I have four 5 oz. beef tenderloins and I am planning on rubbing them with olive oil, wrapping a piece of bacon around them and sprinkling them with salt, pepper and onion powder. Then I want to broil them. My question is, how do I use my broiler? Do I leave the oven door open when I broil them? How hot and how long? I have an electric oven. I have had very bad luck using my broiler, it seem like I always burn things. Anybody out there who can tell me exactly what to do? Thanks!
2007-12-25 12:42:24 · 6 answers · asked by Maria W 4 in Food & Drink ➔ Cooking & Recipes
Door open just a few inches, 5 minutes each side. Maybe extra time if too rare for your taste.
2007-12-25 12:47:05 · answer #1 · answered by Free Thinker 6 · 1⤊ 0⤋
hm, I honestly would not broil them.
I would pan seer them...just season exactly like you said, then put some butter and olive (or veggie) oil in a skillet. Heat till very hot on high....(about 1 minute)
Add your steaks, and turn the heat down till they're just sizzling a lot, not burning. Cook till nice and brown on all sides (usually tenderloin steaks are square-ish, so you should be able to brown all the sides nicely.) the point of using bacon with this meat is because it's so lean..so you shouldn't have to worry about drying it out if you have the fat in the pan.
don't pierce them with a fork. use tongs to pick them up if you have them..
then let them sit under foil for about 5 minutes..they should be perfect...and if you add a little balsmic vinegar or red wine to the pan, and scrape up the drippings (as long as they're not burned) you can make a nice sauce too...just let the liquids boil while the steak is sitting..and it'll be ready by the time the meat is done.
2007-12-25 13:38:23 · answer #2 · answered by AddieMom13 5 · 1⤊ 0⤋
I would wait on the salt. It draws out the juices.
Put the meat on a metal dish or pan about 6 inches from heating element. Put the broiler on broil, leave the door open at the part where it catches open , not all the way down. broil until it looks done. Depends on how rare you want the meat
2007-12-25 12:48:05 · answer #3 · answered by miamiwings 6 · 1⤊ 0⤋
dont broil your beautiful beef tenderloins.. sear them off at a really high heat, wrap them in bacon and finish in the oven. If you cant by touch gauge your temperature use a thermometer for desired temps.. I work in a kitchen and Ive never seen anyone broil a tenderloin before. Usually there isn't much room under the stoves we have at home to broil correctly without burning something unless watched closely. Also to, grab a shallow roasting pan and add some chopped onion, cellery and carrot. rub you loins with oil, salt and pepper and freshly chopped garlic. After you sear them off roast it that way..
2007-12-25 17:13:03 · answer #4 · answered by Jason W 1 · 1⤊ 0⤋
the olive oil & bacon will cause a lot of splattering, so keep the door closed. when the broiler is all the way up check for doneness after 3 mins, depending on how well done you want them. Me, I'd cook the bacon first & wrap it around the tenderloins after they're done. I also prefer sauteeing them in a pan, cause i think it's easier & less messy. Check foodnetwork.com for "Broiled steaks"
2007-12-25 12:49:12 · answer #5 · answered by teriod 3 · 1⤊ 0⤋
don;t know how to cook,sorry!!!
2007-12-25 12:46:48 · answer #6 · answered by Williew 7 · 0⤊ 1⤋