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Cooking Meat/Slow cooking Beef tenderloin

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Expert: Chef Glen L. Davis II - 12/27/2008


Question
I have a 4 pound Beef Tenderloin to cook. What I would like to try is pan sear the tenderloin then put it in the oven at 225 to slow cook to finish. Is this to low of a temperature? I would like to cook to internal temp of 155. Should I take it out at 150 and let it rest. Also looking for a easy horseradish sauce to serve with it. Thanks for helping

Answer
Personally, I prefer to sear a tenderloin in the oven (425-450F for about 12-18 min), but it should work. I would pull the roast out at about 144-145F, "carry-over" should make it increase by 10-15F.

Simple horseradish sauce would be to simply mix it into some sour cream or mayonnaise to your taste. You might also try (in a mixer) combining some horseradish with "room temperature" butter, a few tbsp of white wine, and fresh cracked black pepper until all the ingredients are incorporated. Just "slather" a small amount on each serving of the roast when "plated" (served).

Let me know if I can be of further assistance.

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Chef Glen L. Davis II

Expertise

I can answer almost any question that revolves around food. This includes product selection, preparation, cooking, technique, "finishing", plating, and some wine/beer pairing. I have been trained and I am familiar with foods from most of the countries or regions in the culinary world. I am also an avid hunter, fisherman and trained Butcher so I am intimately familiar with processing game and domesticated animals. I can recommend processing products and techniques, cooking methods for different cuts of almost any meat, and proper seasoning for game and domestic meats. If I don't know an answer I can find out! Ask any questions I love a challenge!

Experience

Like I said I am an avid hunter and fisherman, I am familiar with every part of processing meat from actually killing the animal to butchering and cooking.

Education/Credentials
I am a classically trained chef, and I have attended culinary school. I have trained with some of the best chefs I have ever had the honor of meeting, I don't mean "T.V. chefs". I have managed several restaurants, and worked as a professional butcher.

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