Saturday tenderloin steak
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Saturday tenderloin steak
Been pouring down all day, but luckily it stopped just before I fired up the grill.
Stopped by the grocery today and found some nice looking tenderloins on sale so bought a few. 35 usd for 2.2 lbs is cheap. Normally it's 60 usd.
Seasoned them only with SB 1836. Sometimes when I just want the steak taste and some pepper, I find 1836 great.
Alao made some Abt's which was a first for me. Didn't have those small pins some of you use, so I used two skewers. Worked ok.
Our usual broccoli with EVOO, garlic and seasalt is great.
Made a cognac sauce, but substituted with Spanish brandy for flambe. The flames isn't visible in the picture though. The sauce is made of chopped shallots, garlic, broth and creme fraiche.
Topped the steak with a bit of seasoned butter. This was a good meal. I liked the Abt's, which I filled with herb cheese and some shredded parmesan.
Fonzie was patient today but wakened up when the dinner was ready.
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Stopped by the grocery today and found some nice looking tenderloins on sale so bought a few. 35 usd for 2.2 lbs is cheap. Normally it's 60 usd.
Seasoned them only with SB 1836. Sometimes when I just want the steak taste and some pepper, I find 1836 great.
Alao made some Abt's which was a first for me. Didn't have those small pins some of you use, so I used two skewers. Worked ok.
Our usual broccoli with EVOO, garlic and seasalt is great.
Made a cognac sauce, but substituted with Spanish brandy for flambe. The flames isn't visible in the picture though. The sauce is made of chopped shallots, garlic, broth and creme fraiche.
Topped the steak with a bit of seasoned butter. This was a good meal. I liked the Abt's, which I filled with herb cheese and some shredded parmesan.
Fonzie was patient today but wakened up when the dinner was ready.
Sent fra min SM-N950F via Tapatalk
Last edited by Norway Joe on Sat May 18, 2019 12:23 pm, edited 2 times in total.
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Re: Saturday tenderloin steak
Excellent
- GRailsback
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Re: Saturday tenderloin steak
Beautiful steak dinner for sure. I am a huge fan of that 1836 as well. I also tried HWH on some steaks last week and it was really good.
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Re: Saturday tenderloin steak
Joe, did the rest of the family like the ABT’s? Next time put some shrimp in them, or chicken, or pan breakfast sausage.
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Re: Saturday tenderloin steak
Thanks, folks. Never thought of HWH on steaks. Interesting and something I might try.
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Last edited by Norway Joe on Sat May 18, 2019 3:51 pm, edited 1 time in total.
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Re: Saturday tenderloin steak
My wife liked them too. A bit too spicey for the kids. I will try shrimps. What is pan breakfast sausage?GRailsback wrote:Joe, did the rest of the family like the ABT’s? Next time put some shrimp in them, or chicken, or pan breakfast sausage.
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Re: Saturday tenderloin steak
It is like ground beef, but a sausage blend. You can brown it and crumble it up and mix it with your cheese blend then stuff the pepper. But you can use a variety of stuff in then. Shrimp is probably the most popular, but you can use chicken as well. I have some cousins in town that are coming over for dinner tonight. I am going to cook some stuffed mushrooms with the crumbled sausage in it this evening. I try and remember to take a photo for you.
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Re: Saturday tenderloin steak
Joernolav wrote:Thanks, folks. Never thought of HWH on steaks. Interesting and something I might try.
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Just don’t go to heavy with it. I am going to cook some 1 1/4 inch boneless pork chops this evening. With HWH.
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Re: Saturday tenderloin steak
That all looks amazing, what are the little balls? Look like hush puppies.
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Re: Saturday tenderloin steak
Great Variety of Grub
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- Norway Joe
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Re: Saturday tenderloin steak
Thanks.
These are potatoes, called pommes noisettes. We by them frozen and cook them in the oven for about 20 min. It is basically deep fried balls of mashed potatoes.
Another thing is that I seldom see sauces on the forum. Aren't you folks making sauce or gravy? I see gravy or bbq sauce from time to time but more often there is no such. Is this because it's no part of traditional Texas bbq? I understand this on all the stuff that's basted with different bbq sauces and glazes during cooking, but on steaks, i think a sauce is great.
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Didn't know what hush puppies are. Had to google. They looked good so maybe we try that next time.TwoGuysBBQ wrote:That all looks amazing, what are the little balls? Look like hush puppies.
These are potatoes, called pommes noisettes. We by them frozen and cook them in the oven for about 20 min. It is basically deep fried balls of mashed potatoes.
Another thing is that I seldom see sauces on the forum. Aren't you folks making sauce or gravy? I see gravy or bbq sauce from time to time but more often there is no such. Is this because it's no part of traditional Texas bbq? I understand this on all the stuff that's basted with different bbq sauces and glazes during cooking, but on steaks, i think a sauce is great.
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Re: Saturday tenderloin steak
Ok. Is it ground pork meat? In that case we use it a lot, more often than ground beef.GRailsback wrote:It is like ground beef, but a sausage blend. You can brown it and crumble it up and mix it with your cheese blend then stuff the pepper. But you can use a variety of stuff in then. Shrimp is probably the most popular, but you can use chicken as well. I have some cousins in town that are coming over for dinner tonight. I am going to cook some stuffed mushrooms with the crumbled sausage in it this evening. I try and remember to take a photo for you.
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Re: Saturday tenderloin steak
I use hwh a lot on pork, but never tried it on steaks from beef.GRailsback wrote:Joernolav wrote:Thanks, folks. Never thought of HWH on steaks. Interesting and something I might try.
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Just don’t go to heavy with it. I am going to cook some 1 1/4 inch boneless pork chops this evening. With HWH.
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