Where is a good place to get a beef tenderloin, and how much does one usually cost??

Typically, you'll pay around $15 - $16 a pound if you are getting a whole loin of beef tenderloin. That'll run you about $100 or more depending on the size. Ask around for a good butcher in your area. Stay away from chain supermarkets for the most part unless they happen to be known for their meat department.

If you get a tenderloin that's more cut and cleaned, you'll pay more money. The typical finished product of a beef tenderloin is a filet mignon. That could cost you up to $20/lb or more if it's a great grade. Be suspicious if it's too low of a price. This time of year the price usually goes up. Supply and demand.

As for a good recipe... I make Chateau Briand every year for Christmas Eve. What I do is very simple and it tastes great! Take the meat, coat it with this:

McCormick's Montreal Steak Seasoning

1 1/2 tblspn ground coffee

1 tblpsn olive oil

1 tblspn worchesterchire sauce

mix this together before coating the meat

Then, sear the meat in a pan about 2 - 3 minutes on each side

Put it in a roasting pan and put it in the broiler for about 5 minutes on each side. Depending on how you like it cooked. General rule of thumb to see if the meat is to your liking... If you press down on the meat, it should feel like the following for each tempurature:

hold your hand out, palm up.

push on the fleshy part of your palm (below your thumb) that's how the steak should feel for Rare

put your index finger to your thumb and feel your palm (same spot) for Med Rare

Put your middle finger and thumb together for Medium

Put your ring finger and thumb together for Med Well

Put your pinky and thumb together for Well

Meantime, you can search on www.foodtv.com for a good bearnaise sauce recipe or you can buy a packet of McCormick's. I buy the packet. It tastes great and it's really easy! Make the sauce while the meat is cooking in the broiler. It's pretty quick if you are making the packet. If you are making it from scratch, read the recipe first to see how long it will take. Your meat will be ready pretty quickly.

I also take a roasting pan, cut up sweet potatoes and red potatoes into 1 1/2 in cubes, dice onions and garlic, put them in the pan coated with olive oil, kosher salt and ground fresh pepper, basil and oregeno. I start roasting before the meat goes in (about 20 minutes before) and take it out when the meat is ready. Should be nice and soft. Break apart easily.

Saute some Fresh Spinach, too. It really reduces to nothing so be aware of how much you are making. I buy the fresh bags, already cleaned. Pick off the stems, use a skillet and put about 3 tblspns olive oil, and saute some minced garlic first. Make sure they are not getting brown, they should just get a little soft. Then, add the spinach and mix around. Cover and keep stiring. It'll saute pretty quickly, you can do this while making the Bernaise once you get a hang for what you are doing.

Serve together with some garlic bread. Yummy!!!!

If you make extra bernaise, it tastes really good over the potatoes, too.

Whole Beef Tenderloin Price

Where To Buy Beef Tenderloin

You can buy cryo-packed whole beef tenderloins at Sam's Club (and probably other similar stores like Costco, etc.). Its more meat than you would really want to deal with at a single time, but it can be far more economical. Expect to bay about $80 to $90. I believe that they are typically about 9 or 10 pounds.

Good Eats on the Food Network did a pair of episodes on beef tenderloin which included "disassembly" of the cryo-packed tenderloin and a number of different methods of preparation.

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RE:

Where is a good place to get a beef tenderloin, and how much does one usually cost??

I live in the detroit area and i am interested in getting a beef tenderloin for Christmas dinner, where is a good place to get one and what do they usually cost??? Also any good recipes would help!!!

Thanks

Check the papers for Hiller's Markets. They regularly have specials on whole beef tenderloins that are quite the bargain.

I have spent as little as $5.99/lb! You may have to travel to Northville or Ann Arbor, but you will not be disappointed.

As for recipes? Filet Mignon, if you're looking for an easy preparation, and, if you have some skilz, try a Beef Wellington!

BEEF WELLINGTON

A 3 lb. piece of beef tenderloin

Salt and pepper

2 tbsp. butter

2 tbsp. oil

12 lg. fresh mushrooms

A 5 or 6 oz. can pate de foie gras*

6 tbsp. Madeira wine

1/2 bay leaf and a pinch of rosemary

Puff Pastry

*(You may substitute good braunschweiger of equal weight).

Sprinkle meat with a very little salt and pepper. Heat butter and oil in skillet and sear the meat quickly on all sides, just to brown it well.

When browned, place in 350 degree oven until an internal temp of 125 is reached.

Remove meat and allow to cool to room temperature before proceeding with the wrapping and baking.

Chop the mushrooms and a bit of onion ridiculously fine and saute with the Madeira, salt and pepper. Add the pate or braunshweiger to make a thick paste. Allow to cool.

Lay out Puff Pastry. Cover the meat with the paste and roll in puff, make a couple of slits to let out the steam. Brush with egg wash. Bake until golden brown and delicious.

Best wishes!

Never had salmon, the chicken parmigiana is good based on how its done but the beef tenderloin sounds the best =D

Go to Produce Palace on Dequinder just north of 12 mile - they have great meats at a decent price( www.PPI.com)

beef tenderloin & easy wine sauce

Source: Family Circle

http://www.lhj.com/

Prep: 15 minutes. Saut¿: 6 minutes.

Cook: 10 minutes

Roast: at 450¿ for

Ingredients

teaspoons vegetable oil

1 beef tenderloin roast (about 21/2 pounds), trimmed and tied for roasting

1/2 teaspoon salt

1/2 teaspoon black pepper

4 tablespoons unsalted butter

1/4 cup chopped onion

1/2 cup dry red wine

8 whole peppercorns

1 bay leaf

1 teaspoon dried)

2 cups beef broth

3 tablespoons flour

Directions

1. Heat oven to 450¿.

2. Heat a large stainless steel skillet (not nonstick) over high heat until very hot. Add vegetable oil. Season all sides of the meat with salt and pepper. Place meat in the skillet and brown on all sides, about 6 minutes total (see Tips for Success). Remove to roasting pan with rack.

3. Roast at 450¿ for 25 to 30 minutes or until internal temperature registers5¿ less than desired finished temperature on an instant-read thermometer.

4. Meanwhile, in a medium-size heavy bottomed saucepan, cook onion over medium heat in 1 tablespoon of the butter for 3 minutes until softened. Add red wine, peppercorns, bay leaf and thyme. Bring to a boil; boil for about 4 to 5 minutes until syrupy consistency. Add broth and simmer for 2 minutes. Strain and discard solids. Pour liquid back into saucepan.

5. In a small dish, mix together remaining 3 tablespoons butter and the flour with your fingers until combined and somewhat crumbly. Gradually whisk into simmering sauce until thickened. Remove sauce from heat; keep warm.

6. Remove meat from oven and allow to rest in a warm place 10 minutes before slicing. To serve, thinly slice meat; whisk sauce over low heat, if necessary to reheat, and serve with meat.

Makes 8 servings.

Per Serving: 485 calories; 39 g fat (16 g sat.);

27 g protein; 4 g carbohydrate; 0 g fiber;

467 mg sodium; 115 mg cholesterol. n

Well, I happen to get them every year for Christmas. Hope you're feeling well off, the usually price tag depending on whether its select, choice or prime, is between $70.00 and $140.00 dollars. Butcher shops, Grocery stores, try online.

I made one last year and got it at Whole Foods (I'm not in the New Jersey area so i don't know if you have them there). It was very expensive, like $50 or $60.

I used a fillet of beef recipe from Ina Garten and made the Gorgonzola sauce to go with it, it is to die for:

http://www.foodnetwork.com/food/recipes/recipe/0,,...

http://www.foodnetwork.com/food/recipes/recipe/0,1...