I bought a whole tenderloin last week at Kroger for $7.99 / lbs. that I trimmed out ot some fine filets along with a couple packs of tenderloin tips. I posted earlier in the week as well about my luck foraging for ramps and making a nice batch of ramp butter and oil. https://www.smokingmeatforums.com/threads/ramps-and-more-ramps.297726/#post-2086177 I Decided those would figure prominently into my meal tonight. Shooting for my once a week 5 star meal for me wife on this as this weekend I am smoking a ton of babyback ribs. As usual for me the meal is 100% keto approved.
I did not spend a lot of time on step by step for this. Yesterday I prepped a couple of the items I used. First up was a cauliflower ramp mash.
Next up was a mushroom gravy. I wanted to use morels in this cook but didn't find any as per usual lol. I soaked some dried porcini mushrooms in 2 cups of Minors beef stock. I dried them off a bit and sauteed them in cast iron and butter until they were nice and brown.
Putting those aside I did a quick roux of butter , almond flour and about 3/4 tsp xanthan gum. I don't do a lot of measuring for this I just kind of eyeball it until I think its right. I am very careful with the xanthan gum, less is better at first as it creeps up and thickens to much if over used. Too much also will make the texture have a slimy mouthfeel.
I added in the two cups of beef stock the mushrooms soaked in and simmered until I had the consistency I wanted. It is pretty tasty. I would have maybe added some dry red wine in the mix on this but had none handy. It is very beefy and rich with mushroom goodness though.
Tonight was the night to finish it off. I needed to get my surf part of the surf and turf ready. Took some large shrimp and cooked them in the ramp butter in a hot cast iron skillet. I can tell you right now that shrimp fried in ramp butter has climbed WAY to the top of my awesome food list, these things are just ridiculous!!!!! I can and will make a whole meal of them later this week.
Last it was time to cook the filet, thought about grilling but its really cold and windy out here in NE Ohio. Cold would be ok but it was way to windy to safely light charcoal. Ended up searing the filet in cast iron on the stove top and finishing in the oven. Just a little salt and a fresh rosemary sprig for flavor.
So here it is all plated up. Taste is a 10 for sure. As I said a bit disappointed in the appearance of the cauliflower mash. Likely will roast a little less next time to avoid what my wife constructively called a light poop color LOL. Shape wise it was meant to be a shrimp lol. She did say the meal was delicious and arranged well. The decorative green dots are actually functional for the meal as well as they are the freshly made ramp infused oil as is the small ball of ramp butter. Both delicious with the mash and shrimp.
I did not spend a lot of time on step by step for this. Yesterday I prepped a couple of the items I used. First up was a cauliflower ramp mash.
- 2 heads of cauliflower
- Olive oil for roasting
- 3 Tbsp heavy cream
- 2 Tbsp butter ( I used my ramp butter to infuse that garlicky taste)
- 2 oz. cream cheese
- Salt and pepper to taste
Next up was a mushroom gravy. I wanted to use morels in this cook but didn't find any as per usual lol. I soaked some dried porcini mushrooms in 2 cups of Minors beef stock. I dried them off a bit and sauteed them in cast iron and butter until they were nice and brown.
Putting those aside I did a quick roux of butter , almond flour and about 3/4 tsp xanthan gum. I don't do a lot of measuring for this I just kind of eyeball it until I think its right. I am very careful with the xanthan gum, less is better at first as it creeps up and thickens to much if over used. Too much also will make the texture have a slimy mouthfeel.
Tonight was the night to finish it off. I needed to get my surf part of the surf and turf ready. Took some large shrimp and cooked them in the ramp butter in a hot cast iron skillet. I can tell you right now that shrimp fried in ramp butter has climbed WAY to the top of my awesome food list, these things are just ridiculous!!!!! I can and will make a whole meal of them later this week.
Last it was time to cook the filet, thought about grilling but its really cold and windy out here in NE Ohio. Cold would be ok but it was way to windy to safely light charcoal. Ended up searing the filet in cast iron on the stove top and finishing in the oven. Just a little salt and a fresh rosemary sprig for flavor.
So here it is all plated up. Taste is a 10 for sure. As I said a bit disappointed in the appearance of the cauliflower mash. Likely will roast a little less next time to avoid what my wife constructively called a light poop color LOL. Shape wise it was meant to be a shrimp lol. She did say the meal was delicious and arranged well. The decorative green dots are actually functional for the meal as well as they are the freshly made ramp infused oil as is the small ball of ramp butter. Both delicious with the mash and shrimp.
I got a good chuckle from her commentary. Another carousel worthy masterpiece buddy!!
