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Bears’ 48th Anniversary (Beef Tenderloin Dinner—AKA Fillet Mignon)

post #1 of 61
Thread Starter 
Bears’ 48th Anniversary (Beef Tenderloin Dinner—AKA Fillet Mignon)


Our 48th Wedding Anniversary is actually on December 27th, but we decided to have our Dinner 2 weeks early because of all the other Holidays around that same time. We always have so much Ham & all kinds of other leftovers, that it’s not a great time for our Anniversary Dinner & the Leftovers that always come after that Dinner. This way I won’t have to freeze any leftovers.
It’s hard to believe how stuffed our Fridge gets after Big Family Christmas Parties on Dec 17 and Dec 24, then Christmas Dinner at home on the 25th, then Anniversary on Dec 27, New Years Eve Dinner, New Years Day “Pork & Sauerkraut”, and then finally my Birthday on Jan 3rd. Wheww—I’m beat just thinking about all that !!
BTW: In case anyone wonders why we jammed our wedding into the middle of all those other occasions, that week was the only time I could get leave from the Army in 1968. I was finishing my AIT at Ft Gordon, and we had alerts saying 80% of my class was going to Germany, so we got married, so Mrs Bear could come to Germany with me. Then the real orders came through, and 95% of my class went to Vietnam. I Landed in Vietnam 4 weeks later.

So that’s why we moved our Anniversary Dinner up 2 weeks!!!

I haven’t done a Beef Tenderloin in years, because around here it always costs twice as much as Prime Rib.
However instead of the usual $17.99, they had Beef Tenderloin for $10.99, so I bought a 6 pound Roast.
Then I cut it in half so I would have a nice roast from the thick end for out Anniversary, and I’ll probably slice the Thinner end into small Fillet Mignon slices for on my Grill, at another time.

Prepping (12-12-16)
2:00 PM—-Rinse, pat dry, make some shallow cuts in the top, and coat with Lea & Perrins Bold Steak Sauce, CBP, Garlic Powder, & Onion Powder.
2:15 PM—-Put Roast on a wire cooling rack, in a Foil Pan, cover with plastic wrap, and put in fridge for an overnight rest.


Smoking Day (12-13-16)
11:55 AM—Preheat MES 40 to 200°.  
12:15 AM—Fill 1+ Row of my AMNS with Hickory Dust, and light one end.
1:00 PM—-Meat on #2 rack, and AMNS on right end of bottom rack.  
1:30 PM—-IT is 52°
2:00 PM—-IT is 70°
2:30 PM—-IT is 90°
3:00 PM—-IT is 104°
3:30 PM—-IT is 115°
4:00 PM—-IT is 124° Bump heat up to 220°.
4:30 PM—-IT is 131°
5:00 PM—-IT is 139° Pull, cover, and move to kitchen.
5: 30 PM—-IT is 142°.

Take Pics, Slice, Pics, Plate, add sides, Pics, —Eat.

Pretty Darn good stuff—Shame it’s usually so expensive!!!

Enjoy the Pics,
Bear


Here’s the Whole Beef Tenderloin (6.36 lbs):





Here’s the two halves. The Thicker half on the Right (3.2 lbs) will be for this Dinner:





Here’s the Wire Cooling Rack in the Foil Pan, with my Seasoning ingredients in the back:





Tenderloin on Wire Rack, in Pan, with shallow cuts on top to hold my Seasoning ingredients:





Then we go out to the Grilling & Smoking Place!





Meanwhile a little more than one row of Hickory Sawdust in my AMNS, with one end lit:





Meat on #2 Rack, and Smoking AMNS on right end of Bottom Rack:





Meat’s close to finished, and you can see the first row of Dust is burned, and burning nearly around the bend now:





Nice Smoke leaving the top vent:





Here’s another view of the Nice Smoke, and the Clothes Pin holds my Maverick cable to keep the probe in place:





Beef Tenderloin Ready to pull, and the AMNS has finished it’s Smoking Job:





Slicing this Beautiful Critter:





Enough sliced for Dinner. I’ll leave the Big Hunk on the bottom for Leftovers for Sammies:





Our Plates on the table, and as you can see “Smokey” stole my seat already!!





Here’s a Close-up of my Plate (First Helping):
post #2 of 61

John, that looks incredible!  I'm like you...I don't get beef tenderloin very often because it's just so friggin expensive.  But man...that looks terrific!  Nicely done Brother!

 

:points:

 

 

And a big Happy Anniversary to you and Mrs. Bear!  Thumbs Up

 

Red

post #3 of 61
Well first, pre Happy Anniversary. Second, that was a honor to that cut. Thanks , again, for that step by step. Going in my book. Happy Holidays to you and yours.
post #4 of 61

First of all, Happy Anniversary!!!

 

Tenderloin is definitely a fitting meal for an anniversary!

 

And yours looks absolutely delicious!

 

Have a great Day & wishing you & Mrs. Bear many, many more happy years together!

 

Thumbs Up

 

Al

post #5 of 61

Looks Great Bear, Haven't had a Tenderloin in a while

Yours looks exactly the way I like em     :drool

 

points1.png

 

Gary

post #6 of 61

Happy Anniversary to you and your bride.     The filet looks outstanding!

post #7 of 61
Looks great Bear! I'm not going to tell you the price of tenderloin here at the restaurant supply. In the grocery I'd have to use our home equity line to buy a small hunk!

Happy Anniversary to you and your Bride!
post #8 of 61

Happy Anniversary Bear! Everything really looks good. I often gaze at the TL packages in the store and then pass them by.

 

Looks delicious!

post #9 of 61
"price is what you pay, value is what you get". Rupert Murdoch


Beef tenderloin doesn't disappoint!
post #10 of 61
Now that I have got the PR techniques from you I need to learn the TL techniques!
That looks great!

phatbac (Aaron)
post #11 of 61

Beautiful beef for a Bear and his Beautiful Bride. Cool!

 

Disco

post #12 of 61
Thread Starter 
Quote:
Originally Posted by wimpy69 View Post

Well first, pre Happy Anniversary. Second, that was a honor to that cut. Thanks , again, for that step by step. Going in my book. Happy Holidays to you and yours.

Thank You Neighbor!!

 

Bear

 

Quote:
Originally Posted by SeenRed View Post
 

John, that looks incredible!  I'm like you...I don't get beef tenderloin very often because it's just so friggin expensive.  But man...that looks terrific!  Nicely done Brother!

 

:points:

 

 

And a big Happy Anniversary to you and Mrs. Bear!  Thumbs Up

 

Red

 

Thank You Red !!

 

And Thanks for the Points!

 

Bear

post #13 of 61
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

First of all, Happy Anniversary!!!

 

Tenderloin is definitely a fitting meal for an anniversary!

 

And yours looks absolutely delicious!

 

Have a great Day & wishing you & Mrs. Bear many, many more happy years together!

 

Thumbs Up

 

Al

 

Thank You Al !!

 

And Thanks for the Points!

 

Bear

 

 

Quote:
Originally Posted by gary s View Post
 

Looks Great Bear, Haven't had a Tenderloin in a while

Yours looks exactly the way I like em     :drool

 

points1.png

 

Gary

 

Thank You Gary!!

And For The Points!

 

Bear

post #14 of 61
Looks great,wow 48 years congrats! Looking forward to some sammiches!drool.gif
post #15 of 61

:yahoo:Man what a great meal for your bride. Congrats on 48 years and wishing you many more.  points1.png

 

Warren

post #16 of 61
Sounds like you definitely needed to move the anniversary dinner. You've got a busy stretch headed your way.

points.gif. For cooking such a nice looking meal for your wife. After all she put up with you for 48 yrs. biggrin.gif.
post #17 of 61

John we have a lot in common, Dec 24th is my anniversary,B-Day later part of Jan.

The meal looks fantastic Thanks for sharing

Richie

 

Thumbs Up 

post #18 of 61

Congrats Mr and Mrs. Bear.

 

 

 

 

That meal is a perfect fit for this, just looks great.

 

Well done as usual.

post #19 of 61
Thread Starter 
Quote:
Originally Posted by whistech View Post
 

Happy Anniversary to you and your bride.     The filet looks outstanding!

Thank You Sir!!

 

Bear

 

Quote:
Originally Posted by dirtsailor2003 View Post

Looks great Bear! I'm not going to tell you the price of tenderloin here at the restaurant supply. In the grocery I'd have to use our home equity line to buy a small hunk!

Happy Anniversary to you and your Bride!

Thanks Case!

 

Bear

 

Quote:
Originally Posted by redheelerdog View Post
 

Happy Anniversary Bear! Everything really looks good. I often gaze at the TL packages in the store and then pass them by.

 

Looks delicious!

 

Thank You John!!

And Thanks for the Points!

 

Bear

post #20 of 61
That looks better-than-high-end-restaurant amazing. Congratulations on your anniversary!
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