I don’t think they sell them year round for ribeye, but the tenderloin is not at all dry and lacking flavor….it the exact opposite….wonderfully tender and flavorful…and it‘s absolutely delicious filet mignon. Not at all a waste of money, unless you can’t stand filet mignon, We grill them seasoned with garlic and onion salts and freshly ground pepper. Put a pat of butter on the top at the end. Even one of my sons who prefers ribeye loves it. No one we have ever served has ever commented about it being dry or lacking flavor…just the opposite…only compliments. But it’s not ribeye if that is what you prefer.
You could always ask the butchers at Costco if they could had any rib roasts available in back, and if so, then ask them to cut it to your desired thickness. They are susally really nice and helpful if they have the specific meat available.
Costco used to sometimes sell the big prime rib roasts around Christmas which we would make for Christmas dinner, But we never used them to cut into ribeyes.…just made delicious roasted prime rib. However, the last two years they only had choice rib roasts, so didn’t get them. Instead we made this recipe which was fantastic.…used the prime tenderloin cut into filet mignon for it. Got the cognac at Costco, too. It’s a recipe from the restaurant Lavendou in Dallas.
Tournedos Felix Faure ~ Beef Tenderloin with Black Peppercorn and Mushroom Sauce
Beef
A Serving of 4
Ingredients for Tournados Felix Faure
4-8 oz Beef Tenderloin 2 tsp Salt 4 tsp Course Black Peppercorns 2 cups dice Mushrooms 1 tbsp Olive Oil 1/4 cup Butter 1/2 cup of Cognac 1/2 cup Veal Stock 3/4 cup Heavy Cream
Method for Tournados Felix Faure
• Season both sides of each tenderloin with salt and pat them in the black peppercorns.
• Heat oil and butter in a large heavy skillet over high heat, and then sauté the tenderloins, 2 at the time, for 3-4 minutes on each side.
• Transfer the tenderloins to a heatproof dish and keep them warm in a 175 degree oven.
• In the skillet, add the mushroom, sauté for 2 minutes, until cooked.
• Add the tenderloin to the skillet and carefully add the cognac and flame it.
• Add the veal stock, then a minute after, the cream, bring to a boil for 2-3 minutes until the sauce thickens.
• Serve the tenderloin coated with the sauce with some Pommes Frites! Et Voila !!!