Culinary Wonderfulness

Every now and then I see the episode of Good Eats where Alton Brown shows how to break down a tenderloin. (I think it’s called “Tender is the Loin,” a two parter.) I finally saw it enough times that I decided I was going to do just that. So off I go to Sam’s Club to stock up on meat. Looking at the prices, I started mentally kicking myself for not trying this sooner – four inch-thick filets mignon cost about $10, but a 7.5 pound tenderloin (from which I got over a dozen filets and a loin roast) cost me $61. While I was at it, I also got a couple of lamb racks and a pork loin, which became a pork roast and several pork chops.

Tonight was the first time I made filets for dinner. On the Good Eats episode, Alton made Steak Au’Pouve (I am sure I spelled that wrong) which is basically pepper steak. You crush some peppercorns, coat the steaks in it, fry them in a pan for a few minutes on either side (filet must be rare in the center, otherwise what’s the point?) and then make a pan sauce (I used red wine and heavy cream.) Put the steaks in the sauce and warm them together. With that, I made some lemon garlic shrimp, sweet potatoes, and squash.

Oh

My

GOD.

I cannot believe how good the steaks came out! I am embarrassed to speak so highly of my own cooking, but I have never made a steak that good, and that tender.  So now, how do I top that? 🙂