I just got a whole beef tenderloin (USDA Choice, Excel cryopac) at the
Costco in Vacaville, CA.

$6.49/lb.

On 21-Mar-2009, Zz Yzx > wrote:

> I just got a whole beef tenderloin (USDA Choice, Excel cryopac) at the
> Costco in Vacaville, CA.
>
> $6.49/lb.

Must be the week for tenderloin. Here's mine.

http://s5.tinypic.com/2nga152.jpg

--
Brick(Red meat is not bad for you. Fuzzy green meat is bad for you.)

"Brick" > wrote in message
ster.com...
>
> On 21-Mar-2009, Zz Yzx > wrote:
>
>> I just got a whole beef tenderloin (USDA Choice, Excel cryopac) at the
>> Costco in Vacaville, CA.
>>
>> $6.49/lb.
>
> Must be the week for tenderloin. Here's mine.
>
> http://s5.tinypic.com/2nga152.jpg


Hotdamn! That's a great price. I'm having flashbacks from 20 years ago.

TFM®

"Zz Yzx" > wrote in message
...
>I just got a whole beef tenderloin (USDA Choice, Excel cryopac) at the
> Costco in Vacaville, CA.
>
> $6.49/lb.

Similar price at the Santa Clara Costco yesterday.

On 22-Mar-2009, Grant Erwin > wrote:

> Gil Faver wrote:
> > "Zz Yzx" > wrote in message
> > ...
> >
> >>I just got a whole beef tenderloin (USDA Choice, Excel cryopac) at the
> >>Costco in Vacaville, CA.
> >>
> >>$6.49/lb.
> >
> >
> > Similar price at the Santa Clara Costco yesterday.
>
> How do you guys cook this extremely expensive cut?
>
> Raising 4 teenagers, my rule was don't buy any beef that cost more than
> $2 a pound, and we had beef tacos a *lot* (made from cheap on-sale roasts
> stewed all day with garlic and peppers in the crock pot, *not* ground
> beef).
>
> Grant

I just cut a piece into six medallions which I wrapped in bacon. Then,
I seered them off in a hot skillet with a little bacon grease before I
popped
them into a 350°F oven to finish. I grilled some asparagus spears at the
same time and they are all reposing in the oven as I write this. Eats in
five minutes for those of you that can make it.

--
Brick(Red meat is not bad for you. Fuzzy green meat is bad for you.)

Gil Faver wrote:
> "Zz Yzx" > wrote in message
> ...
>
>>I just got a whole beef tenderloin (USDA Choice, Excel cryopac) at the
>>Costco in Vacaville, CA.
>>
>>$6.49/lb.
>
>
> Similar price at the Santa Clara Costco yesterday.

How do you guys cook this extremely expensive cut?

Raising 4 teenagers, my rule was don't buy any beef that cost more than
$2 a pound, and we had beef tacos a *lot* (made from cheap on-sale roasts
stewed all day with garlic and peppers in the crock pot, *not* ground
beef).

Grant

>> "Zz Yzx" > wrote in message

>>>I just got a whole beef tenderloin (USDA Choice, Excel cryopac) at the
>>>Costco in Vacaville, CA.
>>>
>>>$6.49/lb.

Season with salt and pepper, grill to rare or medium rare.

"Brick" > wrote in message
ster.com...
>
> On 22-Mar-2009, Grant Erwin > wrote:
>
>> Gil Faver wrote:
>> > "Zz Yzx" > wrote in message
>> > ...
>> >
>> >>I just got a whole beef tenderloin (USDA Choice, Excel cryopac) at the
>> >>Costco in Vacaville, CA.
>> >>
>> >>$6.49/lb.
>> >
>> >
>> > Similar price at the Santa Clara Costco yesterday.
>>
>> How do you guys cook this extremely expensive cut?
>>
>> Raising 4 teenagers, my rule was don't buy any beef that cost more than
>> $2 a pound, and we had beef tacos a *lot* (made from cheap on-sale roasts
>> stewed all day with garlic and peppers in the crock pot, *not* ground
>> beef).
>>
>> Grant
>
> I just cut a piece into six medallions which I wrapped in bacon. Then,
> I seered them off in a hot skillet with a little bacon grease before I
> popped
> them into a 350°F oven to finish. I grilled some asparagus spears at the
> same time and they are all reposing in the oven as I write this. Eats in
> five minutes for those of you that can make it.


Hell, I can't get to my truck in 5 minutes.

See ya in Wauchula.

TFM®

On 23-Mar-2009, "Nunya Bidnits" > wrote:

> In ,
> Grant Erwin > typed:
> > Gil Faver wrote:
> >> "Zz Yzx" > wrote in message
> >> ...
> >>
> >>> I just got a whole beef tenderloin (USDA Choice, Excel cryopac) at
> >>> the Costco in Vacaville, CA.
> >>>
> >>> $6.49/lb.
> >>
> >>
> >> Similar price at the Santa Clara Costco yesterday.
> >
> > How do you guys cook this extremely expensive cut?
> >
> > Raising 4 teenagers, my rule was don't buy any beef that cost more
> > than $2 a pound, and we had beef tacos a *lot* (made from cheap
> > on-sale roasts stewed all day with garlic and peppers in the crock
> > pot, *not* ground beef).
> >
> > Grant
>
> The bad thing is that it's so expensive, the good thing is that there is
> almost no waste whatsoever from bone, rendering, excess trimming, etc.
>
> There is usually very little fat, and to me it's optional to remove,
> because
> personally, I likes me some fat. There's one necessary trimming item. If
> there is a silvery looking membrane on it, you have to slide a knife
> under
> it and trim it away since it's very tough.
>
> The bacon wrap referred to in this thread is a good idea when broiling or
> searing/ovening, since it's so lean it actually needs some extra fat to
> help
> the taste come out. It's often the most costly cut on a steakhouse menu,
> but
> far from the most flavorful IMO. I ate a nice thick filet mignon steak at
> Ruth's Chris once, expecting a wondrous meal. It barely had any flavor at
> all. I wish I had ordered the porterhouse.
>
> You can cut a double wide piece from after you cut the first steak from
> the
> big end, sear and make chateaubriand, essentially a beef filet roast for
> two.
> Traditional:
> http://homepage.mac.com/dbuia1/Sites...cipe_3060.html
> Grilled version:
> http://bbq.about.com/od/beefrecipes/r/bl20120a.htm
>
>
> Or go a step beyond and encase it in puff pastry with any of several
> other
> additions between the meat and pastry for what is called Beef Wellington.
> Very Hoity Toity.
> http://www.bbc.co.uk/food/recipes/da...on_74657.shtml
>
> http://www.foodnetwork.com/recipes/e...ipe/index.html
> http://www.mobeef.org/moBeefData/Vie...sp?RecipeID=32
>
> Where it tapers and it seems too narrow to cut a steak, cut it double
> wide
> and butterfly it, then you will get a reasonable steak.
>
> The tail end, hammered flat, seasoned, and cut in strips, makes great
> stroganoff.
>
> MartyB in KC

Good post Marty; as usual. I have just a couple of comments to tag
on. 1.) I got mine for $3.99/lb which is far from prohibitively expensive.
and 2.) I trimmed 1-3/4 lbs from mine for an overall yield of 81% of
real tenderloin. The other 19% which consists of silver skin and some
connective tissue and a little actual wasted meat is not really lost. It
will get used in one way or another, probably to make stock. I don't
have an explanation for the price here. It only exists at the Italian
market, but it is the everyday price for untrimmed tenderloin by the bag.
( Approx 10# ). They charge an additional $1/lb if you want it trimmed.

--
Brick(Red meat is not bad for you. Fuzzy green meat is bad for you.)

>
> The bad thing is that it's so expensive, the good thing is that there is
> almost no waste whatsoever from bone, rendering, excess trimming, etc.

what about the chain? What do you guys do with that?


>
> There is usually very little fat, and to me it's optional to remove,
> because
> personally, I likes me some fat.

I agree

There's one necessary trimming item. If
> there is a silvery looking membrane on it, you have to slide a knife under
> it and trim it away since it's very tough.
>
> The bacon wrap referred to in this thread is a good idea when broiling or
> searing/ovening, since it's so lean it actually needs some extra fat to
> help
> the taste come out.

I'm not a fan of the bacon wrap, but that's just me.

It's often the most costly cut on a steakhouse menu, but
> far from the most flavorful IMO. I ate a nice thick filet mignon steak at
> Ruth's Chris once, expecting a wondrous meal. It barely had any flavor at
> all. I wish I had ordered the porterhouse.

yep.

I like all the suggestions he chateaubriand (had the other night),
medallions (can use compound butter with gorgonzola on top) seared/oven
finish, or grilled, beef Wellington (had a couple nights before) or, after
searing, roast the whole thing to rare, then slice. Goes further if you
have a crowd.

"Gil Faver" > wrote in message
>
> what about the chain? What do you guys do with that?

Tie up the wife?

I cut mine into 1" - 1.5" thick steaks, at a bit of an angle, and
grill them various ways. I cut the tip off and save them, they make a
good sandwich grilled.

Even at $10 - $11 a pound, I can feed my family a nice steak dinner
for less than a suoersized fast-food meal.

-Zz