Oh wow, that tenderloin looks sick!!!
It is actually striploin (sirloin )
Once it is rolled and portioned , it holds it round shape really well.
You got to remove to cling wrap before cooking it !
i work in the only steakhouse in san diego that offers this all the time. its so damn good.
we do the ribeye 8 ounce and 16 ounce and the 10 oz new york steak all the time. its amazingly tender and deliciously marbled
Anyway , we also make a sriracha sauce inhouse , right after I have trimmed this beef I have shaved off same end pieces and we dipped them in a mixture of olive oil , light soy and homemade sriracha ...
Nutty , umami , fatty goodness...
Homemade sriracha!? I'd like to know your recipe for this. Living in california, we go through a s*** load of this product at my restaurant. I'd love to know how to make something better!
I had to do it because when I came to OZ 3 years ago , I couldnt find it ! I found couple places were cartying it then I started researching the origins and how to make it.
I found the story of the sauce (immigrants trying to replicate what they were using in their home country , giving a shot in CA i guess and becoming a big hit)
The recipe I found was from web , I dont remember the exact web page but it is super easy to make:
16 Red chiles (seeded ,rough chopped, if you want more heat leave some seeds)
4 cloves of garlic sliced
3 oz palm sugar -grated (you can sub with brown sugar altough taste changes a bit)
white vinegar to cover.
For quick sauce bring them to boil , blend in vitaprep , strain voila..
But if you want the real deal , ferment in room temp at least 2 days then , boil , puree , strain
It is worth trying
Which restaurant in SD? I am there all the time on business and would love to stop by.
Oh my goodness!!! Look at that marbling! I'm so jealous of whoever at that.