Nice tips Frank.

Question, what kind of meat thermometer is easiest to use?
Joe

Hey—It’s your money and your meat—knock yourself out!![:D][;)][;)][:o)][8D]

quote:

Originally posted by LilBit

I’m new here… but am intrigued and amazed by your collective knowledge!

I’m hoping someone can help… I purchased a filet mignon roast and would like to use the crock pot for convenience sake. Anyone have any recipies? Thanks! Nancy

Simple as you can get recipe. Rub roast with ex virg olive oil. Sprinkle with salt and crushed black pepper. Sear in a 450� preheated oven 15min., turn down heat to 350�, stick in a meat thermometer and cook till 140� rare – 150� med rare. Take out roast 10� before goal temp is reached to set juices. It will continue cooking till it starts to cool. Give it 10 min then serve. Depending on the size of the roast you may have to let it set longer.

Good point Milf! But… depending on a persons tastes, it might be as good a way to cook a tenderloin roast as any? That’s not to say I might not like a slow cooked brisket or chuck better. Hey, I havent tried it yet so???

Matilda and Salin sure like a slow cooked methiod. Maybe ther’s more than one way to skin a … tenderloin?
Joe

I was under the impression that crock pots worked similar to real BBQ; i.e. low and slow. This broke down the collagen and connective tissue that makes cheap meats "tough and chewy".
There’s no need with a tenderloin and you get much more flavor from a chuck roast so I fail to see why spending $$$$ would be worth it.

I have a friend who swears my slow cooked serloin, jalapeno, garlic, and onion roast, served over a baked potato, is the best thing he has ever eaten, anywhere. I do a brisket the same way, and pork roast. Hmm, I might just try a tenderloin?
Joe

[/quote]
Lil-Bit, Welcome to the board. You will now find out what I found out when I came here. I thought it would be an interesting place to discuss food. But if you offer an opinion that differs from the snobs who over-power this board, you’ll be hooted at, made fun of, called a bumpkin or other lovely name. To be sure,there are a few people here who will offer a kind word or some help, but for the most part if you don’t fit tightly into their little fantasy world, you’ll just be a peasent cluttering up "their" board. These are the same type of people who asked if the lifeboats were being seated by "class" when the Titanic was sinking.
[/quote]
Welcome aboard new posters. What you say above is true but I also love this site. There are great posters here who know a lot about food, post great pictures (I love to look at pictures of food), and offer some great advise.

We just have to over look the snobs quoting "I never eat anything out of a can", I haven’t eaten fast food in years" (come on give me a break), or "I haven’t had a Domino’s/Papa John’s pizza in over 20 years".

I have been posting for over two years and check this site out every day. I’ts a lot of fun and I hope some day to meet some of the posters. So, keep posting and ignore the snobs.[:X]

I actually have some experience with this. Back when I spent a year in the Antarctic, we had thousands of pounds of perpetually frozen (outside–by mother nature) beef tenderloin which our government had purchased from the Australians (a diplomatic thing–don’t ask). It was just about the only form of beef available and the supply was nearly inexhaustible so we used it creatively. I made all sorts of ragouts and stews with it and even ground some up for spaghetti sauce. It really serves wonderfully for those things as long as it’s free and plentiful.

Okay, I know it’s kind of an old post, but please see what I just wrote about cooking a filet mignon in a casserole dish. It’s "matilda"’s question about the subject "tenderloin…please help!". I promise you all, it’s a genius recipe. You won’t be sorry, unless you have some need for charred, blackened marks on your beef. I don’t.
-Scott Lindgren [email protected]

quote:

Originally posted by IansMom

Welcome to roadfood LilBit.. I too wouldn’t put the roast in a crockpot.. but thats just me.. [;)]

Hello, IansMom. I haven’t seen your name on here for quite a while. I hope it’s just been me not noticing things. [:D]

Welcome to roadfood LilBit.. I too wouldn’t put the roast in a crockpot.. but thats just me.. [;)]

quote:

Originally posted by LilBit

I have decided to put 8 very small slits into the filet mignon roast and stuff with quartered garlic cloves and some fresh colorful pepercorns then take extra vigin olive oil, 1 tb lemon juice, a pinch of oregeno, dill, rosemary, thyme and basil and marinade in this mixture.

I will then roast at 375 for about 25-30 minutes and let stand. Meanwhile, combining the drippings from the roast with 1/4 c butter, 2 tb dijon mustard, 1 clove chopped garlic and simmer until butter is melted. I will then mix in 1 1/2 c dry red wine and reduce by half. I will then spoon this sauce over my lovely oven-cooked roast. Served with petite yukon golden potatos and fresh broccoli florettes with hollandaise sauce of course.

Ok I am hooked, when is dinner served there??

Welcome to RF!!

Mack184-How dare you take my seat!!!!!!!!!???????????

No,no,no,no-DO NOT put a tenderloin in a crockpot…It is not snobby=it is a WASTE of beef…only my opinion[:0]

quote:

Originally posted by LilBit

Ok – ok,i get the point. Thanks for the "warm welcome" into forum world. I was just reading the label (Trader Joe’s Label) on the package of meat i bought. Who would of thunk their negligent labeling practices would have me made a fool?? Maybe i should sue?

Now that you have all wiped the tears brought on by laughter at my expense, and soothed the temples due to the convulsive eye rolling…. Do any of you have a recipe for the OVEN? Simple….obviously.

I make filet mignon STEAKS at least once a week on the grill or….. GASP – GEORGE FOREMAN and they turn out just wonderful. Same meat, just not cut up into steaks, no? Hmmmmm, not a far stretch to becoming a Filet Mignon Roast.

Lil-Bit, Welcome to the board. You will now find out what I found out when I came here. I thought it would be an interesting place to discuss food. But if you offer an opinion that differs from the snobs who over-power this board, you’ll be hooted at, made fun of, called a bumpkin or other lovely name. To be sure,there are a few people here who will offer a kind word or some help, but for the most part if you don’t fit tightly into their little fantasy world, you’ll just be a peasent cluttering up "their" board. These are the same type of people who asked if the lifeboats were being seated by "class" when the Titanic was sinking.