Beef Chuck Fillet Roast -- recipe ideas?

[Who indeed?]

I picked up this roast at the market yesterday because it looked like an
interesting cut of meat with nice marbling. I had not heard of this cut
before, but since the meat looked so nice, I couldn't resist it.

Now, checking the recipe books at home, we find no mention of this cut. So,
hit the net -- checked foodtv.com and epicurious.com -- not much luck. Google
... explains about the cut (more info about chuck filet steaks than roasts);
not much in the way of preparation ideas.

So, I thought I'd tap the collective knowledge of this group. Anyone have any
recipe ideas using this cut? Is it best prepared wet? Dry? Marinated? (BTW,
it's 2.5 pounds.)

Any help is appreciated.

Thanks in advance.

Mike W.

[Dick Margulis]

Post by Who indeed?
I picked up this roast at the market yesterday because it looked like an
interesting cut of meat with nice marbling. I had not heard of this cut
before, but since the meat looked so nice, I couldn't resist it.
Now, checking the recipe books at home, we find no mention of this cut. So,
hit the net -- checked foodtv.com and epicurious.com -- not much luck. Google
.... explains about the cut (more info about chuck filet steaks than roasts);
not much in the way of preparation ideas.
So, I thought I'd tap the collective knowledge of this group. Anyone have any
recipe ideas using this cut? Is it best prepared wet? Dry? Marinated? (BTW,
it's 2.5 pounds.)
Any help is appreciated.

Generally speaking, the chuck falls into the "less tender" category. It
should make a great potroast, or you can cut it up for stew beef. If you
want to make an oven roast, think low, slow, and moist (better braised
than roasted dry). I don't think this will be at its best served blood
rare, even though I generally like beef that way. This is a cut that I
think will be better cooked through, at least to the medium rare stage,
then cooled enough to firm it up for slicing and sliced as thin as you
can manage (think in terms of a deli slicer set on 1 or 2).

As for seasoning, do what you want, but I generally go with the old
standby of salt, pepper, and garlic powder, mixed in your hand and
generously patted all over the outside, then onion slices covering the
top and sides (held on with toothpicks if necessary).

Dick
http://ampersandvirgule.blogspot.com/

[Who indeed?]

Post by Dick Margulis

Post by Who indeed?
I picked up this roast at the market yesterday because it looked like
an interesting cut of meat with nice marbling. I had not heard of this
cut before, but since the meat looked so nice, I couldn't resist it.
Now, checking the recipe books at home, we find no mention of this cut.
So, hit the net -- checked foodtv.com and epicurious.com -- not much
luck. Google .... explains about the cut (more info about chuck filet
steaks than roasts); not much in the way of preparation ideas.
So, I thought I'd tap the collective knowledge of this group. Anyone
have any recipe ideas using this cut? Is it best prepared wet? Dry?
Marinated? (BTW, it's 2.5 pounds.)
Any help is appreciated.

Generally speaking, the chuck falls into the "less tender" category. It
should make a great potroast, or you can cut it up for stew beef. If you
want to make an oven roast, think low, slow, and moist (better braised
than roasted dry). I don't think this will be at its best served blood
rare, even though I generally like beef that way. This is a cut that I
think will be better cooked through, at least to the medium rare stage,
then cooled enough to firm it up for slicing and sliced as thin as you
can manage (think in terms of a deli slicer set on 1 or 2).
As for seasoning, do what you want, but I generally go with the old
standby of salt, pepper, and garlic powder, mixed in your hand and
generously patted all over the outside, then onion slices covering the
top and sides (held on with toothpicks if necessary).
Dick
http://ampersandvirgule.blogspot.com/

Just a quick follow-up as to how we prepared this cut ...

Marinated 6-7 hours in a ginger-teriyaki sauce.
Roasted @ 300 degrees for about 1.5 hours, internal meat temp @ 150
degrees. Rested 15-20 minutes.
Thinly sliced with biased cuts w.r.t. the meat grain.

It was quite acceptable prepared this way. The meat was medium-rare to
medium. Not at all tough.

Dick, thanks for your input. Without your input, we probably would have
dry roasted at a higher temp (and guessing we would've been less pleased
with the results).

Mike W.

[Dick Margulis]

Post by Who indeed?

Post by Dick Margulis

Post by Who indeed?
I picked up this roast at the market yesterday because it looked like
an interesting cut of meat with nice marbling. I had not heard of this
cut before, but since the meat looked so nice, I couldn't resist it.
Now, checking the recipe books at home, we find no mention of this cut.
So, hit the net -- checked foodtv.com and epicurious.com -- not much
luck. Google .... explains about the cut (more info about chuck filet
steaks than roasts); not much in the way of preparation ideas.
So, I thought I'd tap the collective knowledge of this group. Anyone
have any recipe ideas using this cut? Is it best prepared wet? Dry?
Marinated? (BTW, it's 2.5 pounds.)
Any help is appreciated.

Generally speaking, the chuck falls into the "less tender" category. It
should make a great potroast, or you can cut it up for stew beef. If you
want to make an oven roast, think low, slow, and moist (better braised
than roasted dry). I don't think this will be at its best served blood
rare, even though I generally like beef that way. This is a cut that I
think will be better cooked through, at least to the medium rare stage,
then cooled enough to firm it up for slicing and sliced as thin as you
can manage (think in terms of a deli slicer set on 1 or 2).
As for seasoning, do what you want, but I generally go with the old
standby of salt, pepper, and garlic powder, mixed in your hand and
generously patted all over the outside, then onion slices covering the
top and sides (held on with toothpicks if necessary).
Dick
http://ampersandvirgule.blogspot.com/

Just a quick follow-up as to how we prepared this cut ...
Marinated 6-7 hours in a ginger-teriyaki sauce.
degrees. Rested 15-20 minutes.
Thinly sliced with biased cuts w.r.t. the meat grain.
It was quite acceptable prepared this way. The meat was medium-rare to
medium. Not at all tough.
Dick, thanks for your input. Without your input, we probably would have
dry roasted at a higher temp (and guessing we would've been less pleased
with the results).
Mike W.

Sounds yummy with the marinade. Glad you enjoyed.