Beef Tenderloin: It's whats for Dinner

[txbigred]

Picked up a Beef Tenderloin at supper H Mart last week for $3.79/lb., decided to have it for dinner tonight, well, the butt end anyway. I cut the butt end off and tied it up, cut 6 fillets out of the middle and will probably do fajitas with the tail end.

All tied up, seasoned with Salt, CBP, and Garlic:


Took it to 130F, this is after resting for 30 minutes:


Sliced a few pieces:



Plated up with buttered red potatoes, and green beans:


Man it sure was good, melted like butter in my mouth, and the price was right too!

Dave

 

[smokemifugotem]

Looks delicious Dave!! I got the same deal on tenderloin at my local Winco and turned it into two 2.5lb bacon wrapped fatties! Looking delicious!!!

 

[mballi3011]

Move over Dave I coming over for dinner please. Man that looks really good now thats what I call meat and potatoes with a side of green beans. Great job

 

[fire it up]

Oh that looks so good!
Beautiful center, done to perfection

 

[pineywoods]

That looks awesome

 

[beer-b-q]

Looks Great Dave, hope it tasted as good as it looks...

 

[ronp]

Looks great! And better yet was the price.

 

[txbigred]

Thanks for the comments, it sure was good. Someone suggested using the tail end for Beef Stroganoff. Maybe I'll find a good recipe for that and try it.

Dave

 

[teeroy]

That looks perfect. I'll have to keep an eye out for one of these at my local Winco and do one of these.

 

[ronp]

We used them for pepper steak it was a big hit. Green pepppers and onions and ground black pepper, and beef stock thickened with corn starch.

 

[bassman]

Great looking loin! If I ever find it for that price, I'm loading up the freezer. Saw it yesterday at Albertson's for $9.99 per pound.

 

[txbigred]

Thanks for the idea Ron, I love pepper steak and haven't had it in a long time. Might just have to give it a try.

Dave

 

[walterwhite]

They're on sale at a local grocery for $2.99/lb. so your post is very timely.

I was wondering about how best to cook it on the smoker.

I'm used to doing pulled pork but it looks like there is no benefit or desire for a long slow cook with the beef, correct? It looks like a shorter smoke to an internal tempo of 130° is desirable. What was your smoker temp?

This is a whole tenderloin and way more than the two of us could eat in a reasonable time. Is it better to freeze the uncooked beef or can rare beef be frozen and reheated without compromising quality?

thanks,
walt

 

[txbigred]

No need for "Low and Slow" with this cut, it is fork tender already. I cooked it at 425F for I think about 1.5 hours, just go by temp. I just did the "butt" end, cut 6 fillets from the middle and will probably slice the tail end for pepper steak.

Dave

 

[walterwhite]

Thanks for the detail on this.

 

[the dude abides]

Man, that's a great price. Usually over $10 a lb for tenderloin here. At that price I'd be afraid to smoke it. Usually a special occasion when I get that stuff. But man it's soooo freaking good. You did a great job with yours.

My absolute favorite meal is to take a 3lb piece of tenderloin and sear on all sides it in a heavy stock pot over high heat on the stove with a little EVOO and minced garlic. Then I toss it into the oven in the same pot with a lid at 500* for about 12 minutes per pound. It comes out a nice medium rare. Then slice into medalions and cover with sauteed onions and a sauce of smoked gouda cheese cut with cream.

 

[walterwhite]

And I kept kicking myself for not grabbing a couple. So I went back today. There were none out. :( I asked and they got me one from their storage cooler. :D They told me that the price was $3.99 but when I pointed out the sign that listed them for $2.99 they honored the price.

Tonight I cut a couple pieces out of the middle and grilled them with garlic and black pepper in peanut oil. (Actually, I used a small Dutch oven in which I had made some cast iron potatoes since it was already hot.) So we had them with the potatoes and a fresh green salad. They were melt-in-your mouth tender and very tasty. (The grocery is Caputos for those in the Chicago area - hard to go wrong there.)

Apologies for the thread hijack, but this thread provided me with motivation to get the tenderloin and I plan to follow the same pattern. This will be my first beef on the mini-WSM.