How to butcher a whole tenderloin (and cut your own filets!) Jess Pryles

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Pecan-Crusted Beef Tenderloin with Juniper Jus. This holiday-perfect roast encrusted in toasted pecans is exceptionally delicious served with juniper-scented jus, which brings together butter.

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SIZE and yield. You need a 2.25-2.5kg (4.5 - 5lb) whole beef tenderloin to get a 1kg/2lb centre-cut that is called for in the Roast Beef Tenderloin recipe. If yours is smaller (anything less than ~1.5kg/3lb), the alternative is to roast the whole thing rather than just the centre cut. Tuck the thin tail end under and tie at 2.5cm/1″ intervals.

How to butcher a whole tenderloin (and cut your own filets!) Jess Pryles

The beef tenderloin chain, also known as the beef fillet chain or simply tenderloin, is one of the most prized cuts of beef. Renowned for its tenderness and buttery texture, this cut comes from the loin section of the animal and is highly sought after by steak enthusiasts and professional chefs alike. 1. Introduction to

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This is known as the "chain," and should be removed for roasting. Grab the end of it closest to the tapered side of the tenderloin, then pull it away from the rest of the meat. It should come off very easily, requiring only a little snip with the tip of your knife at the end to remove it completely. The meat from this chain can be salvaged by.

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Add red potatoes cut in thirds, halves or quarters (cut down to about the diameter of 50 cent pieces at most plus carrots peeled and cut int 1 to 1 1/2" chunks. Stir around in the juices. Bake at 350 or so until tender. Stir every 10 minutes or so. Add some butter if there is not enough juice from the chain.

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Simple pan-seared Tenderloin Chain Recipe: Remove chains from the packaging, pat dry, and slice/chop into 1/2" pieces. Heat 1 tablespoon oil in a skillet, or saute pan to high heat (or spray a stove-top skillet with a light coating of oil). Pat the meat dry again and season generously with salt and pepper. Cook at high heat, turning every 30.

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Tie one end of the twine around one end of the tenderloin. Make a big loop with the twine and twist it twice. Thread the tenderloin through the loop and pull it tight. The loop will tighten around the tenderloin. Do the same thing again and space the second loop out from the first one by about an inch.

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The chain is a muscle that runs along the tenderloin. Because it isn't very pretty or a very useful thickness, it's usually cut off the tenderloin by butchers or chefs and sautéed as a snack. Tenderloins also have a side muscle that juts off the thick end. It's typically cut off of the tenderloin and can be used as a small tenderloin roast.

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This cook is a two step process and we are targeting no more than a medium rare doneness which is 130 - 135 internal temperature. Step 1 - Smoke to 110. Smoke to 120 if you desire a higher internal doneness. Step 2 - Sear the tenderloin for 8 minutes (2 minutes per side) over a 500+ fire to get to 120 internal.

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Saute until lightly brown and softened. Finish making the tenderloin chain and demi-glace. Add the browned tenderloin chain pieces back to the pan and toss to combine everything well. Add the 1 cup of demi-glace and reduce until the sauce is thick. If you are substituting beef stock for the demi-glace add a pinch of a thickener like: arrowroot.

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Turn the oven temperature down to 325° and cook until the internal temperature is at 130°-135° for medium-rare. (Cook to 135°-140° for medium or 120°-125° for rare.) Remember that the meat continues to cook while resting under the tent, it will go up another 5° or so. Take the beef out of the oven.

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2. Grilling: Heat up the grill to medium-high heat and brush the grates with oil. Place the tenderloin chain on the grill and cook for about 3-4 minutes per side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing and serving. 3. Roasting: Preheat the oven to 425°F.

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Slather 3/4 of the butter onto the beef - top and sides (not underside). Roast 40 - 50 minutes - Roast for 15 minutes. Remove, slather remaining butter onto the top and sides. Roast for a further 25 - 35 minutes or until the internal temperature is 53°C/127°F for medium rare (Note 8 for other levels of doneness).

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HORSERADISH CREAM SAUCE: At any point while the roast is resting, mix all of the Horseradish Cream Sauce ingredients together in a medium bowl. Cover and refrigerate until ready to use. When ready to use, taste and adjust to taste if desired. GARLC HERB BUTTER: When ready to cook, preheat the oven to 450 degrees F.

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The whole tenderloin is a long, cylindrical muscle that runs along the spine of the cow. It is typically sold as a single piece and can weigh anywhere from 1 to 5 kilograms. The first part of the tenderloin is the butt, also known as the head or thick end. This is the larger end of the muscle and is located closer to the rear of the cow.

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Step 3: Building The Sauce and Garnish. Add the stock and mustard and let reduce a little which should take 1-2 minutes. Add the cornstarch. If too thin, mix with a little water. Add the crème fraîche and slowly cook until the desired creamy texture. Season to taste and take off the heat.