I am reminiscing on the New Year’s article on breaking down the beef tenderloin and despite the spotty weather I am determined to grill something. Wiping the pollen off of the grill lid and scraping down the bars, shamefully left soiled since last winter, I prepare my fiery flame thrower for the first session of the season.
With some leftover tomatoes and some greens (I believe that I have written about the latter an uncountable number of times in the past), an easy and delicious topping of frizzled onions brings the entire dish together.
While there is something to be said for the primarily vegetable and vegetarian dishes that I have covered in the past six weeks, there is even more to be said for the glorious steak as we enter the season of white-hot rod charring, aka summer.
With produce stands slowly and surely wiping the sleep of a long winter’s nap from their eyes, Delmarva is once again reminding us of the panacea at hand so close to our doors. With more than a few organic local growers, the potential exists for a summer of lovely and exciting foods.
Chesapeake Farms, known for their cheese, ice creams and beef, is but one of a growing number of farms in the area, and the network seems to grow daily. The Good Farm, Greenbranch, Bradford Beef and others are taking the reins of the wellness wagon in providing the product with an accessible product that perhaps is not be laden with preservatives, hormones, or other sundry items often finding their way into our food chain.
The end result is an exciting option to supplement the modern menu. For those who still enjoy meat, this is a classic dish, and one that you could find in any given steakhouse. The fried tomatoes act as a lovely crouton for the drippings as they release from the steak. The underlying sauce is a classic Bordelaise minus the bone marrow (never been a huge fan), which accentuates the richness of the beef while accompanying the greens and the acidity from the tomatoes to the tee.
And to think that all of this came out of the remembrance of an article written four months ago. I guess with a mind like mine, one can’t help but to reach into the treasure trove of somewhat useful trivia and have a good dinner once in a while.
Grilled Tenderloin of Beef
2 ea. 4-8 oz. beef tenderloin, free of all sinew and fat
4 oz. melted butter
Salt & pepper to taste
2 ea. Garlic cloves, crushed
Thyme and oregano as needed
Marinade the beef in the remaining ingredients for at least an hour
Preheat the grill and cook the beef to the temperature of your liking. If you are savvy enough to work with sous vide cooking, you could heat the beef in the pouch to the specific temperature, and then sear the garbage out of both sides to finish the product. There are a great many precautions in sous vide cooking, so if you are not well-versed or equipped I wouldn’t mess with it
Serve atop the remaining sides
2 c. Chopped kale
½ ea. Medium shallot, julienne
1 ea. Garlic clove, smashed
S&P to taste
Lemon juice as needed
Lemon zest from Microplane
Sautee vegetables in olive oil until kale is tender and the garlic is just beginning to brown. Do not let the garlic brown or it will become bitter
Season to taste and set aside until ready for service
Fried Tomato Slices
6 ea. Thin slices of tomatoes
Flour for dredging
4 ea. Egg whites
1 c. whole milk
1 c. Panko bread crumbs
S&P to taste
2 Tbsp. Sesame seeds
Oil for frying
Set up three pans or plates; flour, egg wash (egg whites and milk) and the coating (remaining ingredients)
Keeping one hand dry, dredge the tomato slices one at a time in the flour, dip in the egg wash and then bread with the panko mixture
Set aside until ready to fry
Drop in a 350F fryer for approximately 2 minutes, ensuring that the tomatoes stayed submerged. If you cannot do this, simply turn them over with tongs halfway through the frying process
½ ea. Red onion, shaved very thin
1 c. Whole milk
Oil for frying
Soak the onions in whole milk for at least an hour
Dust/dredge onions in flour
Fry until golden and crispy
Butter for sauté
1 clove garlic, sliced
1 tbsp. sliced shallot
1 c. red wine
½ c. Veal stock
½ c. Sauce Espagnole
1 sprig fresh thyme
This is a but non-traditional as it precludes bone marrow, but I think it will still suffice
Saute the shallot and garlic in the butter. You only need a trace of butter to ensure that there is an even coating on the aromatics
Add the wine and reduce to ¼ cup
Add the veal stock and reduce to 1/3 c.
Add the Sauce Espagnole and thyme and reduce to ½ c.
Run through a fine mesh strainer and keep warm until service.