I've posted the petite tenders before , but usually do them whole . This is an idea I got from
mosparky
, to double cut and butterfly them . This is a really tender beef cut as is , and this method adds to that .
Decided to use the cast iron for a sear and finish in the oven .
These are from another cook , but wanted to show what they look like whole , and how I normally do them .
Grilled and cut into medallions .
For these I cut the tips from each end and saved them for another dish .
Butterflied and tied . In my vac container with some Olive oil , garlic
and black pepper . Vac'd and in the fridge .
This is after about 6 hours under vacuum .
Out on the counter to warm up before going into a hot cast iron pan .
You can see some difference in texture and color . Smell is fantastic too .
Cast iron heated up until it starts smoking ,
then add the beef with just a bit of olive oil . I buy different olive oils .
This is for sauteing .
Give them time to do their thing . Then flip .
I rushed the one . Didn't get as good of a sear .
Add seasoned steak butter to the pan .
Then some garlic , rosemary and thyme .
Needs more butter . Then into a 400 degree oven .
Pulled out at 130 . The carry over was more than I expected .
Realized " resting " in hot cast iron is cooking .
Moved to a board . That was a stupid mistake .
They feel ok , but I hope their not to far past .
Had some take and bake bread .
Bread and some roasted veg . Doneness was fine .
Could be just a bit more to the rare side for me .
My Son made a mushroom sauce . I'm not a shroom guy , but it's pretty good .
Cut shot .
Some sauce added .
This was a great meal . No leftovers though .
I like my cold beef the next morning .
This cut is so tender you could go all the way to medium well
and still be good .
The smell this puts through the house when cooking is hard to beat .
The garlic and fresh herbs in the oil , seared beef , hot cast iron .
Good stuff .
mosparky
, to double cut and butterfly them . This is a really tender beef cut as is , and this method adds to that .Decided to use the cast iron for a sear and finish in the oven .
These are from another cook , but wanted to show what they look like whole , and how I normally do them .
Grilled and cut into medallions .
For these I cut the tips from each end and saved them for another dish .
Butterflied and tied . In my vac container with some Olive oil , garlic
and black pepper . Vac'd and in the fridge .
This is after about 6 hours under vacuum .
Out on the counter to warm up before going into a hot cast iron pan .
You can see some difference in texture and color . Smell is fantastic too .
Cast iron heated up until it starts smoking ,
then add the beef with just a bit of olive oil . I buy different olive oils .
This is for sauteing .
Give them time to do their thing . Then flip .
I rushed the one . Didn't get as good of a sear .
Add seasoned steak butter to the pan .
Then some garlic , rosemary and thyme .
Needs more butter . Then into a 400 degree oven .
Pulled out at 130 . The carry over was more than I expected .
Realized " resting " in hot cast iron is cooking .
Moved to a board . That was a stupid mistake .
They feel ok , but I hope their not to far past .
Had some take and bake bread .
Bread and some roasted veg . Doneness was fine .
Could be just a bit more to the rare side for me .
My Son made a mushroom sauce . I'm not a shroom guy , but it's pretty good .
Cut shot .
Some sauce added .
This was a great meal . No leftovers though .
I like my cold beef the next morning .
This cut is so tender you could go all the way to medium well
and still be good .
The smell this puts through the house when cooking is hard to beat .
The garlic and fresh herbs in the oil , seared beef , hot cast iron .
Good stuff .
