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Old 05-11-2005, 11:55 AM   #31
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whole beef tenderloins from costco get my vote. i trim them and freeze them in thick portions, roughly 2 to 3 inches.
i also agree with using only a little salt and pepper, then cooking on a charcoal grill. they are sometimes served with buttered mushrooms and a thyme/red wine/shallot reduction.
the trimmings from the whole tenderloin get chopped tossed into some butter in a skillet or onto the goerge foreman, then are served to our cats as a treat, or to the stray cats in the neighborhood. haven't seen a mouse in years...
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Old 05-11-2005, 12:36 PM   #32
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Bucky:

You're a generous guy. I use the tenderloin trimmings for myself!

On another note, I may be in the minority. I prefer my filet mignon pan seared and finsihed in the oven. Other steaks, sirloin strip or ribeye go to the grill.
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Old 05-11-2005, 03:27 PM   #33
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i hope you don't have to eat them from a bowl on the floor, andy...

my cats get upset when i stick my head in between them for some.
(i won't even mention what happens with the litterbox!)
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Old 05-11-2005, 04:40 PM   #34
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Quote:
Originally Posted by buckytom
...my cats get upset when i stick my head in between them for some...
We don't have any cats so I have the floor to myself.
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Old 05-15-2005, 06:14 PM   #35
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Quote:
Originally Posted by ironchef
Try this with your steak.

Rosemary and Port Wine Demi-Glace

Yield: 1/2 – 2/3 cups

Ingredients:

2 c. Veal or Beef Stock
1 c. Ruby Port Wine
2 Sprigs of Fresh Rosemary
3 Shallots, finely minced
˝ c. Leeks (white part only), thinly sliced
2 Bay Leaves
2 tsp. Canola Oil
3 Tbsp. Unsalted Butter
Kosher salt to taste

Method:

Sauté the shallots and leeks in oil until translucent, about 3-4 minutes. Add the port, and reduce until the liquid becomes thick and syrupy (it should be able to lightly coat the back of a spoon). Add the stock and bay leaves, bring to a boil, and then simmer until reduced by half. Lightly bruise the rosemary, add it to the sauce. Continue to reduce the sauce until approx 1/2 to 2/3 cups remain. Strain into a separate pan, then off the heat, whisk in the butter until it’s emulsified. Season to taste with the kosher salt.

**Because this sauce is concentrated, it is NOT meant to drench the meat in. 2-3 tablespoons of sauce will suffice because the flavor is so rich. You don’t want to overpower the meat.
Ironchef, just spotted this recipe..'ve been into making my own, chicken , beef and veal stock..And have been wanting a good sauce for some beautiful fillets and ribeyes we've been treated to. This looks just the ticket..Thanks..It looks so good
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Old 05-16-2005, 03:12 PM   #36
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Let me know how it turns out. One thing I forgot to add in the recipe is that the port reduction, before you add the stock, should yield about 1/4 cup.
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Old 05-16-2005, 07:28 PM   #37
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Thanks Ironchef, I'll make a note on the recipe...

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