Title: Beef Tenderloin Substitutes for the Holidays | Lynne Curry
Headings: Beef Tenderloin Substitutes for the Holidays
Beef Tenderloin Substitutes for the Holidays
Want to enjoy a fantastic holiday roast beef but spend a bit less and enjoy it more? Here’s your guide.
Why not tenderloin?
Beef tenderloin substitutes
Top blade roast
Top sirloin roast
Rib roast
Strip loin roast
Sirloin tip roast
Eye of round roast
Top round roast
Not recommended
How to cook roast beef

Content: Strip loin roast
Also known as top loin ( multifidus dorsi ), this is a whole boneless roast between the rib and the sirloin. ( When cut into steaks, this muscle is known as a New York steak and is the larger muscle on a T-bone or Porterhouse.) Sold bone-in or boneless, strip loin roast has a rounded shape for even cooking and can be cut to feed a few or a crowd. Sirloin tip roast
Sirloin tip ( rectus femoris ) is also known as the “knuckle” since it lies between the sirloin and the round sections. It is a modestly tender but beefy roast perfect for a small group. Since it can tend to be dry, this a good roast to stuff and should be cooked at a lower temperature than the more tender cuts above and thinly sliced. Eye of round roast
A supportive muscle from the upper leg, eye of round roast ( semitendinosus) is long and tapered like tenderloin. However, it is even more lean, mild-flavored and can be dry. Well-seasoned, cooked no more than medium-rare, thinly sliced and served with a flavorful sauce or other accompaniments, it can make for an acceptable and inexpensive roast. Top round roast
The cut typically used for deli roast beef top round ( semimembranosus) is a rounded muscle from the upper leg that is moderately tender.