Beef Tenderloin Roast

NibbleMeThis

My wife brought home the butt portion of a beef tenderloin yesterday so we had it for dinner tonight. I rubbed it with some Billy Bones Beefmaster rub / black pepper and then seared it at around 550f for 90 seconds a side.

Then I put it into a v-rack on a drip pan filled with 3 cups of beef broth, a quartered onion, a minced clove of garlic, and a cup of sliced mushrooms. I cooked it indirect at 350 until it hit 128 internal and let it rest for 10 minutes.



It was tender and delicious, although I would have preferred it to be more rare (had kids spending the night that liked it more done).





I served it with a saffron rice pilaf (thanks again mother in law for the saffron threads!), steamed broccoli and cauliflower, and french onion rolls. Good stuff!

"Sparky"

Looks like some tasty meat Chris.Hope everyone enjoyed it.

Beli

What a delicious looking delicacy!!!! Felicidades!!! Always use red wine....never tried it with beef broth...must try some time.

Eggtucky

Great lookin eats there Chris!..thx for the pix...

BENTE

well i figured out what i need to ask my meat guy if he can find one of those.. it looks kinda like a rib eye but diffrent. what does one of those usually run a pound?




p.s. we have got to come up with a diffrent thing to call our meat guys (and gals). i mean are they really a butcher? it has been a while since i proabably seen a butcher like sam (the butcher off of brady bunch). so if anyone has and idea let me know. or tell me that i am wrong in thinkning that my guy at publix is not really a butcher.

Broc

Oh, my!

I gotta stop looking at these pics!

I got oatmeal for grunts, today...

Beanie-Bean

Very nice, Chris. I read a post around Christmas where someone actually sliced off a small portion of the roast (maybe one bone's worth...) and cooked it a tad longer so that they ended up with the best of both worlds--a roast that was properly cooked, and a small section of the roast cooked a bit more for the family members who didn't quite like all the red/pink/blood. Everyone was happy according to the post.

The roast you did looks great!

Pork Butt Mike

You got that right, Publix has meat cutters not Butchers. Anyway thats what I call them. Real butchers are hard to find these days.

NibbleMeThis

Thanks Mike. That's a good idea

Krusty

They sell whole beef tenderloins at Costco. You can cut the butt end off for a roast like this and then cut the rest of the tenderloin into steaks (or cook whole also). I just picked on up three weeks ago and paid $8.99 a pound. The Costo that I go to will not do any meat cutting for you, you have to be your own meat cutter.

NibbleMeThis

That's what we do normally, but we get our tenderloins from Butler & Bailey Market running 9.99 a lb. They are usually about half a dollar cheaper than Sam's Club, but haven't seen any around Knoxville as low as $8.99 a lb :(

I also like to take the "chain of bull" portion that you cut off the side of the tenderloin and carefully trim it into fat pieces and meat pieces. Then I make an 80/20 mix (by weight) and run it through the meat grinder to make some darn good burgers!