Tonight I’m having beef tenderloin and sautéed vegetables. Tomorrow it’ll be something else. Or a slightly different version of the same. Some shitty thread died for this, so already it’s a win.
I seasoned this filet yesterday and that’s why it’s not bright red. We’ll have no mention of quick sale expired meat, as I just cut it all last week.
If you get the temperature just right with these pans the meat doesn’t stick or even leave a mark.
More garlic that will have more bite for cooking less time.
Cabbage. Steak is resting nicely.
Butter makes it better. Not a lot of fat on the tenderloin.
A nice medium-rare. I should have added the entire jalapeno for all the heat it lent the sauté though.
Dammit, I had a weird filter on the camera so that’s why the color is off in all those pics.Better luck tomorrow.
>>21997709nice
>>21997709looks goodI imagine a splash of red wine with the butter would've made a good sauce to pair
>>21997709It looks a bit uninspiring but well done for trying
>>21997709>>21997849It needed a bit of color like green onion, and maybe a sauce.That said it’s only a WOULD or WOULDNT world:>WOULD
>>21997709>>21997686nice meat
>>21997954>filet mignonsFilets mignon, bakalooks very tasty tho. Fries need ketchup
Bump
It’s a rerun.
I try to avoid sugar but now and then I like a coffee milk. Anyone else do coffee milk?It’s a New England thing apparently. I had to special order it. Sickly sweet so I have one about every eight months. A little half and half too. I use about a tablespoon of the syrup.
I added garlic too.
I’ll try and come up with some new material. I need to make broccoli cheese soup again but I’m tired of posting it. I just love my standbys. Maybe I’ll get some beer and make biercheese soup instead and make something else with the broccoli. It’s really good broccoli cheese soup though. It’s like those people who always order the same thing at the restaurant. I hate that. I mention it. I ask “Where’s your sense of adventure?”And look at me, cooking the same dinners night in, night out.
It came out really good though. Seasoning at least overnight will greatly improve your steaks if you aren’t doing that already.I just rub down all of them at once and cook as needed until they’re gone.
>>21997962Yes. Like Whoppers Junior or Burritos Supreme.
>>21997688>I seasoned this filet yesterday and that’s why it’s not bright redits still not supposed to be brown
>>21999257Looks delicious anon, nice job, would demolish
>>21997709soulless
>>21999438It’s “supposed to be” exactly what it is. You have found nothing wrong here whatsoever. Move along now.
>>21999440You have impeccable taste, anon.
>>21997709Beautiful, I wish I could afford some cuts of steak
>>21999257Looks like utter bosh m8 God Bless
I’m making beer cheese soup.
Bacon
I strive to be a proper pepper prepper.
Save the bacon
Nice colors.
Butter and spice rack additions.
Making a roux
I’m glad I went for something different tonight. It’s been a few years since making this.
It was weird buying beer tonight. I have almost a decade sober. It gets easier and easier to talk yourself out of bad ideas as time goes on.
No IPAs here. You want a lager or a malty ale. Nothing sour or bitter.So don’t worry about having to get a sixer of something fancy. The milder the better I find. So I got a Rainier 24 oz. from a convenience store.I need about 3/4 of it.
This still hurts to do. But even if I drank only five or six ounces I’d be off to the races.
Add cream
Here I have pepper jack and sharp cheddar.
Whisk the cheese in with the heat reduced or off.
And that’s it. Put some bacon bits on there and eat. It’s good with a baguette.
>>22000281Looks pretty good, Anon. Might try this soon.
>>22000284Thanks, it’s really easy and good. I had two big bowls. Still have quite a bit left.
>>21999245Damn that sounds like a good combo. I love almond milk. I'm not vegan but I'm lactose intolerant as shit and that one's easily the best alternative.
