Search results for query: beef tenderloin

Last year, my sister went to a market where we buy a fair bit of pork and chicken, and they had beef tenderloin at some price I can't recall, but it was less than my local packing plant. I said yea, grab one, in spite of the fact I know the place sells select beef and I'm a bit of a beef snob...

How did this vegetarian get in here?

You could send it to me, I’ll take it!,,

...especially toughness. So I took a trip to the Costco Business Center, closed my eyes to the price tag, and came home with a choice beef tenderloin, weighing almost nine pounds. I cut it into fillets and beef tips. Yesterday, I cooked the fillets to medium rare, and served it with Bearnaise...

NICE!!! Prime New York Top Loin, is my next big hunk'o beef purchase.

Good man! We by nothing but prime beef at Costco, and haven't been disappointed yet. That Bearnaise sauce treatment sounds wonderful.

Do you happen to have a sous vide set-up? We buy sirloin, sirloin cap or sirloin flap and cook it at 131° to 135° depending if I end sear or not. It has a beefy flavor, will get very tender and it's at a good price point.

With what might be questionable tenderloin, why not cut some of it into cube size pieces, apply some adolfs if necessary then make Beef Bourguignon? https://www.smokingmeatforums.com/threads/simplified-not-traditional-beef-bourguignon.330648/

Took the advice I was given and glad I did! Just salt and black pepper seasoning. Seared over hot coals, moved to indirect heat side.... Served with peppers and onions with horseradish. See

I could never bring myself to cure a beef tenderloin. A pork tenderloin yes. If you want to cure lean beef, sirloin tip is my preference, as I don't consider it worth much anything else. I have a tip in the freezer and cannot remember why I bought it, except it was on sale. I haven't picked up...

NICE. I had my first TT not too long ago and totally get all the rage about it. I am with @chopsaw might be the best beef I ever ate. Much better flavor than tenderloin. Texture was a tad tougher BUT still very tender. IMO it's basically perfect. I personally would rather have TT than ribeye.

It's said that "Jack Sprat could eat no fat, his wife could eat no lean." Relative to this thread, I'm definitely on the Jack Sprat side. I do love bacon, though...the only meat in which I enjoy the fat content. For all others, I cut off visible fat on my plate. That's why I prefer beef or...

The ones I'm buying are peeled , and side muscle removed . So I just need to trim some silver skin . I normally buy , or was before prices went up , 4 or 5 different items . Say a couple pork butts , beef knuckle , striploin and a rib roast . I then mix all the trim and grind . Sounds like...

I like to cook beef tips and noodles occasionally. I use beef tenderloin tips and found some at Creekstone Farms for a decent price. I added on two prime NY strips. When I opened the 'prime' NY strips, they looked more like select grade. They were seared 3 minutes per side, to a medium rare...

Never did one. Planned on brisket for thr 4th but went with the tenderloins butt on impulse . Tips? Want to do it on the Weber. Thamks

See if they have Petite tender / teres major . Comes from the shoulder clod . One per side of the animal . Great cut of beef for doing a filet mignon type cook without paying for tenderloin . Used to be 5 bucks a lb. They're up over 10 now . I buy them untrimmed , and do the knife work myself...

We use prime filet from Costco. Never a bad one yet.

Thanks! Yeah. I prefer these over ribeye too.

Here is a thread from one of great members...although I believe he is now into competition shooting and around much anymore. https://www.smokingmeatforums.com/threads/special-dinner-special-friends-smoked-beef-tenderloin-lotsa-pics.314961/

what part of beef is this? the menu says tenderloin but isnt tenderloin smaller? meat is soft and delicious. sometimes have small amount of tendons.