{"id":3304,"date":"2013-05-31T16:13:42","date_gmt":"2013-05-31T16:13:42","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=3304"},"modified":"2021-01-25T18:56:37","modified_gmt":"2021-01-26T01:56:37","slug":"beef-tenderloin","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/beef-tenderloin\/","title":{"rendered":"Holiday Beef Tenderloin"},"content":{"rendered":"<p>The tenderloin is from the back of the cow, just in front of the butt and behind the ribs.\u00a0 There is not much movement there, so there is not a lot of muscle, so you end up with a very tender cut of meat.<\/p>\n<p><strong><span style=\"font-size: 18pt;\">Ingredients<\/span><\/strong><\/p>\n<ul>\n<li>3-4 pound center cut Beef Tenderloin<\/li>\n<\/ul>\n<p><strong>Step by Step<\/strong><\/p>\n<ol>\n<li>Put into mixing bowl :: 1 TBL each , brown sugar<\/li>\n<li>Mix with 1 tsp salt, pepper and corn starch, baking soda<\/li>\n<li>Keep any ground remnants for use the following day<\/li>\n<li>Tie your tenderloin with butchers twine every inch to help with even cooking and help with equal separation<\/li>\n<li>Pat roast dry and cover very well with your ground ingredients<\/li>\n<li>Let rest 1 hour at room temperature or uncovered in the fridge overnight.<\/li>\n<li>Bring up to room temperature the next day &#8211; on the counter for about 1 hour<\/li>\n<li>Chop one entire head of garlic, two carrots, two stalks celery and one large onion and saute in a pan.<\/li>\n<li>Toss in 1 TBL paprika and whatever remnants of your rub you might still have<\/li>\n<li>Add 1\/2 C water to the bottom of the pan<\/li>\n<li>Dump the pan into the bottom of baking pan<\/li>\n<li>Fill the bed the rest of the way with baby potatoes.<\/li>\n<li>Bake at 425\u00ba for about 15 minutes<\/li>\n<li>Remove the baking dish, and put tenderloin on top of the chopped vegetables<\/li>\n<li>Brush lightly with EVOO<\/li>\n<li>Reduce heat to 300\u00ba and cook 50-60 minutes<\/li>\n<li>At 25 minutes rotate your pan in the oven &#8211; front to back<\/li>\n<li>It is better to cook to an internal temperature of 120 &#8211; 125\u00ba (for medium rare) rather than just watching the clock<\/li>\n<li>Remove from oven and tent with foil and let rest 15 minutes<\/li>\n<li>Cut medallions and plate before clipping off the string.<\/li>\n<li>Clip off strings and serve with veggies.<\/li>\n<\/ol>\n<p><strong><span style=\"font-size: 18pt;\">Persillade Sauce<\/span><\/strong><\/p>\n<ul>\n<li>3\/4 C chopped parsley<\/li>\n<li>2 minced scallions<\/li>\n<li>8 cornichons or gerkin pickles<\/li>\n<li>1 tsp apple cider vinegar<\/li>\n<li>2 TBL capers &#8211; chopped<\/li>\n<li>5 cloves minced garlic<\/li>\n<li>1 tsp sugar<\/li>\n<li>1\/4 salt and pepper<\/li>\n<li>1\/2 C EVOO<\/li>\n<\/ul>\n<p><em><span style=\"font-size: 18pt;\">Serve with potatoes<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The tenderloin is from the back of the cow, just in front of the butt and behind the ribs.\u00a0 There is not much movement there, so there is not a lot of muscle, so you end up with a very tender cut of meat. Ingredients 3-4 pound center cut Beef Tenderloin Step by Step Put &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/beef-tenderloin\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Holiday Beef Tenderloin&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[206,172],"tags":[],"class_list":["post-3304","post","type-post","status-publish","format-standard","hentry","category-great-for-a-holiday","category-meat-to-eat"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3304","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=3304"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3304\/revisions"}],"predecessor-version":[{"id":21185,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3304\/revisions\/21185"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=3304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=3304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=3304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}