Today I had to take care of 2 birthdays – of my two "Boyz"….
Every year we celebrate both their birthdays with a cake from Paw Pleasers, and usually a filet mignon. This year though we wanted our share. So I got up this morning and drove over to Iowa Meat Farms. Now I can’t say enough good things about this place! Great service, great meat, and a knowledgeable staff. The cutter actually showed me a whole tenderloin, asking how many I would be feeding ( I didn’t tell them about the boyz…)
. He than trimmed, tied, and cut me a 2 1/2lb Tenderloin, man this was a work of art!!! Now I didn’t want to be spending the whole morning, drool dripping down my chin, waiting for the tenderloin to finish roasting. So I cut it in half and seasoned very generously with Alae’a, fresh cracked pepper, granulated garlic, and a small amount of dried oregano.
I heated a pan to till smoking, and seared the tenderloin on all sides, than placed in a 350 degree oven.
While the tenderloin roasted I caramelized some onions:
Caramelized Onions
2 large onions sliced
1/3 – 1/2 cup mirin
1 – 2 Tb Sugar
Salt
Pepper
1/2 Tb Butter
Place sliced onions in a non-stick pan. Using medium heat, allow onions to "sweat". Once onions start to soften season with salt and pepper and 1 Tb Sugar. Stir onions, when onions start to caramelize, pour in half of the mirin, and allow to reduce, stirring periodically. Add butter and saute until onions are golden brown. Add additional mirin and sugar if onions are not sweet enough. Sweetness will vary based on the type of onions used.
Horseradish Sauce
1/2 Cup Sour Cream
3 Tb Prepared Horseradish
Juice of 1/2 lemon
Salt and Pepper.
Mix all ingredients until smooth. Chill.
When the internal temp of the roast hit 125, I removed and rested. The roast was so soft I could cut it with a fork. And the seasoning was "right on" I probably could’ve eaten the butcher’s twine and not think twice about it!
So what to do with leftovers? On a nicely toasted French Dip roll, 2Tb Horseradish sauce, 4 slices beef tenderloin, caramelized onions, Roasted Mushrooms, and Arugula!!! delici-yoso!!!
Oh, yes, "da boyz" enjoyed their share as well….Happy Birthday Sammy & Frankie!!!
Awww KIRK! They are SO CUTE! I love the wee little sweaters! Go read your email!
Your roast looks awesome! *droooling*
Cute doggies too!!! aaaaaawww…look at their sweaters!
Jo – Yeah the boyz are two spoiled little brats, but they add alot of joy to our lives – they even put up with “the embarassing” sweaters once in a while!
Elmo – Thanks, the roast actually came out well, and it was soooo easy! Just have to find a good butcher! Funny, but a 2/1/2lb roast dosen’t really go very far….
Doesn’t go far huh? I’d be surprised if it got more than 20′ from the cutting board! ::laughing:: If I knew I could get it to you in 24 hours, I’d send you some ham & bacon from Dittmer’s. They have the best. They also have elk, venison, ostrich, and other sorts of animal. Now that’s what I call a butcher shop! Not to mention their sausage selection!
Kirk! OMG, your “boyz” are sooooo cute!!!
Your roast looks damn good. Amen on the leftovers on a sammich with your ‘shrooms, caramelized onions and arugula! An awesome combination.
Jo – Actually it’s more like 20″ from the cutting board to my mouth!
Pam – Just had the last of the beef tonight. And yes, it was really good!
Hi Kirk,
Wow that looks like a huge 2 1/2 lb tenderloin there. I haven’t eaten meat like this in ages. I guess it’s because I don’t really have anyone to cook for other than myself.
The boyz, they look spoiled…but so cute! Lucky dogs! =P
Reid – I was really surprised at how fast this went – I used all the beef up on sandwiches! I had planned a coupla beef salads – and maybe even a stir fry – but ran out! It really didn’t go very far!