The Triton

Career

Culinary Waves: Not much to beef about when it comes to cooking tenderloin

ADVERTISEMENT

Culinary Waves: by Chef Mary Beth Lawton Johnson

In a yachting career that has spanned decades on board various private and charter yachts, I have cooked my fair share of beef. But there is one cut that works well in every scenario, from a picnic on the beach to a five-star, 10-course meal: the tenderloin.

Considered one of the tenderest cuts of beef, tenderloin doesn’t need to be cooked long. Ease of preparation is the best thing about this cut of meat. If you follow the directions, you can never overcook it.

Usually I buy a chateaubriand cut. If you can’t get that particular type of cut, have the butcher fabricate it, or do so yourself. It is a cut of beef from the thickest part of the tenderloin. It really is a roast.

Typically, a classic chateaubriand is served with a red wine sauce or demi-glacé sauce.

Originally created by Viacomte Chateaubriand’s personal chef in 1822 and so named, chateaubriand was created from sirloin. Chateaubriand is not actually the name of the cut, but rather the preparation method of the tenderloin beef. However, over time the nickname stuck, so if you ask a butcher for a chateaubriand cut, you will be understood.

Typically, a chateaubriand cut is supposed to weigh about 12 ounces and serve two. I, however, always serve more than two people at one meal, so I generally buy more.

What is the difference between a tenderloin and filet? The tenderloin is the large cut of meat; once it is sliced into steaks, it is called a filet.

You must remove the silverskin – the tough, chewy piece of connective tissue covering the top –and the petite tenderloin. Save the petite tenderloin for another recipe. There are a lot of videos online showing how to fabricate a tenderloin. Be sure to check that out before you attempt to fabricate one.

For those chefs who are timid about cooking a tenderloin for fear of overcooking it, this foolproof recipe is the answer to your prayers.

It’s simple, really. Rub olive oil over the tenderloin, add some salt and pepper, and let it come to room temperature. Preheat the oven to 250 F. Once it reaches that temperature, place the tenderloin in the oven. Roast it for 30 to 45 minutes. The temperature on a meat thermometer should read 130 F.

Keep it warm if not serving it right away. Serve with asparagus – and don’t forget the red wine sauce or demi-glacé sauce.

Mary Beth Lawton Johnson is a certified executive pastry chef and Chef de Cuisine, and has worked on yachts for more than 25 years. Comments are welcome below.

Related Posts...
Culinary Waves: by Chef Mary Beth Lawton Johnson They only Read more...
Culinary Waves: by Chef Mary Beth Lawton Johnson Not everyone Read more...
Culinary Waves: by Chef Mary Beth Lawton Johnson I flew Read more...
Culinary Waves: by Chef Mary Beth Lawton Johnson Crew are Read more...
Culinary Waves: by Chef Mary Beth Lawton Johnson The stews Read more...

Share This Post

About Chef Mary Beth LawtonJohnson

Mary Beth Lawton Johnson is a certified executive pastry chef and Chef de Cuisine and has worked on yachts for more than 25 years.

View all posts by Chef Mary Beth LawtonJohnson →

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Editor’s Picks

Crew Compass: Time for yourself is crucial

Crew Compass: Time for yourself is crucial

Crew Compass: by Lauren Loudon Working on yachts is about as full-on as you get when it comes to a full-time job. Living at work means …

Through fire and flood, yacht crew of Archimedes train to go it alone

Through fire and flood, yacht crew of Archimedes train to go it alone

By Dorie Cox Up to their armpits in water and covered in soot, the crew of M/Y Archimedes immersed themselves in cold weather and …

Foreign yachts now can charter in Australia

Foreign yachts now can charter in Australia

The Australian parliament passed legislation on Thursday to allow foreign-flagged superyachts to charter in Australian …

Triton Networks with Admiral Canvas

Triton Networks with Admiral Canvas

A luau-themed Triton Networking event last night brought about 200 yacht captains, crew and industry professionals to Admiral Yacht …