A well-prepared piece of meat makes the best meals. This juicy piece of beef tenderloin that is cooked perfectly to medium is one of the best dishes one is longing for. But, the same piece of meat that is overcooked tends to become chewy and hard to eat.
Well, there’s nothing worse than getting a dry piece of meat if you’re expecting a tender one instead. If ever you’ve bought a precooked steak home, then it is necessary to know how to reheat tenderloin.
To reheat beef tenderloin, you need to preheat the oven to 350 degrees and wrap each slice of beef tenderloin in aluminum foil. Then place the wrapped tenderloin pieces directly onto the oven rack and reheat it for 10 to 15 minutes.
The storage of your meat plays a very important role. When you bring the steak home, make sure that the piece is intact and cooled down to room temperature. As soon as it is, put it into an airtight container, then pop it in the fridge. You may want to consume the steak the day after if you want to get the most of it.
That leftover beef tenderloin from last night looks pretty tempting right, you don’t want all tasty meat to go to waste, right? Luckily, there are some methods that you can try to reheat the steak without tasting bland and dry.
To ensure the best possible quality in your leftover meat, you must treat it with care from the very beginning. Wrap the tenderloin in an airtight packaging as soon as it cools to room temperature, and refrigerate it right after. It is best if it’s stored as a single piece of beef, instead of sliced.
The unsaturated fats in the meat can oxidize and generate unpleasant flavor if they are exposed to the air. Leaving the beef intact, and preparing the packaging as airtight as possible can minimize damages. It is also best to use the leftover tenderloin as soon as possible, ideally the next day, to preserve the flavor.
It may sound like an odd option, but check this out. If you’re short on time, but need to reheat a steak, the microwave is the best way to go. The most important thing, you should know is that this method will dry out the meat unless you use a smart effective hack.
First things first, put the steak in a deep, microwavable dish. Then, here is the technique, pour over some meat juices or gravy on the meat. Doing so helps in keeping the meat moist and tastier than ever. Cover the dish with some plastic wrap, and put it in the microwave.
Cook the meat on medium heat for 30 seconds, since very high heat, can dry out the steak in no time. Turn the steak in between, and you should only this a few times to achieve the best result.
The result is a steak is juicy and still rich in flavors. It may not be crisp or exactly as good as yesterday, but will still make great barbecue from last night’s leftovers.
You may also add a small pat of salted butter on top of the steak, to reintroduce some moisture and flavor. Most of the butter sits on the bottom of the plate, while it makes the reheated steak greasier than before.
This is the most efficient way to reheat steak if you have lots of time. It should take around 30 minutes to get the right yet most flavorful taste of the meat, so waiting will be worth it.
To get you started, you need to put the oven on and set it around 250 degrees Fahrenheit. Then, grab a baking tray or pizza pan, something like that, and put the sturdy wire rack inside it. Doing so will mean that the meat is cooked thoroughly on both sides. Next, place the steak on the rack.
Once you are sure that the oven has heated up, put the tray in there. You should leave the steak to cook for about 10 to 20 minutes while checking them from time to time.
The last thing you may want for the meat is to dry out. Indeed, different steaks will have a different amount of time to warm through, depending on how thick the steak is, so just keep an eye when heating it.
While the meat is cooking, you may want to use the time to create a tasty gravy. Drizzling some delicious sauce over the steak can make the steak more delectable.
If you’re planning to a skillet to reheat a steak, here is a good technique. Adding some beef broth to the pan just right before you add the leftover meat can make it even tastier. You don’t need to use any soil as long as the skillet is non-stick.
Allow the broth to heat for a moment or two to allow it to bubble a little. Then, add the meat and watch it cook, and it would only take a minute. The secret ingredient of the broth gives the meat extra moisture, which means that the steak will not become rubbery or dried out.
Just make sure that you use leftover beef tenderloin immediately and they still taste good.
Another thing to consider is whether you are reheating a whole piece or slices since the way of reheating might slightly differ.
Another way to reheat the beef tenderloin is on the stovetop, helping to retain the outside sear. Place the steak in a pan with a teaspoon of oil over medium-low heat, then cover the pan with a lid for a few seconds to circulate the heat throughout the meat. Remember that just like with the microwave, cooking the steak at a high temperature will dry it out.
In this method, it is best to drop your expectation that your steak will be still as fresh and juicy. To make the most of the previously cooked steak, chop it into bite-sized pieces and it into fresh recipes.
Gently reheating the whole tenderloin keeps most of the cut’s original juiciness. However, you must use low heat to keep the tender cut from becoming well done. One great alternative is to insert a probe thermometer into the center of the leftover piece. Then, wrap it in foil with a tablespoon of the leftover sauce or cooking sauces for moisture.
Reheat it gently in the oven at 225 degrees Fahrenheit until the internal temperature reaches at least 150 degrees Fahrenheit, then remove and slice it. Alternatively, if the beef is tightly sealed in waterproof packaging, you can heat it in a pot of simmering water. The warming time will vary depending on the size of your piece of beef.
Reheating the whole piece of tenderloin can create a result that is closer to the original texture, though reheating the beef in slices is faster. Wrap multiple portions in foil, then reheat them slowly, just like the whole tenderloin with a small amount of sauce.
For one or two portions, it’s quicker to reheat the slices on the stovetop. Then pour some leftover sauce or gravy, or just a store-bought beef broth into the small saucepan. Bring it to a simmer, then dunk a few slices of the meat into the hot liquid. Transfer the warmed slices to a plate, then serve immediately.
The Sous Vide method is a great technique for reheating steak.
To do this, start by placing the leftover steak in a sealable freezer bag with a small pat of salted butter. Squeeze out as much air as possible, allowing the meat to come to room temperature for about 20 to 30 minutes. Once the refrigerator’s chill is removed from the steak, the less time it will take for the beef to reheat.
Then, fill a large stockpot with water, then attach a Sous vide according to the machine’s directions. The water should be around 120 degrees Fahrenheit to 130 degrees Fahrenheit, just warm enough for some steam to rise from the pot.
Place the airtight bag in the pot away from the edges, then cook for about 5 to 8 minutes, or until the meat is gently warmed through. This gentle way of cooking can keep the meat juicy, thus preventing it from overcooking.
If you wish for a crisp exterior, thoroughly pat dry and pan-sear the steak for about 1 minute on each side.
Related Article: How to Steam a Steak
The U.S. Department of Agriculture’s Food Safety and Inspection Service recommends that any leftovers need to be reheated to a temperature of 165 degrees Fahrenheit to ensure a maximum degree of food safety. This is inconsistent with keeping the tenderloin juicy and moderately cooked, with the initial recommended temperature of 145 degrees Fahrenheit for beef.
If the beef is more than a day old and you prefer to be on the safe side, you can use any of these techniques and simply warm the beef to that of higher temperature. Alternatively, you can use the leftover tenderloin, together with any leftover gravy and vegetables, to make a superior stew, casserole, meat pie, and other full-heated dishes.
The sauce can be made as long as 2 days ahead and refrigerated. Allow it to sit at room temperature for somewhere around 15 minutes before serving, as cold can mute flavors. Season again not long before serving.
The tenderloin can be tied and salted as long as 2 days ahead; keep it enveloped by butcher paper or plastic in the fridge.
The tenderloin can be cooked, cooled, and refrigerated, enveloped by cling wrap, for as long as 24 hours.
Related Article: How To Reheat Sandwiches: Subway, Chick-fil-A, Panini, etc.
Because they are pricey, you want to make sure that every last bit of your beef tenderloin is worth it, so a leftover won’t go to waste. No worries, here are some ways on how to use leftovers.
If your roast has an herb rub or coating that’s not compatible with the flavor profile of the new dish, just brush it off before proceeding with these recipes.
Lettuce wraps are so delicious thus enjoyable to assemble. The fiery flavors in this one make it a champion.
- 1-1/2 lb. skirt steak
- 1/4 cup gochujang (Korean red chile-bean sauce)
- 2 Tbs. Asian sesame oil
- 2 Tbs. soy sauce
- 2 medium cloves garlic, minced
- 1 Tbs. rice vinegar
- 4 medium scallions, thinly sliced
- 2 medium carrots, grated
- 1 large head Boston or butter lettuce, leaves separated
- 1-1/4 cups prepared cabbage kimchi, coarsely chopped
- Kosher salt
- Position a rack 6 inches from the oven and heat the oven on high. Line a huge heavy-duty rimmed baking sheet or grill skillet with foil and put the steak on it.
- Whisk the gochujang, sesame oil, soy sauce, and garlic in a little bowl. Rub 3 tablespoons of the combination all around the steak and let marinate at room temperature for 10 minutes. Whisk the vinegar into the excess gochujang blend and put it away in a little serving bowl.
- Arrange the scallions, carrots, and lettuce on a huge serving platter in individual hills. Place the kimchi in a serving bowl.
- Sear the steak, flipping once, until medium-rare (125°F), 3 to 4 minutes for each side. Let rest for 5 minutes, then, at that point, cut thinly against the grain. Season to taste with salt and hill on the serving platter. Bring all the parts to the table for everybody to assemble their wraps as they like.
Horseradish is a classic pairing with meat. In this form, a room-temperature (or cold) beef tenderloin makes the ideal centerpiece for a buffet table, joined by a cool, rich dill sauce. Save any extra sauce for roast beef sandwiches.
For the sauce
- 5 whole scallions, sliced
- 1/4 cup coarsely chopped fresh dill
- 1/4 cup extra-virgin olive oil
- 1/4 cup prepared horseradish, drained
- 2 tsp. Worcestershire sauce; more as needed
- 1 tsp. fresh lemon juice; more as needed
- Kosher salt and freshly ground black pepper
- 1 cup sour cream or crème fraîche
- 1 hard-cooked large egg, finely chopped
For the beef
- 1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
- Kosher salt
- 1 Tbs. Dijon mustard
- 1 Tbs. Worcestershire sauce
- 1 medium clove garlic, mashed to a paste
- 1 tsp. honey
- 1 tsp. soy sauce
- 1 tsp. finely chopped fresh thyme
- Freshly ground black pepper
- 2 Tbs. olive oil
Make the sauce
- Pulse the scallions and dill in a food processor until finely hacked. Add the olive oil, horseradish, Worcestershire sauce, lemon juice, 1/2 tsp. salt, and 1/2 tsp. pepper and pulse until just blended.
- Move to a bowl, mix in the sour cream, and afterward crease in the egg. Refrigerate for something like 1 hour to allow the flavors to merge. Season to taste with more salt, pepper, lemon juice, or Worcestershire.
Cook the beef
- Overlay the more slender finish of the tenderloin under to make a uniformly thick roast; secure with twine. Rub the hamburger done with 1 Tbs. salt. Envelop it with butcher paper or cling wrap, put it on a platter or rimmed heating sheet, and refrigerate for something like 2 hours.
- Remove the beef from the cooler and let sit for about an hour before broiling. In the meantime, position a rack in the focal point of the broiler and warm the stove to 475°F.
- In a little bowl, mix the mustard, Worcestershire sauce, garlic, nectar, soy sauce, thyme, and a couple of toils of pepper; set aside.
- Heat a flame-proof roasting pan over medium-high warmth, utilizing 2 burners if necessary. Add the oil, swirling the pan to coat, and afterward add the beef. Cook, turning with tongs until well browned on all sides, around 12 minutes all out. Move to a cutting board; clear out the dish.
- Brush the coating over the entirety of the meat, return it to the roasting pan, and roast to an inside temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium-rare, 22 to 26 minutes. Move to a cutting board, tent with foil, and let rest. If serving at room temperature, cut the tenderloin 1/2 inch thick and pour any juice that has accumulated over the cut meat, if you like. In the case of serving cold, enclose the tenderloin by cling wrap whenever it has cooled and refrigerate it for as long as 24 hours.