I'm about to answer a question asked by one member and followed up on by a few others. That is why they are getting tagged here....due to their interest in what I am about to document based on my experiment the other night. Those members are:
Steve H
(Steve <DUH!!>)
@forktender (Dan)
Misplaced Nebraskan
(Zach)
@snakehead (Gerald)
This post has a bit of a story behind it. In the thread for our FirsT Cen Tex Que And Brew gathering, I highlighted a batch of spicy pickled garlic on the Day 2 thread that I'd made using Steve's brine recipe. It was a star of the event!! The thread has recently exploded with thoughts, ideas, and suggestions for different brines and things to brine. One of the questions was what sort of things to do with the spicy pickled garlic. One of the suggestions was to use it on a cheesy garlic bread. Sounded good to me :-)
Now to phase 2 of the story. I have developed a great rapport with my sales manager Joe at Certified Piedmontese and he's given me some great recommendations on different cuts of meat to try. Based on that, I ordered a box of Tenderloin Tips, not having a clue what the Hell I was gonna use them for. Well, I had an inspiration the other afternoon while lounging in the pool sipping a margarita. Went into the house and started writing down the ingredients I wanted to use while the beef was defrosting. Here's what I came up with:
This is where the garlic bread with the spicy pickled garlic comes in. The tub of pickled garlic
A few cloves out to mince
Minced and ready to mix into the butter
Added to the butter and all mixed up
Here are the tenderloin tips
Into a pan with most of the dry spices (recipe to follow)
Beef lightly browned. Time to add the rest of the ingredients
Add everything else and let simmer for a while
Here is the bread I will be using for the spicy garlic bread
Loaf of bread sliced and a heavy dose of the garlic butter
Add Feta cheese then top with shaved Belagfoglia Parmesan
Made a nice salad to go along with dinner
Fresh baby spinach with the nasty stems cut off
Sauce has thickened. Time to add the spinach and let cook down for a few minutes
Bread all done
Money shot!! Dinner is served...and what a great dinner it was!!
Close up of the tips and spinach
This came out really, really well. Couldn't believe the depth of flavor, the different characteristics of it, and the complexity. The tenderloin tips were exquisite...so tender, so flavorful, and of course very juicy, both from the meat itself and from the gravy it has been simmering in. The odd thing is that this meal was made with pretty much everything that anybody would already have in their pantry. No need to go out and try to source a bunch of weird, off-the-wall stuff to make a great meal. I guess it just comes down to the right ingredients used in the correct ratios. Additionally it doesn't take a long time to do and is not at all difficult. This time it took a bit longer than it should have because I was totally shooting from the hip....and maybe should have started one margarita earlier
This one went into the "Must Do Again" category after Tracy took the first bite and her eyes got as big as saucers and the smile went ear to ear. Now to the bread: it was simply superb!! The spiciness and slight pickled flavor of the garlic mixed with the two strong cheeses was a perfect accompaniment. To answer the question, yes...it is definitely a worthwhile thing to do with the pickled garlic!! The only thing I'll do differently next time is to use a soft cheese to top the bread with. The Parmesan doesn't melt well and it kept wanting to fall off the bread....but it was still really good
Here is the recipe, as basic as it is, if anybody is interested in giving this a run:
1 lb Tenderloin tips*
2 T Olive oil
1 ½ t Black pepper
1 ½ t Garlic powder
1 t Montreal steak seasoning
3 cups Beef broth
1 T Beef bouillon
½ cup chopped onion
1 T Minced onion
3 cups Baby spinach, stems cut off
1 T Corn starch for a thickener (can use flour if necessary)
*Any good quality beef cut into cubes will work
-Add olive oil to pan along with beef and toss till coated.
-Add black pepper, garlic, and Montreal steak seasoning. Cook on medium heat till meat is lightly browned
-Add beef broth, minced onion, beef bouillon, and fresh onion. Simmer on low 20 to 30 minutes until meat is tender
-Slowly add corn starch to avoid lumps and cook till sauce thickens. Use more corn starch if necessary
-When sauce is at desired consistency, add spinach and let cook down. This will only take a couple of minutes
-Serve over cooked egg noodles tossed with butter and grated Parmesan cheese
Note: Heinz Savory Beef gravy could be used in lieu of beef broth and corn starch for quicker cook time
Well....thanks for stopping in. I'm gonna go slither back under my rock now. Y'all have a great day!!
Robert
Steve H
(Steve <DUH!!>)@forktender (Dan)
Misplaced Nebraskan
(Zach)@snakehead (Gerald)
This post has a bit of a story behind it. In the thread for our FirsT Cen Tex Que And Brew gathering, I highlighted a batch of spicy pickled garlic on the Day 2 thread that I'd made using Steve's brine recipe. It was a star of the event!! The thread has recently exploded with thoughts, ideas, and suggestions for different brines and things to brine. One of the questions was what sort of things to do with the spicy pickled garlic. One of the suggestions was to use it on a cheesy garlic bread. Sounded good to me :-)
Now to phase 2 of the story. I have developed a great rapport with my sales manager Joe at Certified Piedmontese and he's given me some great recommendations on different cuts of meat to try. Based on that, I ordered a box of Tenderloin Tips, not having a clue what the Hell I was gonna use them for. Well, I had an inspiration the other afternoon while lounging in the pool sipping a margarita. Went into the house and started writing down the ingredients I wanted to use while the beef was defrosting. Here's what I came up with:
This is where the garlic bread with the spicy pickled garlic comes in. The tub of pickled garlic
A few cloves out to mince
Minced and ready to mix into the butter
Added to the butter and all mixed up
Here are the tenderloin tips
Into a pan with most of the dry spices (recipe to follow)
Beef lightly browned. Time to add the rest of the ingredients
Add everything else and let simmer for a while
Here is the bread I will be using for the spicy garlic bread
Loaf of bread sliced and a heavy dose of the garlic butter
Add Feta cheese then top with shaved Belagfoglia Parmesan
Made a nice salad to go along with dinner
Fresh baby spinach with the nasty stems cut off
Sauce has thickened. Time to add the spinach and let cook down for a few minutes
Bread all done
Money shot!! Dinner is served...and what a great dinner it was!!
Close up of the tips and spinach
This came out really, really well. Couldn't believe the depth of flavor, the different characteristics of it, and the complexity. The tenderloin tips were exquisite...so tender, so flavorful, and of course very juicy, both from the meat itself and from the gravy it has been simmering in. The odd thing is that this meal was made with pretty much everything that anybody would already have in their pantry. No need to go out and try to source a bunch of weird, off-the-wall stuff to make a great meal. I guess it just comes down to the right ingredients used in the correct ratios. Additionally it doesn't take a long time to do and is not at all difficult. This time it took a bit longer than it should have because I was totally shooting from the hip....and maybe should have started one margarita earlier
This one went into the "Must Do Again" category after Tracy took the first bite and her eyes got as big as saucers and the smile went ear to ear. Now to the bread: it was simply superb!! The spiciness and slight pickled flavor of the garlic mixed with the two strong cheeses was a perfect accompaniment. To answer the question, yes...it is definitely a worthwhile thing to do with the pickled garlic!! The only thing I'll do differently next time is to use a soft cheese to top the bread with. The Parmesan doesn't melt well and it kept wanting to fall off the bread....but it was still really good Here is the recipe, as basic as it is, if anybody is interested in giving this a run:
1 lb Tenderloin tips*
2 T Olive oil
1 ½ t Black pepper
1 ½ t Garlic powder
1 t Montreal steak seasoning
3 cups Beef broth
1 T Beef bouillon
½ cup chopped onion
1 T Minced onion
3 cups Baby spinach, stems cut off
1 T Corn starch for a thickener (can use flour if necessary)
*Any good quality beef cut into cubes will work
-Add olive oil to pan along with beef and toss till coated.
-Add black pepper, garlic, and Montreal steak seasoning. Cook on medium heat till meat is lightly browned
-Add beef broth, minced onion, beef bouillon, and fresh onion. Simmer on low 20 to 30 minutes until meat is tender
-Slowly add corn starch to avoid lumps and cook till sauce thickens. Use more corn starch if necessary
-When sauce is at desired consistency, add spinach and let cook down. This will only take a couple of minutes
-Serve over cooked egg noodles tossed with butter and grated Parmesan cheese
Note: Heinz Savory Beef gravy could be used in lieu of beef broth and corn starch for quicker cook time
Well....thanks for stopping in. I'm gonna go slither back under my rock now. Y'all have a great day!!
Robert
