AboutEnrique Torres Expertise How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.
Education/Credentials La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Question Hi! I have a 3.13 pound beef tenderloing that I would like to roast either in the oven or on the gas grill. I'd prefer it rare to medium rare. Can you give me cooking guidelines for each method?
Thanks!
Answer Jennifer:
There is a very new method that can be used to reach you want:
a. Keep the whole piece intact (don't cut into fillets).
b. Marinate the whole muscle using garlic+onion+parsley+salt+beer during 12 hours keeping cool.
c. Heat the gas grill (350F)
d. Grill the piece for 10 to 12 minutes (3 minutes per each side).
e. Take the piece out the grill and let it cool on a table.
f. After 10-15 minutes, you can cut fillets and reheat what you want if you like it more done.
g. Use a bbq sauce on top each fillet before serving.
h. Enjoy
