Beef Tenderloin

  • Thread starter Thread starter IndyWS6
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IndyWS6

IndyWS6

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Step 1 - sharpen the knives…
 

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Expose the beef… it’s expensive, but it will yield several filet steaks, beef chunks for “Mongolian Beef” stir fry and I’ll render the fat for other recipes..,
 

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Would've been awesome man.

If I've learned one thing from all the food threads, it's that you know your stuff bro'.
 
P.S. don’t judge my trimming. Filets need a bit of fat for flavor
Monkey Man said:
Would've been awesome man.

If I've learned one thing from all the food threads, it's that you know your stuff bro'.
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Everything I know about cooking I learned from Google and Food Network 😉
 
IndyWS6 said:
P.S. don’t judge my trimming. Filets need a bit of fat for flavor…
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No judgement here. As long as you remove the silverskin all is good.
I've wrapped a tenderloin in fat and tied it up with butcher twine and roasted it whole, one of the juiciest tenderloins i ever had.
 
Ah gotcha; thanks mate.

You're still a boss "in the kitchen" 'though. :rock:
 
Monkey Man said:
Ah gotcha; thanks mate.

You're still a boss "in the kitchen" 'though. :rock:
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I try… I have more cooking doo-dads and grilling/smoking widgets than most would consider reasonable.

Tonight’s menu? The aforementioned filets on the Weber, portobello mushrooms in a butter/Zip Sauce reduction, baked/sweet potatoes and a TBD vegetable. Sounds fancy, but it’s steak and taters 😆
 
Wow man, I know if I tasted that it'd be the best thing I've had all year.

Guaranteed. If you saw my diet you'd agreee 100%. :LOL:
 
Robostyle said:
Curious about butter/zip sauce reduction. Any details on this?
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I’d never heard of Zip sauce until i started traveling to Michigan for work. Nearly all of the restaurants serve it with steak. Very “umami”-ish and kind of a Worcestershire adjacent flavor. There’s dozens of recipes, but none I tried came close. Surprisingly, my local Meijer started carrying a bottled version a couple years ago that’s quite good. Availability is hit & miss, so I grab a few bottles anytime I see it. Melt a stick of butter in a skillet, add the sauce and reduce.
 

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My Zip sauce arrived today, i didn't mix it with butter but i tasted it by itself and it was very interesting!
Kinda reminded me of like french inion soup, or au jus that you'd serve with prime rib. Very enjoyable savory flavor, can't wait to try it with butter. Thanks Indy for the recommendation!
 
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