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Reply to "How to cook beef tenderloin?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Sous vide. It's life changing. Just choose the exact doneness you would like, and set the corresponding temperature. I usually sear it very quickly when I take it out, but not enough to overcook it. [/quote] If you don't want to spring for sous vide equipment, buy a meat thermometer and use Serious Eats' reverse sear technique https://www.seriouseats.com/slow-roasted-beef-tenderloin-recipe [/quote] This is the best recipe. Strongly recommend. I did a reverse sear on it ahead of time and kept in a cooler wrapped in three layers of tinfoil and swaddled in towels until serving time, when I broiled in the oven. Definitely take a couple of days to dry-brine the meat ahead of time in the fridge. [/quote] Another +1. This is the only way I'll cook a tenderloin now. And a version of it for most steaks too![/quote]
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