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

On Dec 25, 9:11*pm, 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

I love tenderloin. I love to do Wellington. Haven't done it for a
while. It's my favorite way to 'dress up' a fillet roast. I make a
total production out of it from cooking down the duxelles to making
the pastry. I think it is one of the most elegant dishes in the
world.

On 12/26/2010 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

Looks good to me....screw the naysayers.

--
Happy Holidays!!!

On 12/25/2010 11:11 PM, Sqwertz wrote:
> Roast:
> http://img233.imageshack.us/img233/7031/fillet1.jpg
>
> Plated:
> http://img704.imageshack.us/img704/9379/christ2.jpg

Wow, that looks good. Your vegetables have carrots and green beans, can
you tell us what else you have in the vegetables?

Becca

On Sun, 26 Dec 2010 09:47:41 -0600, Ema Nymton wrote:

> On 12/25/2010 11:11 PM, Sqwertz wrote:
>> Roast:
>> http://img233.imageshack.us/img233/7031/fillet1.jpg
>>
>> Plated:
>> http://img704.imageshack.us/img704/9379/christ2.jpg
>
> Wow, that looks good. Your vegetables have carrots and green beans, can
> you tell us what else you have in the vegetables?

Snap peas (you can barely see one under there), shitake, onion, and
more carrots - yellow carrots.

-sw

I made a Beef Tenderloin for Christmas this year; seasoned it with
Montreal Steak Seasoning and it was tremendous.

On Sun, 26 Dec 2010 10:36:20 -0800 (PST), Michael O'Connor wrote:

> I made a Beef Tenderloin for Christmas this year; seasoned it with
> Montreal Steak Seasoning and it was tremendous.

That's what this was rubbed with.

-sw

On 12/26/2010 11:25 AM, Sqwertz wrote:
> On Sun, 26 Dec 2010 09:47:41 -0600, Ema Nymton wrote:
>
>> On 12/25/2010 11:11 PM, Sqwertz wrote:
>>> Roast:
>>> http://img233.imageshack.us/img233/7031/fillet1.jpg
>>>
>>> Plated:
>>> http://img704.imageshack.us/img704/9379/christ2.jpg
>> Wow, that looks good. Your vegetables have carrots and green beans, can
>> you tell us what else you have in the vegetables?
> Snap peas (you can barely see one under there), shitake, onion, and
> more carrots - yellow carrots.
>
> -sw

Thanks, your vegetables look so good. If you look on Facebook, you can
see what I cooked for lunch today. Holiday foods are nice, but it's
time to get back to normal.

Becca

On Sun, 26 Dec 2010 15:40:06 -0600, Ema Nymton wrote:

> On 12/26/2010 11:25 AM, Sqwertz wrote:

>> Snap peas (you can barely see one under there), shitake, onion, and
>> more carrots - yellow carrots.
>
> Thanks, your vegetables look so good.

What, you mean they don't look overcooked and cold? :-) I did the
yellow carrots with my Kuhn Ricon Julliene Peeler. But the baby
carrots and Parisian carrots were to small for that gadget. The
mix was not planned, it's just little bits of stuff I had lying
around.

> If you look on Facebook, you can
> see what I cooked for lunch today. Holiday foods are nice, but it's
> time to get back to normal.

I have a heck of time using facebook with my current computer setup
(browser issues), so that's why you don't see me out there much
lately (going on two months).

-sw

On Sat, 25 Dec 2010 23:11:01 -0600, 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.

No laughing... that's sad... has no marbling whatsoever, that cut
shoulda been pot roast... and regardless you sliced it backassward,
supposed to slice any roast *across* the grain... you made chewing
gum. Your veggies are cooked to death, worse than canned! LOL And
your spuds are cold too (nothing is steaming) or the margerine woulda
been more melted. And you make fun of my eating all that sausage, and
here you are with *two* baked potatoes! Ahahahaha. . . .

On Sun, 26 Dec 2010 14:44:13 -0500, Brooklyn1 wrote:

> On Sat, 25 Dec 2010 23:11:01 -0600, 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.
>
> No laughing... that's sad... has no marbling whatsoever

Never had tenderloin, have you.

> that cut
> shoulda been pot roast... and regardless you sliced it backassward,
> supposed to slice any roast *across* the grain...

I knew you'd pick up on that and show your ignorance.

The grain in a tenderloin butt goes two directions. And when you
eat a steak on a plate, *one* of the cuts must go with the grain
(assuming you make perpendicular cuts like normal people). Notthat
the grain on tenderloin matters anyway. Only people who eat touch
pieces of chuck steak would even think the grain in a tenderloin is
an issue.

Never had a good steak, have you.

> you made chewing
> gum. Your veggies are cooked to death, worse than canned! LOL And
> your spuds are cold too (nothing is steaming) or the margerine woulda
> been more melted. And you make fun of my eating all that sausage, and
> here you are with *two* baked potatoes! Ahahahaha. . . .

All bullshit. You just ran out of material.

And you ****ed up again by mentioning margarine. That's what *you*
would use. That there is butter mixed with EVOO, dumbass.

Lets give a big round of applause for Cats! He walked right into
wearing a full suit of ignorance.

[Clap-Clap-Clap]

Where's *your* christmas dinner, Kats? 9-Lives or Friskies?

-sw

On Sun, 26 Dec 2010 14:52:40 -0600, Sqwertz >
wrote:

>On Sun, 26 Dec 2010 14:44:13 -0500, Brooklyn1 wrote:
>
>> On Sat, 25 Dec 2010 23:11:01 -0600, 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.
>>
>> No laughing... that's sad... has no marbling whatsoever
>
>Never had tenderloin, have you.

That's the lousiest piece of tenderloin I've ever seen, doesn't even
look like beef tenderloin... that's some hunk of your usual bargain
basement generic meat you pick up for cheap at your favorite big box
haunts... that piece of meat looks boring, not even properly cooked
and since tenderloin is a pretty tasteless cut... cooking it dead rare
without acouterments results in TIAD. You even sliced it too thick,
don't you own a sharp knife, obviously not, nor would you know how to
use one.

You need to learn about beef tenderloin:
http://www.finecooking.com/videos/ho...enderloin.aspx

My pot roast dinner tonight beats your boring beef in every way
possible:
http://i54.tinypic.com/jr4ghf.jpg
http://i51.tinypic.com/nbsm7s.jpg

On Sun, 26 Dec 2010 22:34:07 -0500, Brooklyn1 wrote:

> That's the lousiest piece of tenderloin I've ever seen, doesn't even
> look like beef tenderloin...

[snip]

Give it up Cats. Your self-proclaimed expertise does not extend
past SPAM and ground beef.

-sw

Steve wrote to clueless AOL newbie Sheldon "Pussy" Katz:

> Your self-proclaimed expertise does not extend past SPAM and ground beef.

It doesn't even extend to hamburgers.

Bob

"Sqwertz" > wrote in message
...
> On Sun, 26 Dec 2010 22:34:07 -0500, Brooklyn1 wrote:
>
>> That's the lousiest piece of tenderloin I've ever seen, doesn't even
>> look like beef tenderloin...
>
> [snip]
>
> Give it up Cats. Your self-proclaimed expertise does not extend
> past SPAM and ground beef.
>
> -sw
He seems to be an expert on tube steak. All of his references to it.

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


Lookin' good, Steve.

--
Jean B.

On Sat, 25 Dec 2010 23:11:01 -0600, Sqwertz wrote:

> Roast:
> http://img233.imageshack.us/img233/7031/fillet1.jpg


I forgot to note that this shot is to demonstrate how you can get a
great crust, ad then just underneath that it can be medium rare.

Unfortunately I stuck it in so many places with the thermometer
that the crust looks kinda washed out with red juices.

-sw

On 12/26/2010 5:52 PM, Sqwertz wrote:
> On Sat, 25 Dec 2010 23:11:01 -0600, Sqwertz wrote:
>
>> Roast:
>> http://img233.imageshack.us/img233/7031/fillet1.jpg
>
>
> I forgot to note that this shot is to demonstrate how you can get a
> great crust, ad then just underneath that it can be medium rare.
>
> Unfortunately I stuck it in so many places with the thermometer
> that the crust looks kinda washed out with red juices.
>
> -sw

I thought it looked wonderful! Good job!

On Sun, 26 Dec 2010 19:19:15 -0500, Cheryl wrote:

> I thought it looked wonderful! Good job!

Thanks :-)

-sw

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

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.

My brother traditionally does the Christmas Family Extravaganza. He
also switched from rib roast to tenderloin. Besides less waste, it is
easier to portion depending on appetites for the variety of sizes and
ages of guests. I think it's pretty tasty.



Brian
--
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