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.
Easy, tasty, and less grease than burgers.
"Talk the Dock!"