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

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Bearcarver

Gone but not forgotten RIP
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OTBS Member
Group Lead
Sep 12, 2009
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Macungie, PA
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.

Not as good as American Beef--Shame it’s usually so expensive!!!

Enjoy the Pics,
Bear


Here’s the Whole Beef Tenderloin (6.36 lbs):
IMG_0700.jpg



Here’s the two halves. The Thicker half on the Right (3.2 lbs) will be for this Dinner:
IMG_0701.jpg



Here’s the Wire Cooling Rack in the Foil Pan, with my Seasoning ingredients in the back:
IMG_0743.jpg



Tenderloin on Wire Rack, in Pan, with shallow cuts on top to hold my Seasoning ingredients:
IMG_0745.jpg



Then we go out to the Grilling & Smoking Place!
IMG_0751.jpg



Meanwhile a little more than one row of Hickory Sawdust in my AMNS, with one end lit:
IMG_0749.jpg



Meat on #2 Rack, and Smoking AMNS on right end of Bottom Rack:
IMG_0752.jpg



Meat’s close to finished, and you can see the first row of Dust is burned, and burning nearly around the bend now:
IMG_0754.jpg



Nice Smoke leaving the top vent:
IMG_0755.jpg



Here’s another view of the Nice Smoke, and the Clothes Pin holds my Maverick cable to keep the probe in place:
IMG_0756.jpg



Beef Tenderloin Ready to pull, and the AMNS has finished it’s Smoking Job:
IMG_0758.jpg



Slicing this Beautiful Critter:
IMG_0760.jpg



Enough sliced for Dinner. I’ll leave the Big Hunk on the bottom for Leftovers for Sammies:
IMG_0761.jpg



Our Plates on the table, and as you can see “Smokey” stole my seat already!!
IMG_0764.jpg



Here’s a Close-up of my Plate (First Helping):
IMG_0762.jpg

 
Last edited:
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.gif


And a big Happy Anniversary to you and Mrs. Bear!  
icon14.gif


Red
 
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!

icon14.gif


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

Yours looks exactly the way I like em     
drool.gif


points1.png


Gary
 
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!
 
"price is what you pay, value is what you get". Rupert Murdoch


Beef tenderloin doesn't disappoint!
 
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
 
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.gif


And a big Happy Anniversary to you and Mrs. Bear!  
icon14.gif


Red
Thank You Red !!

And Thanks for the Points!

Bear
 
 
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!

icon14.gif


Al
Thank You Al !!

And Thanks for the Points!

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

Yours looks exactly the way I like em     
drool.gif


points1.png


Gary
Thank You Gary!!

And For The Points!

Bear
 
  • Like
Reactions: mowin
Sounds like you definitely needed to move the anniversary dinner. You've got a busy stretch headed your way.

:points:. For cooking such a nice looking meal for your wife. After all she put up with you for 48 yrs. :biggrin:.
 
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

icon14.gif
 
 
Congrats Mr and Mrs. Bear.

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

Well done as usual.
 
 
Happy Anniversary to you and your bride.     The filet looks outstanding!
Thank You Sir!!

Bear
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
 
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
 
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