I did this for our Christmas Eve dinner... Just me and my son and a friend and his daughter and SIL. I dry brined a 5 lb beef tenderloin and it came out fantastic! I used the "chain" to enrich a red wine reduction... it was heavenly!
About to try this with a tenderloin tomorrow. Did this tie and brine method with my rib roast the other week, best concentrated beefy flavor I’ve ever had. Nice video.
The thing to remember is that no matter what temp you pull it out of the oven, smoker etc. ... while you let it rest to redistribute the juices in the meat (I would say 15-20 minutes minimum) ... the meat will have "carryover" cooking going on. So if you pull it at 125, by the time it has rested and you slice into it, the internal temp of the meat will probably be more in the range of 133-135.
I did this for our Christmas Eve dinner... Just me and my son and a friend and his daughter and SIL. I dry brined a 5 lb beef tenderloin and it came out fantastic! I used the "chain" to enrich a red wine reduction... it was heavenly!
That's awesome! Sounds like a delicious Christmas Eve dinner!
About to try this with a tenderloin tomorrow. Did this tie and brine method with my rib roast the other week, best concentrated beefy flavor I’ve ever had. Nice video.
Yeah it really brings out those flavors. Still my go to on how I season my proteins. Thanks for watching my videos. We appreciate it! 👊
Great video, mate! Thanks!
Glad you liked it!
Looks perfect. Who’s that little banshee in the background!
125 is rare.
The thing to remember is that no matter what temp you pull it out of the oven, smoker etc. ... while you let it rest to redistribute the juices in the meat (I would say 15-20 minutes minimum) ... the meat will have "carryover" cooking going on. So if you pull it at 125, by the time it has rested and you slice into it, the internal temp of the meat will probably be more in the range of 133-135.