Prime Rib vs Beef Tenderloin???

[Cindy's Mom]

Maybe they upped the price! Why are you running out of time? Is it for CHristmas?

I work full time, and am going out with the girls on Friday night, which means that Saturday is SHOT. I got all my gift shopping done last month, just have one more for DS4.5. I think I sat back on my laurels too long and have to get back in the swing.

How many are your serving with 4lbs? I have no idea how to ration - this is the first time I'm making it - , I have 7 adults, 2 young teens and and a 5&6 yo. I am also serving lasanga and several sides - I don't how much meat per person.

 

[luvwinnie]

I work full time, and am going out with the girls on Friday night, which means that Saturday is SHOT. I got all my gift shopping done last month, just have one more for DS4.5. I think I sat back on my laurels too long and have to get back in the swing.

How many are your serving with 4lbs? I have no idea how to ration - this is the first time I'm making it - , I have 7 adults, 2 young teens and and a 5&6 yo. I am also serving lasanga and several sides - I don't how much meat per person.

Six adults...
I ordered my tenderloin and will pick it up 8 a.m. on the 24th.

 

[Cindy's Mom]

Six adults...
I ordered my tenderloin and will pick it up 8 a.m. on the 24th.

I just called the butcher, ordered two 4 pounders (I was afraid to cook one 8lb) I'm sure there will be leftovers so DH can have steak sandwiches for lunch the next day. luvwinnie, thanks so much for your guidance. Merry Christmas

 

[shovan]

Guess, what Rachel Ray is cooking today? Yep, beef tenderloin. She recommended purchasing this at the big discount stores, she mentioned Costco & Sam's. Something else she explained is trimming what she called the "silver skin" fat layer off before cooking. RR also trimmed the smaller ends off of the tenderloin to keep it more even. But, how many of us would just put that expensive meat aside! sk8ingmom's recipe sounds better than RR's!!!

 

[sk8ingmom]

Sorry if I'm hijacking this thread, but by request - here are the recipes for the rest of sk8ingfam's Christmas dinner!

Blue Cheese Crumble and Pecan Salad

4T. butter
½ c. brown sugar
1 ½ c. pecans
1 clove garlic
1 T. dijon mustard
¼ c. balsamic vinegar
Salt & pepper
½ c. olive oil
Crumbled blue cheese
Red leaf and romaine lettuce

Candied Pecans – melt butter and brown sugar in a pan. Sauté chopped pecans. Pour mixture onto aluminum foil covered baking sheet & toast under broiler for a few minutes. Cool to room temperature.

Vinaigrette – Whisk together crushed garlic, Dijon, vinegar, salt and pepper, gradually whisk in olive oil.

Pile lettuce on plates, top with pecans & blue cheese, pour on vinaigrette.
Serves 4
**********
Bleu de Bresse Baked Potatoes – New Basics Cookbook by Julee Russo & Sheila Lukins

4 potatoes
2 T unsalted butter
2 lg. cloves garlic, crushed
½ c. sour cream
2 oz. blue cheese
1 T chopped fresh parsley
2T snipped chives
Salt, pepper & paprika to taste

Bake potatoes

Melt butter in a skillet, add garlic and cook over very low heat for 2 minutes, do not let it brown. Set aside.

Remove potatoes from oven and let them cool slightly. Cut a lengthwise slit in the top of each potato and carefully remove pulp, leaving skins intact. Place the pulp in a mixing bowl and set skins aside.

Mash potatoes with a fork (I use a pastry blender). Add the garlic butter, sour cream, cheese, parsley chives, salt & pepper. Mix thoroughly, then stuff back into potato skins, mounding slightly. Sprinkle tops lightly with paprika.

Place potatoes on a baking sheet and bake for 15 minutes.

(I make them the day before and put them in the fridge – less work Christmas Day!)

 

[shovan]

sk8ingmom, or should I just call you Bree?
Thanks again for posting your recipes!!!!
I'm copying & pasting again!!!

 

[luvwinnie]

I'm having the butcher trim the fat and all that other icky stuff, afraid to do it myself.

 

[marycaym]

sk8ing mom - martha stewart would be proud!

Thanks for posting the recipes. Have a great holiday!

 

[lillygator]

sounds yummy!

 

[Trish Bessette]

Because of this post I am now serving beef tenderloin for Christmas instead of Prime Rib. Boy I hope I'm not disappointed.

I plan on doing it in my oven, is that ok? I see many of you have done it on the grill.

 

[sk8ingmom]

too cold to grill here - I use the oven.

 

[Micca]

We may do prime rib. Our family loves it, but it is very rich. I love the horseradish sauce and make it with horseradish, sour cream, maybe a little milk to thin it out, and a little salt & pepper.

 

[debbiedoo]

I have always had the butcher do the trimmings and string, so ready to cook

thanks for sharing

 

[The Mystery Machine]

Bumping because the DIS is going down and I have to read all the recipe threads!!!!

 

[minniecarousel]

bumping 'cause the DIS is back up & some of us need help!

 

[debbiedoo]

the tenderloin recipe was awesome!!!!! Thanks so much as I promised this is my garlic-gruyere mash potatoes:



I found this in the southern living from dec 1998 and it is a hit -- Enjoy

6 medium potatoes(4 pounds)
3/4 cup hot milk
1/2 cup sour cream
1/4 cup butter or margarine, softened
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove, minced
1/4 cup (1 ounce) shredded gruyere cheese*
2 green onions, thinly sliced
1/3 cup chopped baked ham(optional)


*PEEL potatoes; cut into 1-inch cubes. Cook in boiling water 15 minutes or until tender. Drain.

*MASH potato with a potato masher, stir in milk, and next 5 ingredients until blended. Stir in cheese, green onions, and if desired, ham. Garnish if desired.

YIELD: 6 to 8 servings

*1/2 cup shredded Swiss cheese may be substituted.

Prep: 10 min Cook: 15 min

 

[luvwinnie]

I made prime beef tenderloin yesterday...WOW...worth the money spent!

 

[Cindy's Mom]

mine was great too, I ordered WAY too much meat. I ordered two 4 pounders for 7 adults, two teens and my little ones, and I have 4 pounds left. Steak sandwiches for dinner.....QUESTION: How do I heat it up? I don't want to "cook" the meat any more than it is cooked. Any suggestions. I was thinking about slicing them and grilling them outside.

 

[luvwinnie]

Actually, a friend told me it's great COLD on a sandwich.

 

[The Mystery Machine]

Made my tenderloin last night...

DH carved off the fat and cut it in half, I added some salt and then seared it in my new CAST IRON skillet.
Popped it in the oven until 120 degrees.
Very tender meat.

As far as leftovers...not sure. Will let you know. Ours is pretty rare so we will see.