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Had a hankering for beef and my car’s auto pilot took me straight to our local “super butcher.” I never noticed the “super” on the sign before. It’s not braggadocio, it is really super.

Came out with beef tenderloin medallions. It is the most tender of beef and flavorful, so it doesn’t require a lot of seasoning. Some freshly ground black pepper, sea salt and a very light coating of a flavored olive oil in the pan. Anything more will simply ruin the flavor of the meat.

I seared it over a high temperature indoor grill pan for about 1 minute per side, then reduced the heat until desired color achieved. I like medallions because I can take mine off the grill when it’s still red and pulsing. The rest can stay on until a lighter shade of pink is reached. Depending on the thickness of your medallions, the remaining cooking time can be anywhere from about 2 minutes per side to 5 minutes per side. Allow beef to sit for about 5 minutes after you remove it from the grill; remember that it will continue to cook off the grill.

Served with orange fennel salad,  balsamic-glazed broccoli and smoked-Gouda mashed potatoes.

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