Okay, today is an odd day. The planets must be aligned just so, because I am making double post.
Dinner tonight was just tooooo-o-o-oooo good to not post. It was ‘made-my-own’ from a recipe that I found on Pinterest a couple of weeks ago. Yes I am a dude and I use Pinterest. I’m comfortable in my own skin. Judging me is fruitless, so here we go.
Without getting into an enormous back story of how I got this Choice Beef Tenderloin for only $2.79/pound, I will say that I have been dry aging this amazingly tender piece of meat for more than 3 weeks. This was the first time I have tried aging a tenderloin, but must admit, it had the most amazingly intense ‘beefy’ flavor I have ever had, outside of a very high end chophouse.
While bringing the tenderloin to room temperature, I assembled the lemon/garlic butter as so: Start with one stick of softened real (salt free) butter. Add a couple pinches of sea salt, 1/4 teaspoon finely chopped garlic, cracked pepper to taste, 1/4 teaspoon of lemon zest, and a pinch of minced thyme and rosemary. Blend together well; place on a piece of plastic cling wrap, fold over the wrap to cover and shape the butter into a log. Roll the butter up in the wrap and place in freezer to firm up while you move on to the sauce and grilling.
The succulent tenderloin is still resting at room temperature, but not quite ready, so next came the sauce as so (in rough measurements): 1 cup of beef broth, 2 cups of White Zin Whine, 1/4 cup low sodium Soy Sauce, and about 1/2 cup of brown sugar. Tossed all into a very wide, high sided skillet, brought it to a boil over Medium/High Heat, and reduced it to about 1/2 cup…almost syrupy, but not quite. This produced an insanely savory and delicious sauce that was drizzled over the finished entree.
Before moving on the the meat, it’s still resting and warming to room temperature and doing just fine, I HAD to add some sauteed mushrooms to the mix. One of my favorite things of all time happens to be the splendiferous pairing of sauteed mushrooms and perfectly cooked beef. This tenderlion screamed for something more than the usual button mushrooms. I still had two Portabello ‘shrooms left over from lunch, so that’s what made it’s way to the skillet on Medium/High heat.
SPOILER ALERT: UNHEALTHY (BUT TASTY) INGREDIENT IS ABOUT TO BE USED. I added about 3 tablespoons of BACON JUICE to the still hot, extra large skillet, used for the sauce. After slicing up the ‘shrooms, tossed them into the pan to begin softening and soaking up all the bacony goodness. At the point when the ‘shrooms began to soften, I added in about a cup of the White Zin wine from the previously opened bottle. This cooked long enough for the liquid in the pan to evaporate. I then moved the ‘shrooms to an oven safe dish and place in the oven at 170* to keep them warm while I moved to the main event…the meat.
Aside from trimming out, and hog tying the Beef Tenderloin, the most time consuming steps are now out of the way. Whew! Let’s cook some meat!
Now that the ever-so-loverly beef tenderloin has warmed to near room temperature, I added about 2 MORE tablespoons of the BACON JUICE to the still hot, extra large skillet on Medium/High heat. After the BACON JUICE re-liquified (and it will not take long), I sprinkled the entire roast with Truffle Salt and Cracked Black Pepper, then carefully placed the tenderloin in to sear each of the 4 sides for about 60-90 seconds per side. Since I had already fired up the gas grill to finish the cooking process, I guess I could have used it to sear the meat, but the BACON JUICE would have been useless, and let’s face it, wasted BACON JUICE should be a crime. Okay, back on track. After searing the tenderloin in the skillet, I took it to the now rocket hot grill and placed in the middle of the rack. The way my gasser is built, there are 3 long burners. I turned the middle one off so that finishing the meat on the grill, with it in the middle, would be more indirect without further searing. I left the other 2 burners on HIGH heat and closed the lid to cook the meat for about 5 minutes…the temp of the grill was about 750*F. At that point, I turned the burners to LOW, rolled the beautiful roast while keeping it in the middle of the grill, closed the lid and cooked for another 5 minutes with the lid closed. Again visiting the grill, I rotated the beef yet again, closed the lid and, you guessed it, cooked it another 5 minutes.
For me, I like beef tenderloin medium rare AT MOST. After 15 minutes on the grill, it was time to remove the roast back to the kitchen. I simply kept it on the cutting board and allowed it to rest for about 5 minutes. During this ‘resting’ phase (trust me you do not want to skip this phase), I turned the oven off (remember the ‘shrooms are in there keeping happy), and warmed the sauce. After resting, I sliced the tenderloin to 1/2 inch slices, drizzled the sauce over the top, removed the lemon/garlic butter from the fridge and sliced off a few thin coins, and placed them on top to melt down.
Here’s what we had…
Please believe me when I say, this was THE best beef tenderloin I have ever tasted. So good, in fact, that my lovely daughter (who only eats meat in the form of chicken tenders) tried it and asked for seconds! I am such a proud papa!
I’m sure part of the awesomeness of flavor came from the extensive dry aging of the beef, but the earthyness of the mushrooms and the intensity of the sauce really added pop to this dish.
We stuffed ourselves, but had plenty of the steak left over to ensure tomorrow’s breakfast and lunch will be amazing.