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Beef Tenderloin

Van_DeKraken_326426

Hi guys! I was wondering, if I bought the whole tenderloin but only used the centre-cut for sous vide, what can I do with the rest of it? Could I cut it into cubes and make beef stew and simmer it for hours? Thanks for your replies and thoughts!

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Alex_311927

Tenderloin doesn't really make great stew in my opinion. It's too lean and doesn't have any connective tissue to speak of. Any reason why you want just the centre cut portion? the thick chateaubriand section is my favourite as its the thickest. The only part that's really a pain in the tapered edge. Maybe use that for a carpaccio or a tartare?

HammeredChef_DEFINITELY_does_NOT_work_at_22134

As Alex stated use the ends for tartare or do what I do....fold the "tail" back over the loin until the whole piece of tenderloin is the same size around open it back up and sprinkle the area to be folded with Activia (TG), fold it back again and vacuum pack it (or use the plastic wrap method from the fish roulade recipe) Let it sit over night in the fridge and then sear, SV and sear you can't tell the tail end from the center cut and it allows you to use the whole tenderloin. Just trim well ...

Rob

Alex_311927

Actually never thought about that. Good idea.

fisher23

It's your tenderloin so you can do whatever you want with it. Tenderloin is good because it is tender, it's not a tough cut and long cooking doesn't do it any favors, it is not the tastiest just the most tender. Not sure why you only want to use the center cuts, as Hammered Chef and Alex said, that entire loin is a good piece of cow. Albeit not my personal favorite, don't get me wrong I do enjoy it, I just prefer a sirloin or strip. I think for stew, chuck or tougher cut tastes much better, and as that collagen, connective tissue and fat renders it adds body and flavor to your stew and they become very tender. You can fold the smaller end of the tenderloin back on it's self and tie the two smaller pieces together to make them almost the same size if you don't want to use Activia (transglutaminase) to glue it together.

Brandon_Byrd_40557

You could cut them into larger chunks, cook them SV, blot dry, and deep fry for perfectly crusty steaklets.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I do that with pork tenderloins all the time and it makes every slice uniform in circumference....uniform slice thickness is directly correlated to wine consumption...

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Nice...deep fried tenderloinettes....with a bottle of Shiraz

tangma27

TARTARE IT BABY

Afonso_Tito_de_Morais_164825

Tartare, Carpaccio, Fondue, Strogonoff.. I wouldn't cook it for hours tho! The ends, specially the back are super tender and don't need to be cooked long.

Tim_Sutherland_52834

Cut into strips and drop in a screaming hot wok for stir fry.

Van_DeKraken_326426

I'm making ChefStep's perfect-every-time centre-cut tenderloin roast on Tuesday

Van_DeKraken_326426

Quite expensive for a stir fry...it's $31.80/kilogram

Tim_Sutherland_52834

No matter what you cook with the head and tail of the tenderloin, it will still be $31.80/kg protein plate.

Stir frying is a quick cooking method that will allow the meat to remain moist and tender once cooked. The head and tail are different sizes, so this allows you to cut the meat to the same thickness so it cooks evenly. Dust the meat with a little cornstarch to help get a nice crust and also help thick the sauce.