Well, I posted the tenderloin roasts I got from CPB last week. I've never seen one in a totally untouched state and was a bit intimidated but decided to break one down a couple days ago. Once I thought I had it figured out I started cutting. Wound up lopping off a few nice steaks that just screamed COOK ME, so I did 
The roast right out of the package
After looking it over the thing appeared to be in 3 different sections so that's how I cut it. No clue if I'm right or not though
Cut the skinny end off and then three steaks. Decided to cook the end piece also since it was about the same thickness as the steaks, which is 1 1/2"
Kosher salt and pepper. That's it
Decided to do these on the hybrid Santa Maria also and it's that time: time to light a fire!! I'm loving this little grill.
While the charcoal is getting going I cut up a really nice salad
Onto the grill go the steaks. Grate is on the third rung to cook slowly
4 or 5 minutes and it's time to flip. These are looking really good so far
Pulled at 124 and into the house for a rest while I get everything else ready
Plated with the salad, loaded baked tater, and topped with the mushrooms in burgundy wine reduction
Out to the patio and time to eat. I believe I nailed these babies
Close up
I didn't bother taking pics of the gravy making. We've been through that a few times In essence I made a beef based gravy, added a nice dose of the burgundy wine and let it reduce till it became a nice thick gravy again. Then added the mushrooms to lightly simmer for a bit and soften up. Our friend
Brokenhandle
is gonna love this one
The steaks were exquisite and flavor off the charts. I never experience the depth of the beefy flavor in tenderloin I used to get from the store. It was tender but lacked the flavor of a good strip steak or rib eye. That's why I stopped buying the stuff. These are all the way around the world different than grocery store filets. Tenderness of these is unmatched too. Literally, you could cut these with a plastic soup spoon. Although I have a lot of these they will be reserved for a once-in-a-while treat or when we have a couple friends over. They are special....very special but not economical for every day eating unfortunately. I've broken down three of the roasts though and have a couple bags of tips from trimming them. Those will get used as every-day fodder when I think f something interesting to do with them.
I've rambled long enough. Time to call this one done and start thinking about dinner for this evening. Y'all take care and stay safe out there. See ya again soon.
Robert
The roast right out of the package
After looking it over the thing appeared to be in 3 different sections so that's how I cut it. No clue if I'm right or not though
Cut the skinny end off and then three steaks. Decided to cook the end piece also since it was about the same thickness as the steaks, which is 1 1/2"
Kosher salt and pepper. That's it
Decided to do these on the hybrid Santa Maria also and it's that time: time to light a fire!! I'm loving this little grill.
While the charcoal is getting going I cut up a really nice salad
Onto the grill go the steaks. Grate is on the third rung to cook slowly
4 or 5 minutes and it's time to flip. These are looking really good so far
Pulled at 124 and into the house for a rest while I get everything else ready
Plated with the salad, loaded baked tater, and topped with the mushrooms in burgundy wine reduction
Out to the patio and time to eat. I believe I nailed these babies
Close up
I didn't bother taking pics of the gravy making. We've been through that a few times
In essence I made a beef based gravy, added a nice dose of the burgundy wine and let it reduce till it became a nice thick gravy again. Then added the mushrooms to lightly simmer for a bit and soften up. Our friend
Brokenhandle
is gonna love this one The steaks were exquisite and flavor off the charts. I never experience the depth of the beefy flavor in tenderloin I used to get from the store. It was tender but lacked the flavor of a good strip steak or rib eye. That's why I stopped buying the stuff. These are all the way around the world different than grocery store filets. Tenderness of these is unmatched too. Literally, you could cut these with a plastic soup spoon. Although I have a lot of these they will be reserved for a once-in-a-while treat or when we have a couple friends over. They are special....very special but not economical for every day eating unfortunately. I've broken down three of the roasts though and have a couple bags of tips from trimming them. Those will get used as every-day fodder when I think f something interesting to do with them.
I've rambled long enough. Time to call this one done and start thinking about dinner for this evening. Y'all take care and stay safe out there. See ya again soon.
Robert
