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[Bar-B-Lew]

Can you show a picture of where you trimmed that fat from?  I like how you draw your circles around the original cut of where you did the trimming.

[Kristin Meredith]

Are you making Bentley wear a suit and tie too? 

No, I think those days died with my parents' generation.

[Bentley]

Hope this works for you.  If it is a boneless, the lip will be much more apperant.  Once you take it off, you will see that the roast is made up of a few connecting strands of muscle.  I just kind of peeled back and trimmed most of it out and trussed. 

I think I am gonna up the game for future cooks like this and for Chicken Kiev and Cordon Bleu, and get some transglutaminase (meat glue).


Edit:  The 2nd picture showing the lip, not correct, it would be on the opposite side!

[Bar-B-Lew]

Are you making Bentley wear a suit and tie too? 

No, I think those days died with my parents' generation.

I would love to see any pic you have of him in a suit.  I just can't imagine it, but granted I have only met him in person twice.  I hope my days of wearing them are done too.  Quite frankly, it is very expensive to buy something my size.  And, I am a t-shirt and jeans/shorts kinda guy anyway outside of having to break that persona for work to make a living.

[Bar-B-Lew]

Great pics and explanation, Bentley.  I get it now.  Yeah, there is not much meat there worth keeping and I can't think it would hurt trimming it off the roast.  Thanks for the explanation.  You just don't get that type of effort on other sites.

[pmillen]

Bent is all about the beef, but this is actually a chance for me to use our nice stuff -- some from my parents and some of mine -- and set a nice table.  Seems I only get a chance to do this about once every 3 years!

That setting, in that elegant room, is beyond nice.

I'd be so worried if I were eating over that beautiful crocheted table cloth.

[Kristin Meredith]

It actually washes our very easily.  My Mom made it for me.  Had to crochet each individual circle and then crochet them together.  It is a lovely remembrance for me and I am always pleased when I can use it.

[Bentley]

If it comes out as well as the Beef Wellington one I will be very pleased.  This is just over 5 lbs., will be 8 hours @ 135° and then pan seared.

[Bentley]

To busy with dinner to get shots!  135° SV seems more rare then med rare to me.  I thought the sear would do more, 140° will be my go to from now on!  I did not think it was as good as the Wellington cook, but every seemed to enjoy it.