Prime Rib vs Beef Tenderloin???

[golfgal]

I usually make prime rib for Christmas day but we were at a party and had beef tenderloin and that was really, really good. Now I am trying to decided which to make for Christmas. They grilled their tenderloin and served it with a horseradish dip that was amazing and I don't like horseradish. Soooo, pros/cons about one or the other?

 

[Cindy's Mom]

Hey you copied my menu - beef tenderloin without a doubt. Our family doesn't care for Prime Rib. The horseradish w/ sour cream sauce is delicious and then the next day we have steak sandwiches.

 

[golfgal]

Hey you copied my menu - beef tenderloin without a doubt. Our family doesn't care for Prime Rib. The horseradish w/ sour cream sauce is delicious and then the next day we have steak sandwiches.

The dip we had was made with horseradish and real mayo they said but I think I need to double check that because it was too white for mayo--I bet it was sour cream. It was SOOOO good.

How much do you buy per person? We are serving 7 adults, 4 teenagers and 3 little kids that combined MIGHT eat as much as one adult so 12 "people" .

 

[luvwinnie]

I'm doing tenderloin with Paula Deen's bourbon sauce.

 

[sk8ingmom]

Beef tenderloin in our house! Here's the recipe I always use for Christmas dinner. I serve it with twice baked blue cheese potatoes, balsamic green beans, & salad with blue cheese and candied pecans in a balsamic-garlic dressing. I think I'm going to make a crab cake appetizer this year. MMMM can't wait.

Pepper-Crusted Beef Tenderloin with Horseradish Sauce
From Cooking Light

1 (4-pound) beef tenderloin
1 1/2 teaspoons olive oil
3 tablespoons dry breadcrumbs
3 tablespoons minced fresh flat-leaf parsley
1 1/2 teaspoons coarsely ground black pepper
3/4 teaspoon kosher salt, divided
Cooking spray
1 cup fat-free sour cream
2 tablespoons prepared horseradish
1 teaspoon grated lemon rind
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce

Preheat oven to 400°.
Trim fat from tenderloin; fold under 3 inches of small end. Rub the tenderloin with oil. Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt. Rub the tenderloin with crumb mixture; coat with cooking spray. Place tenderloin on the rack of a broiler pan or roasting pan. Insert a meat thermometer into thickest portion of tenderloin. Bake at 400° for 30 minutes. Increase oven temperature to 425° (do not remove roast from oven). Bake an additional 10 minutes or until the thermometer registers 140° (medium-rare) to 155° (medium). Place the tenderloin on a platter, and cover with foil. Let stand 10 minutes for tenderloin to reabsorb juices. (Temperature of roast will increase 5° upon standing.)

Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl. Serve with the beef.

Yield: 16 servings (serving size: 3 ounces beef and 1 tablespoon horseradish sauce)

NUTRITION PER SERVING
CALORIES 195(39% from fat); FAT 8.4g (sat 3.2g,mono 3.4g,poly 0.4g); PROTEIN 25.3g; CHOLESTEROL 71mg; CALCIUM 12mg; SODIUM 193mg; FIBER 0.2g; IRON 3.2mg; CARBOHYDRATE 2.4g

 

[ButchJohnson]

If you can find Newmans Own Steak Sauce, marinate it in that and you'll fall in love, best steak sauce going and its real easy to just let the steak soak in that. Its kind of hard to find these days those. Most Grocers have a lot of the Newmans own products but around where I'm at I haven't seen the steak sauce in a while.

 

[ducklite]

The tenderloin for sure. Prime Rib is gross, none of us like it.

Anne

 

[mtemm]

I prefer the tenderloin. the one thing we miss from standing rib roasts is the drippings. dh makes a really yummy yorkshire pudding with them, and since the tenderloin is so lean, you don't get the same result. he had nothing to work with last year at all, so they were a failure. he's still sad about it, but not sad enough to skip the tenderloin.

 

[shovan]

Beef tenderloin in our house! Here's the recipe I always use for Christmas dinner. I serve it with twice baked blue cheese potatoes, balsamic green beans, & salad with blue cheese and candied pecans in a balsamic-garlic dressing. I think I'm going to make a crab cake appetizer this year. MMMM can't wait.

Now, I'm drooling! Can I come to your house for Christmas dinner?!!! Your menu is so elegant, you have a very lucky family!

I'm cutting & pasting your menu & recipe! Thanks!!!
Don't think I'll try it for Christmas. My family are such sticklers for tradition. They insist on turkey, pot roast, sweet potatoes and such! Yawn.....

 

[MissMinnie]

I'll take a big slab of both, please!! I'm making prime rib for Christmas this year. I wouldn't pass up a nice rare tenderloin either though. I'm beef person through and through as is my DH and DS10.

 

[The Mystery Machine]

I have never cooked a tenderloin, always did the Prime Rib.

So what is the difference? And more importantly what kind of beef tenderloin do you buy, as in brand or place?

I am in the market for something new since it will be just us.

 

[spoon2003]

Trim fat from tenderloin; fold under 3 inches of small end.

sk8ingmom,
can you explain "fold under 3 inches of small end"? I'm not much of a cook, but this recipe seems do-able for me

Also, how do you do Balsamic Green Beans?

Thanks

Sue

 

[RNMOM]

I cook tenderloin on the grill often. It is easy.

Trim the fat and membranes off meat and rub with crushed garlic. I usually use the jars of crushed garlice in olive oil but have crushed and mixed with olive oil myself. Allow to sit covered at room temp for one hour then place on hot grill. Grill 10 min per pound turning to brown all sides. Remove from grill and cut into serving pieces. Pieces can be placed back on grill to bring to different levels of doneness if people don't like meat rare. The thinner tail pieces will be more done than the thicker meat. I have never had a complaint over this meat and it is soooo good even reheated.

 

[sk8ingmom]

sk8ingmom,
can you explain "fold under 3 inches of small end"? I'm not much of a cook, but this recipe seems do-able for me

Also, how do you do Balsamic Green Beans?

Thanks

Sue

The folding isn't always necessary, it depends on the piece of meat. Tenderloins are usually thick on one end and taper almost to a point on the other. By folding over the skinny end a few inches (I use toothpicks or kitchen string to secure) you keep the skinny end from becoming 'well done' while the rest of the meat is medium rare.

For the beans, I know I had a recipe at one time, but now I just wing it. Cook 1-2 pieces of bacon until crisp, then crumble it up. Wipe most (not all)of the bacon drippings from the skillet and brown about 2 finely diced shallots. Add soy sauce (3-ish tablespoons) and balsamic vinegar (1-ish tablespoons) and just a smidge of brown sugar. Mix the bacon crumbles back in and then dump everything over steamed green bean. Quick & easy!

 

[sk8ingmom]

Now, I'm drooling! Can I come to your house for Christmas dinner?!!! Your menu is so elegant, you have a very lucky family!

I don't know how to put 2 quotes into one post, so here I am again!

Sure you can come to my house, but no one ever seems to want to visit us in Alaska in the winter! I love this menu because the food is awesome, but it also doesn't require a lot of time in the kitchen on Christmas Day, so I can play with everyone else.

Dinner is usually just my little family of four, but I drag out the china, crystal, etc., totally ridiculous, I know. As I wrote in one of the T-giving threads, 3-4 times a year I channel Bree VandeCamp.

 

[mtemm]

I have never cooked a tenderloin, always did the Prime Rib.

So what is the difference? And more importantly what kind of beef tenderloin do you buy, as in brand or place?

I am in the market for something new since it will be just us.

tenderloin is much leaner. its the part that filet comes from...basically its like a big, long filet, if that makes sense. it is soo yummy. if you have a costco near you, that is where we go.

 

[The Mystery Machine]

tenderloin is much leaner. its the part that filet comes from...basically its like a big, long filet, if that makes sense. it is soo yummy. if you have a costco near you, that is where we go.

Thank you....I do and that is where I will go. I am sick of Prime Rib and want something else.

 

[mtemm]

Thank you....I do and that is where I will go. I am sick of Prime Rib and want something else.

we did the prime rib thing for a few years, then decided last year to go with a tenderloin. sooo glad we did. everyone raved about it. and seriously, costco, at least every one we have been to, has such a great meat dept. their tenderloin is excellent! hope you try it...and let us know how it went!

 

[The Mystery Machine]

we did the prime rib thing for a few years, then decided last year to go with a tenderloin. sooo glad we did. everyone raved about it. and seriously, costco, at least every one we have been to, has such a great meat dept. their tenderloin is excellent! hope you try it...and let us know how it went!

I will. I think I am going to brown it with some oil, salt, dash of garlic and roast. Yummy!
My family is not into marinades and rubs.

 

[golfgal]

Ok, so how much per person do you buy, 1/2 lb, 1/4 lb?

RNMOM--what temp do you grill it at? Do you put it on the grate or up higher--we have a second shelf in our grill? I have never grilled it and DON'T want to ruin an EXPENSIVE piece of meat .