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...

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...

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

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.

Cool thanks! I use to do that, competition shooting that is... Great minds think alike!

Term I'm not entirely familiar with, at least not in context. Beef tenderloin medalian was the name of a dish I recall was served at a local restaurant here when I was in my 20s. The place was a family outfit where the one son went to school at Le Cordon Bleu in Paris to become a chef. Menus...

Looks fantastic, but I don't think that'll work with a tenderloin. Could be mistaken, but sorta like putting strip steak into soup, doesn't work. I'm afraid I just ground up the cut for that last night so I can make snack sticks today. 2# chuck roast... Paid an arm and a leg for it too... I...

Ah, ok. I would have been scared of doing that. I recall long ago trying to make a soup that called for "Flap meat". I had steak in the freezer and figured, it's cheaper than the gas to go to the store and get that. Not like the spec'ed stuff is gonna be free... How different can it be? Holy...

Hi All; Found a great new meat supplier for farm to butcher to table. Dropped $500. Got great deal on ground beef $3.99#. Whole NY strip cut into 12 steaks $10#. A whole tenderloin $57. Etc. anyone I asked for plate ribs/dino. Wanted a 4 bone. They cut them into 4 single bones. Can the...

...sort of a sacrilege with a tenderloin. The only recipe I've ever done with these was America's Test Kitchen's Horseradish Crusted Beef Tenderloin. Up until this one, I always bought them at the local packing plant at a very good deal (relatives used to own the packing plant, but that...

The large muscle on a bone-in (center cut) pork chop is the loin, and the small muscle is the tenderloin. Just like a T-bone or Porterhouse steak on a beef. Good link that covers all pork chop cuts: https://www.thekitchn.com/a-complete-guide-to-pork-chops-meat-basics-208638 Dry curing vs...

Results don’t make me mad.

I really like cured smoked loin/chop that is finished on a hot plate/pan when it's time to eat. I'll definitely give the dry cure a shot for loins. I'm really enjoying them over pork belly bacon in BLTs.

Thanks Mike . Yup , me either . Plus it gives you something different . That's a fact . Back when Covid hit I started buying and breaking down beef primals . Some are straight forward , but others you have options on the cuts you end up with . That's what I had as a kid , but cut into chops ...

10-18"in the forecast with bitter cold from wind. Had soup yesterday and stir fry for tonight. Tomorrow we're having a beef tenderloin roast with taters.

Dry Brining is not the same as curing. I dry brine to get a great texture on the crust/char, and the added benefit of tenderizing the roast. - Jason

Just me and Ann.I'm smoking a boneless turkey breast. And having surf and turf. Tails and beef tenderloin. And stone crab claws.