How to Trim a Whole Beef Tenderloin for Roasting Dec 18, 2014 J. Kenji López-Alt Beef tenderloin is the most expensive cut of meat on the steer. At a good butcher or supermarket, a trimmed center-cut tenderloin can run you as much as $25 to $30 per pound! But there are ways to minimize that cost. The best way is to buy the tenderloin whole and untrimmed, bring it home, and trim it yourself.
Mention "beef tenderloin" around most people and those salivary glands instantly start to kick in. No cut has such a reputation as being "high-end" as the tenderloin, and it carries a price tag to match. With summer now upon us, we have a the best device to tackle the entire cut at once, the grill, and boy will you ever be loved by the backyard crowds when they see one of these over the flames.
Peppercorn Beef Tenderloin with a Roasted Garlic Cream Sauce (Paleo, dairy-free)
Whole-roasted beef tenderloin is a once-a-year celebratory dish that can be fantastic if done properly. The problem is, its extra-lean meat lacks flavor, not to mention how easily it dries out and overcooks. Our slow-roasting reverse-sear method ensures perfectly medium-rare meat from edge to center with a nicely browned, flavorful crust.