Above: beef tenderloin done two ways—one butterflied, then sliced flank-steak style and adorned with chimichurri; another more "standard" filet mignon style, topped with bacon. Sides: mashed potatoes with pan-fried mushrooms and gravy, along with oven-roasted Korean sweet squash (Kor. dan-hobak; Jpn. kabocha) sprinkled with roasted pine nuts.
The mashed potatoes were made by boiling potatoes, then adding milk, butter, salt, pepper, garlic, and parmesan cheese. The oven-roasted squash was dusted with cayenne pepper and a tiny bit of salt, then pan-fried in a bit of oil to obtain a sear.
Below: the remainder of the tenderloin, chopped up Korean-style, with a Worcestershire dipping sauce. Overall, the tenderloin came out well, but still a bit chewy, despite being plenty rare in the middle. I tend not to sear beef at super-high temperatures because I'm afraid the smoke will cause my smoke alarm to go off. As a result, searing takes longer for me, which means that a tenderloin has time to get a bit tougher. I should trying brining next time.*
*Actually, that link leads to a Serious Eats article that shows something more akin to salt-curing than to brining.
No comments:
Post a Comment
READ THIS BEFORE COMMENTING!
All comments are subject to approval before they are published, so they will not appear immediately. Comments should be civil, relevant, and substantive. Anonymous comments are not allowed and will be unceremoniously deleted. For more on my comments policy, please see this entry on my other blog.