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How to Cook the Juiciest Beef Tenderloin

Byamazingfoodstv


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CREDITS
Shot by: Kenji Lopez-Alt, Lena Davidson
Edited by: David Zimmermann
Produced By: Kenji Lopez-Alt, Lena Davidson

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34 Comments

  15. 5:32 Kenji… next time salt it for 3-4 days, but the first 2-3 days wrap it tightly in plastic wrap. Then overnight unwrapped to dry the surface.

    I’m serious, the wrapped stage is like a wet brine, but only with is its own natural juices, then the dying stage for better browning.

    it really helps

  22. 8:12 – I was under the impression that the heat from horseradish was due to enzymatic activity that is halted by acid. My copy of McGee isn't close at hand and my cursory look through wikipedia (See: Myrosinase) failed to make me any wiser (😁), so I don't actually have anything of value to add to this conversation until I return home and/or source some horseradish and lemon juice. 🙃

  25. IMO when cooking a roast the sear is the least important part of the cook and can actually be done without. When you serve a slice of tenderloin or prime rib how many bites actually contain the surface? Very few. Most of the bites are of the interior of the roast. It’s more important to get even doneness without overcooked outer layers. Now with a steak the sear is very much needed because it’s included in every bite.

  28. Even though that's a lot less grey band than a traditional method, it still looks like almost 10% of the meat. For something so expensive and so lean, that's something I'd want to avoid if possible. Sous vide seems better for this cut. Still looks amazing though!

  29. That steak sauce looks delicious. So does the steak. But there is absolutely no difference between searing first and "reverse sear". If you sear first, you have to cook it even slower, at a lower temperature. Where are the vegetables? And you know where you can stick your fancy expensive electronic thermometer.

  33. Just a little feedback, that twine is way too tight for a cut as tender as that, and you can see it's already really cutting into the head portion as you're starting. (::EDIT:: Lol, I see you already caught your mistake and I commented before I got to the 4th minute. My bad. But ya, I hope these other tips below can help.) For tender cuts like these, it really calls for having your knots spaced much close together as well to share the load. I'd say like maybe ½ that distance, so twice as many ties. It can also help to start in the center first, and then work your way to the ends; that way as the meat fibers elongate from the compression, you don't end up with as much bunching and bulging, and it'll minimize that tearing.

    QUESTION: Were you using the predictive feature that has you pull it early to account for resting, or were you just asking it tell tell you when center of thermal mass was actually 125º? Just curious if I want to account for someone who has a dumb thermometer. 🙂

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