Go back and get the brisket.

Why?

I will be doing a 72-hour brisket.

dcarch

After you cook the tenderloin and eat it fresh from the oven, you won't want it the next day. After you cook a brisket, you'll want it for days afterward.

I'm picking up a large packer-cut brisket for New Years on Saturday. Something around 20 pounds. It'll go in the smoker at 2am the day before. Whatever we don't eat (the two of us) is going to Florida with us six days later for a party.

I'd love your tenderloin roasted and served with a shallot wine sauce. We do eat left over rib and tenderloin roasts. Cut in strips over a salad with blue cheese, as french dip just brought to room temp and served with hot bread and au jus.

DCarch, is that sous vide? Or some other preparation?

Ricky, I get it, but using up leftover fillet is no problem. We like lean meat. :) And there won't be much left, though I get it that it wouldn't be at all good from dragging across the country to your party. Getting the brisket cooked, while running back and forth in the rain didn't sound like fun. I bet all of Florida is aquiver having you return with smoked brisket!

Morz, I've never used fillet in something like a French dip. It sounds good. Maybe with caramelized onion spread?

Yes, Sous vide. I may just add a few drops of Liquid Smoke halfway.

I will also try SV oxtail for this holiday.

dcarh

So right! Even with good teeth, they don't want to work so hard. :)

I think fillet gets a bad rap. People slather it with garlic and then wonder why they can't taste the beef. :) I do think salt improves it....but salt improves an awful lot. :D

Your shopping method sounds smart as well as as well as efficient. :)

The olive oil rub with herbs sounds heavenly!

I am, for my first time.doing beef tenderloin slow roast--275 degrees for 1 1/4 hours

Ina Garten way in her Foolproof cookbook.

fingers crossed

I use the Barbara Kafka high heat roasting method courtesy of AnnT, and we're having tenderloin. It's not my favorite cut, because I do find it relatively bland, as beef goes, but my family loves it.

I'd go with the olive oil rub and herbs, as mentioned before my family doesn't care about the bark or the chew, only that it's not too rare (because I like it nearly raw and am guilty of "undercooking") and that I have plenty of horseradish sauce to go along with it.

I think the tenderloin was a good choice, it's going to be faster and more efficient than the brisket. I have four big briskets in my freezer, waiting to be corned or braised or something, I can't convince Elery he should smoke one, he says "it takes too long", LOL.

Annie