Filet Mignon Question

[Skygrl01]

I have a recipie that I want to use for an upcoming party and it calls for Filet Migon Roast. I was wondering if anyone knew of another cut of meat that is compable to Filet Migon Roast that isnt as expensive.

Thanks!

[Karl S]

The simple answer is: No.

I would suggest using a different recipe specifically designed for a cheaper cut of meat.

[Skygrl01]

Thanks everyone for your advice!!!

I am throwing a baby shower and the recipie is very simple....

In a small roasting pan, saute the carrot, celery and onion in 2 T
butter until the vegetables are soft and the onion transparent.
Sprinkle the filet with salt, pepper and chopped parsley. Place the
filet on top of the vegetables and dot with the remaining 4 T butter.
Roast in preheated 500 degree oven for 20-25 minutes. Remove from the
oven and cool in the pan for at least 1 hour. Transfer the meat to a
serving platter.

Then it is servered cold with a sourcream sauce....

I was thinking of just scraping the recipie and doing Tri Tip!!!

I like the pork idea too though. I really want Lamb but the mother to be doesnt care for it...such is life!!!

I really am just looking for something that is SIMPLE so I can enjoy the party as well!

[Diane in Bexley]

Sky, I much prefer rib eye roast to filet. But we like our rib eye with bones and often it is really expensive per person when you figure bones, fat, etc. You can often find whole tenderloins in cryovac at Sam's Club, Costco, BJ's that aren't so expensive. Don't care for eye of round, very dry. Don't cook with pork, can't comment on pork tenderloin.

If you are looking for an inexpensive roast (haven't seen your recipe), a prime piece of bottom round/rump or sirloin tip is much less expensive, boneless, and can be successfully roasted to medium rare. Both roasts need to be marinated for maximum tenderness. We have a large family dinner every weekend and I often serve one of these cuts, let me know if you need a recipe.

[FoodFuser]

Pork tenderloin is the equivalent muscle in a pig, and IMO has more flavor than the beef tenderloin. Much smaller

In beef, the "eye of Round" roast would mimic the uniformity and diameter of the tenderloin, but it is much firmer and drier.

[scubadoo97]

Much drier! But I like the pork substitute if allowed. Pork tenderloin is very cheap, just don't be afraid of pork and over cook it.

[speyerer]

There is no substitute for beef tenderloin for tenderness. But with that being said, depending on how you plan on preparing your beef, have you considered a rib roast?

[MMRuth]

I was thinking of that as well, but, at least here in NYC, a rib roast is pretty damn expensive too.

[scubadoo97]

There are many cuts of beef that have more flavor but there is nothing to match the texture of a filet.
http://www.foodsubs.com/MeatBeefLoin....