Morning folks!
Last night's dinner was certified piedmontese beef petite tenders.
These are 10 oz each.
Cut up half of a large white onion. And drained 4 small cans of mushrooms. Sautéed with olive oil and butter.
Added Dash garlic and herb blend. And a dash of pepper.
Also cut up small taters and roasted with olive oil and butter. With more of the dash blend.
I marinated the tenders with Montreal seasoning for 4 hours.
Then seared on CI. And finished to 135 degrees under the broiler.
I'm getting spoiled with CPB beef. The quality is amazing. If I had anything to say negative wise. It would be the small learning curve when cooking their beef. It is pretty lean. So, it tends to cook a bit quicker. Which could leave to overshooting your target temp if you're not paying attention.
Sorry. No cut shot. But it was perfectly pink throughout.
Last night's dinner was certified piedmontese beef petite tenders.
These are 10 oz each.
Cut up half of a large white onion. And drained 4 small cans of mushrooms. Sautéed with olive oil and butter.
Added Dash garlic and herb blend. And a dash of pepper.
Also cut up small taters and roasted with olive oil and butter. With more of the dash blend.
I marinated the tenders with Montreal seasoning for 4 hours.
Then seared on CI. And finished to 135 degrees under the broiler.
I'm getting spoiled with CPB beef. The quality is amazing. If I had anything to say negative wise. It would be the small learning curve when cooking their beef. It is pretty lean. So, it tends to cook a bit quicker. Which could leave to overshooting your target temp if you're not paying attention.
Sorry. No cut shot. But it was perfectly pink throughout.
