Gonna do small beef tenderloin roast


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
Bought a whole "extreme peeled" beef tenderloin yesterday at Costco. So I cut off the two "floppy" muscles on the ends, tied them and made a small little roast (18oz). Gonna season and roast it off in the Member's Mark for tonight's dinner šŸ˜‹šŸ˜‹
 
Ivā€™e read about lomo al trapo before but never had the guts to give a 200 dollar piece of meat cook on coals beforeā€¦ā€¦.
It may have been done here beforeā€¦..if not I may the first to post itā€¦..
Check it out, word on the street is it is something else.

Good luck.
 
Hahahahahaā€¦..
I would be nervous with the salt personally.
Might give a cheap cut a go first, got a 1/4 cow I can play with for a bitā€¦.
Other cuts have much more fat, so not sure if itā€™s a good thing to try or not.
 
Darryl - swazies said:
Ivā€™e read about lomo al trapo before but never had the guts to give a 200 dollar piece of meat cook on coals beforeā€¦ā€¦.
It may have been done here beforeā€¦..if not I may the first to post itā€¦..
Check it out, word on the street is it is something else.

Good luck.
Click to expand...
Iā€™ve seen it too, sounds like a great project, Iā€™ll test fire one with something ā€œone of these daysā€.
Larry, I sincerely doubt you would let that happen! You understand whatā€™s going on. šŸ˜‰
 
I do it frequently, over charcoal. I buy the whole tenderloin (not the peeled version,) trim it up, section it up and grill 'em off. The tails are great grill, and the trimmings I will frequently use to make beef Stroganoff.

Tl;dr: grill it hot and fast, let it rest.
 
LMichaels said:
Bought a whole "extreme peeled" beef tenderloin yesterday at Costco. So I cut off the two "floppy" muscles on the ends, tied them and made a small little roast (18oz). Gonna season and roast it off in the Member's Mark for tonight's dinner šŸ˜‹šŸ˜‹
Click to expand...
How was it?
 
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