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A Tenderloin of Beef

04-23-15-filet-with-sriracha

There’s something oddly decadent about putting BBQ sauce on a filet mignon steak. I mean… a filet is the ultimate. It may get wrapped in bacon or topped with Bearnaise Sauce, but BBQ Sauce?!?Quelle horreur!!

Then, again, I was using a Sriracha BBQ Sauce. The stuff rocks the Casaba!

The filets came about because I was at the grocery store pricing meats and realizing I could buy a whole tenderloin of beef for what they were asking for a few steaks and burger. I have a knife. I can cut something into pieces.

04-23-15-filet-1

The first thing I did was clean up the tenderloin and rem,ove the chain. There’s some good meat on that little piece, but it’s not steak material.

Second thing was to cut some steaks.

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I got 15 steaks from the tenderloin, so they ended up costing me about 5 bucks a piece.

They’re like anything else you buy, nowadays. The more someone touches it, the more you’re going to pay for it. You seriously pay for that perceived convenience. It probably took me 20 minutes to clean, cut, and vacuum-seal the steaks. But even if it had taken an hour, I still came out ahead. The store will charge $10 to $15 a piece for those same steaks – and they won’t be as nicely trimmed!

Think about it the next time you’re at the store.

I bought a whole pork loin, too. I have 15 thick-cut pork chops that cost me a buck a piece. I didn’t take any pictures of those, but suffice to say, we’re going to be eating well. And on the cheap!

 

 

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