I'm having some people over for dinner and I wanted to do a Beef Tenderloin roast which is always amazing but with the number of people that i have I don't want to spend $15/lb from my butcher for the 8lb roast. What would you use as a substitute cut? Does anyone know of a place that has em for less money in the South Boston area? I got my price from K & 8th Market...

Thanks for the help guys!

rib roast
usually 7.00 8.00 a pound

Try Stop & Shop (Flanagan's) ask them at the butcher shop

I'd suggest if they're good friends you don't skimp on what might be the focal point of the meal, skimp on somethig else like appetizers. But if you must have an alternative (and I believe only Iron Chef Bomba has ever successfully pulled this one off) you might consider a decadent, though succulent Tofu Roast molded in the shape of a tenderloin and served under very, very low lighting.

1 lb firm or extra-firm tofu, frozen and thawed and gently pressed dry
1 quart water
1/4 cup vegan chicken bouillon powder
1 Tbsp vegan beef bouillon powder
1 tsp sugar or Sucanat
1/2 tsp celery seed
10-oz can Chinese Gluten (chai pow yu), drained, or 10 oz seitan, drained
6 - 8 slices thick bread, made into crumbs
Vegan chicken broth (reserved from cooking Tofu)

Slice or dice Tofu. Put water, bouillons, sugar, and celery seed
in a pot. Bring to boil. Add tofu. Turn down to simmer. Simmer
for 30 minutes. Drain Tofu, reserving broth. Put Tofu and Gluten
into processor. Process to a chunky paste. Put in bowl. Mix in
breadcrumbs. Pack into a sprayed loaf pan. Cover with foil. Bake
30 - 45 minutes at 350 F, or until hot throughout, basting with
broth occasionally. Cool and slice. Serve with gravy, fruit sauce,
and your favorite stuffing/dressing.

I'd go with the rib roast as Jim mentioned. Apply a rub of pepper, rosemary, garlic.

I'm having some people over for dinner and I wanted to do a Beef Tenderloin roast which is always amazing but with the number of people that i have I don't want to spend $15/lb from my butcher for the 8lb roast. What would you use as a substitute cut? Does anyone know of a place that has em for less money in the South Boston area? I got my price from K & 8th Market...

Thanks for the help guys!



K & 8th is pricey. I used to go there when I lived in Southie. No I go to Prevites in Quincy. Its a mom and pop type butcher shop with a Deli. They do a lot of their own marinating as well. Their burbon tips are incredible if any of you grill out for the pats game. They have a wide array of meat and cuts of meat. I think if you are looking for something special, they will hook you up.:btu:

a nice slow cooked brisket :D

a nice slow cooked brisket :D

Yep

Go to the Meat market on Mass ave.

Got tenderloins for the family Christmas dinner from Costco!! Was excellent.

a nice slow cooked brisket :D


:drool: :drool: :drool: :drool: :drool: :drool:

gotta agree. if your on a tight budget you cant beat "a nice slow cooked brisket" coated with honey bbq for the last hour. sliced thin across the grain. its the best. I cook it on the grill .

If you're going to do a tenderloin or rib roast don't skimp...nothing worse than a lame roast.

You may be better off doing short-ribs, brisket or a nice stew for cheap money.

-spence

i did a lamb stew tonight.. very easy- brown up some lamb thats been dredged in flour...remove, saute onions add some rosemary and sage, dump in a half bottle of redwine, 2 cans of chicken stock.. simmer for an hour maybe longer.. add potatoes and carrots simmer another half hour.. done.

yuuuuumy.

Costco straight up...they sell beff for cheaper than I can get it from US Foods or Sysco.
Always great stuff, too...the rest of the chefies on the board (sorry Ross, I just remembered reading yer note) would say the same.
You gotta do a little of the butchery yourself, but if you've ever cut a fish, you can cut a tenderloin.
Lata,
Bomba

Yeah, I second the short ribs...why pay $30 a plate in one of my fine dining establishments when you can make it at home for $4.

Costco straight up...they sell beff for cheaper than I can get it from US Foods or Sysco.
Always great stuff, too...the rest of the chefies on the board (sorry Ross, I just remembered reading yer note) would say the same.
You gotta do a little of the butchery yourself, but if you've ever cut a fish, you can cut a tenderloin.
Lata,
Bomba


Agreed, I did a christmas roast from BJ's and had to dress it a bit but it was no big deal + tasty. Unfortunately my gf lost the card so I think I'm going to check out Bronko's place or just get it at shaw's.

Thanks for the input guys!

Yeah, I second the short ribs...why pay $30 a plate in one of my fine dining establishments when you can make it at home for $4.

What restaurant's do you guys own?

I have a recipe at home for an absolutely Kick-A$$ Lamb Stew.....very similar to this one. :drool:

If you go with a beef Stew the Very Best thing to put in it is a can Of Guinness....you wouldn't believe how rich it make the stew.

i did a lamb stew tonight.. very easy- brown up some lamb thats been dredged in flour...remove, saute onions add some rosemary and sage, dump in a half bottle of redwine, 2 cans of chicken stock.. simmer for an hour maybe longer.. add potatoes and carrots simmer another half hour.. done.

yuuuuumy.

dad fisherman- i like a light beef stew, so i use corona :D

I don't own anything any more,
Used to be parteners in an Irish Pub in Needham (Erin's Isle).
Mikey worked for me for years in the kitchen (he's not very good; funny-just not very good), and the #^&#^&#^&#^&man's a pretty good cook, just not restaurant good.
I work for Bugaboo right now.
Later,
Rick

dad fisherman- i like a light beef stew, so i use corona :D

Nice...I would use two though.....One for the Stew and one for the Cook.

K & 8th is pricey. I used to go there when I lived in Southie. No I go to Prevites in Quincy. Its a mom and pop type butcher shop with a Deli. They do a lot of their own marinating as well. Their burbon tips are incredible if any of you grill out for the pats game. They have a wide array of meat and cuts of meat. I think if you are looking for something special, they will hook you up.:btu:

Where is Previte's? I'm in Braintree and I'm always looking for places like this

Hate to sound like and advertisement, but if you are going to Quincy for Previte's, take a look at the Hilltop Steak House. It's right on the highway and the prices are great. They own from the stockyards up to the restaurant and have a Butcher Shop there (check out there website for specials). If you know how to pick meat you can get restaurant quality. If I remember, the last time I looked whole filets were somewhere around 8.99/lb - and they'll cut and dress at no charge. I'm partial to the NY sirloins (3.99 this week) but the rib roast is a good bet.

Serving Size : 30 Preparation Time :3:00
Categories : Ethnic Dog
Philippines

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 kg dog meat -- * see note
1 1/2 cups vinegar
60 peppercorns -- crushed
6 tablespoons salt
12 cloves garlic -- crushed
1/2 cup cooking oil
6 cups onion -- sliced
3 cups tomato sauce
10 cups boiling water
6 cups red pepper -- cut into strips
6 pieces bay leaf
1 teaspoon tabasco sauce
1 1/2 cups liver spread -- ** see note
1 whole fresh pineapple -- cut 1/2 inch thick

1. First, kill a medium sized dog, then burn off the fur over a hot fire.

2. Carefully remove the skin while still warm and set aside for later (may be
used in other recpies)

3. Cut meat into 1" cubes. Marinade meat in mixture of vinegar,
peppercorn, salt and garlic for 2 hours.

4. Fry meat in oil using a large wok over an open fire, then add onions and
chopped pineapple and suate until tender.

5. Pour in tomato sauce and boiling water, add green peper, bay leaf and
tobasco.

6. Cover and simmer over warm coals until meat is tender. Blend in liver spread
and cook for additional 5-7 minutes.

* you can substiture lamb for dog. The taste is similar, but not as pungent.

** smooth liver pate will do as well.

Beef rib Roast. Pork crown roast , rack of lamb. All cheaper than tenderloin and all excellent eating and very fancy to look at when served.

Hate to sound like and advertisement, but if you are going to Quincy for Previte's, take a look at the Hilltop Steak House. It's right on the highway and the prices are great. They own from the stockyards up to the restaurant and have a Butcher Shop there (check out there website for specials). If you know how to pick meat you can get restaurant quality. If I remember, the last time I looked whole filets were somewhere around 8.99/lb - and they'll cut and dress at no charge. I'm partial to the NY sirloins (3.99 this week) but the rib roast is a good bet.

I'm at Hilltop alot and I like their stuff, the NY sirloins kick ass - I'm just looking to broaden the spectrum a little bit.

Nice...I would use two though.....One for the Stew and one for the Cook.

i usually go through a 12 pack :D

2 for the stew.. when i do my lamb stew with the red wine i use chickenstock to cut it.. when i do the beef its straight up corona.. burp.

Corona? Might as well use water...

Get some demiglaze or veal stock and you won't make stew the same way again.

-spence

Where is Previte's? I'm in Braintree and I'm always looking for places like this

Quincy Point.........great shop.....hop skip and a jump from Braintree

Quincy Point.........great shop.....hop skip and a jump from Braintree

You got it Slingah.


72 Summer Street Quincy, ma.

You got it Slingah.


72 Summer Street Quincy, ma.


One of their sandwiches spoils you for life.

Seared a brisket a cupla months ago when it was on sale. wife took it out of the freezer and put it in the crock pot this am. just put our bbq mix on it. smells great. cant wait for dinner.

Tri Tip is nice too. I cut it into chunks (about baseball size) Pierce and stuff in a garlic clove or 2 into each piece. Grill on high heat to sear the outside. Then turn it down to medium heat.

We were going to do the standard standing rib roast for Xmas.My brother came up with the idea of grilling steaks instead.1/3 the cost,came out pissa.

We were going to do the standard standing rib roast for Xmas.My brother came up with the idea of grilling steaks instead.1/3 the cost,came out pissa.
The thing I've found with a bone in rib roast is that it's got to be the upper end of choice or (if you've got $$$) prime beef.

There's just not subtle marbeling in an average cut to really get that butter like texture.

-spence