Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / Question:13-Minute- Beef- Tenderloin- With- Horseradish- Sau
    Lost? Site Map

    Question:13-Minute- Beef- Tenderloin- With- Horseradish- Sau

    KTKitchen
    Sat Dec 22, 2012 3:28 pm
    Newbie "Fry Cook" Poster
    13-Minute Beef Tenderloin With Horseradish Sauce
    I've never cooked a beef tenderloin before but a friend recommended this recipe to me. I'll be making it for Christmas dinner. I bought a 6-lb. whole tenderloin. Do I need to adjust the broiling time? If so, by how much? Also, I'm using an electric broiler so I assume the comment about "flames" touching the meat isn't applicable?

    Thanks for any constructive suggestions.
    duonyte
    Sat Dec 22, 2012 3:46 pm
    Forum Host
    I am sure it would need to be adjusted when you are using so much larger a roast, but I am not sure what to recommend. Keeping partially cooked beef sitting out like this would worry me.

    Why not take a look at this recipe, which seems to be closer to what you need, Fillet of Beef (Beef Tenderloin Whole)
    SarasotaCook
    Sun Dec 23, 2012 9:48 am
    Food.com Groupie
    Just remember one thing ... Exact times and methods, along with recipes are GUIDELINES.

    My oven, my pan, my cut of tenderloin can vary which causes differences in cooking times.

    I cooked a tenderloin for a client (I cater) last week, and it took 35 minutes. Now, I bought 2 of them at the same time. The other one I cooked for another client the next day - and it took 20 minutes.

    My point is:
    - every oven is different
    - every pan is different
    - every cut will vary

    So, never, ever go by a certain time. If I cooked both of them the same time; one would of been RAW and the other WELL done.

    Recipes and times are guidelines. Use a thermometer if you are not familiar, I still do. It is the best way and only accurate way.
    KTKitchen
    Sun Dec 23, 2012 9:07 pm
    Newbie "Fry Cook" Poster
    Thank you very much - I feel much more comfortable with the whole tenderloin recipe because it's closer to the instructions the butcher gave me. I have a feeling you prevented a Christmas dinner disaster! Now to go clean my oven...
    SarasotaCook
    Sun Dec 23, 2012 9:13 pm
    Food.com Groupie
    A whole tenderloin and the recipe posted is a great start. I would definitely go with that.

    Just use a thermometer and you should be fine. Tenderloins are delicious and actually very easy to prepare. Happy Holidays.
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites