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Beef Tenderloin Question?

Pharmeggist
Pharmeggist Posts: 1,191
edited November -0001 in EggHead Forum
Hi Eggheads,
I saw an earlier post for beef tenderloin. I was wondering how much a beef tenderloin costs... more specifically what cut of beef or roast would be egg-cellent to start with. I like cooking pork loins they are great and inexpensive. I was thinking beef loin would be pricey like filet minion (sorry about spelling). Anyway, your thoughts are appreciated!
~Pharmeggist
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Comments

  • Unknown
    Unknown
    Why not try TRexing some cheaper cut of meat, like a London Broil or round cut? It's good practice and if you screw it up, you're not out the cost of a NY Strip or ribeye.

    Pork loins are very easy to do, too...indirect in a V-rack and you're in like Flynn.
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  • stike
    stike Posts: 15,597
    filet mignon is a steak cut from the tenderloin.

    "filet" is a fillet, or chunk, a 'steak'if you will.

    'mignon' is "small'

    buy a whole tenderloin and you can usually carve it into filets, a roast ("chateubriand" at 2 or 3 pounds), and maybe chop the chain into tips.

    do NOT fall for "select" tenderloin unless you are buying it to slice into what i like to do for tailgating at the football game. half inch slices become hamburgers.

    other than that, get choice.

    select runs maybe 9 a pound where we are. choice ranges from 11 to 19.
    ed egli avea del cul fatto trombetta -Dante
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  • Pharmeggist
    Pharmeggist Posts: 1,191
    Thanks for the suggestion.... I have done London broil using the methods outlined in the naked whiz website. I have had good results! Howver, I would like to cook beef that slices like pork loin.
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  • Unknown
    Unknown
    I cooked a beef tenderloin tonite.

    Don't remember how much it weighed, but was one of the larger ones in the counter at Sam's Warehouse. Cost around $80.

    I fed my wife, two grown daughters, one of their fiances and myself.

    We gorged ourselves and ate about 2/3 of the tenderloin.

    We ate somewhere between $50 and $60 worth of meat between the 5 of us.
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  • Pharmeggist
    Pharmeggist Posts: 1,191
    THanks for the post... I just have my wife and myself to feed plus two childeren a almost to year old and 6 mos. old. I guess I wll have to put off cooking the beef tenderloin for the moment. I guess I will stick to the London Broil that goes on sale from time to time at the local grocery. I really enjoyed your picture though!!
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  • Pharmeggist
    Pharmeggist Posts: 1,191
    Stike thatks for the information. How can you differntiate between select and choice tenderloin just by looking at the package. Just for educational purposes. I was curious do you just buy the select and cut into slices and put on a hamburger bun??? or do you grind it into burgers? Thanks in advance.
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  • lowercasebill
    lowercasebill Posts: 5,218
    i cut the best part into these filets. it is expensive and there is little fat in the meat and therefore easy to dry out. thermopen is your friend. not worth making if your crew wants it cooked more than medium. i did these direct at about 500. turning and watching. maybe stike will repost his beef wellington pictures from this past holiday season. amazing presentation.
    durning prep remeber to use a very sharp knife to remove the fascia [silver skin] and if you cook a whole one turn the tail back and tie it so it is the same thickness [diameter] from end to end otherwise the skinny part will over cook .
    bill
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  • lowercasebill
    lowercasebill Posts: 5,218
    had to re name the pic meat.jpg
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  • stike
    stike Posts: 15,597
    the big-box warehouse store in the area (BJ's) mostly carries select, which are horrible cosmetically. you can trim them decently enough, but choice is much better.

    the select ones can be thin, almost cut in half sometimes, and of course no internal marbling at all. unuseable as a roast. filets are do-able, but not great.

    but they make great hamburgers.
    i will slice them relatively thin, maybe half to three-quarters of an inch (so that you can have two or three). and cook them rare/medium-rare. put them on a good bun by themselves, salt/pepper.

    they are as tender or moreso than a regular burger, and a tenderloin will feed a few tailgaters.
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    oh.
    it should say on the package (cryovac) whether it's select or choice.
    ed egli avea del cul fatto trombetta -Dante
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