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

Discussion in 'Beef' started by bearcarver, Dec 18, 2016.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    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,

    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):
    Last edited: Oct 13, 2017
    smokinal, disco, tropics and 16 others like this.
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    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!


    And a big Happy Anniversary to you and Mrs. Bear!  [​IMG]

  3. 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.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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!


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

    Yours looks exactly the way I like em     [​IMG]


  6. whistech

    whistech Smoking Fanatic SMF Premier Member

    Happy Anniversary to you and your bride.     The filet looks outstanding!
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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!
  8. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

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

    Looks delicious!
  9. cpfitness

    cpfitness Fire Starter

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

    Beef tenderloin doesn't disappoint!
  10. phatbac

    phatbac Master of the Pit

    Now that I have got the PR techniques from you I need to learn the TL techniques!
    That looks great!

    phatbac (Aaron)
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

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

  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Neighbor!!

    Thank You Red !!

    And Thanks for the Points!

  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Al !!

    And Thanks for the Points!

    Thank You Gary!!

    And For The Points!

    mowin likes this.
  14. b-one

    b-one Smoking Guru OTBS Member

    Looks great,wow 48 years congrats! Looking forward to some sammiches!:drool
  15. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG]Man what a great meal for your bride. Congrats on 48 years and wishing you many more.  [​IMG]

  16. mowin

    mowin Master of the Pit

    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:.
  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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


  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Congrats Mr and Mrs. Bear.

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

    Well done as usual.
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Sir!!

    Thanks Case!

    Thank You John!!

    And Thanks for the Points!

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

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