On Dec 26, 12:11*am, Sqwertz > wrote:
> I skipped the customary rib roast this year and went for small
> fillet mignon roast (3lbs, USDA Prime from CostCo @ $10/lb). *It
> had less waste for the money and I didn't have to spend $50-$60.
>
> Roast:http://img233.imageshack.us/img233/7031/fillet1.jpg
>
> Plated:http://img704.imageshack.us/img704/9379/christ2.jpg
>
> That was 127F inside. *It only took an hour to cook. *500F oven
> immediately turned down to 250F.
>
> Go ahead Sheldon. *I need a good laugh from Spam boy.
>
> -sw

How many servings did that net?
How long at 500? Or did you turn it right down after popping it in
oven?
I am real green about large hunks of meat.

On Sun, 26 Dec 2010 19:10:52 -0800 (PST), Kalmia wrote:

> On Dec 26, 12:11*am, Sqwertz > wrote:

>> Roast:
>> http://img233.imageshack.us/img233/7031/fillet1.jpg
>>
>> Plated:
>> http://img704.imageshack.us/img704/9379/christ2.jpg
>>
>> That was 127F inside. *It only took an hour to cook. *500F oven
>> immediately turned down to 250F.

> How many servings did that net?

What you see on the plate is about 4/5ths of a pound (I'm a pig).
So servings are relative. 8-10 ounces is a typical restaurant size
serving.

There is very little loss in cooking a tenderloin, but since this
was an untrimmed butt end, care must be taken in carving since
there are two very large streaks of silverskin. About 10% loss
overall.

Leftovers make great sandwiches on lightly toasted jalapeno cheese
bread:

http://img41.imageshack.us/img41/4886/saa5c51.jpg

> How long at 500? Or did you turn it right down after popping it in
> oven?

I turned it down as soon as I put it in. I should have flipped it
once during cooking, but didn't.

-sw