Alamo_Beer
Well-Known Member
So SWMBO and I had a pork tenderloin last night and we cut it into ~1/2" medalions, breaded it in flour and egg and fryed them in a bit of olive oil. (Yeah I know, not so good for the HBT Weight Loss Thread but hey it was tasty! :cross: )
So this morning in my first class I started drifting off and thinking about dinner last night. I started thinking about making beef tenderloin medalions but maybe a bit healthier. I've got an idea but I'm no chef so I don't know if it sounds gross or not. I did a little searching on google but couldn't really find anything bc I don't know any cool cooking terms.
So here it is:
Slice Beef tenderloin into ~1/2"-3/4" medalions.
Marinate in red wine overnight
Get frying pan hot
Season only 1 side of the medalions with lots (ok not tooo much) salt and pepper (maybe kosher salt?)
Cook medalions on only 1 side, the unseasoned side.
Deglaze with red wine (maybe from the marinade?)
Reduce till it coats the back of a spoon (I've never made a wine reduction so this might be a bad idea...)
Eat...
My thinking is that I like my steaks medium-rare to rare. So, for a cool texture and presentation just cook 1 side of the meat.
Am I crazy or is it a good idea? Any suggestions?
THANKS GUYS! :rockin:
So this morning in my first class I started drifting off and thinking about dinner last night. I started thinking about making beef tenderloin medalions but maybe a bit healthier. I've got an idea but I'm no chef so I don't know if it sounds gross or not. I did a little searching on google but couldn't really find anything bc I don't know any cool cooking terms.
So here it is:
Slice Beef tenderloin into ~1/2"-3/4" medalions.
Marinate in red wine overnight
Get frying pan hot
Season only 1 side of the medalions with lots (ok not tooo much) salt and pepper (maybe kosher salt?)
Cook medalions on only 1 side, the unseasoned side.
Deglaze with red wine (maybe from the marinade?)
Reduce till it coats the back of a spoon (I've never made a wine reduction so this might be a bad idea...)
Eat...
My thinking is that I like my steaks medium-rare to rare. So, for a cool texture and presentation just cook 1 side of the meat.
Am I crazy or is it a good idea? Any suggestions?
THANKS GUYS! :rockin: