Throw away the tenderloin, and get a rib eye.
Yes. It's a flavorless very soft texture. And overppriced at ~13$/lb
Rib eye, lots of fat, lots of flavor, nice texture. ~7-8$/lb
sorry just responded to that post about why it is flavorful, but in all seriousness why not sear it first before you roast it (the mallard effect)
Sorry to all the it has no flavor crowd, but its one of our favorite ways to eat steak.
My favorite is to sear it on all sides in a cast iron pan, and roast at 375 till desired doneness.
I enjoy a diane sauce over the roast.
I season with salt and pepper prior to searing.
Sliced thinly and raw in the bottom of a bowl of pho.
I am preparing one for this Saturday evening. I will start with a full tenderloin. I will rub the anchovies from one of the best cans I have (about 6~7 filets), about 3-4 table spoons of finely chopped parsley, a few table spoons of Worcestershire sauce and a few spoons of olive oil. All rubbed and massaged in, wrapped in plastic wrapped and into the fridge until early afternoon on Saturday. Cooked on the grill by rotating it every 2 minutes or so at medium fire until it reaches medium in the thickest part. Finished with shio salt and rosemary scented butter melted on top before slicing it. Served with Hasselback Potatoes
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