Silverback said:To me a tenderloin is ruined if you spice it up. All I do is after I pull it out of the oven to rest, I put some steak butter on it. That's it for me.
That reminds me, I need to whip up some steak butter.
I should mention that steak butter also makes some great scrambled eggs.
Manic said:What's steak butter???
Silverback said:I was waiting for that question.
So, here you go.
2 tablespoons minced garlic (About 6 large cloves)
2 tablespoons plus 1 pound unsalted butter, softened
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaves
1 tablespoon salt
1 tablespoon black pepper
1 lemon, juiced
In a small skillet or pan, toast minced garlic in 2 tablespoons butter over medium heat until just turning brown, do not burn. Add toasted garlic, chopped herbs, salt, pepper, and lemon juice to the pound of softened butter. Mix well. Divide seasoned butter in half. Wrap each half in plastic wrap. Twist and tie each end of the plastic wrap to form two logs. Refrigerate until needed
Butter logs can be kept in freezer for up to 1 month.
After grilling your favorite steak, place 1 or 2 quarter inch thick slices of the steak butter on top of each steak.
I also add this to scrambled eggs, fried potatoes, chicken, etc.
OCBob said:
Hope not, Mom will kill me heheheh.Silverback said:Sounds like it's a story line for a future segment of COPS.
I made a mustard marinade (Dijon and stone ground mustard, soy sauce, garlic (10 cloves ), salt, pepper, and a little fresh thyme). I coated it with that last night.... this afternoon, I crusted the loin in Panko bread crumbs, and put it on a bed of carrots, onions, and fennel. She's almost done now (about 2 hours cook time). I'll add some chicken stock and a little sweet vermouth to the drippings and reduce that down on the stove while the roast is "resting". That should make a nice au jus. Sarah made some cajun andouille/cornbread stuffing, and some nice asparagus sauteed in bacon. :rock:
Black1 said:
uke: 
