Sunday, 4 August 2013

Two Burner Tastiness: Tossed Greens and Tenderloin

    "I can't stop pushing it..."
           -General Public

  

       As it so often does in life, once again, size matters.

       An unavoidable limitation of cooking in a small space is the very fact that one is cooking in a small space.  Everything, by necessity, is smaller- smaller burners mean smaller pots and pans,  which can, and does limit one’s ability to cook beef.

  A 16 oz ribeye steak for example, would overwhelm our hand-span – wide “big” skillet.

      Thus, when the crew of Whiskeyjack has a  hankering for bovine protein that doesn't come wrapped in a bun, we turn to tenderloin.

       Tenderloin is a small oblong roast, ideal for two-burner cooking.

        Here's our recipe for Tenderloin in a Red Wine Reduction

        1 2 lb-ish beef tenerloin, cut in half to fit pan.
        1 shallot diced
        1 clove garlic peeled and minced
        1 vidalia onion, peeled and diced
        1 carrot, sliced
        1 stalk of celery, sliced
         Handfull of sliced mushrooms (optional)
         1 zucchini, sliced into 1/4" thick slices.
        1 tsp olive oil or 1 dollop of butter
         2 tsp worcestershire sauce
         1 dash balsamic vinegar
         1 bottle of red wine
          Spices- I like rosemary, tarragon a little salt and pepper.



          Pour a glass of wine.
          Cut tenderloin to fit skillet.
           Put tenderloin on plate, pat on some spices and a little worcestershire sauce.
         Warm up your skillet-  you want your pan to be HOT before introducing the beef.
          Add dollop of butter or olive oil  to pan.  (Because of the lack of temperature control on our crude stove, I prefer to use olive oil when searing.)
          When pan is hot, add tenderloin.
           When tenderloin is seared on once side, (about a minute) turn and add veggies (except 'shrooms) to pan.
            About a minute later, turn tenderloin to side number 3, and add a glug or three of wine to the pan.
             Another minute or two later, turn the tenderloin one last time, then reduce heat to medium-ish, and cover.

       
       
       
      We uses another pot as a lid.

     
     Over on burner #2,  add a dollop of olive oil to skillet #2, and set to medium heat.
      When internal temp of tenderloin indicates that it is done to your taste, set tenderloin on cutting board to rest, under pot lid or tinfoil tent.  
      Add another glug of red wine to pan, a quick dash of balsamic vinegar, and increase heat slightly.  Stir and taste frequently.  Did you opt for 'shrooms?  Now is the time to toss them in.

        How's your wine?  Now is a good time to refresh your glass.
   
       While reduction is reducing, after tenderloin has rested at least 9 minutes, turn to skillet #2 and start to sear zucchini slices with a dash of spices, salt and pepper, and arrange on plates.  

        Don't forget to occasionally stir and taste skillet #1.

        Now the tenderloin has rested about 12-15 minutes- uncover, slice and arrange on zucchini.

        Spoon reduction onto tenderloin, or onto plate, or into small inidvidual dipping bowls so guests can serve themselves
      
        Serve with simple salad.  We opted for spring greens and spinach with semi-pickled cucumbers.
    



     Easy, tasty, and less grease than burgers.


     "Talk the Dock!"

1 comment:

  1. sounds absolutely wonderful!

    bob
    s/v Eolian
    Seattle

    ReplyDelete