I picked up the December special after I left the office yesterday (the
one at the top of the screen):

https://oletimeymeats.com/specials/

For Christmas, rather than a rib roast I'm considering reserving a
chateau portion of beef tenderloin (trimmed and tied). The thing is,
I've never cooked beef tenderloin and at $28/lb. I sure wouldn't want to
screw it up.

Jill

On 12/9/2022 8:22 AM, jmcquown wrote:
> I picked up the December special after I left the office yesterday (the
> one at the top of the screen):
>
> https://oletimeymeats.com/specials/
>
> For Christmas, rather than a rib roast I'm considering reserving a
> chateau portion of beef tenderloin (trimmed and tied).  The thing is,
> I've never cooked beef tenderloin and at $28/lb. I sure wouldn't want to
> screw it up.
>
> Jill

It is pricey but easy to cook. Season outside. Grill or oven, high
heat, take it out when the internal is about 110 to 115 and let rest.

On 12/9/2022 9:00 AM, Ed Pawlowski wrote:
> On 12/9/2022 8:22 AM, jmcquown wrote:
>> I picked up the December special after I left the office yesterday
>> (the one at the top of the screen):
>>
>> https://oletimeymeats.com/specials/
>>
>> For Christmas, rather than a rib roast I'm considering reserving a
>> chateau portion of beef tenderloin (trimmed and tied).  The thing is,
>> I've never cooked beef tenderloin and at $28/lb. I sure wouldn't want
>> to screw it up.
>>
>> Jill
>
> It is pricey but easy to cook. Season outside.  Grill or oven, high
> heat, take it out when the internal is about 110 to 115 and let rest.

Thanks, Ed! Anything other than S&P for seasoning? When I do a *rib
roast* I insert slivers of garlic on top and, along with S&P, I pat a
little dried thyme on the roast.

Jill

On 12/9/2022 9:20 AM, jmcquown wrote:
> On 12/9/2022 9:00 AM, Ed Pawlowski wrote:
>> On 12/9/2022 8:22 AM, jmcquown wrote:
>>> I picked up the December special after I left the office yesterday
>>> (the one at the top of the screen):
>>>
>>> https://oletimeymeats.com/specials/
>>>
>>> For Christmas, rather than a rib roast I'm considering reserving a
>>> chateau portion of beef tenderloin (trimmed and tied).  The thing is,
>>> I've never cooked beef tenderloin and at $28/lb. I sure wouldn't want
>>> to screw it up.
>>>
>>> Jill
>>
>> It is pricey but easy to cook. Season outside.  Grill or oven, high
>> heat, take it out when the internal is about 110 to 115 and let rest.
>
>
> Thanks, Ed!  Anything other than S&P for seasoning?  When I do a *rib
> roast* I insert slivers of garlic on top and, along with S&P, I pat a
> little dried thyme on the roast.
>
> Jill

Yes, same as any other beef roast. Garlic, of course. It is scary with
any expensive cut but with digital thermometers it is fairly simple.

On 12/9/2022 11:44 AM, Ed Pawlowski wrote:
> On 12/9/2022 9:20 AM, jmcquown wrote:
>> On 12/9/2022 9:00 AM, Ed Pawlowski wrote:
>>> On 12/9/2022 8:22 AM, jmcquown wrote:
>>>> I picked up the December special after I left the office yesterday
>>>> (the one at the top of the screen):
>>>>
>>>> https://oletimeymeats.com/specials/
>>>>
>>>> For Christmas, rather than a rib roast I'm considering reserving a
>>>> chateau portion of beef tenderloin (trimmed and tied).  The thing
>>>> is, I've never cooked beef tenderloin and at $28/lb. I sure wouldn't
>>>> want to screw it up.
>>>>
>>>> Jill
>>>
>>> It is pricey but easy to cook. Season outside.  Grill or oven, high
>>> heat, take it out when the internal is about 110 to 115 and let rest.
>>
>>
>> Thanks, Ed!  Anything other than S&P for seasoning?  When I do a *rib
>> roast* I insert slivers of garlic on top and, along with S&P, I pat a
>> little dried thyme on the roast.
>>
>> Jill
>
> Yes, same as any other beef roast.  Garlic, of course.  It is scary with
> any expensive cut but with digital thermometers it is fairly simple.

I do have a good digital thermometer. I'll want this done no more than
medium rare so I'll go with your 110-115 and let it rest. Should I tent
it with foil while it rests?

Jill

On 12/9/2022 11:50 AM, jmcquown wrote:
> On 12/9/2022 11:44 AM, Ed Pawlowski wrote:
>> On 12/9/2022 9:20 AM, jmcquown wrote:
>>> On 12/9/2022 9:00 AM, Ed Pawlowski wrote:
>>>> On 12/9/2022 8:22 AM, jmcquown wrote:
>>>>> I picked up the December special after I left the office yesterday
>>>>> (the one at the top of the screen):
>>>>>
>>>>> https://oletimeymeats.com/specials/
>>>>>
>>>>> For Christmas, rather than a rib roast I'm considering reserving a
>>>>> chateau portion of beef tenderloin (trimmed and tied).  The thing
>>>>> is, I've never cooked beef tenderloin and at $28/lb. I sure
>>>>> wouldn't want to screw it up.
>>>>>
>>>>> Jill
>>>>
>>>> It is pricey but easy to cook. Season outside.  Grill or oven, high
>>>> heat, take it out when the internal is about 110 to 115 and let rest.
>>>
>>>
>>> Thanks, Ed!  Anything other than S&P for seasoning?  When I do a *rib
>>> roast* I insert slivers of garlic on top and, along with S&P, I pat a
>>> little dried thyme on the roast.
>>>
>>> Jill
>>
>> Yes, same as any other beef roast.  Garlic, of course.  It is scary
>> with any expensive cut but with digital thermometers it is fairly simple.
>
> I do have a good digital thermometer.  I'll want this done no more than
> medium rare so I'll go with your 110-115 and let it rest.  Should I tent
> it with foil while it rests?
>
> Jill
You probably should but I usually don't think about it.

On 12/9/2022 8:22, jmcquown wrote:
> I picked up the December special after I left the office yesterday (the
> one at the top of the screen):
>
> https://oletimeymeats.com/specials/

Prices in your region are probably a bit higher than what I expect to
see here. I'd probably opt for the very bottom left choice ($73) myself
for freezer meat. The trouble with some of the other packages, are that
I don't do fancy cuts of steak. I like stew beef, chicken, cube steak,
bottom round, etc.

On 12/9/2022 7:41 PM, Michael Trew wrote:
> On 12/9/2022 8:22, jmcquown wrote:
>> I picked up the December special after I left the office yesterday (the
>> one at the top of the screen):
>>
>> https://oletimeymeats.com/specials/
>
> Prices in your region are probably a bit higher than what I expect to
> see here.  I'd probably opt for the very bottom left choice ($73) myself
> for freezer meat.  The trouble with some of the other packages, are that
> I don't do fancy cuts of steak.  I like stew beef, chicken, cube steak,
> bottom round, etc.

I'm sure the prices in this area are higher. If I were you I'd go with
the option you chose. Still, I got a very good deal. There's no way
could I select all those items at the meat counter at the grocery store
for that price. I'm not sure what I'll do with the cube steaks. The
last time they were part of the special I purchased, I tried to use them
to make country fried steak but they were too tough for that method.
I'll have to figure out a long, slow braise for them.

Jill

On 12/10/2022 9:45, jmcquown wrote:
> On 12/9/2022 7:41 PM, Michael Trew wrote:
>> On 12/9/2022 8:22, jmcquown wrote:
>>> I picked up the December special after I left the office yesterday (the
>>> one at the top of the screen):
>>>
>>> https://oletimeymeats.com/specials/
>>
>> Prices in your region are probably a bit higher than what I expect to
>> see here. I'd probably opt for the very bottom left choice ($73)
>> myself for freezer meat. The trouble with some of the other packages,
>> are that I don't do fancy cuts of steak. I like stew beef, chicken,
>> cube steak, bottom round, etc.
>
>
> I'm sure the prices in this area are higher. If I were you I'd go with
> the option you chose. Still, I got a very good deal. There's no way
> could I select all those items at the meat counter at the grocery store
> for that price. I'm not sure what I'll do with the cube steaks. The last
> time they were part of the special I purchased, I tried to use them to
> make country fried steak but they were too tough for that method. I'll
> have to figure out a long, slow braise for them.
>
> Jill

Nice cheap cut of beef for braising; that's exactly what I do with them.
I'd bet that you could use them for your Swiss-steak recipe. As a
matter of fact, when I tried your recipe, I think I used cube steak; but
I can't say for sure.

On Friday, December 9, 2022 at 8:22:39 AM UTC-5, j_mc...@comcast.net wrote:
> I picked up the December special after I left the office yesterday (the
> one at the top of the screen):
>
> https://oletimeymeats.com/specials/
>
> For Christmas, rather than a rib roast

How abhorrent! All ribs should be smoked and put on the grill !