!!! You are NOT going to improve your golf !!! New recipe added

Sorry to disappoint the readers on what is potentially the most irrelevant thread on golf this week. There is nothing to buy, nothing to sell and nothing to cure your BIS.

i have tried the recipe for a 24-hour steak which takes a long time to prepare, fussy but the end result is the most tender and succulent piece of ribeye. now we need to raise the bar - shorter preparation time and an equally excellent piece of juicy steak that meets the demanding gourmet expectations.

without much ado here is how it pans out....

Tenderloin from Hubers' Butchery. One can choose the Argentina grass fed which at about 300g will cost about $13. The US prime will set you back about $40 and the Angus 200-day Grain fed will tip in at $43.50. for this purpose, we have used the US prime because i like the marbling on those tenderloins.

ideally you want your tenderloins to be 2 inch or at least 1 1/2 inch thick. we had 5 pcs in 2 inch and 4 pcs for the smaller eater at 1 1/2 inch. the 2 inch will weight from 270 to 300g while the 1 1/2 will weight 220 to 240g.



Milled fresh black pepper and mix with sea salt (you can substitute with Koshler salt) but never use common table salt. it will ruin your steak. you can mill the black pepper (coarse) using a coffee or blender. its cheaper, faster and better than pre-pack or using a standard pepper mill.

the mixture is roughly one flat tablespoon of black pepper and one tablespoon of sea salt for each steak. if you prefer a less salty steak, you can go 2/3 black pepper and 1/3 sea salt.



Pat dry the meat and coat the tenderloins with oil, then dip into the black pepper and sea salt mixture, coating it well.



Using a very hot iron skillet (avoid teflon coated or aluminum pans cos its not hot enough), sear each side (top, bottom, 2 to 3 sides) for a full 2 minutes each. Your steak will not cook, its just to seal in the juice and create the crisp texture.



Whack them into the oven or broiler with a generous portion of unsalted butter to create a nice glaze.

timing at high deck of the oven, 200 degrees celsius - 8 minutes for rare, 10 for medium and 12 for done. use a meat thermometer to get better reading. roughly 120 for rare 135 for medium and over 150 for done.



the finished article - undress..



the finished article - dressed with saute field, portebello and brown mushrooms accompanied by a Rockford Cheese sauce with double cream.



still pretty ordinary looking, but the inside...glorious. one of the best tenderloins i have had.



enjoy my fellow GRians and meat lovers.......DGman

DAMN IT ERIC....you made me very hungry

Love the colours inside!

I WAN!!!!!!!!!!!!!!

I am inspired to try this.

sure looks damn good !!! especially to someone who is dead hungry

BEAUTIFUL!!!!!

LOL great recipe! yummy!

Sigh ... N u are having this for lunch??!!

My take is simple.

Pictures don't do this justice. You need to savor it instead.

DGman, I'll be waiting for your invite

Damn...makes me want to eat steak tonight.

Like Technospaz I am also waiting for an invite. Hahhaha...

DGMan.....aka beloved eric...when will we be gathering at your abode for a feast....


Buy BFG wedges got free steak hor?

eiji wrote:

Buy BFG wedges got free steak hor?

I like...

I cannot take beef leh, but it look damm good, photo are well taken too. Can make into chicken or pork next time?

eiji wrote:

Buy BFG wedges got free steak hor?

Issit????

How to make the sauce boss? Wow *drools*

wah! somemore post at lunch time! can smell the scent of bbq seared beef in the air liao....

had lunch already... still salivate looking at those juicy meat...

My wife always complains tt I've not cooked for her.... this looks like an inspirational piece and seems easy enough...I hope. And I am SERIOUS that I am inspired to cook this for my wife! But needs more advice.

1) Like DLWL ......... how to make sauce! I think this is VERY important too.
2) Can those small convection oven do the job or i need those big ovens?

Thanks ahead!

Peace......

boss how to make the sauce?

peace2903 wrote:

...and seems easy enough...

heeheehee... gd luck man.

convection oven can do the job as long as it can keep the temperature hor. I use one and they work ok. obviously I cook for two people and eric for 4 or more hehehe

the key is (as DGman said) is getting a good cast iron skillet to get a good initial charring without juices flowing out. I always used Le Creuset ones and Takashimaya has a 50% promo right now

btw, if you use fattier cuts like rib eye or prime rib, no sauce needed. Kosher salt and black pepper is divine already

many wine based sauces recipe use demi glace, and that is hard to buy/make...cream based sauces are great for tenderloin. waiting for Eric to share recipes too.

eric, do you turn over the loins to char the sides as well?

hmm..this man is not just a great fitter but a good cooker as well....!!!

danielleecm wrote:

... a good cooker as well...

Cook. A good cook. Master is not an electric appliance.




The Spelling Nazi Strikes!

mUAr_cHEe wrote:

peace2903 wrote:

...and seems easy enough...

heeheehee... gd luck man.

Hmmmm... How much for 4 pcs tt is already cooked, DGMan? :p