5 Common Mistakes to Avoid When Making Beef Tenderloin
Beef Tenderloin is a good choice for special occasions. It is also one of the costliest cuts of meat so proper preparation is important. There are five common mistakes. First mistake is not trimming it properly. Make sure you remove the silvery skin around it with a thin and flexible knife. Beef Tenderloin is an odd shaped meat so it will not cook evenly. Tie around it so it makes a more consistent and even shape to help cook it evenly. It needs to be seasoned as it does not have a lot of flavors. It is so lean that it can be overcooked easily. It should be served medium rare so keep a thermometer to ensure it does not get past 140 degrees Fahrenheit. Once you finished cooking it, make sure you let the tenderloin rest for 10-15 minutes as it will help the juices settle and help the flavor.
Key Takeaways:
- Beef tenderloin needs to be properly prepared by trimming and tying.
- Since it lacks tons of flavor, beef tenderloin requires sufficient seasoning.
- It is important to cook and rest beef tenderloin for appropriate lengths of times.
“Beef tenderloin is known for being extremely tender, but it doesn’t have a lot of inherent beefy flavor on its own.”
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