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#3144094 - 01/29/13 03:23 PM I need tenderloin recipes!
Arial
4 Point


Registered: 09/04/11
Posts: 105
Loc: Hendersonville, Tennessee

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Got some tenderloin thawing out, but don't want to make the usual. I want to change it up a bit so if you have one, please share!
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#3144099 - 01/29/13 03:30 PM Re: I need tenderloin recipes! [Re: Arial]
7mm08
10 Point


Registered: 09/12/07
Posts: 4757
Loc: In a river hopefully!

content Online
Cut tenderloin into chunks
1 bottle of Frank's Redhot sweet chili sauce
1/2 cup brown sugar

Marinade tenderloins in this about an hour.
Then wrap chunks with 1/2 strip of bacon and put on a wooden scewer.
Place on grill. About 5-6 min per side until bacon done.
It's fantastic!






Edited by 7mm08 (01/29/13 03:35 PM)
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#3144100 - 01/29/13 03:30 PM Re: I need tenderloin recipes! [Re: Arial]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 8948
Loc: Memphis

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Thaw it in the fridge on a cooling rack to help it dry out.

Slice it into even length thirds.

Sprinkle evenly with a good bit of Kosher salt, along with lots of pepper, and some garlic powder....let sit for at least an hour.

Stack the (3) slices, and tie them together with twine.

Brown all four sides on med-high heat until the meat releases off the bottom of the pan.

Insert meat thermometer, place on a cookie sheet, and roast in a 450° oven until the thermometer reaches 118°

While roasting, brown some mushrooms in the same skillet, and when the mushrooms are cooked, toss in a cup of good red wine, scraping the bottom of the pan. Turn the heat down to medium-low, add a few cloves of crushed garlic, and reduce the liquid by half. Cut off the heat, toss in a half stick of UNSALTED butter, and salt to taste.

Don't worry about sending a thank-you card.
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Everything important in life was learned from Mary Jo Kopechne.

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#3144103 - 01/29/13 03:30 PM Re: I need tenderloin recipes! [Re: Arial]
-DRM-
6 Point


Registered: 08/21/12
Posts: 768
Loc: Spring Hill, TN

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http://www.tndeer.com/tndeertalk/ubbthre...rue#Post2918709

Lately I have also been taking the butterfly'd cuts and adding a pinch of brown sugar in the middle along with a slice of pepper from a jar.
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#3144106 - 01/29/13 03:31 PM Re: I need tenderloin recipes! [Re: TAFKAP]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 8948
Loc: Memphis

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Here's what I described, minus the mushroom sauce.

Oh, and I forgot. When the roast comes out of the oven, let it rest on a warm dinner plate, then slice into steaks.

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Everything important in life was learned from Mary Jo Kopechne.

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#3144469 - 01/29/13 07:24 PM Re: I need tenderloin recipes! [Re: TAFKAP]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 8948
Loc: Memphis

Offline
Well???
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Everything important in life was learned from Mary Jo Kopechne.

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#3145509 - 01/30/13 11:50 AM Re: I need tenderloin recipes! [Re: TAFKAP]
Arial
4 Point


Registered: 09/04/11
Posts: 105
Loc: Hendersonville, Tennessee

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I tried it and it was great! Thanks for sharing! \:D
_________________________
"I'm a member of PETA: People who Eat Tasty Animals"

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#3146817 - 01/31/13 11:18 AM Re: I need tenderloin recipes! [Re: Arial]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 8948
Loc: Memphis

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Which one?
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Everything important in life was learned from Mary Jo Kopechne.

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#3146838 - 01/31/13 11:37 AM Re: I need tenderloin recipes! [Re: TAFKAP]
Vermin93
10 Point


Registered: 12/11/10
Posts: 4655
Loc: Dallas, TX & Signal Mtn, TN

shocked Online
 Originally Posted By: TAFKAP
Thaw it in the fridge on a cooling rack to help it dry out.

Slice it into even length thirds.

Sprinkle evenly with a good bit of Kosher salt, along with lots of pepper, and some garlic powder....let sit for at least an hour.

Stack the (3) slices, and tie them together with twine.

Brown all four sides on med-high heat until the meat releases off the bottom of the pan.

Insert meat thermometer, place on a cookie sheet, and roast in a 450° oven until the thermometer reaches 118°

While roasting, brown some mushrooms in the same skillet, and when the mushrooms are cooked, toss in a cup of good red wine, scraping the bottom of the pan. Turn the heat down to medium-low, add a few cloves of crushed garlic, and reduce the liquid by half. Cut off the heat, toss in a half stick of UNSALTED butter, and salt to taste.

Don't worry about sending a thank-you card.


Sounds good, but why cut into thirds and then tie back together?
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“The more I read and the more I listen, the more apparent it is that our society suffers from an alarming degree of public ignorance” - Retired Supreme Court Justice Sandra Day O’Connor

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#3146841 - 01/31/13 11:39 AM Re: I need tenderloin recipes! [Re: Vermin93]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 8948
Loc: Memphis

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 Originally Posted By: Vermin93


Sounds good, but why cut into thirds and then tie back together?


Mainly to turn a long, skinny roast (that wouldn't fit in the pan), into a small, compact piece of meat that's easier to handle & cook. One large steak per plate, rather than fighting over a number of small medallions. Also allows for a greater portion of rare meat.

Plus, it helped get more seasoning on there ;\)
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Everything important in life was learned from Mary Jo Kopechne.

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