London Broil for tenderloin?

[Kathy Lynn]

Does anyone know if I can substitute a top round london broil instead of using a beef tenderloin in a recipe? There's a great recipe for Pepper-Crusted Beef Tenderloin with Horseradish Sauce in Cooking Light that I would Like to try, but I have two london broils sitting in my freezer that I would like to use.

[lorilei]

London broil is usually not a very tender cut of beef, so you might find that this substitution won't yield the best results.

This recipe would probably work for a roast, (or porterhouse steak) however, if you increased the cooking time.

Why not try one of the recommended flank steak recipes on your London broil instead?

[Beth Y]

I second Lorelei. London Broil is a great cut, but not a great substitute for tenderloin.

[Beth]

The advise above is correct, London broil is less tender and would not be a true substitution for what might be the most tender cut of beef. That said, I don't see why you couldn't cook it with a pepper crust and maybe serve the sauce with it. I haven't looked at that recipe, but you'll need to cook and serve it like a London broil. The cooking time and temp may be different, and don't over cook. Slice against the grain, etc., and don't expect it to be a filet. The flavor of a London broil will probably not be as rich as a filet, and the sauce might be a bit strong for it. You may want to adjust it. I'd call it more of an inspiration than a substitution. Does that make sense?

[This message has been edited by Beth (edited 10-06-2000).]

[This message has been edited by Beth (edited 10-06-2000).]

[lanie]

I agree with all of the above - london broil is basically round steak - not really tender at all unless seared/grilled very high and only to rare/med and sliced on the diagonal or slow cooked - definitely will not take the place of filet - good but not the same at all.

[Kathy Lynn]

Thanks for the help!