Bring it back to the old school, which is place a covered plate in a 125-200 degree oven until just warmed through.
Chowhound Shop. It's best if it's stored as a single piece of beef, rather than sliced.
Serve on a toasted bun or white bread with a little mayo, Gueydens mustard, Tiger sauce and a fried egg. American classics, everyday favorites, and the stories behind them.
We froze it that night, and want to eat it this week. One alternative is to insert a probe thermometer into the center of the leftover piece, then wrap it in foil with a tablespoon or two of the previous day's sauce or cooking juices for moisture.
The result was filet mignon that was medium — only slightly more cooked than originally — well-seasoned from the EVOO, salt and pepper, and — while not quite as delicious as when the roast was originally cooked — still much better than just about anything served in anything but the finest steak houses. Recommended from Chowhound. Let it get to room temp on the counter and then sear it quickly in a non stick skillet making sure not to overcook it.
It only seems to work on the grill. Baker's Cooling Rack. I will try over the next several weeks to include photographs in my posts. Notify me of new comments via email. I have a Tenderloin that was roasted to medium and seared. Presented by Real Simple Follow. I don't have any oven proof plates, so going to use a pan and monitor carefully with a instant-read thermometer.. Log In or Sign Up to comment. Start Now. American classics, everyday favorites, and the stories behind them.
Home Cooking. Instant-Read Thermometers. The tenderloin originally was cooked to about 125 degrees which, when the carryover cooking effect was taken into account, ended up in medium rare tenderloin roasts, so the meat was nice and red throughout.