Certainly no demand from me, despite a craving for the buttery texture and flavor from this prime cut.
Instead, I found an alternative source for beef tenderloin (a local place like Costco). The only hitch is that I have to purchase the full cut and trim it myself. At $10.50 per pound, it seemed worth the “extra” effort. It doesn’t take much to trim a beef tenderloin – I need to pull of the chain (a side muscle that is not as tender, but plenty flavorful), and trim off the silver skin – a thin, shiny membrane that covers the muscle. When it’s cleaned, I cut it into individual portions. And now that I’ve cleaned out the freezer a bit, I have room for more “leftovers.”
The silver skin goes into the dog-bowl, and the chain goes into the meat grinder. In the end, it cost me $15 per pound for fully trimmed beef tenderloin, with a bonus pound of ground beef.
The beef tenderloin was used for the Beef En Rollo. I added the ground beef to a jar of tomato sauce for a quick Bolognese.
If you look closely at the photo, you may notice two kinds of pasta in the bowl – fusilli and orecchiette. I had about a half serving of pasta in each box. In the spirit of using up leftovers, I combined the two. Of course, they didn’t cook at the same rate… the orecchiette required 14 minutes, and the fusilli 12. So I put the orecchiette in the boiling water, set the timer for 2 minutes, and then added the fusilli. From there, I cooked it 11 minutes more. Yes, that’s one minute less than the recommended cooking time. I like to finish cooking the pasta in its destination sauce – I find the pasta absorbs more of the flavor and the sauce clings better.