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How To... There are plenty of mysteries in cooking! See if you know the answers to some...

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Old 02-10-2006, 08:52 AM
Kell's Avatar
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Hee hee Tough Tenderloin??

This is my oxymoronic beef tenderloin issue. I was fortunate enough to buy two whole tenderloins like at $5/lb but they are extremely lean ... like no marbling at all! Needless to say, I'm having cooking issues. I cut off steaks, grilled them med. rare - they were tough. Pan seared in butter, they were tough. Cut a roast which I "larded" with bacon strips. Not quite as tough but made a major mess in the oven!! I still have an entire tenderloin left and really don't want to use it for stew meat. Does anyone have any ideas on how to help tenderize my tenderloin? Happy Valentine's Day to all!
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Old 02-10-2006, 10:17 AM
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Quote:
Originally Posted by Kell
This is my oxymoronic beef tenderloin issue. I was fortunate enough to buy two whole tenderloins like at $5/lb but they are extremely lean ... like no marbling at all! Needless to say, I'm having cooking issues. I cut off steaks, grilled them med. rare - they were tough. Pan seared in butter, they were tough. Cut a roast which I "larded" with bacon strips. Not quite as tough but made a major mess in the oven!! I still have an entire tenderloin left and really don't want to use it for stew meat. Does anyone have any ideas on how to help tenderize my tenderloin? Happy Valentine's Day to all!
Try marinating it. I do this with both, beef and pork tenderloins. I like McCormick's Grill Mates Marinades that come as a dry seasoning packet. You add oil, water and vinegar to most of them. Make sure to poke holes in the meat with a fork or a knife before you dump the marinade on it. I always throw it in a ziplock bag and put it in the frig overnight but you can marinade it in as little as 15 minutes with this stuff. I usually cut mine into "steaks" and grill.

If it was left up to my husband, he would use meat tenderizer on everything.


Good Luck!!


You can always throw a piece in the crockpot with some onion soup mix and a little water for a beef roast. Add potatoes and carrots for a one pot meal!
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Old 02-10-2006, 11:01 AM
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Happy face

Thanks for the ideas. Never thought of the crock pot idea ... have used marinades on sirloin steaks and the like, but never figured I'd have to for tenderloin??? Anyhew ... may have to try them as well. I do have some of the McCormicks and various others in the pantry but haven't used 'em much since DH became more than slightly disenchanted with marinades during the Terrible Teriyaki dynasty that reigned over family and friends for a couple of years. Everything was teriyaki marinated, and it did get a little old ... Maybe if I convince him it's the only way to save the tenderloin :-) Thanks again for your advice!!
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Old 02-10-2006, 07:48 PM
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something else you could marinate it in is rum along with whatever spices you normally use. Rum leaves a good taste in the meat, plus it makes it really tender.
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Old 02-11-2006, 09:07 AM
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Thank you for the idea! DH may like that better than traditional marinades.
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Old 02-18-2006, 12:25 PM
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If you are going to try pan searing steaks cut from your tenderloin try whacking them with a tenderizing mallet. And, remember, if you add salt to it do that just right before cooking. Salt will leach the moisture from the meat.

As for marinades - remember that you need the marinade to be acidic, that's what breaks down the muscle fiber of the meat making it tender. Think citrus juices, vinegar, wine, even liquor when creating a marinade.

Good Luck!!!
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Old 02-18-2006, 12:27 PM
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I've marinated pork in orange juice so I don't know why it wouldn't work for beef also. Anything with citrus should work.
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Old 02-18-2006, 03:14 PM
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With cheaper cuts of meat, I find that cooking them at a lower temperature, slowly works. If I cook a cheaper roast in my crockpot at a lower temp. all day, it comes out so tender you can cut it with a fork. I would think the same thing would work with a tenderloin - just cook it slowly in an oven or crockpot.
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Old 02-18-2006, 07:16 PM
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The cooking shows always say to sear the meat in a very hot fry pan then lower the heat and cook on low for the rest of the time. My husband tried it with some steaks and they came out good. Our steaks used to come out dry beacause I don't like any pink in my meats.
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Old 12-16-2014, 05:02 AM
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Red wine is one of my time-honoured methods of tenderizing tough cuts, and the red wine makes for such a flavourful end result.
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