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/ck/ - Food & Cooking

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5061768 No.5061768[DELETED]  [Reply] [Original]

Hey /ck/. My aunt brought a kilo of tenderloin for me to cook for new year's eve dinner. What do I do with it?

>> No.5061779

Roast that shit and carve up chateubriand.

>> No.5061786

If you're not a total pleb, you'll cook it sous-vide, steak it out, wrap it in bacon, finish it on a grill, and top it with king crab and drawn butter.

>> No.5061904
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5061904

Thick part; roast

Middle part: Beef wellington

Skinny part: stir fry. Use Gordon Ramsay's method.

>> No.5061905

>>5061768

It's your choice.

>> No.5061908

>>5061768
Tenderloin deserves to be steak.

>> No.5061926

>>5061786
> tenderloin
> wrap it in bacon

i bet you're americunt

>> No.5062045

start in the oven, low and slow, and then sear it on the pan. use a thermometer, buy one if you don't already have. its worth it even for a single roast tenderloin, because if you mess it up you'll be very upset

>> No.5062048

>>5061904
The filename even is "download" you illiterate retard.

>> No.5062082
File: 22 KB, 500x375, BbmYNKgCEAA0mSf.jpg [View same] [iqdb] [saucenao] [google]
5062082

steak au poivre

oh my god, this is one of the best things i have ever put into my mouth. alton brown has a great recipe.

pic not related

>> No.5062093
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5062093

>>5062082
So fucking this. It's the perfect recipe for you.

I tried it the day before thanksgiving - the only modification I made was sauteing mushrooms and onions in the pan before adding the cognac, and it was SO FUCKING DELICIOUS HOLY SHIT

AND THE SAUCE. THE GRAVY, SAUCE, WHATEVER, PUT THAT SHIT ON SOME MASHED POTATOES NIGGA. PUT IT ON SOME FUCKING MASHED POTATOES.

>> No.5062125

>>5062082
What the shitfuck is that pic?

>> No.5062126

>>5062093
Can I get away with cooking with a less expensive meat? Tips on how to do so?

>> No.5062140

>>5062125
It looks like a crab with octopus tentacles, chicken breasts, and bacon stuck onto it.

>> No.5062151

>>5062082
I thought that was some alien thing which ate an octopus.

>> No.5062155

>>5062126

Yeah, just use pork tenderloin instead. It's the same muscle--lean, tender, and tasty.

>> No.5062156

>>5062125

that my friend is a Cthulken. think of it as the lovecraft analog of the turduken.

>> No.5062159

>>5062126
i have made that with top round, sirloin, strip... really anything will work.

>> No.5062173

>>5062093
Oh, and I forgot to add, searing the filets won't cook them. You need to finish them in a low temp oven.

>> No.5062213

>>5061768
tenderloin has to be my favorite cut.

Looks like he already took the tail and cap off for you. The middle, i'd wrap it in gladrap to make it into a 'sausage' shape and let it sit in the fridge for a day to hold shape, then cut it into 200g bits and cook on a pan/oven, finish with cafe de paris. the cap and tail, i usually make steak sandwich out of it and scraps for stirfry.

Or you can make a beef wellington out of it if you have time and people to feed (goddam they are the king of roasts)

>> No.5062221

>>5061768
Make chili.