Elegant Beef Tenderloin with Herb-Dijon Crust looks elegant, tastes delicious and is very easy to make. On Christmas Day last year, Jack prepared the coating for the beef in our kitchen at home and then brought it, ready to roast, to our friend Emily’s home where we were invited for dinner. He used our reliable Thermapen thermometer (a great gift for the foodie on your Christmas list) to determine when the meat was done. A 2-pound roast (which makes 8 servings) was ready to eat in just 1 hour and 15 minutes...
Tags: Beef Tenderloin, Beef Tenderloin with Herb-Dijon Crust, Thermapen thermometer
The most economical way Jack has found to buy a good cut of beef, is to purchase the entire tenderloin in a shrink-wrap package. Here is a butcher showing what a whole tenderloin looks like. On Saturday, Jack found a 7 ½-pound tenderloin at a butcher shop for only $4.99/pound. This is the best price we have ever seen for whole beef tenderloin. Over the summer, he was seeing them for $5.89/pound at Rainbow and $6.99/pound at Cub. This was also the largest one he has purchased, since they usually average around 3 ½ to 5 ½ pounds each...
Tags: Beef Tenderloin, Beef Stroganoff, Cutting up beef