Company’s coming. What to have? You want to have something special, but you would also not like to be confined to the kitchen while preparing an elaborate entrée. Twice in the past few months we’ve faced this scenario and twice we have served Tenderloin Tails – a delicious and versatile choice.
The first company dinner, two guests were coming and we thought about a prime rib. But Sam’s didn’t think much about a Prime Rib because they didn’t have one.
But they did have Tenderloin Tails, the tapered end of a whole tenderloin, a cut I don’t remember seeing before. I think it was about 21/2 pounds, perfect for four (a half pound of tenderloin per person is more than enough).
I bought it and prepared it and it was spot on.
Then, several weeks later we would have 4 guests, a total of six and we decided that “Tails Win” again. But this time Sam’s didn’t have the tails, only the whole loin.
No problem. I whacked off the tail, guest-imating about 3 pounds. I cut the remaining fat end into a half-dozen steaks, put them in the freezer and now we’re ready for steaks anytime.
The tail was once again a huge hit.
The secret to cooking a Tenderloin Tail is a hot oven and a room temperature loin that has been rubbed with olive oil and doctored with lots of kosher salt and some pepper.
If time permits, sear the loin on both sides in a red-hot frying pan, remove to a roasting pan and cook in a 425 oven for about 10 minutes, depending on how large the cut. You want the loin to be about 140 degrees for a soft medium rare (135 if you like it still moving) coming out of the oven and then allow it to rest for 10 minutes before slicing.
I slice the loins into half-inch portions and serve them with yeast rolls and horseradish sauce in case someone wants them as a sandwich – easy, delicious and a good value with little or no waste.
Tenderloin Tails
(2 ½ pounds serves 4; 3 to 3 1/2 pounds serves 6)
Olive Oil
Kosher Salt
Coarse pepper
Sear in a hot pan if time allows. Otherwise, cook in a 425 oven until the internal temperature is 140 degrees.)