As hectic as Monday was I figured out what to do for dinnner tonight. I seasoned the tenderloin tails with my prime rib seasoning (my version of the mix from Penzey's) and then tied them together to make a uniformly thick piece. I let them sit while I put my cast iron skillet on to heat. Once the pan was hot I gave it a light coating of oil and then added the meat. I browned it well on all sides and then let it rest for about five minutes before slicing.
I had also assembled a simple cider vinaigrette and a salad of baby greens and a wedge of my favorite cheese, Cotswold (which is a Gloucester with chives and onions).
I haven't had tenderloin in a long while (I trend towards hanger, skirt, and ribeye) but this was outstanding. Tender, beefy, and perfectly medium-rare. Again, thanks to the crew at Rare Cuts for suggesting the tails. I'd have overlooked them. Time to go clean up the kitchen and get the pictures to post.
No comments:
Post a Comment