motobrewer
I'm no atheist scientist, but...
I never know what to do with the head roast of a tenderloin. most of the time i just cube it for steak tacos. any other ideas?
What to do with tenderloin head roast?
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dataz722
Well-Known Member
I will usually sear it in a pan then roast it with salt, pepper, and a couple sprigs of rosemary. Then make a brandy cream sauce or something else with the fond in the pan. Add in some sort of veggie and some form of potato (I like au gratin with this) and it makes a pretty nice meal for two.
motobrewer
I'm no atheist scientist, but...
well that's an idea, but that's usually what I do with the main loin, lol
dataz722
Well-Known Member
Oh, I makes filets out of the rest of it.
How about slice it up fairly thin, ~1/4", and saute it up in some butter, onion, green pepper, garlic, salt, and pepper and toss it on a good roll.
motobrewer
I'm no atheist scientist, but...
that's a good option too - but i'm having a brisket sandwich right now for lunch...lol
i think i'll go with your first suggestion - with a brandy (or bourbon? scotch?) cream sauce, lemon risotto and maybe some green beans.
i think i'll go with your first suggestion - with a brandy (or bourbon? scotch?) cream sauce, lemon risotto and maybe some green beans.
dataz722
Well-Known Member
That sounds good. I need to make risotto soon. I haven't in a while.
dataz722
Well-Known Member
Or, while it would be a waste with tenderloin, you could make a really damn good quesadilla or teppanyaki. A lot of times I will do that with the chain off the tenderloin.
motobrewer
I'm no atheist scientist, but...
lol, well that's what i've usually done, cube it and use it for something...."normal".
this didn't have a chain, it wasn't a full-on psmo - just a supermarket mini-psmo.
this didn't have a chain, it wasn't a full-on psmo - just a supermarket mini-psmo.
Really?? You're really going to toss out an underhanded softball pitch like that???
I have several ideas of what you can do with it....
... too easy though.
motobrewer
I'm no atheist scientist, but...
aww look, cape misses me! isn't that cute?
CreamyGoodness
Well-Known Member
Got any barley hanging around? That cut could make a killer beef mushroom barley soup.
God, now I want BMB soup. Thanks a lot.
God, now I want BMB soup. Thanks a lot.
Just popped in to opening mock quickly... I'll let you and Dataz get back to discussing what to do with your meat.
dataz722
Well-Known Member
Don't you have a sausagefest to go plan?
Actually... now that you say that...
How fatty is the meat Moto? How about a stroganoff. I freakin' love that stuff if it is done right. Cube it and toss it in a slow cooker.
How fatty is the meat Moto? How about a stroganoff. I freakin' love that stuff if it is done right. Cube it and toss it in a slow cooker.
motobrewer
I'm no atheist scientist, but...
well, that's a fine suggestion except...
we had that for dinner wednesday....and i had the leftovers thursday...
seriously i thought you guys (well, at least cape) were stalking me? you should know this. or maybe, i eat way too much beef....
it wasn't done right though. i haven't made the real stuff in awhile.
we had that for dinner wednesday....and i had the leftovers thursday...
seriously i thought you guys (well, at least cape) were stalking me? you should know this. or maybe, i eat way too much beef....
it wasn't done right though. i haven't made the real stuff in awhile.
Amateur.
Toss some shrimp in a hot pan for 1 minute, mix with some bread crumbs, lime juice, sriracha sauce, ginger, green onion, just a bit of honey and lots of cilantro. Slice a pocket in the roast, stuff with the shrimp, seal shut and braise, broil, bake or grill
motobrewer
I'm no atheist scientist, but...
now that's an idea!
anyway I did what i said, data's first suggestion. except i use thyme. lemon risotto turned out really well
cognac sauce didn't. deglazed with cognac, let it boil off, added some cream and let that simmer. finished with butter, and it was still really runny. didn't feel like trying to fix it with flour or starch. but, don't really know why it ended up really watery.
anyway I did what i said, data's first suggestion. except i use thyme. lemon risotto turned out really well
cognac sauce didn't. deglazed with cognac, let it boil off, added some cream and let that simmer. finished with butter, and it was still really runny. didn't feel like trying to fix it with flour or starch. but, don't really know why it ended up really watery.
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