For my family, beef sits on the throne of the Christmas dinner table. Roast Beast to quote the genius that is Dr. Seuss. We usually flip a coin between prime rib and beef tenderloin. This is the latter. But wait… The title says something about a French castle. Well, chateaubriand is just a fancy way of saying the center part of the beef tenderloin that creates that one large, evenly sized roast. This recipe will explain how to carve the beef tenderloin into the chateaubriand and what to do with the remainder so that we do not waste any of that really expensive beef based on “meatflation” numbers for December 2021.
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Trader Joe’s Garlic Cubes Are Never Not in My Freezer
When I’m too lazy to peel and mince, these pre-prepped cubes save the day. (And they make them for ginger too.)I was once a Trader Joe’s fanatic. Much like BA contributor Alex Beggs, who reviews Trader Joe’s new products monthly, I devotedly sampled the just-released...