide method. I'm certain it produces an excellent roast. I'm simply a 100% dyed in the wool unashamed outspoken evangelistic crust snob!
Re: It takes a tough man to make a tender loin.
We have tested quite a few sous vide films and did not see any migration of film compounds into food simulants for up to 10 days of storage.Robstreperous wrote: ↑Tue Oct 24, 2017 9:01 am
I've been interested in sous vide for some time now but at least as far as my house goes it's an academic discussion. Heightened awareness of BPAs and plastic chemicals potentially leaching into the food (rational or not) from various family members.... not worth the fight.
Most (if not all) sous vide films do not require BPA as an additive in their original composition to begin with
Re: It takes a tough man to make a tender loin.
-----
It is not just BPA's but other chemical components in plastic are harmful. (none of us want cancer or shrunken gonads - you won't be a tough man anymore)
ref. https://www.naturalnews.com/030092_phth ... stics.html