Other than for special celebrations like the birth of Christ, I think having beef tenderloin should be kept to a minimum for two reasons — fat content — cost. . .
. . . beef tenderloin is taken from the muscle of a steer, heifer or cow that does very little work, so it is the most tender part of the beef and therefore the most fatty. The best tenderloin is from a steer or heifer and can cost as much as $100 for six pounds. We only paid $13 a pound because we bought a large cut that was “unpeeled” (meaning the fat and silver skin still remains). To remove the silver skin takes knowledge, so if you don’t know what you are doing it’s best to pay a little more per pound and have a professional do it for you so the expensive meat is not wasted. If a good cut of meat is desired the beef tenderloin should be the first choice.
"Get Your Head Out Of The Sand" The Blog Of John Sandusky 
February 2, 2011 at 6:31 PM |
Why not provide the recipes, especially for dishes like the green beans with bacon and balsamic vinegar?
February 2, 2011 at 11:40 PM |
Thanks for commenting CC.
I don’t want to give recepts, they are personal and if someone was trully interested they would investigate the dish themselves and experiment just like we do. Green beans with bacon and balsamic vinegar is more than enough to go by for the true lover of spectacular food.
February 4, 2011 at 2:23 AM |
I can appreciate how you feel. I often tell my students to experiment with foods and to tweak recipes, as long as they follow basic tried and true fundamentals. But then again, following my advise would have thwarted the creation of the “culinary delight” of pizza topped with pineapple that was once all the rage.
February 5, 2011 at 7:42 PM |
Putting pineapple on pizza is an abomination and discouraging the practise is a responsibility of any chef . . . being creative and being a radical are two different kettles of fish.
Feel free to comment on the dishes found here on GYHOOTS . . . you’re expertise is welcomed.